Got an early start on my first butt!

Discussion in 'Pork' started by shotgunjimmy, Feb 7, 2015.

  1. shotgunjimmy

    shotgunjimmy Newbie

    Hi guys and gals! Just put my first butt in the Weber jumbo joe this morning! Lit the coals before I started my coffee!

    Got it rubbed with vegetable oil, kosher salt, and Meatheads Memphis Dust rub!

    Did a test run the other day with this same setup and it stayed between 225-275 for 10 hours, and I still had some charcoal left!

    More pics to come!

    Jimmy
     
  2. bear55

    bear55 Master of the Pit

    Looks great so far.
     
    Last edited: Feb 7, 2015
  3. shotgunjimmy

    shotgunjimmy Newbie

    Sun is up, grill is up to temp, and I've got some thin blue smoke!
     
  4. shotgunjimmy

    shotgunjimmy Newbie

    2 and a half hours in and the grill is at 250*, IT is 136*
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!

    Keep in mind that if you test burn an empty smoker you will get longer burn times that a loaded smoker. May not vary more than a hour though depending on how much cold thermal mass you place in the smoker.
     
  6. shotgunjimmy

    shotgunjimmy Newbie

    Yeah, I figured it wouldn't be exactly the same as a dry run. Grill took longer to get to temp cause it was 37* this morning, too. My plan is to keep rotating the grate to the indirect side as the snake of charcoal burns, and I can add more to the unlit end if I need too. It's only half of a 7# butt, though.

    No matter how it turns out, it's a fun process !
     
  7. It should be good. Keep the pics coming and the lid closed [​IMG].

    Happy smoken.

    David
     
  8. shotgunjimmy

    shotgunjimmy Newbie

    Just opened the lid at 3 hours in to peek at it and add fuel.
     
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    No need to rotate the grill grate, I usually rotate the lid to keep the exhaust vent opposite the fire, more or less. No need to open the lid until it's done.
     
  10. shotgunjimmy

    shotgunjimmy Newbie

    More coals and pecan chips!

    I'm guessing this butt was about 3.5 pounds before cooking. How many sandwiches should I get out of it?
     
  11. shotgunjimmy

    shotgunjimmy Newbie

    If I don't rotate the grate, the lit coals would end up being directly under the meat since I'm using a kettle grill instead of a 'real' smoker.
     
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I also use a kettle-


    The meat goes over the pan, my snake is not as neat as yours but works just as well.
     
  13. shotgunjimmy

    shotgunjimmy Newbie

    Grill holding steady at 240ish, and I think I'm about half way through the stall. Been sitting at 163 IT for a bit now.
     
  14. Looking good, I'll be watching

    Gary
     
  15. shotgunjimmy

    shotgunjimmy Newbie

    Almost 8 hours in the smoke and it's at 185* internal.
     
  16. Looking good, nice color

    Gary
     
  17. shotgunjimmy

    shotgunjimmy Newbie

    My maverick (733) says the temp is at 203, but my thermapen says about 195ish. Bone is still a bit tight so I'm gonna leave it in a little longer. It sure does look tasty though!
     
  18. Nice color 

    Gary
     
  19. shotgunjimmy

    shotgunjimmy Newbie

    Just pulled it from the grill, wrapped in foil, and will sleep in a cooler until time to pull it. Just took a taste and while I think it's good, my wife loved it and that's what really counts! More pics later!
     
    crazymoon likes this.
  20. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SGJ, Almost time to eat , looks excellent !
     

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