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

post #1 of 24
Thread Starter 

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??




Thanks for looking more pics to come



Edited by driedstick - 11/11/12 at 10:30am
post #2 of 24
Thread Starter 

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



post #3 of 24
Thread Starter 

Made IT to 140* in 4 3/4hrs is that ok?? help.gif

post #4 of 24

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.

post #5 of 24
Thread Starter 

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

post #6 of 24

I think you're looking fine.  Some say 1.5 hrs.  I dunno...never works for me so I plan 2.

post #7 of 24
Thread Starter 

Bama you were correct 13hrs pulled them out at 9 something and they just fell apart Thanks everyone



and pulled not too bad for 1st timer My wife and kids loved it






Thanksfor looking



post #8 of 24

Looks fantastic! icon14.gif Like Bama, I always go with 2 hrs/lb.

post #9 of 24

Looks great and congratulations on a job well done!!

post #10 of 24
Great looking Hog Butts.... grilling_smilie.gif
post #11 of 24

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.


post #12 of 24

Dang! That looks good! popcorn.gif


There's nothing like that proud feeling when the family enjoys all your hard work. Nice job.

post #13 of 24

OOOOHHHHHH!!!!!!  Pulled Pork Perfection!  Superior results!


I could eat a plate or two of that!



post #14 of 24
Thread Starter 

Thanks everyone for my first it turned out great will go with 2hrs next time

post #15 of 24


post #16 of 24

Yummo!  Looks mighty tasty!

post #17 of 24

looks great. the worst butt i ever smoked was great. if you get the temp right it has no choice but to pull. keep on smokin.

post #18 of 24
Thread Starter 

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

post #19 of 24
Great job..
post #20 of 24


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