1st set of butts thx Old School & Thanks VETS w q-view

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driedstick

Smoking Guru
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Nov 3, 2011
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N. Central Idaho
I would like to thankOld School and everyone else on this forum for the support



Here ya go and thanks to the players mustard, rub and 2 6lb bonles butts









wrapped up and in fridge overnight





the one on the right is a mesquite rub






In Smoker at 220*






Put in smoker at 8:30 smoker was at 220 but by the time i shut door it was down to 192*


these are 6lbs each so I am figuring about 9hrs will put probe in at about 12- 12:30 will take


IT to 200 - 205 will not foil till done then in cooler for one hr or so ALSO no water in pan right??



AM I MISSING ANYTHING



Thanks for looking more pics to come



Steve
 
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4hrs in and temp of meat is 122 am I going to be safe smoker is running at 220 and this is what it looks like just to let everyone know my smoker can only go to 220 max

this is what they look like

 
Made IT to 140* in 4 3/4hrs is that ok??
help.gif
 
I think you're good.  Getting to 140* means your getting closers to the stall.  The temp will not rise on a straight line to finish temp.  It will flatten FOREVER then slowly start to rise again.  However, I think you're gonna be longer than 9 hrs.  I plan 2 hrs per lb and add 2 hrs for a fudge factor running the cooker in the mid 200(s).  I'll be interested to see how you do.
 
Thanks bama that is what i figured also just wanted to make sure yes more than 9hrs I think now i was figuring 1,5hrs per pound
 
Timing is hard to judge when smoking Boston Butts or Pork Shoulders.  I agree with Bama. 2 hours is a decent base time. 

Its all about the internal temp.  190-205 is where you want to be.

Looks like they turned out well Steve.

 
 
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Thanks agian I think we will do these for Thanksgiving then agian at New Years If we can wait that long
 
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