First Butt is on the Smoker!!! 10/8

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #1

I'm giving it a shot.  First time but I'm pretty confident.  It's a windy day so getting a constant temp is tough.  One hour in and I've finally got the Smoker holding 235.  I'm fine with that. I'll keep you guys posted! 

Before Pic

 

SmokinAl

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• Oct 8, 2011

• #2

Good luck!

That's a good looking piece of meat!

 

hewgag

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Sep 29, 2010

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Chino Valley, AZ

• Oct 8, 2011

• #3

Keep the smoke light n' blueish, keep the temp under 240F, and when the internal temp hits 190-205F (use a probe thermometer) pull that butt, wrap in foil or set it in a an empty crokpot with the lid until the internal temp drops to like 130ish. Then pull n' pig out!

 

miamirick

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plantation fl

• Oct 8, 2011

• #4

looks like a good start   hope its ready by gametime!

 

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #5

Thanks guys! Coming along!!!  Temp is holding around 230-235 according to the digital.

 

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #6

What do you guys think about foiling it once it's 165 or so?  To foil or not to foil????

 

jrod62

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• Oct 8, 2011

• #7

foiling will help speed up the time on smoker. If you like a lot of bark then don't foil.

 did you put a pan under it to catch the juice?

I always put the Butts in a pan to catch all the juices. then save it to make gravy later on.

(reason for the pan is to keep the smoker clean.)

 

SmokinAl

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• Oct 8, 2011

• #8

It's a personal choice. I used to foil, but I don't anymore unless I'm pressed for time.

Foiling cooks the butt faster, but I like the bark that you get when you don't foil.

 

fpnmf

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• Oct 8, 2011

• #9

I foil every time..http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

Tried no foil and it took too long and I just dont have to have crunch...

Foil at 165 then out at 205 and rest wrapped in a towel for at least an hour..

  Dont forget the finishing sauce...http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

  Have fun!!

  Craig

A look at a not foiled butt!!

 

Last edited: Oct 8, 2011

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #10

Thin Blue Smoke

 

gators2000

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Sep 22, 2011

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• Oct 8, 2011

• #11

3 hours...

 

flash

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• Oct 8, 2011

• #12

jrod62 said:

foiling will help speed up the time on smoker. If you like a lot of bark then don't foil.

 did you put a pan under it to catch the juice?

I always put the Butts in a pan to catch all the juices. then save it to make gravy later on.

(reason for the pan is to keep the smoker clean.)

Click to expand...

 I still foil as I do not want to wait 10 to 15 hours for dinner. The longer you can go, before foiling, the more bark you will achieve. I like to reach atleast 170º before we foil. Still get a pretty decent bark. Let it rest an 1 to 2 hours after removing from smoker and have at it.

 

tom c

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Aug 26, 2011

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Orlando, FL

• Oct 8, 2011

• #13

fpnmf said:

  Dont forget the finishing sauce...http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

Click to expand...

X2

 

chef willie

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• Oct 8, 2011

• #14

5:30 Florida time...where we at on this???

 

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #15

5 hours...  Got some snacks on the grill too.  160+ degrees.  

 

jacobtia

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Feb 24, 2011

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Central Illinois

• Oct 8, 2011

• #16

Lookin great!

 

gators2000

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Sep 22, 2011

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West Central Florida

• Oct 8, 2011

• #17

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

 

tiki guy

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Jul 20, 2011

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Largo Florida

• Oct 8, 2011

• #18

Looks PRETTY good ....and I like the wings as well  ( nice touch , never thought of it BUT make a little appetizer as well

 

sierra

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Jul 22, 2011

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Amesbury, MA

• Oct 8, 2011

• #19

Gators2000 said:

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

Click to expand...

If you think it is going to kill everything, you can finish it in the oven.

 

scooper

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May 20, 2011

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Boca Raton, FL

• Oct 8, 2011

• #20

Gators2000 said:

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

Click to expand...

I put an upside down 1/2 sheet pan on top of my smoker weighted down with bricks.  And a whole sheet pan propped up against the back of it blocking the winds.  My temps are low, around 215, but things are coming along fine.  I went simple with just some trimmings from spares and some wings.