Live Pork Butt Smoke Down at the Dock

My Boy Enrico Palazzo (Eric Lorden) grabbed a couple of Pork Butts and Head Chef Jeremy at Passports rubbed em down with the love rub, they sat overnight in the love letting the rub marry up with the pork.

 

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5:00AM 8/30/15 set up the smoker using the minion method.  Filled up the charcoal basket after placing four chucks of cherry in equal distances apart around the circle.  then took out the middle lump charcoal , got it going in the chimney and then once they were burning red I dumped them back into the center.  The idea is that the charcoal will slowly burn from the center outwards for a long low and slow session.

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5:26AM The two butts go on.

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Two hours in at 7:25AM

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After I opened to check on the butt at the two hour mark the temperature in the smoker spiked to over 300 degrees.  I’ve been struggling to keep the temps down and have three of the vents chocked down 2/3 of the way and got the smoker temp down to 250, onward we go.

8:38AM nearly 3 hours in and the grill is at 248 and internal temp of the butt is 144.

10:53AM Update :
FIVE HOURS IN TO OUR SMOKE smoker temp 252 internal temp 151.
image

12:53 Update  She’s looking great and some people say to pull it off now that it’s hit 160 degrees internally and wrap it in foil but I’m going to let it roll on the smoker to develop more bark.

Smoker temp 249  Internal pork temp 163

 

2:00 PM

smoker temp215 Internal 163.

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3:45PM Update

So she stalled out and wouldn’t break over 163 for three hours.  I pulled it off and wrapped them in foil and bam she busted out! at 3:45PM after ten hours on she broke 163 and is at 167 and climbing. 

Foiled-

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Sweet Baby Jesus, When I Pulled It Off To Wrap It In Foil A Burnt End Fell Off.  My Lord if That’s Not The Best Thing I’ve Ever Eaten!!!

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