First Butt is on the Smoker!!! 10/8

Discussion in 'Pork' started by gators2000, Oct 8, 2011.

  1. I'm giving it a shot.  First time but I'm pretty confident.  It's a windy day so getting a constant temp is tough.  One hour in and I've finally got the Smoker holding 235.  I'm fine with that. I'll keep you guys posted! 

    Before Pic

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!

    That's a good looking piece of meat!
  3. hewgag

    hewgag Fire Starter

    Keep the smoke light n' blueish, keep the temp under 240F, and when the internal temp hits 190-205F (use a probe thermometer) pull that butt, wrap in foil or set it in a an empty crokpot with the lid until the internal temp drops to like 130ish. Then pull n' pig out!
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    looks like a good start   hope its ready by gametime!
  5. Thanks guys! Coming along!!!  Temp is holding around 230-235 according to the digital.

  6. What do you guys think about foiling it once it's 165 or so?  To foil or not to foil????
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    foiling will help speed up the time on smoker. If you like a lot of bark then don't foil.

     did you put a pan under it to catch the juice?

    I always put the Butts in a pan to catch all the juices. then save it to make gravy later on.

    (reason for the pan is to keep the smoker clean.)
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's a personal choice. I used to foil, but I don't anymore unless I'm pressed for time.

    Foiling cooks the butt faster, but I like the bark that you get when you don't foil.
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Last edited: Oct 8, 2011
  10. Thin Blue Smoke

  11. 3 hours...

  12. flash

    flash Smoking Guru OTBS Member

     I still foil as I do not want to wait 10 to 15 hours for dinner. The longer you can go, before foiling, the more bark you will achieve. I like to reach atleast 170º before we foil. Still get a pretty decent bark. Let it rest an 1 to 2 hours after removing from smoker and have at it.
  13. tom c

    tom c Smoking Fanatic

  14. chef willie

    chef willie Master of the Pit OTBS Member

    5:30 Florida time...where we at on this???
  15. 5 hours...  Got some snacks on the grill too.  160+ degrees.  

  16. Lookin great!
  17. Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 
  18. tiki guy

    tiki guy Smoking Fanatic

    Looks PRETTY good ....and I like the wings as well  ( nice touch , never thought of it BUT make a little appetizer as well [​IMG]
  19. sierra

    sierra Fire Starter

    If you think it is going to kill everything, you can finish it in the oven.
  20. scooper

    scooper Smoking Fanatic

    I put an upside down 1/2 sheet pan on top of my smoker weighted down with bricks.  And a whole sheet pan propped up against the back of it blocking the winds.  My temps are low, around 215, but things are coming along fine.  I went simple with just some trimmings from spares and some wings.

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