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My first all night pork butt smoke!

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ksmedic

ksmedic

Fire Starter
Original poster
Mar 10, 2013
42
10
Kansas, USA
Getting ready to do my first all-night pork butt smoke. Following the suggestion I have been reading on here over the last few days.

Butt looked pretty good, well marbled, to me. Second and third photos obviously show the SPOG rub, looks ok to me, but what do I know? Really new to all this, wish me luck!

Any pointers would be welcomed!

I'll keep you posted on the progress...

PB2.jpg

PB2.jpg


PBrub.jpg

PBrub.jpg


PBrub2.jpg

PBrub2.jpg

 
Nice looking butt!  About 7.5 pounder?  It'll take about 2 hours per pound at 225* - less if you jack up the temperature.

Some folks foil when the IT reaches 165, this helps get through the temperature stall quicker but you won't get that nice crispy bark.

I don't foil because I like the bark so I have to suffer through the stall!  Your choice!

I smoke with a combo of hickory and cherry because they are my favorite!  You will figure out what you like best by trying different woods.

Here is a link to an old post of mine that gives a recipe for a Carolina sauce that is great to use as a finishing sauce after pulling and also my famous BDSE - Best Damn Sauce Ever!  Give 'em a try - guaranteed to please!

http://www.smokingmeatforums.com/t/129351/pgsmokers-best-damn-sauce-ever-bdse

Good luck on your smoke and let me know if I can be of assistance.

Bill
 
Good luck!

pointers......Get some sleep so you aren't too tired to eat it tomorrow!
 
Pretty close guess on weight, 7.55

Using hickory for this smoke, seems my cherry was all used up the last chicken smoke and I hadn't noticed.

yeah, I'm going to just wait it out, no foil. Looking for that good bark!

Thanks for the link!
 
 
The best thing you could do is what you already have done by reading the suggestions posted here. Personally I would have used a rub consisting of more spices, brown sugar etc, but to each their own. Best of luck with it. I'm doing one tomorrow.
 
MountainHawg said:
The best thing you could do is what you already have done by reading the suggestions posted here. Personally I would have used a rub consisting of more spices, brown sugar etc, but to each their own. Best of luck with it. I'm doing one tomorrow.
Click to expand...
You'll have to let us know how it goes. Thought about a different rub, but stuck with what that post said and seeing his results.

PS, I tried posting pics of my coals and "smoke", for pointers/advice, but I guess being new, pics need approved?
 
Your smoke looks Great! Might be a little white but it's thin, not billowing out of the stack!

Keep posting pics and we'll get them approved as fast as we can. (This will only last until you make about 25 or so posts.)
 
If you decide to wrap it, don't do what I did and fall asleep after it was wrapped. Maxed out a meat thermometer and the roast was mush after only an hour plus nap. Normally I do not wrap as we like sliced over pulled and like crispy edges so I go for a lower IT temperature of around 170-180. 

Your smoke looks fine, might open a lower vent a touch more for blue, but no big deal in my book. For wood, I like apple and oak mixed for pork with cherry and oak a close second. 
 
Last edited:
Thanks for all the feedback! Yeah I get the pic thing, no biggie.

Mercy, this "all wood" is maybe a bigger learning curve than I had expected. Grossly underestimated how much wood I'd use - it's cold (39) and windy. Quite the balancing act to keep the temps from spiking or falling - keeping the smoke thin and blue..

Anyway I could consider firing up some lump charcoal and adding that in once I've got the smoke on for a few hours??? Or is that a no-no?
 
ksmedic said:
Thanks for all the feedback! Yeah I get the pic thing, no biggie.

Mercy, this "all wood" is maybe a bigger learning curve than I had expected. Grossly underestimated how much wood I'd use - it's cold (39) and windy. Quite the balancing act to keep the temps from spiking or falling - keeping the smoke thin and blue..

Anyway I could consider firing up some lump charcoal and adding that in once I've got the smoke on for a few hours??? Or is that a no-no?
Click to expand...
Do what you gotta' do, add the lump and don't lose your heat! That lump will give you higher heat than the wood also so go for it. You can still have the wood just off to the side of the lump, it will still give you smoke. You might also consider closing your lower vents some with the wind you have.
 
MountainHawg said:
Do what you gotta' do, add the lump and don't lose your heat! That lump will give you higher heat than the wood also so go for it. You can still have the wood just off to the side of the lump, it will still give you smoke. You might also consider closing your lower vents some with the wind you have.
Click to expand...
Yeah, may have to do what I didn't want to have to do...

And yeah I tried closing down the lower vents and then I get white smoke, anytime I go more than 1/2 closed the white smoke starts....

Holding temp but wow, it's a balancing act....It's a learning experience!
 
Hello, Ksmedic. Welcome to the bunch
banana_smiley.gif
. Hope you enjoy it here and call this home for all BBQ info. and ; don't you just love a good Butt???

Betty 004.JPG

Betty 004.JPG


Sounds as if you have a plan in place , but ,  don't increase the heat during stalls, it'll be done when it's ready.

I know, same old song and dance about how to do something. That's why  I just stay "Old school" and let it do itself. When the bone comes out easily , I call it done...

holiday for 2012 024.JPG

holiday for 2012 024.JPG

 and this nor any of my Butts see foil until it comes out of the Smoker. Call it Lazy, call it not caring , but I call it Really Good Bark.And the moisture ? Well,see for yourself...

Betty 012.JPG

Betty 012.JPG


Have fun and as always...
 
oldschoolbbq said:
Hello, Ksmedic. Welcome to the bunch
banana_smiley.gif
. Hope you enjoy it here and call this home for all BBQ info. and ; don't you just love a good Butt???

Betty 004.JPG

Betty 004.JPG


Sounds as if you have a plan in place , but ,  don't increase the heat during stalls, it'll be done when it's ready.

I know, same old song and dance about how to do something. That's why  I just stay "Old school" and let it do itself. When the bone comes out easily , I call it done...

holiday for 2012 024.JPG

holiday for 2012 024.JPG

 and this nor any of my Butts see foil until it comes out of the Smoker. Call it Lazy, call it not caring , but I call it Really Good Bark.And the moisture ? Well,see for yourself...

Betty 012.JPG

Betty 012.JPG


Have fun and as always...
Click to expand...
Yeah, I really do enjoy this forum and have learned a lot of theory. I have lots to learn. Love the pics, and I WILL get the hang of this wood smoking!

Thanks for all the support!
 
ksmedic said:
Yeah, may have to do what I didn't want to have to do...

And yeah I tried closing down the lower vents and then I get white smoke, anytime I go more than 1/2 closed the white smoke starts....

Holding temp but wow, it's a balancing act....It's a learning experience!
Click to expand...
No doubt about it, stick burners take a while to master, and they can be a lot of work in the wind and cold weather.  With my old New Braunfels offset pit, I have spent many hours stoking and tending fires to maintain a steady temp in the Oklahoma wind.  If you decide to go with lump charcoal, you might find it a little easier to keep you temp steady. 
 
OK, 4 hours in, just barely ticked 140. Seem to have the fire a little better dialed in. About used up the wood though, going to probably have to resort to lump charcoal...

Not the best pic in the dark...but the bark is maybe not quite what I thought it would be...

4hours.jpg

4hours.jpg

 
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