7# Boston Pork Butt and Smoked beans

[harrisonhunter]

Well got out my ECB converted to Charcoal smoker out to attempt my first 7lb butt and a batch of Dutch's smoked beans.

Got my temps up to 235 around 8:30 a.m and put the butt on for the day.

I hit my stall at 147 for about 3 hours and then it went to 165 pretty quick. Got it wrapped in foil and bumped my temps up to about 250-260 for the rest of the cook.

Ended up hitting 197 around 8p.m and tossed it in the cooler for an hour.

Dinner was a bit later than I thought but well worth the wait. The beans were excellent. I even made a non bean eater go back for his third helping.

One thing I need to work on is how much chips to feed the smoker. The pork was excellent but a bit too smoky for my taste.


http://i167.photobucket.com/albums/u125/harrisonhunter/Dad/DSC06596.jpg
http://i167.photobucket.com/albums/u125/harrisonhunter/Dad/DSC06597.jpg
http://i167.photobucket.com/albums/u125/harrisonhunter/Dad/DSC06606.jpg
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[Firemedic]

Damn that looks good!

[wapiti777]

Great job. As I sit here at work eating lunch looking at the pics, my mcdonalds value meal just became tastless fodder...

[DangerDan]

Damn that looks good!

Yeah well your in for a real treat dude....:D

As I sit here at work eating lunch looking at the pics, my mcdonalds value meal just became tastless fodder...

If I had a dime for every time Spanky has done that to me.... Here hope this helps those Mickey Dee moments.

http://i44.photobucket.com/albums/f26/DangerDanphoto/100_0467.jpg

:evilsmile




Nice lookin Butt there... Gotta get me some meat cookin...:corkysm55

[Spanky]

Holy crap guys. I think I just got a taste of my own medicine. Nice pics guys and awesome looking meats. Gotta love the look of a properly cooked PR DDan, and Harrison, OMG that pork looks mighty fine., Can't really believe that's your first butt. Looks like ya been doin em for a while. Very good lookin PP. What kinda wood did ya use, and how much. Looks like ya did a few mods on theECB.
:corkysm55

[DangerDan]

That IS some good lookin pork... I was just looking at it again. I gotta narrow my curve on thos butts sooner or later. :confused:

[Bruce William]

Yeah well your in for a real treat dude....:D



If I had a dime for every time Spanky has done that to me.... Here hope this helps those Mickey Dee moments.

http://i44.photobucket.com/albums/f26/DangerDanphoto/100_0467.jpg

:evilsmile




Nice lookin Butt there... Gotta get me some meat cookin...:corkysm55

Is that a smoked prime rib roast? If so I am getting a smoker tomorrow.

[DangerDan]

hehehe,,,, yeahhhh Mr. Spanky made me do it...:evilsmile

He posted this outrageous looking roast while I was working away from home, hole up in a hotel with boring food, in a town the size of a quarter...

I vowed to myself some day to get even... :lol:

My grocery bill has doubled... Thanks Dan....:rolleyes:

[Spanky]

hahaha, don't thank me, thank a farmer!

Bruce, I think this is the thread DD's talkin about!

http://www.michigan-sportsman.com/forum/showthread.php?t=220951

they are wonderful on the smoker!;)

[harrisonhunter]

Thanks... I used RO Charcoal and Hickory chips for the smoke.
The smoker used to be electric til the element burned out on it. So I bought a cheap weber grate and put it on top of a few pieces on lava rock and added a dampner for the vent on the bottom and also added a few vents in the side and on in the top. To my surprise it keeps the temp pretty consistant at 225-250 with the bottom vent closed off and using the minion method with the charcoal.

If you guys are looking for a great website for smoking and bbq try this one out.

http://www.smokingmeatforums.com/forums/index.php

Holy crap guys. I think I just got a taste of my own medicine. Nice pics guys and awesome looking meats. Gotta love the look of a properly cooked PR DDan, and Harrison, OMG that pork looks mighty fine., Can't really believe that's your first butt. Looks like ya been doin em for a while. Very good lookin PP. What kinda wood did ya use, and how much. Looks like ya did a few mods on theECB.
:corkysm55

[wartfroggy]

Those beans look great, do anything special with them?

[TIMfromTroy]

That pork looks great. Beans too.

I have the weber bullet smoker. We did pork three times this summer. We use the "reknowed Mr. Brown" recipe. We smoke 16 hours at 200-225 and it comes out tender and juicy.

[harrisonhunter]

Those beans look great, do anything special with them?

I found this for the beans off of www.smokingmeatforums.com

This will turn you non bean eaters into one after one bite.

DUTCH'S WICKED BAKED BEANS

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

DISCLAIMER

With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.
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