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Hi folks, UK calling, Pork Butt 12 hours in, reading 171, when and if to foil?

post #1 of 15
Thread Starter 

Hi everyone,

I put my first butt in last night at 12.30, it's now nearly 12.30 lunchtime, so 12 hours. The temp has only risen 3 degrees in 2 hours, it's been at 171 for an hour and the WSM's sitting at 225 constantly. Just wondering what the next step should be and how long before she come's out. This is my first thread so please be gentle!

By the way, my name's Phil and I live in Brighton, England and love smoking, I'm hooked! It's quite a new thing over here but just taking off, just gotta deal with the weather.

Thanks everyone, what a great site.

post #2 of 15

Welcome to the SMF Family. You can Foil now if you wish. You did not say how big the Butt is but at 225*F you can count on a min of 2 hours per pound cook time plus I always add 2 hours CYA time just in case...JJ

post #3 of 15
Thread Starter 

Thanks JJ for being my first reply, you'll be remembered! The meat was 10lb so I'm still a bit short on time then maybe. Will it dry out over time?, if not I'll just let it go for a while.

post #4 of 15

Pork Butts are usually pretty fatty and loaded with Collagen that keeps the meat moist even over a long cook. You should be fine with or without foiling. You will get a better Bark smoking straight through but it may run overtime. Foiling reduces the amount of bark but saves some time...JJ

post #5 of 15
Thread Starter 

Thanks JJ, the charcoal's on it's last legs so I think I'll foil soon, that's 13 hours. Thanks for the advice.

post #6 of 15

Any time!...JJ

post #7 of 15

Good morning and welcome. Let us know how it turns out and post some pictures.

 

Gary

post #8 of 15

welcome1.gifto SMF!  We are so glad you joined us! 

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #9 of 15
Thread Starter 

Thanks for the support everyone. I will post some pics when I finally get there, decided not to foil and gave the fire a stoke and the pork has now been in the WSM for 15 hours, hope I'm doing the right thing! I've upped the temp slightly to 235 and IT is 182. I want to keep things simple and just rest it when done. When to take out the smoker, that's the question. 

post #10 of 15

Most agree 195 to 200  pull it out wrap it and let it rest. The bone should pull out with ease

 

Gary

post #11 of 15

Hello Phil, and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  

 

Good luck with that pork butt!  JJ and the others have you covered...looking forward to seeing the results!  Thumbs Up

Red

post #12 of 15
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #13 of 15

Post a picture of your pork

 

Gary

post #14 of 15
Quote:
Originally Posted by gary s View Post
 

Post a picture of your pork

 

Gary

Funny how most forums frown upon this request. :30:

 

Butt yeah post some pics.

post #15 of 15

Everybody likes to see pictures of the Q

 

Gary

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