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Weber kettle pork butt- attempt 2

post #1 of 13
Thread Starter 
Well, today we are having Father's Day at my place so I thought I would introduce my family to my new hobby. My first butt turned out better than my first brisket so decided to feed them butt.

5 am was awfully early for poctures so here is the 9 am shots. Grill has been going for 3.5 hours. Temps moving from 230 to 275. The fun of a kettle. (Really want a primo but man are those expensive)

Using lump and a combo of apple and maple. Hopefully it turns out as we have 12 over for dinner. Oh and we started with a 9.5# butt
post #2 of 13

God luck, looks good so far. drool.gif Nice Bark forming.

post #3 of 13

Looking nice so far!  Keep up with the q-views!

 

Kat

post #4 of 13
Thread Starter 
Well I have hit my first stall. I have moved 1 degree in 2.25 hours.

post #5 of 13
Looking good. Hopefully it will start taking heat again soon. I think the last one I did stalled for over four hours.
post #6 of 13
Thread Starter 
Well she finally came out of the stall. Moved up to 180 now and if it keeps a slow climb should work out well for the guests that arrive in 4 hours.
post #7 of 13
Looks like you're right on schedule.
post #8 of 13
Thread Starter 
Here she is. Just pulled it at 205. Will let it rest for 45 minutes but it smells amazing

post #9 of 13
Looks like a great success.
post #10 of 13

Looks terrific!! Nice bark too! thumb1.gif

post #11 of 13
Thread Starter 
It was a big success. Very tender with nice bark. Could have used a touch more smoke flavor but still good.
post #12 of 13
If this is your first time serving p.p. to a number of people, sometimes a hint of smoke is better than a really smokey flavor. If this is going to be the first experience for them eating smoked meats, they won't be overwhelmed by the smoke.


As you learn their palates, you can plan for future smokes.


Nice job on the butte!
post #13 of 13
Thread Starter 
Thanks everyone for the pointers and encouragement. The meat was a big hit and I get some awesome leftovers.
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