New Years butts

Discussion in 'Pork' started by smokingunny, Jan 1, 2015.

  1. smokingunny

    smokingunny Meat Mopper

    It's porkapalooza today. Pork is really cheap for some reason ($1.62/lb) but I'm not complaining. Got 4 butts on and will be doing 20 chicken thighs later.


    We got a little snow last night and it's a brisk 26 degrees right now. Should be interesting keeping the smoker up to temp.
     
  2. It should be good!

    [​IMG]

    Happy smoken.

    David
     
  3. Looks good.  I picked up a butt for $1.98.pound at the grocery store earlier in the week.  I'm gonna just drop my Q-view into this thread instead of starting another New Year's Day Pork Butt thread - let me know if that's a faux pas.

    It went on the smoker a little before 5 am.  Waiting now to get to 165℉ to foil it. Getting close - at 163 now. Gonna wait a little longer 'cause I just opened the smoker 45 minutes ago to insert the temp. probe. It was at 156 after 4-1/2 hours with the smoker at 250℉. Outside temp was 23 at 5 and it's 27 at 10 am. A photo from when I opened up to put the probe in (didn't take any at 5 am :) ):

     
    Last edited: Jan 1, 2015
  4. smokingunny

    smokingunny Meat Mopper

    I put mine on at 0600, plan on wrapping around noon if the temp is right. When you foil, do you put it in a pan or just wrap it? Also, where in western NC are you?
     
  5. I just wrapped it in, more or less, two layers of foil.  I had some fresh apple cider in the fridge, so I put 1/4 - 1/2 cup over the top before I closed the foil.  This is only the second butt I've done, but I have some friends who regularly smoke 15 or 20 butts at a time for catering - when I've helped unload the smoker I've never noticed them using pans.

    I'm in Clyde, a little town ~30 miles west of Asheville and near Maggie Valley.
     
  6. smokingunny

    smokingunny Meat Mopper

    Just curious. I used to be stationed at Cherry Point and we would vacation in Asheville. Beautiful area.
     
  7. [​IMG]  [​IMG]

             [​IMG]

    Happy smoken.

    David
     
  8. smokingunny

    smokingunny Meat Mopper

    Four hours in and getting ready to spray.
     
  9. Lookin' great.  What smoker temperature are you using?  And, what's the internal temp 4 hours in?

    Mine's out of the smoker and in the cooler.  It was 9.1 pounds and took 7 hours, 50 minutes to hit 200℉ internal. I kept the smoker right at 250℉. It hit 260 a couple of times and dropped into the 240's a time or two, but stayed pretty consistent without much adjusting. Dinner is at 5 so it can rest in the cooler a couple of hours before I pull it.

    So, David - can I assume the "rulez" say each smoke in it's own thread? I'll comply next time, I promise! [​IMG]
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Wow great price and great looking butts!!
     
  11. smokingunny

    smokingunny Meat Mopper

    I'm running 250-275. I haven't checked temps yet but I'm about to when I spray them again.
     

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