Overnighter Big Butt.

davidhef88

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Jun 24, 2011

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Rochester, NY

• Mar 9, 2013

• #1

Gonna smoke a 10.6 lb. butt tonight. Not sure what time it's going in yet. I'll keep updating with pics along the way.
The Butt.

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• davidhef88
• Mar 9, 2013

Rubbed

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• davidhef88
• Mar 9, 2013

Soflaquers finishing sauce made.

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• davidhef88
• Mar 9, 2013

Smoked some japs for my smokey jalapeño BBQ sauce

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• davidhef88
• Mar 9, 2013

The sauce.

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• davidhef88
• Mar 9, 2013

Think I may put it in around 10. It will really be 11. I've never had to figure daylight savings time into a smoke before. Not sure if I'm gonna foil or not yet. Guess ill wait till morning and see where temps are before I decide that. Thinking its gonna be a no foil butt with smoke almost the whole ride.

 

Last edited: Mar 9, 2013

pgsmoker64

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• Mar 9, 2013

• #2

Alright brother!  I'm in...

 

rdknb

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• Mar 9, 2013

• #3

Looking good so far

 

davidhef88

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• Mar 9, 2013

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Butt went in at 10:15. Smoker is holding at 227* for now. Outside temp is 35* and falling low tonight is 26*. I have the Mav732 alarms set. Get up and add done chunks in a couple hours.

 

diggingdogfarm

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• Mar 9, 2013

• #5

Lookin' good.


~Martin

 

chef jimmyj

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• Mar 9, 2013

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I put an 8lb Butt in at 8pm so I'll be playing along with this game. I have a full load in the AMNPS and will not be foiling so I figure it should hit 200*F by between 12 and 2pm tomorrow. After a nice long rest it's going to be some Happy Belly's in this part of PA...JJ

 

jp61

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• Mar 9, 2013

• #7

Niiiiice!!

I think I'm do for a case of butts! I ate the last package of PP last week.... 

 

mhchops

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• Mar 9, 2013

• #8

Looking good, im right there with you guys but its 57 out right now with a low of 49 tonight. I've got a shoulder in the smoker thats a little over 10lbs and i'll be putting a 3lbs chuckie in with it later underneath it to let some of the pork fat drip on it, first time with a chuckie hope it turns out well.

 

davidhef88

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• Mar 9, 2013

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JJ - I'm still not sure if I'm gonna foil, it all depends on times and temps. Have a good night!! I also am expecting some pics.

 

davidhef88

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• Mar 9, 2013

• #10

12:30 AM added some chunks, been running between 225*-230*.

 

davidhef88

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• Mar 10, 2013

• #11

3:45 AM added chunks. Smoker temp 238*. Turned temp down a little, probed meat IT 122*

 

chef jimmyj

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• Mar 10, 2013

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Bro I am running an AMNPS with Pitmasters Choice. It's been puttin' out TBS 8 hours now and I have not left the Recliner!... Well I did prep up 14Lbs of Pork Butts for Kabanosy later today...JJ

 

davidhef88

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• Mar 10, 2013

• #13

JJ- at 3:45 I was thinking about my AMNPS. I think I should be able to use it in my master forge propane while hot smoking. My waterpan is filled with sand and covered with foil, I could just set it on that. It will be plenty far from the heat source so it shouldn't burn up my pellets. Adding chunks all night is no big deal to me either, I rarely sleep more than a few hours without getting up.

 

davidhef88

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• Mar 10, 2013

• #14

8:00

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• davidhef88
• Mar 10, 2013

The therm on my smoker has always been about 50* off, however the last two smokes it had been right on. I guess they fix themselves after a couple years.

 

davidhef88

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• Mar 10, 2013

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9:30 the IT is sitting at 156*. I think I've hit the stall wall. Lol. No foil, gonna let this one ride it out naked.

 

pgsmoker64

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• Mar 10, 2013

• #16

Hang in there David!

Can't wait to see it.

Bill

 

davidhef88

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• Mar 10, 2013

• #17

It is now 1:00 and its all the way up to 158* IT. Lol. It's looking good though. Been in for 15 hrs. And I'm still throwing smoke at it. Here's a sneak peak.

image.jpg

• davidhef88
• Mar 10, 2013

 

zahlgren

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• Mar 10, 2013

• #18

Looks great so far!

 

jp61

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• Mar 10, 2013

• #19

The agony of the stall.... you'll be eating good in another seven (jk) hours..... 

 

kathrynn

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• Mar 10, 2013

• #20

looking good!

Kat