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First time smoking a butt! Reassure me?

post #1 of 4
Thread Starter 
Howdy guys. I've been lurking in the forum for a while, but now that I finally have meat in the smoker, I thought I'd start a thread. just the facts, jack:

8lb bone-in butt
Charcoal brinkmann smoker
Rubbed and marinated over night in the fridge
Returned to room temperature before cooking
Began the smoke 6.5 hours ago
Smoker temperature 230-260
Spraying with ACV and apple juice once an hour

Internal butt temperature has been stalled out at 158 for over an hour now. I've read the helpful sticky and I suppose this is the plateau many posters have described. Should I think about foiling this thing any time soon, or just ride it out?

(And thanks for all the helpful advice I've gotten here in the past regarding chickens, turkeys etc!)
post #2 of 4

Hold on and ride it out for delicious pulled pork. Me? I'd quit spritzing every hour....it's hard enough to maintain consistent temps in a ECB as it is...every time you lift the lid to spray you lose valuable heat. I assume to add coals you are starting them in a chimney first, then lifting the body to add them? or going through the little hatch? 8 pound  butt I'm thinking around 16 hours...I always figured 2 hours per pound for stalls and such. If it's done sooner you can foil and hold till ready to eat. Hoping you have a Maverick or similar therm to monitor temps in the butt and chamber. Go have a beverage and watch a movie....lol...it might be a while. You want to be up around 200-205 IT.

post #3 of 4
Thread Starter 
Thanks, Chef Willie. I am indeed starting the charcoal in a chimney and lifting off the base to add more charcoal. I'll lay off the spritz and just let 'er go. I've taken a few pics and will post them too when we're all done. I think an adult beverage and a little siesta are in my immediate future, followed by a pie-making!

I hope everyone is having a safe and tasty holiday weekend.
post #4 of 4
Quote:
Originally Posted by Apalachicola View Post

Thanks, Chef Willie. I am indeed starting the charcoal in a chimney and lifting off the base to add more charcoal. I'll lay off the spritz and just let 'er go. I've taken a few pics and will post them too when we're all done. I think an adult beverage and a little siesta are in my immediate future, followed by a pie-making!

I hope everyone is having a safe and tasty holiday weekend.

Now you're talkin.....just let it go. You've done your part, relax and enjoy the wafting aromas....it's done when it's done. I started out with an ECB, knowing nothing. Made some of the best d*** turkey I'd ever had....lol. Consider one for yourself as we approach the Holidays...they look and taste wonderful....Willie

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