View Full Version : Fathers Day (Pork Butt Day)

06-13-2008, 11:53 AM
Gonna be doing some more Pork this weekend and would like to try one of ya'lls methods or recipes,
Please include your temps and timing...

Will get pictures etc of the process. I just usually go by time and temp, no real secret to my theory...looking forward to your comments.


oh, my wife is excited about trying a FATTY...she wants to do it with Cornbeef and make it a little upscale...so pray for me on that one.

06-13-2008, 12:35 PM
Unless I have a particular good reason to do otherwise, from now on my butts will be done hot n fast.
Last one was was cooked on the WSM, no pan, at 300-325* for 4 hrs, and then foiled into a cooler for 4 hrs. It was the best yet with good bark, flavor and moistness.
I only take the pork out and rub it while the lump/coals are getting lit, nothing overnight for me.
I usually use Hog Waller or Hoochie Mama.

Today I did my first brisket the same way, and if it comes out as good....well, I guess I will start getting lazy.

Interesting fatty try coming up...let us know.

06-13-2008, 05:35 PM
The high temp method works. I saw it win some money for brisket in a comp. 350 in a drum.

06-14-2008, 08:38 AM
5.45 am coupl pork butts gettin ready for their long slow day

06-14-2008, 08:54 AM
got somegarlic powder, Fiesta Pork Rub and some coffee grounds all with a tad of EVOO.

06-14-2008, 10:07 AM

06-14-2008, 10:10 AM


this photo thing took all damn morning to learn how to use... NOTE TO SELF
RULE #1, read the directions the way they are written:blushing:

06-14-2008, 10:48 AM
Looks like a good start!

06-14-2008, 12:13 PM
bout 6.5 hrs into the smoke....fixin to do the foil and get something else to smoke. :thumbs up:

06-14-2008, 03:42 PM
I'll be down in a few minutes!

06-14-2008, 03:52 PM
fine with me.

new addition to the day

06-14-2008, 10:25 PM



TX Sandman
06-14-2008, 11:14 PM
:thumbs up: Mmmmm! Good eatin' there! Great job!

Can't help much with methods, looks like you got it figured out. Instead, I'll add a link to a couple mustard-based sauces you might like.


06-14-2008, 11:16 PM
thanks brother.
I also appreciate the thread...my wife is the sauce lady and baker/pie maker...and I am the bbq/smoker guy.
We sure hope to be able to compete someday. Need to get out there and witness a few and get to know some folks.
Thanks again for the positive feedback

06-15-2008, 05:25 AM
I think your lab was lookin to taste test!

06-15-2008, 08:28 AM
yeh, he is a real helper...when I am not tripping on him.
Beaux got his head under the smoker to get the drippings and he ended up with spots all oved his head.....LOL looked like he had a rare disease or a Yellow with freckles.....LOL

06-15-2008, 11:59 AM
OK, someone help me out. I can see his 1st pic/thumbnail on page one. However, the rest show up as the white box with the red x's in the middle. I've tried right clicking on them and choosing "show picture" but still no luck. Any ideas on how to solve this. I hate to miss out on any q-view.