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Butt on the Smoker, check it out

post #1 of 19
Thread Starter 

So I dont usually post on the forums but I decided to take some time today to post todays dinner project. I brinned the butt last night, took it out around 1pm, made up a rub and a nice bbq sauce. I rubbed the butt and let it sit for 2 or so hours, and about 30min ago I put it on the smoker. For smoke I'm using maple. I'm using maple because that's the wood we burn for our woodstove, and since I dont feel like driving all the way into town for some hickory or mesquite maple it is. I'm trying to keep the temp around 200 or so. I'm posting on here in hopes I can get some feedback. I'm gunna be updating my post as the smoke gets rollin, but I wanna know how it looks, any tips any of you smokeheads can give, and just some general feedback. Thanks for reading, hope to hear from some of you, and there will be more to come!






post #2 of 19

Lookin' good so suggestion:  I would probably kick the temp up in the smoker to 225*-250*.  That's the range alot of us cook butts at, some even higher than that.  At 200, you could struggle to get it through the danger zone (Internal Temp of the meat from 40* to 140* in 4 hours or less).  Also, when it hits the inevitable stall that all butts go through,  a cooker temp of 250* will help power it through that stall a little faster.  Just my 2 cents, Good Luck, and let us know how it goes!




post #3 of 19

You are in for a long night!  Will try and hang with ya!  popcorn.gif



post #4 of 19
Thread Starter 

Thanks for the tip on the temp, took some more coals outta the woodstove and added them to get the temp up, looks like it's at 250ish right now. Forgot to say earlier that instead of charcoal im using coals from the stove. Glad I'll be having some company on here tonight, I hate cookin alone haha. 



post #5 of 19

Looking like you're going to have fun!  I'll be hanging with you for a while, I started my 30lbs at noon!

post #6 of 19

I am in there even though I am too new to smoking to offer advice. I just like food pictures. This looks great!

post #7 of 19

  As much as I like q-view, if your lookin' you aint cookin' ! But keep us posted anyway.



post #8 of 19
Thread Starter 

Alright I know this is gunna sound noob, but what is q-view haha? Bout 3.5 hours in now, temp still steady and smoke still rollin..... 

post #9 of 19
Q-view is pics of your BBQ. I've got a decent recovery time, and I have to rotate my small loin ends, so I'm viewing and q-ing...
post #10 of 19
Thread Starter 

Just took a temp reading, 160F. cooking till 200-205F, still got a ways to go......

Edited by midnightdinner - 4/17/13 at 8:04pm
post #11 of 19

Patience is a virtue. Particularly for a smoker.

post #12 of 19

You're getting there, midnightdinner, My butts have been steady at 187 for 2 hours now.

post #13 of 19

Looks like you're at about 7.5 hours, hopefully past the half way point  :)

Edited by Demosthenes9 - 4/17/13 at 9:07pm
post #14 of 19
Thread Starter 

What a long night haha, and NO BEER?! shoulda got some beers but anyways took till about 3:30 or so it get to 200 so I pulled it then. Quickly wrapped it in foil, then dozed off for a bit. Woke up about an hour and a half later and checked it out. Oh man, what a juicy butt haha. I think this ended up being my best one by far. Cook time just about 12 hours. Thanks to all those who gave me some tips and just posted on my thread.




post #15 of 19

Looks delicious! Congratulations.

post #16 of 19

Looks Good! You said you were using coals from your woodstove, what kind of wood do your burn?

post #17 of 19

Looks very tasty!  Great job!



post #18 of 19

Dang nab it that looks good. great job.

post #19 of 19
Thread Starter 

Thanks all! I burn maple at our house, still getting down below 20 here so our stove is full of coals haha. Used maple chips as well.

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