smoking my first pork butt need some info here.

redneck1676

Fire Starter

Original poster

Feb 7, 2012

73

10

Crest Hill, IL

• Jun 6, 2012

• #1

Gonna try my first pork butt on my brinkmanship upright. The thing is 15lbs so I'm going to cut it in half to fit in the smoker. I've heard wrap it in foil once it reaches 165 but I don't know why pretty new at this so let's get some tips from you pros. Thanks Jason

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Jun 6, 2012

• #2

jason, you need to wrap it right before it hits the stall otherwise it may stay there for hours.  Here's a pretty good article to explain it: http://www.genuineideas.com/ArticlesIndex/stallbbq.html

 

indyadmin1974

Smoking Fanatic

May 26, 2007

736

20

Clemmons

• Jun 6, 2012

• #3

That's what we're here for redneck!

Others with more experience will be able to tell you why folks foil and why it is or isn't a good idea but I'll tell you when I foil.

I only foil my pork butts after they get to the color I want on them because I like bark.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 6, 2012

• #4

Foiling helps with power through the stall. I foiled my first few, but now, it's totally no foil because we like that bark. And I have the time and patience to wait out the stall.

Since you mention cutting it in half, keep food safety in mind. Any meats that have been punctured, probed, injected or ground needs to get the internal temperature of the meat from 40* F to 140* F in 4 hours or less. 

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jun 6, 2012

• #5

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

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

 

redneck1676

Fire Starter

Original poster

Thread starter

Feb 7, 2012

73

10

Crest Hill, IL

• Jun 6, 2012

• #6

Thanks for all the reponses yes I have to cut it. Its just to big to fit maybe a good reason to upgrade. Will post some pics when I can wont smoke till mid next week gotta work ya know. Thanks Jason

 

redneck1676

Fire Starter

Original poster

Thread starter

Feb 7, 2012

73

10

Crest Hill, IL

• Jun 6, 2012

• #7

Alright just read the BBQ stall that Bama BBQ showed me. It says dont let the meat go above 195f or it will go mushy. But I thought it was 195-205 which is best.

 

ba2zim

Newbie

Jun 4, 2012

5

10

Golden, colorado

• Jun 7, 2012

• #8

U live in a humid climant. I wouldnt foil or go past 195. Only reason "you" would foil is to add pork, chicken, or beef stock. during the last 2 or three hours. That does add flavor, keep in mind that it reduces your bark on the bottom side of your meat if u add stock. If I foil which I do on occasion I put my meat in a big disposable pan after 12 or 13 hours of smoking straight on the grate, then foil tent the pan. So expirement a little find what works for u. Everyones pallet is different. jus a few ideas. Good luck and happy cooking.