The LIVE Pork Butt Thread!

[redneckman]

Hello all,

Today I am smoking my first two pork butts EVER.  I have been reading a lot, and also watching BBQ Pitmasters for advice and different mehtods.  I actually found two roughly 4lb butts at my local store (very small town, and small selection).  I made a homemade rub and rubbed them down last night.  Just threw them on the smoker a few minutes ago. 

My smoke for today is with a mix of hickory and apple wood.  I have a water pan with water/apple juice.  I am hoping to smoke them between 225-250 degrees for 6-8hrs.  I plan to wrap the larger one around 160 and the other I will not try experiment a little. Plus I want to try the bark

.    Well will see how they turn out.  Oh, and of course there will be Q-view!

It is a beautiful 19 degree day in Northern Michigan.

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• redneckman
• Mar 1, 2013

I also made a homemade BBQ sauce last night and plan to make a finishing sauce that I found on these forums.

 

[fagesbp]

Sounds good. I look forward to the results. I have never had the nads to try one without foiling, too worried about it drying out and being inedible. You really should cook them based on IT rather than time. It's a much more consistent method.

 

[s2k9k]

Sounds good. I look forward to the results. I have never had the nads to try one without foiling, too worried about it drying out and being inedible. You really should cook them based on IT rather than time. It's a much more consistent method.

Thanks to Eric I have found butts to be more juicy without foiling:

http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699

 

[redneckman]

I fully intend to cook them to IT.  The 6-8hrs is just a guess on the time it will require to reach IT.  If the unfoiled butt turns out a little dry I will save it and use it in beans or chili.  I have no worries about both not being eaten in a timely manner

.

 

[s2k9k]

I really don't think you will have a problem with them being dry at all! The humidity should be pretty low up there so the water pan should help with smoke penetration. Stick to your plan and I think you are going to be eating some really good juicy pulled pork later on!!!

 

[mdboatbum]

 You really should cook them based on IT rather than time. It's a much more consistent method.

Not to be a nudge, but IT is only an indicator of when to start checking for doneness by FEEL. The meat is done when the bone wiggles free and a probe can be inserted in several locations with little to no resistance. Think of sticking a toothpick into a stick of butter. If you've just puled it out of the fridge it feels one way. If it's been sitting on the counter for 2 hours, it feels totally different. You want your pork to feel like the one that's been sitting out.

 

[redneckman]

I appreciate the advice guys.  No need to feel like a nudge.  This is what this site is all about.  I am still learning most everything about smoking meats, and have done very well so far expect for my first smoke (I fell asleep and the temps were high).  Actually just figured out how to get a lighter "blue" smoke than what I have been doing.  See if I can keep it going now.  They smell great so far, I'm starting to get hungry but they are a ways off.

 

[squirrel]

Sounds like you've got a good plan! Looking forward to seeing what you've come up with. Nothing tastier than a pulled pork sammich. 

 

[fpnmf]

Making it juicy and with bark is not hard to do...

http://www.smokingmeatforums.com/t/128258/todays-smoke-a-tale-of-two-butts

 

[goingcamping]

For the record, I started my pork butt (yesterday) at 15*...nana booboo, stick your hand in doodoo!

Looking good, I too have done them both ways, with and w/o foiling. It's a matter of babysitting and knowing when they are done. The previous advice is all awesome and THAT is one of the great things about this site!

Happy Smokin'...you're gonna be jonesing for pulled pork all day!

~Brett

 

[redneckman]

Thanks for the link fpnmf.  I actually read that thread last night.  That is where I got the idea for the finishing sauce.

 

[disco]

Thanks for posting this. It is nice to follow another persons first effort as I am new to this myself.

 

[redneckman]

No problem Disco.  Only 2hrs in and it has felt like 10+.  The only thing I hate about smoking is the wait, but it is worth it.

 

[disco]

I know. I can hardly wait to see the end result and I don't even get to taste it!

 

[pgsmoker64]

Looking forward to your q-view redneck!!!

Sounds like you already have some great advice so I won't add anything!

So, tell us about the BBQ sauce that you made!

Good luck,

Bill

 

[sound1]

You have done the research, you have your plan, have some fun and let 'er rip..the biggest problem I see when helping others on their first run is the peek-a-boo syndrome.

The old saying of "If you're lookin, you ain't cookin" is much more accurate than many think, and the "It took longer than I thought" comment is sure to follow.

Kick back, enjoy the balmy weather,

 have a cold one, watch/control your chamber temps and let the magic smoke do the rest.

 

[redneckman]

I enjoy sweet baby ray's sauce and wanted to find something similar.  I googled sweet baby ray's and found a sauce that is similar, but a little to sweet in my opinion.  I have worked with it and cut a few ingredients around or changed.  It still is sweet, and has went well with chicken.  I have only made two small portions so far.  Want to get it exactly what I want before I made a large batch.  There is no cooking involved in this recipe.

As far as the butts go, starting to get nice color to them. Added a little more wood since I only have wood chips and they smoke up quick.  Trying to stay out of the smoker as much as possible though.

 

[kathrynn]

You are going to love doing these in your smoker!  I love my Smoke Vault!  Just let the pork and the smoker do the work!

Kat  (good luck)

 

[redneckman]

I do enjoy my smokevault KathrynN! 

Now for the 5 hour update:  Had to run up down to mail out a package.  Got waved into the firehall to set up a new computer quick (Us young kids are supposed to be good at it).  Well I called my dad who is at the house right now to check up on it for me.  I got home and did the first IT temp and it is coming along nicely.  Looked down and the fire was out

.  Not sure why but went into fix it mode quick.  I thought for sure I had plenty of fuel for the whole process and was able to restart it with no problem, but flew into the house quick and turned the oven on just in case.  Not sure why it went out, but it is 100% fine right now.

The butts are getting a very nice color to them, and they smell great so far!

 

[kathrynn]

I cant wait for my parts to come in.  I love love my smoker.  Show pics when you get a chance!

Kat