Two butts for the Labor Day smoke - q-view

[bj77]

The pork butts are all rubbed up and ready to go on first thing in the morning. :) I got a couple wireless digital thermometers to add to the toy/tool box. It will interesting to see what impact that has on my cook. I was planning on using A potato for the prob to measure pit temp. Does anyone have any other suggestions for tomorrow?

More pics to follow as the smoke goes on.

Any tips or tricks would be greatly appreciated. :)

 

[lowesdadof3]

Patience! ;) first thing in the morning? What time do you need them ready and how big are they?

 

[eman]

Why wait? If your up get smokin. Lot's easier to keep them hot than to try to hurry a smoke.

 

[bj77]

We will eat when they are ready could be today or tomorrow. Lol. Overnight smokes don't work well for me. At the moment I have an old char-broil h20 vertical smoker that needs constant attention.. between me only having a couple smokes under my belt and the smoker its usually a every 30 min dance for me. Although I am hoping that the addition of the new thermometers will give me a better idea of what's going on and help that a little.

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[bj77]

I am almost ashamed to say it but I have no idea what they weigh. I have family in the house that works at a meat processing plant. Yes i absolutely know how lucky i am..but the meat that she brings home typically isn't marked in anyway.

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[bj77]

Pork went on about an hour ago.. LOVING the digital thermometers I am not running my butt off like a crazy woman and it the lid hasn't come off once since it went on. :)

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[bj77]

Approaching the 3 hour mark.. and it is cruising along... 131 right now. Just added some hot coals to get the temp back up and some more wood chips. Slowed down on the wood and I am soaking it first since I was asked to tone the smoke down just a little this time. Since I had the lid open for an apple juice spritz I snapped this real quick..

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[bj77]

IT is 163. To wrap or not to wrap?!?!?!

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