Comments on Menu In Progress: Smoked Pork Butt

When I worked in the southern part of Mexico back ...

2009-04-11T12:47:00.000-07:00

When I worked in the southern part of Mexico back in the late '70's I used to order smoked pork butt. I think it was called Chomorro or something close to that. Anybody know of that name? contact me at ranks53@hotmail.com

thx,
ranks

Thanks for reporting back, Toast. I'm glad to hear...

2009-04-08T15:45:00.000-07:00

Thanks for reporting back, Toast. I'm glad to hear the meat turned out so well! The vinegar-JD mop sounds like a great addition. I don't usually do a mop, but that one sounds tasty. Cheers!

Hi Sherry,

Well, the result was incredible!...

2009-04-08T05:15:00.000-07:00

Hi Sherry,

Well, the result was incredible! Thanks so much for the inspiration. They came out wonderful and the rub was fantastic! The only thing I did differently was that I used some apple cider vinegar mixed with Jack Daniels as a mop/spray during the cooking process. And I used a local BBQ sauce that I doctor some. Honestly, the pork flavor was so good, it was in need of much sauce at all. Anyway, thanks for a great blog!

Toast - Congratulations on your new smoker set-up!...

2009-04-07T19:19:00.000-07:00

Toast - Congratulations on your new smoker set-up! It's been a while since we've done a pork butt and you're doing TWO - nice. I'm sure they turned out fantastic. :-)

We did some chicken parts over the weekend, but it's not the same as pork - I feel the need to put something porky on the smoker now...

Your blog inspired me to get a new sidebox smoker ...

2009-04-07T03:06:00.000-07:00

Your blog inspired me to get a new sidebox smoker this weekend and a couple boston butts. Got some apple and hickory in there right now with the minion method :) Even used your rub recipe. If I have success getting mine to taste half as good as yours look, I'll be a happy camper in about 12 hours.

We generally use basic Kingsford charcoal as the p...

2009-03-30T11:07:00.000-07:00

We generally use basic Kingsford charcoal as the primary heat source and then scatter in some smoke-wood. This time we used 3 Apple and 5 Hickory chunks (medium-sized). Using a version of the Minion method (mostly cold fuel, plus a few red hot), it's easy to keep the temperature fairly constant in a WSM cooker: first 2 hours ~250F, next 4 at ~220, then ~230-240 for about 7 hours (I keep a notebook!). We didn't really have to do any vent adjustments after the first two hours though.

What kind of fuel was used? How much attention wa...

2009-03-28T23:05:00.000-07:00

What kind of fuel was used? How much attention was given to maintaining the temp?

Yep, it is a demanding hobby. A very rewarding one...

2008-12-23T14:56:00.000-08:00

Yep, it is a demanding hobby. A very rewarding one, though.

Darn, I just HAD to stumble across your blog. Now...

2008-12-23T07:16:00.000-08:00

Darn, I just HAD to stumble across your blog. Now I will be tying up all my free time with making bacon and pork butt in my smoker. Geesh, I hope my girlfriend understands.
Great site, I too have been bitten by the make-it-yourself bug and am enjoying every minute of it.