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Discussion Starter #1
Got the MES smoker out and fired up at 06:30 this morning.

I have 2 Goose Breasts and 1 5lb. Pork Butt on the Smoker today. Both had been prepped and dry rubbed in the chiller since yesterday.
My plans are to take the Goose up to 170* internal and then rest it then see if I can pull it or just slice it nice and thin for snackin'. I think thinly sliced, my readings on recipes are telling me to crock pot cook to the get pulled goose. That'll be another day.

The Butt is being taken to 165* internal and then foil wrapped to 200* then rested and pulled. Got the Finishing Sauce all mixed and ready to go.

Special Thanks to Tater for the Tips!!!
 

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Re: Smokin' it up on Memorial Day

Got my grill ready but haven't put the pork butt on yet, only a little over 3 lbs.
 

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Re: Smokin' it up on Memorial Day

Oh it's lookin' good John. The Goose internal is up to 159* already.
All 3 pieces are lookin' great.
I go in quickly once per hour and give all the meat a quick spray blast of a 3-1 mix of Mott's Apple Juice and Captain Morgan..!
 

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Re: Smokin' it up on Memorial Day

sounds like ya got it under control, should be an excellent meal
 

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Re: Smokin' it up on Memorial Day

 

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Re: Smokin' it up on Memorial Day

The Butt reached 165* @ Noon. Done with the smoke.
Now foil wrapped in juice and back into the smoker heat till 200*. Then it will be packed and towel wrapped for resting in the cooler.

Looking great! Almost took a bite out of it.
 

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Re: Smokin' it up on Memorial Day

Well, my pork butt just got to 120 and it is now raining in Lancaster, I hope it is just a passing shower.
 

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Re: Smokin' it up on Memorial Day

CowDawg said:
The Butt reached 165* @ Noon. Done with the smoke.
Now foil wrapped in juice and back into the smoker heat till 200*. Then it will be packed and towel wrapped for resting in the cooler.

Looking great! Almost took a bite out of it.

your doing great, your gonna be very happy with your dinner
 

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Re: Smokin' it up on Memorial Day

Almost done Tater, The wrapped Butt reached the 200* @ 1:30, it's in the cooler now resting for an hour and getting ready for the pulling and finishing sauce!

Got some photos of it all too for later.
 

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Re: Smokin' it up on Memorial Day

Just wrapped mine and put it in the cooler. 4 hours from raw to the cooler for a 3 lb + butt. This is the first one I ever did, it is gonna be a long hour till pulling time. Update, I forget to take a pic before I pulled the meat, It was fantastic. I will definitely be doing it again.
 

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Re: Smokin' it up on Memorial Day

Here's the entire day's process. This was my first Pulled Pork Butt.
Also made 2 smoked Goose Breasts.
Dry rubbed and Finishing Sauce on both.

Photo:
1. Night before just applied the dry rub, Apple Chips soaking in the pail.
2. Getting the smoker going at 06:30
3. Just watching the nice blue Apple Smoke
4. Pork Butt completed
5. Slicing up the Goose
6. Pork Butt foil wrapped and heating up to 200*, smoking was done.
7. Pork Butt completely finishing after the resting time.
8. Pulled Pork with Finishing Sauce. A little less than 5lbs. worth.

It tastes FANTASTIC! Recommend it for anyone to do. But it's just a time consuming project, but it's worth it in the end!

Thanks for all the tips and recipes on HPA and Smoking Forum and Tater!
















 

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Re: Smokin' it up on Memorial Day

nice job
i am gettin ready to have some myself
 
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