or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Boston Butt Smoke planned for Saturday...
New Posts  All Forums:Forum Nav:

First Boston Butt Smoke planned for Saturday... - Page 2

post #21 of 36
Thread Starter 
5 hours in. Temp has been holding steady at 260-270. Just inserted the meat thermometer. Internal temp is 167.

BTW Yotzee, thanks for the tip on the snake method. Has been working beautifully!
post #22 of 36
Thread Starter 
In 2 hours the internal temp has gone from 167 to 176. It has been exactly 176 for a while now... I'm guessing I've hit the stall? Im going to give it another 30 minutes or so and Im going to foil for the rest of the smoke.
post #23 of 36
Quote:
Originally Posted by imp81318 View Post

In 2 hours the internal temp has gone from 167 to 176. It has been exactly 176 for a while now... I'm guessing I've hit the stall? Im going to give it another 30 minutes or so and Im going to foil for the rest of the smoke.

 

 

Yep, stall time.  If you want, you could also drop on another coal or two, or adjust the vents (?) and bump the temp up just a bit to help power through the stall.

post #24 of 36

BTW, where are the pics ?   :biggrin:

post #25 of 36
^^^Yeah what D said!! Pics please?!
post #26 of 36
Thread Starter 
I just put a turkey breast on so I'd rather not bump the temp up any more. I just wrapped it and the temp is climbing again - up to 183 now.

I've been so focused on the smoke and getting everything around the house ready for the picnic that I haven't even thought about taking pics.
post #27 of 36
You know the saying. No pics never happened!!
post #28 of 36
Thread Starter 
There will be pics when I take it off, don't worry. Waiting just another few minutes to check it... internal is reading 192 right now.
post #29 of 36
Thread Starter 
I seriously want to cry right now... I went to pull the butt off the grill to check it and when I picked it up the whole thing tore in half and al of its succulent juices spilled onto the patio! I wrapped it in foil and a towel to rest but I just can't believe I just did that!
post #30 of 36
Two things:

1. Glad the snake method worked for ya, I use it all the time for smokes on my Weber.

2. Dont come round here cookin without Q View!!!
post #31 of 36
Thread Starter 
I was so upset i didn't even get any pics before I wrapped it up.

What is the best way to post pics after I unwrap it before and after I pull it? link from photobucket/imageshack?
post #32 of 36
Dont worry, the more you smoke the more you'll be taking pics LOL

I usually download to my laptop then upload via this site
post #33 of 36
Thread Starter 
Here it is when after resting and unwrapping before pulling:
]20140524_173147.jpg

And here it is after pulling:
20140524_174849.jpg
post #34 of 36
Looks great!! yahoo.gif
post #35 of 36
Looks super!! Great job
post #36 of 36
Thread Starter 
You can see in the first pic where it tore in half when I was taking it off the grill. There were a couple of areas that were a tiny bit tougher and a little more dry when I pulled it, which I assume was from losing so much of the juice before it rested. All in all though it cake out very good and garnered rave reviews from our guests.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Boston Butt Smoke planned for Saturday...