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July 2nd Pork Butt Smoking - Live Posting w/ QView - Page 2

post #21 of 37

I actuall found a pork sholder on sale, I have'nt done one in years ant I forgot to score the top.  I had just put it on, so I grabbed it off and corrected the situation.

Doing rib tips, a prime rib, chicken and stuffed mushrooms too. 

post #22 of 37

Not really, when it reaches interal temperature you can pull it out let it rest and pull it.  That way when your guests arive, you can focus on them and your beer beercheer.gif

post #23 of 37
Thread Starter 



 

Quote:
Originally Posted by RIDGE View Post

I actuall found a pork sholder on sale, I have'nt done one in years ant I forgot to score the top.  I had just put it on, so I grabbed it off and corrected the situation.

Doing rib tips, a prime rib, chicken and stuffed mushrooms too. 



I found mine on sale at Harris Teeter for $1.29 a pound!!  I didnt score the top of mine.  Didnt know I was suppose to.  Oh well

post #24 of 37

Pork butt really does not need it, the sholder still has the skin on, so it helps.

I love the pulled pork with red vinegar sauce and coleslaw on top for sammies.

post #25 of 37
Quote:
Originally Posted by JimF View Post

Should I be worried that 3 and a half hours in I'm already at an internal temp of 145?  The smoker is holding at 210 degrees and hasnt gone above 245.



No, as it cooks it will slow down, may even stall for a couple of hours. It sounds like everything is going just right. Just hang in there.

post #26 of 37

145* in 3.5 hours isn't too bad. It will hit a stall and stay around 145 - 155* for what seems like forever.

 

Good Luck & keep us posted.

post #27 of 37
I do mine fat side down. I find that it stays intact and gelatinous and when the butt gets pulled, it dissolves into the meat and adds a lot of flavor and moisture. Don't forget to use the finishing sauce that's in the forum. It really does make a difference. Make sure you let the whole butt rest for at least 15 minutes before you pull it and don't pull it until you're ready to serve.
post #28 of 37
Thread Starter 

Currently at an IT of 160.  I dont think I hit the wall yet.  could be because at 4 hours, I replaced my charcoal with a fresh batch.  Smoker temp skyrocketed to 300*.  I added more water and temp dropped to and holding at 245*

post #29 of 37
Thread Starter 

1:00pm, 5 hours in and I hit 165*.  Pulled off and wrapped in foil.  Next up 205*

post #30 of 37
Quote:
Originally Posted by JimF View Post

One question: I am reading conflicting things..... Fat side up or down?  I assume up so the it melts into the meat but many write-ups Im reading says Fat side down.



Neither.

post #31 of 37
Quote:
Originally Posted by JimF View Post



 



I found mine on sale at Harris Teeter for $1.29 a pound!!  I didnt score the top of mine.  Didnt know I was suppose to.  Oh well

 

 All that does is add a little more surface area for rub. Nothing more.
 

 

post #32 of 37

Keep it coming!

post #33 of 37
Thread Starter 

6 hours in and smoker is at 200, meat is at an IT of 194*.  The shade just hit my patio and the beers are still cold so I'm content. beercheer.gif

post #34 of 37

Sounds like all is well!

post #35 of 37

Man, you worry too much.  I still havent checked mine yet, I wait at least 6 housr, but I am cooking a bigger cut.

 

Have fun and congrats.  My beer is cold too.  By the way a pitmaster once told me, if you screw it up, get them drunk before you serve, lol

post #36 of 37
Thread Starter 

6 hours and 57 minutes later, 205*!!!!   pulled off and a wrapped in a towel and placed in a cooler for an hour. 

post #37 of 37
Thread Starter 

All done.  Thanks to everyone who followed along and offered advice!!  Can't wait to the next one

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