Diving into the Butt

sparksals

Fire Starter

Original poster

Thread starter

Jun 23, 2013

43

10

Apple Valley, MN

• Jul 3, 2013

• #21

Thanks Doug.. good tips on everything!    Will definitely invest in the Maverick!  Learned my lesson and definitely like the idea of the dual probe/temp.

The bacon wrapped asparagus with the butter/chili powder/agave nectar sauce was AMAZING in the smoker.  The French loaf was a big hit too.   I had one of the pulled pork in the crock, but it got corrupt somehow.  

Here are pics:

IMAG2911.jpg

• sparksals
• Jul 3, 2013

IMAG2912.jpg

• sparksals
• Jul 3, 2013

IMAG2913.jpg

• sparksals
• Jul 3, 2013

IMAG2914.jpg

• sparksals
• Jul 3, 2013

IMAG2919.jpg

• sparksals
• Jul 3, 2013

IMAG2923.jpg

• sparksals
• Jul 3, 2013

IMAG2924.jpg

• sparksals
• Jul 3, 2013

IMAG2926.jpg

• sparksals
• Jul 3, 2013

IMAG2929.jpg

• sparksals
• Jul 3, 2013

IMAG2925.jpg

• sparksals
• Jul 3, 2013

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 3, 2013

• #22

Nice spread you got there! Glad the advice helped! Keep on keepin' on, its a great hobby!
 

 

lizard55033

Fire Starter

Jun 28, 2013

52

20

twin cities,mn

• Jul 4, 2013

• #23

Very nice work!

 

sparksals

Fire Starter

Original poster

Thread starter

Jun 23, 2013

43

10

Apple Valley, MN

• Jul 7, 2013

• #24

dougmays said:

Just a general rule of thumb...if you have your smoker at 225+ all butts should be atleast 150-155 after 4 hours. I've never heard of a case where that has not been correct. This ensures that you make it out of the 40-140 danger zone in the first 4 hours. 

You should definitely invest in a good thermo...alot of people on here (including me) use the Maverick wireless thermo. It has 2 probes, 1 for the meat and 1 for the smoker temp. Very reliable! 

Todd from A-maze-N smokers is a member on the forum and he always has this thermo on sale at his website, with free  shipping. I would make this investment, here is a link

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732

I have 2 of them :) 

Do you have after pulling pics? Good work on that butt! and good timing on the thermometer change! LOL

Click to expand...

Hey Doug, I am looking at the Maverick... where do you put the probe for the smoker temp?  

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 8, 2013

• #25

it comes with a metal clip that will go on the grates...keeps the smoker prob about 1" off the smoker grates. i'll see if i have a picture....
 

 

sparksals

Fire Starter

Original poster

Thread starter

Jun 23, 2013

43

10

Apple Valley, MN

• Jul 21, 2013

• #26

We are doing another butt today, just for slicing, not for pulled.  We put the 6.5 lb butt in the smoker at noon and it is over 150 degrees after 3 hours.  Temp says it is 250ish.  Does that seem awfully quick for it to be this high internal temp after 3 hours?  I planned to take it out at 160, so looks like we will be having an early supper.  

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Jul 22, 2013

• #27

That does seem fast........never mind.:biggrin:

 

Last edited: Jul 22, 2013

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jul 22, 2013

• #28

I wouldn't say its out of the realm of possibility for it to be at 150 after 3 hours, especially at a temp of 250

 

sparksals

Fire Starter

Original poster

Thread starter

Jun 23, 2013

43

10

Apple Valley, MN

• Jul 30, 2013

• #29

dougmays said:

I wouldn't say its out of the realm of possibility for it to be at 150 after 3 hours, especially at a temp of 250

Click to expand...

What is the lowest temp I can cook it in the smoker --- 225?  

I just got the Maverick.  My thermostat that came with the smoker is definitely accurate b/c I also used my oven thermometer I use to gauge my oven temp to ensure it is accurate and they both matched.  At any rate, it will be nice to have the double checking device to ensure the temps are accurate.  

This smoking thing sure has a learning curve!

BTW, the butt was still delicious.  Very juicy.  Wrapped it in foil and it had to sit for about an hour while I scrambled to finish the rest of dinner early.  

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Aug 1, 2013

• #30

you can smoke at lower then 225 if you want. I would smoke at atleast 225 for the first 3-4 hours to make you get that IT up past 140 then you could lower if you want. The theory behind low and slow is that you want the IT of the meat to gradually come up to the temp in the smoker (or around there)...but its all about personal  preference and TIME of course lol. if your experimenting go for lower temps and see how it goes. if you have people coming over i doubt you wanna smoke at 200 and make it take 20 hours :)

On here i've read about people smoking between 200-350. I even saw a show on the cooking channel about a guy out in texas who keeps his smoker at 180!!  so there is no hard and fast rule...you just have one job...get that IT to a safe zone with in 4 hours :)