first time smoking anything tomorrow...pork butt is first victim

mikhen · Jul 3, 2012

i will be attempting my first smoke tomorrow. 6 lb pork butt. Plan on starting between 5 and 6am, finishing time isn't real important, just before we go to bed would be nice.

Been reading up and I think I'm ready. The Brinkman Smoke n Grill has been modified.

All I need is a good finishing sauce. Now all of us are in to spicy sauces, so does anyone have a mild sauce?

I plan on using apple and maybe some peach wood.

Not sure what rub to use, but I'll probably have that done within the next few minutes.

jack07 · Jul 3, 2012

Good luck...remember to take pics! Or....

diesel · Jul 3, 2012

Just keep and eye on the temps. Slow and low. Can't go wrong. We don't use a finishing sauce so I won't be much help with that. I do IMHO believe that if you get the rub and cooking temps down you won't need a finishing sauce.

qview.

good luck.

oldschoolbbq · Jul 3, 2012

It should take about a 12pack (calculated @ 1 beer / hr.) , including stall time (a necessary evil for Porl Butt.)

Have fun and...

fpnmf · Jul 3, 2012

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

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

duckstruck · Jul 3, 2012

Just do some research and follow some of the info on here and you will do just fine. Pork Butt is a great place to start, its hard to ruin it.

Good Luck

smokinhusker · Jul 3, 2012

If you watch the temps, remember low and slow, you should be fine. I don't use a finishing sauce on my PP. I put a pan below it to catch the drippings and add some ham base broth to it and let it smoke away, that way I have something to wet it if need be when I pull it.

Good luck!

mikhen · Jul 3, 2012

OP here....thanx for the help. I'm concerned on whether to wrap it with foil or not. I wasn't gointo,but after reading one of the links here, I may want to.

As far as posting pics...don't think I have that privligde yet.

s2k9k · Jul 3, 2012

Foiling is kind of a preference, if you want a heavy bark then don't foil but it might take longer. If you want to power through the stall then foil but you will sacrifice a good bark.

Your plan sounds good and it should be done, unless you go to bed realllll early!

You do have the privilege to post pics but [color= rgb(24, 24, 24)]since you are new when you post any pics our software will probably hold the post until a moderator can approve it. Just be patient and don't double post it because you don't see it show up right away, someone will get to it! We do this to keep the spammers out and so no one posts anything inappropriate until we get to know them. This only lasts until you make about 20 posts.[/color]

fpnmf · Jul 3, 2012

Foiled with apple juice..lotsa bark...

dennis s · Jul 3, 2012

Good luck, keep an eye on temp. Pulled pork is my favoite.

chef jimmyj · Jul 3, 2012

Here you go on the finishing sauce. You can adjust the heat by using less Cayenne. As it is, it's less spicy then some you find here and very flavorful...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

mikhen · Jul 4, 2012

OP here again....1 more question, mother nature may force me to finish the butt in the oven. At what point and what oven temp should that be done at?

JJ, thanx for the sauce, I'm sending you a pm regarding something else.

daveomak · Jul 4, 2012

mikhen, morning.... Oven temp should be around 210-225..... IT of the butt for pulling... about 205..... have a great 4th.... Dave

mikhen · Jul 4, 2012

Having trouble keeping the temp up. Staying around 180-190.

chef jimmyj · Jul 4, 2012

If you can't get it under control, you can trust that there is going to be a good smoked flavor after 4 hours and there is no shame in finishing in the oven. It is also Safer than going too far at such low temps...JJ

gotarace · Jul 4, 2012

Here is a butt i foiled at 165 IT and finished off in the oven....No problem with bark... taste and tenderness. I set the oven to 240. Sometimes ma nature forces our hand but i can tell you i wouldn't hesitate to finish one this way again. I like foiling my butts at 165 over smoking to 205 and foiling.

Good luck with your first butt ...Len

mikhen · Jul 4, 2012

After 2 1/2 hours of smoking. Any tips on looks so far?

tlcase · Jul 4, 2012

mikhen said:
After 2 1/2 hours of smoking. Any tips on looks so far?

Yeah, quit looking at it. If you're lookin' you aint cookin'.

Were you able to get your temp up to the 225-240 range? If so relax...just keep an eye on your temps.

mikhen · Jul 4, 2012

Nope. Temp won't get above 180 Just checked the internal temp its in the low 90's I'll be finishing this in the oven. I've seen some people foil it for the oven and some don't. Any suggestions?

first time smoking anything tomorrow...pork butt is first victim

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