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

ridge · Jul 2, 2011

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.

ridge · Jul 2, 2011

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

jimf · Jul 2, 2011

RIDGE said:
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

ridge · Jul 2, 2011

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.

SmokinAl · Jul 2, 2011

JimF said:
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.

hyyal · Jul 2, 2011

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.

teleburst · Jul 2, 2011

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.

jimf · Jul 2, 2011

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*

jimf · Jul 2, 2011

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

flash · Jul 2, 2011

JimF said:
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.

flash · Jul 2, 2011

JimF said:
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.

SmokinAl · Jul 2, 2011

Keep it coming!

jimf · Jul 2, 2011

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.

SmokinAl · Jul 2, 2011

Sounds like all is well!

ridge · Jul 2, 2011

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

jimf · Jul 2, 2011

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

jimf · Jul 2, 2011

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

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

Newbie

Newbie

Meat Mopper

Newbie

SMF Hall of Fame Pitmaster

Smoke Blower

Meat Mopper

Meat Mopper

Meat Mopper

Smoking Guru

Smoking Guru

SMF Hall of Fame Pitmaster

Meat Mopper

SMF Hall of Fame Pitmaster

Newbie

Meat Mopper

Meat Mopper

Similar threads

Hot Threads