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First time smoking pork butt, and fatties

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david77

david77

Newbie
Original poster
Dec 15, 2012
18
11
Kentucky
Hello every one, I'm new to the forum and would like to say thanks for all that you all put on hear. I've learned alot from you all now if I can produce on the smoker. Tomorrow I'm going to try pork butt, fatties, and chicken quarters. Having some friends over so wish me luck. I've got all the food prep. done, from what I've read every body likes Q-views the only one I have now are my fatties I'll put more on tomorrow.

Thanks again

image.jpg

image.jpg

One is sausage pizza, and the other is cheese burger
 
If your butt is a full size 7-10lbr, you may want to get started smokin' it tonight. They can run for over 2.5hrs/lb, depending on the smoker. Foiling the butt to get to finished temps after about 160* or so will help push it along a bit faster, but will soften the bark a lot. If it's a half section, say 3-4lb, then first thing in the morning should work for a pulled pork dinner.

Quite the little smoke-fest you have planned...oh, and you don't need no stinking luck (LOL!!!)...you've read about your smoking subjects...and, you'll have all the help you need with all the helpful and friendly folks here on the forums if you get into a sticky spot...

popcorn.gif


Eric
 
Thanks for the info, it's a 7 lb butt I was figuring the 11/2 per lb. I'm going to put it on at 7 in the morning, going to be a good learning experience I geuss.


David
 
I think I may need help I didn't know about the 2.5 hrs per lb. That makes me worry a little bit can I cut the butt in half, and if so is there a certain way I need to do it.
 
Is it a Boston butt or a picnic shoulder? If it's a Boston then it should have a natural line you can follow to cut it in half.
 
Read a lot of folks say they smoke a butt till 150 then pull it, wrap it in HD foil and cook in the oven taking it the rest of the way. Hope this relieve some of you concerns.
 
Good luck with your smoke! Smoker looks nice from what I can see - you should post another picture when it gets lighter out. If that is a boneless butt make sure you adhere to the 40-140 rule. Wish I had a butt in the smoker right now... 
smile.gif


EDIT: Just noticed you already probed the meat so you will want to get it up to 140* in 4 hours regardless. Enjoy the smoke!
 
Last edited:
Looks like I need to do more reading thanks, can you explain the 140* rule just in case I can't find it, and when is a good time to probe the meat I'm learning so all the help will be appreciated.


David
 
david77 said:
Looks like I need to do more reading thanks, can you explain the 140* rule just in case I can't find it, and when is a good time to probe the meat I'm learning so all the help will be appreciated.
David
Click to expand...
The 40-140 rule is that once your meat temp gets up to 40* you want to get it up to 140* within 4 hours to kill the bad bacteria that can grow. 40 - 140* is the ideal temperature for their growth. Here is a thread for you to check out http://www.smokingmeatforums.com/t/121168/40-140-in-4-hours-discussion

As far as probing the meat it is better to wait till it has cooked for a couple hours & killed the surface bacteria & then stick your probe in. The reason for this is that if you wait, then you are not pushing bacteria into the center of the meat where it will take a lot longer to get up to temp.

Hope I made that easy enough to understand - if not let me know & I will try to explain it better for you.
 
You done well, I was just reading all about it, I'll remember that from now on. My smoker is running between 240*-250*, meats been on 1.5 hrs the IT is at 127*. Thanks again for the help.


David
 
You only need to pass from 40-140* in 4hrs if it is a compromised muscle, such as a bonelessv shoulder cut.

Nice build!!!!!!


Eric
 
Smoking B said:
forluvofsmoke said:
You only need to pass from 40-140* in 4hrs if it is a compromised muscle, such as a bonelessv shoulder cut.

Nice build!!!!!!

Eric
Click to expand...

Yeah I posted about the 40-140* since he had the probe in from the start - just figured he should know in case he hadn't heard of it before...
Click to expand...

Good call...I missed trhat the probe went in right away...just as well to wait if you can for probing.
 
The pork butt is done couldn't get a pic hot off the smoker. I've already got it pulled apart and it tast awesome. I'll put Q- views on when every thing is done. Got the chicken, fatties, and dutches beans on the smoker now pics about 5:00.
 
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