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1st Pork Butt w/ Q - Page 2

post #21 of 39
Thread Starter 

No problem.  I was nervous that it was going to be finished really quick and be food for the deer around here, but it hit a plateu/stall at 900 (temp 147) and at 1030 it is holding at (156).  I never thought i would look foreward to a stall.  So once it reaches 165 ill put it in tin w/ foil.  I'm about to spray it right now with some apple juice.

post #22 of 39
Quote:
Originally Posted by njsmoker83 View Post

Well didnt start out so good this morning.  Woke up 430 started chimney at 445.  Meat was on at 515 with smoker at 210.  by 610am smoker was at 270 which is not good  Butt was already at 113.  I dumped all the coals, started from scratch and now at 700am am at 230 smoker and 121 butt.  hopefully this didnt ruin my first attempt.  I knew i put too much lit charcoals in the chimney.  Oh well all I can do now is wait.


I have smoke them at 300 before, turn out great. At Higher temp the rub might burn if you use a lot of suger in the rub.  As far as "ruin it" ,won't happen. It will turn out GREAT.

I will be sitting here waiting for the finish Q-View with the rest of the guys pepsi.gif
 

 

post #23 of 39
Thread Starter 

Temp on probe hit 165, i pulled it and checked other side which was 158.  I didnt want to overcook one side so i put it in the tin with 3/4 cup apple juice and double wrapped foil.  Got a little temp spike from having top off smoker for too long (rookie mistake).  Now i have it sitting there waiting to get it to 200.

 

If i have a temp of 200 on one end and about 190-195 on the other i might pull half and slice half.  But hopefully it will even out at the end.  I have to check at what temperature the pork is able to eat.

post #24 of 39

Wow, I'm doing a butt tomorrow. I will be watching this thread really close..Did I say it will be my first butt???Yep, my first one..I got the hard one out of the way first,  did a brisket a few weeks ago, it came out really good. Hope you butt comes out good...Good smoking..

post #25 of 39

I had two of them stall at around 160 for 4 hrs. last weekend.  thought it was never gonna climb.  it took 14 hrs. to do two 8.5 lb butts.

post #26 of 39

Looks great, beware of a potential stall in temp. I've had them go faster than expected only to stall out around 175...

Patience is a virtue....

post #27 of 39
Thread Starter 

right now temp at 225 and Butt at 183 for last hour. 

post #28 of 39

Hold steady with your smoker temp and the meat will eventually start to rise again.

Different temps on the butt only has to do with the location of the bone. It will be fine. ENJOY

post #29 of 39
Thread Starter 

Right now at 191.  Its been 16 hours.  Just waiting for it to be finished.  Excited to eat it, but can barely keep eyes open.  Hopefully its done soon or ill be eating it for breakfast.

post #30 of 39
Thread Starter 

 

 

Off the smoker at 191

 

butt d.jpg

post #31 of 39

Looks great!!!

 

 Craig

post #32 of 39
Thread Starter 

Bone pulled right out with little effort.  Pretty cool

 

butt e.jpg

 

 

 

 

 

 

After being pulled

 

butt f.jpg

post #33 of 39

Great!!!!

 

Keep that camera handy & pull that beauty apart !!!

 

 

Bear

 

LOL----On edit---almost a tie!

 

Looks Awesome!!!!

 

 

 

post #34 of 39
Thread Starter 

It was worth the wait, but a little dry in some spaces.  I put the was on it that was recommended and it was insane (and i hate vinegar)

 

im heating some up today for sandwiches for family...  how do you guys recommend heating it without drying it out?

 

Thanks for all the help

post #35 of 39

When I open the door to my smoker more than 6 times during a long smoke I found that the increase in time wasn't welcome,

How did your efforts of spraying every 1/2 hour work? I have a BBQ Grillware Vertical propane smoker.

Really curious about the time and what affect your frequent checking did. By the way, That pulled pork looks absolutely delicious, VERY good job!!

Virgo53

post #36 of 39
Quote:
Originally Posted by njsmoker83 View Post

It was worth the wait, but a little dry in some spaces.  I put the was on it that was recommended and it was insane (and i hate vinegar)

 

im heating some up today for sandwiches for family...  how do you guys recommend heating it without drying it out?

 

Thanks for all the help

How long did you let it rest in the cooler?  I going to try for 2 to 3 hours, I read the time in the cooler is important for the juices to flow back in to the meat.

post #37 of 39

You did it....good job !!!!  From now own it want be so stressful...looks great.

post #38 of 39
Quote:
Originally Posted by njsmoker83 View Post

It was worth the wait, but a little dry in some spaces.  I put the was on it that was recommended and it was insane (and i hate vinegar)

 

im heating some up today for sandwiches for family...  how do you guys recommend heating it without drying it out?

 

Thanks for all the help


I just Nuke mine, but it's usually just Me & The Mrs, so it's not enough to bother with steaming or anything else. We're happy with Nuking it.

 

Bear

 

post #39 of 39
Thread Starter 

had it in cooler for only 1 hour and lots of juices fell out so that might be it.

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