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Not sure but it turned out great! Spares and butts - Q View!

post #1 of 12
Thread Starter 

I smoked x2 butts and x2 slabs of spares this weekend.  Not sure as to why it took so dag-gone long for the butts but in the end it came out great.

 

Started out Friday afternoon going to the local BJ's and found a heck of a deal on meat.

 

Here's my selection for this weekend -

 

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It started out with the rub down using Chef JJ's Mild Bubba Q rub. The butt's were 7.9 and 9.0 lbs.  Wrapped in plastic wrap and back in the fridge till the morning.

 

Started the smoke with Wicked Lump and once up to temp - 240 ish - the butts went on after resting on the counter.

 

2 hours in here's their apple spritz

 

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Outside temp got up to 50 so it was a nice weekend to smoke.

 

 

 

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I put the ribs on around 12 noon and multi tasked on beans and slaw.

 

Ribs came off 51/2 hours later as planned they came off, rested and made for a wonderful Saturday dinner.

 

Meanwhile - the butts are still on and anticipating getting them off 12-13 hours into the smoke.

 

NOTTA-  They came off neatly 22 hours later.  Thanks goodness I had plenty of lump for the unanticipated overnight smoke. Finally with an IT of 195 They came off, rested in foil,  towels and cooler for an hours and ready to be pulled,

Used Jeff's finishing sauce which always is a winner in my house!

 

You figure 1.5 hours / pound and these things should have come out Saturday night.  Any one else have a similar lengthy smoke?  I can say the stalling period was longer than anticipated and after the temps were slower to rise even though the smoker temp stayed i nthe 230-240 range.

 

Made a great Selection Sunday meal and happy the UK Wildcats are 1st seed,  GO CATS!!

 

Here's the finished product;

 

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Any thoughts I'd be happy to hear..

post #2 of 12

It looks great, Awesome bark!!

I have to agree,Jeffs sauce is very good.

 

Great Qview drool.gif

post #3 of 12
Looks great! I smoke ribs at that temp but butts a bit higher, 250-260.
post #4 of 12

For a butt @ 225* - 250*, I plan 1.5 hrs per lb and add 2 hrs for good measure/insurance.  ...but I use a Texas Crutch when the bark sets and I detect the stall.

 

If you didn't wrap in foil then the stall is unpredictable.  Here's a good article on it: http://www.amazingribs.com/tips_and_technique/the_stall.html

post #5 of 12

Pulled pork looks great!

 

And yes, they can take much longer than 1 1/2 hours per pound.  Next time?  You never know.  They are just done when they are done.

 

Looking at your package?  I don't think those are spareribs.  They look like back ribs, but I bet they were good!

 

Good luck and good smoking.

post #6 of 12

Dont see a problem with time...... It was worth waiting for....... Looks great.................icon14.gif

 

Joe

post #7 of 12

All looks great!...There more Butts I make the closer I am getting to 2 hours per pound plus a 2 hour Pad...So 20 Hours +/- for a 9 pound Butt is not too crazy...JJ

post #8 of 12
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

For a butt @ 225* - 250*, I plan 1.5 hrs per lb and add 2 hrs for good measure/insurance.  ...but I use a Texas Crutch when the bark sets and I detect the stall.

 

If you didn't wrap in foil then the stall is unpredictable.  Here's a good article on it: http://www.amazingribs.com/tips_and_technique/the_stall.html



Good article - thanks for the info!!

post #9 of 12
Thread Starter 

Thanks everyone for your feedback.  Great info to digest for next weekends smoke!

post #10 of 12

Everything looks great. I did 7.5 lb butt a couple weeks ago and didn't foil it. Took about 18 hours. 

post #11 of 12

I agree, about 2 hours/pound is realistic.  The Texas Crutch helps, but the stall still happens and you can't beat that beautiful bark.  Gotta love pulled pork.

 

One of my friends refused to eat pork "Butt" "due to the location"!  We laughed for hours after he found out it was from the shoulder.

 

  th_HaHAAHaa.gif

post #12 of 12

That's some awesome looking PP. Sometimes they just stall forever. It just happens.

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