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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Smoked Pork Butt- Hour 5
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Old 03-28-2013, 06:32 PM   #1
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Default Smoked Pork Butt- Hour 5

Since the weather was particularly nice today, I decided to get up early and throw a bone-in shoulder on the smoker. It's already starting to bathe itself in that luscious porcine goo as the heat, brown sugar, and hickory smoke work their magic.



Only 8 more hours to go...

What's your favorite cut of swine, HBT?

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Old 03-28-2013, 06:48 PM   #2
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Why do you have to have a favorite when it comes to pork? We are doing a non-traditional Easter this Sunday. I am going to smoke a couple of butts and we will enjoy it with slaw, beans (cooked in the smoker so the juice from the butts can drip in the pan), etc. and homebrew. If the forecast holds it will be in the low 70s. Should be a good day, although it will require an early start.

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Old 03-28-2013, 06:57 PM   #3
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"Non-traditional" is pretty subjective. Add deviled eggs, and it sounds like a proper Easter Sunday in the South!

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Old 03-28-2013, 07:00 PM   #4
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Pork butt is the best for making pulled pork. Plus, now we all said butt at least once. And that's funny!

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Old 03-28-2013, 07:05 PM   #5
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"Non-traditional" is pretty subjective. Add deviled eggs, and it sounds like a proper Easter Sunday in the South!
Agreed. I guess I called it non-traditional because we usually have a brunch with our adult children and their families and this year we are doing something different. We probably will have deviled eggs because the younger daughter usually brings them when we do any kind of cookout. I am already getting hungry!
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Old 03-28-2013, 07:11 PM   #6
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NICE. What are you smoking on?

I haven't smoked a whole lot of pork cuts. Just butts. And a few shoulders once, which is kinda the same thing. Delicious, though!

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Old 03-28-2013, 07:18 PM   #7
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Pork butts are our favorite with pork spare ribs coming in a close but definite second.

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Old 03-28-2013, 07:19 PM   #8
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Right now I'm smoking on a large thin-walled rectangular grill. I keep a fire going in an old rusty springform cheesecake pan with the bottom removed, and keep it pushed as far away from the top vent as I can get it, with the meat directly under the vent. I prefer it when I'm just smoking one cut at a time, because it doesn't take much fire at all to keep it at 250-275.

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Pork butts are our favorite with pork spare ribs coming in a close but definite second.
I'm with you on the spare ribs. I like them Tennessee-style, un-trimmed, with lots of dark brown sugar and chili powder, and a little cinnamon. I smoke them for 4 hours, foil-wrap with cider vinegar for 2 hours, and throw them back on the grate for the last hour. So good, you don't need sauce.
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Old 03-28-2013, 07:34 PM   #9
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NICE. What are you smoking on?

I haven't smoked a whole lot of pork cuts. Just butts. And a few shoulders once, which is kinda the same thing. Delicious, though!
I use an old stainless steel Army field oven made by The Coleman Co. in 1951. There are a bunch of pictures in my gallery. Here's one: http://cdn.homebrewtalk.com/images/1...4387-56431.jpg.
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Old 03-28-2013, 07:38 PM   #10
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I use an old stainless steel Army field oven made by The Coleman Co. in 1951. There are a bunch of pictures in my gallery. Here's one: http://cdn.homebrewtalk.com/images/1...4387-56431.jpg.
That's a beast of a smoker... Looks like you could fit half of a hog in that thing.
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