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smokin butts

post #1 of 15
Thread Starter 
went at it for an attempt some pork butt.

temps before stall and wrap then oven

and the chicken that got pulled and the finishing sauce and bird bacon bits


injected the meat and brined the bird(whole, thighs and brest) thurs with intending to cook saturday. but due to a few unforseen events could not get to making smoke till today.
mustard and rub, target temp 235*-240* actual 225*-235* peaked at 259*(left the area)and dipped 214*(lowest temp), stalled at 160*. wrapped and into oven and a pan issue resulted in one of the pans lagging 9*. removed from 250* oven, and placed in cooler with towels for 90min.
foil pulled

and pork pulled, 7 pound pile


for my first attempt at smoking pork, grilling_smilie.gif
VERY tasty, tender, i'm happy!


MB 'Pro' 2dr vertical propane smoker:
Nomex seals, larger water pan, foiled wood pan.
future mods: small rack in front for heatmeters and timers, chimney, rtv seal a couple spots.
shoulders went in the smoker around 2:15 into the oven at 7:30 and the first one was out of oven at 11:35 second one out 12:15.
post #2 of 15

Looks like you had a good smoke Redeye, congrats! You pulled it out of the oven at an internal temp of 250F?

post #3 of 15

I think he meant the oven was running at 250. At least I hope so!! :smile:

 

Michael

post #4 of 15

That's a good looking meal, dang I like pork.... all I had for supper as chili dogs so that looks berry berry good!

post #5 of 15

Foam is a rich guy?

 

My dinner last night was just some plain old hot dogs?  Too old and cheap to make chili?

 

That is some great looking pork.

 

You hit it!

 

Good luck and good smoking.

post #6 of 15
Thread Starter 
Quote:
Originally Posted by mikeworthington View Post

I think he meant the oven was running at 250. At least I hope so!! smile.gif

Michael

correct indeed.
i removed them when they hit 199*. only thing is, when i did the boil test to verify the probes when i got them, they were both off by 2*, so i wrote that down, of course, that paper folded itself into origami and flew away. i let them ride till the reading bounced between 199 and 200*.
post #7 of 15
Quote:
Originally Posted by Redeyejedi View Post


correct indeed.
i removed them when they hit 199*. only thing is, when i did the boil test to verify the probes when i got them, they were both off by 2*, so i wrote that down, of course, that paper folded itself into origami and flew away. i let them ride till the reading bounced between 199 and 200*.

 

If you are only off by 2 degrees you should bne a proud owner. Anything less than 10 is negligible. You want perfection, pay for a RTD vice a cheap thermometer. Its BBQ, its just there to help you become adjusted to the unit anyway.

 

Great looking meat.

post #8 of 15
Thread Starter 
thank you.
already thinking about which direction i want to flavor wise, and looking for good wood in the area biggrin.gif to compliment that taste i'm tryn to nail.

nothing wrong with chili dogs, piled on with onions and cheddar.
franks&beans an easy go to also with extra brown sugar, molasses/honey and red pepper flakes and a cloves.

getting hungry again.
post #9 of 15
Thread Starter 
@Foamheart : well that good then, and they are both 2* in the same direction, but will do the boil test day before a cook just to be sure though.
post #10 of 15

Looking very good, it's 0904hrs here and my mouth's watering for pork

:drool:

post #11 of 15
Thread Starter 
Quote:
Originally Posted by Lee-Warren View Post

Looking very good, it's 0904hrs here and my mouth's watering for pork
drool.gif:
lol! thanks Lee!
post #12 of 15

Oh my! I am only 12 hours into my smoke and its already 198 degrees. I swear those butts know when ya think you have them figured out and change up just to mess with your mind, like a  woman! I don't know that I can remember one this fast! I was expecting at least 8 more hours.

 

I am going to have to go out and brave the mosquitos to check it now....Bah!

post #13 of 15

Two degrees?

 

You might kill somebody?

 

Two degrees?

 

That could be the difference between a rolling boil or what what most people think a boil is?

 

Enjoy your therm and keep on smokin!

 

You are doing a great job!

 

Good luck and good smoking.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Venture View Post

Two degrees?

You might kill somebody?

Two degrees?

That could be the difference between a rolling boil or what what most people think a boil is?

Enjoy your therm and keep on smokin!

You are doing a great job!

Good luck and good smoking.

to be honest i wasn't sure how precise i needed to be.
thank you.
post #15 of 15
Quote:
Originally Posted by Foamheart View Post
 

Oh my! I am only 12 hours into my smoke and its already 198 degrees. I swear those butts know when ya think you have them figured out and change up just to mess with your mind, like a  woman! I don't know that I can remember one this fast! I was expecting at least 8 more hours.

 

I am going to have to go out and brave the mosquitos to check it now....Bah!

 

Honestly, I don't know what temperature I actually cook at, but a 7-8 pound butt usually takes right at 6 hours at 275 - 300 degrees according to the thermometer on my pit. I use my turkey thermometer to check the IT of the meat to know when to wrap, when to pull, etc.

 

And yes, that is fairly hot for a butt, but circumstances require me to get it done as quickly as possible so I cook a little hotter than most folks.

 

I start checking IT after about 2.5 hours every 30 minutes or so to know what's going on with the meat. I've checked the turkey thermometer and calibrated it accordingly and it must be fairly accurate as the roasts are always tender and juicy. The thermometer on the pit now, well, it's anybody's guess, but it works! :smile:

 

About those mosquitos, don't get me started. I worked 14 months building the new Wetlands Project buildings at LSU back in 2001 and it's a miracle I survived!!

 

Michael

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