WOOHOO!!! My first pork butt

the smoker

Fire Starter

Original poster

Oct 1, 2012

42

16

Western NY

• Oct 13, 2012

• #1

Well, today I had my hand at a 8lb butt. This was my first (real) smoke session and after a long trial with my smoker (I built it) I attempted the ever longed smoked pork butt. I had a dry rub that I had bought that I wasn't gonna use, but after looking at the ingredients and the ingredients of the one I was gonna make, it was the same. So I went with it. And, well, here is the result.

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• the smoker
• Oct 13, 2012

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• the smoker
• Oct 13, 2012

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• the smoker
• Oct 13, 2012

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• the smoker
• Oct 13, 2012

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• the smoker
• Oct 13, 2012

 

bama bbq

Master of the Pit

Sep 24, 2011

2,351

72

Rocket City (Huntsville) AL

• Oct 13, 2012

• #2

Looks great.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,323

182

SEUSA

• Oct 13, 2012

• #3

The butt looks Awesome! Great looking bark!! But one question, what is that all over the bottom of the pan?

 

the smoker

Fire Starter

Original poster

Thread starter

Oct 1, 2012

42

16

Western NY

• Oct 13, 2012

• #4

S2K9K said:

The butt looks Awesome! Great looking bark!! But one question, what is that all over the bottom of the pan?

Click to expand...

Because I cooked it directly in the pan, all of the juice sat there and because of the sugars barked right there. I think if I put the pan down lower, that might not have happened. I did have a bit of a problem keeping a steady temp (lows and peaks). However, even with the temp fight, I pulled it out and it was at 198 with 6 hrs cook time. I'll tell ya, for the first time, I couldn't be happier. And to top it off, this was for 14 people with all of the side fixens. I was soooooo nervous, but, I looked pro when it was done.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,323

182

SEUSA

• Oct 13, 2012

• #5

8# butt in 6 hours 

 There must be something in the stars today making everything cook very fast! What temp were you cooking at?

 

the smoker

Fire Starter

Original poster

Thread starter

Oct 1, 2012

42

16

Western NY

• Oct 13, 2012

• #6

Started it at 1040 and pulled it at 442, that was the time on the first pic. My temp ranged from 230-280. I was having a hell of a time with keeping a constant temp. But in the end it all worked. I wish it was just a little bit more tender, but it pulled apart effortlessly and was juicy as can be. I have more to learn about the smoker itself to get more of a consistent temp. I believe the next time will be even better. I can't believe that flavor that I got here today.