First Smoke!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I'm in! If I may be presumptuous to give some advice, the problem I had with my first smoke of pulled pork was I didn't give enough time for the smoke. The pork butt will take as long as it takes and that can vary a lot. Just make sure it gets to an internal temperature of over 203 F to pull it and get a good texture. Any less and it will be good for slicing but not pulling.

Keep the pictures coming!

Disco
 
Thanks for the info! That's why I came here :) I am giving myself about 24 hours of cook time. I don't want to rush at all.
 
I'm in
popcorn.gif


Happy smoken.

David
 
It weighs in at 10.66 lbs. I'm going to start smoking around 730 or so tonight. Hopefully she will be ready by 8 or so tomorrow night. It's raining here but I have a tailgating tent to put up.
 
It weighs in at 10.66 lbs. I'm going to start smoking around 730 or so tonight. Hopefully she will be ready by 8 or so tomorrow night. It's raining here but I have a tailgating tent to put up.
You are definitely safe with a 24 hour window. If I were to plan a butt that size for 8pm Saturday, I would toss it in at Midnight at 235F and foil it at 165F...even then I am pretty sure I would have a long rest time before serving. Good luck!

What temp are you smoking at? Foiling?
 
I guess I'm just paranoid about not getting it done in time. We are having a few friends over tomorrow night and I don't want to have them wait for too long. I plan on trying to stay in the 225-230 range the entire time. Do you recommend foiling?
 
I guess I'm just paranoid about not getting it done in time. We are having a few friends over tomorrow night and I don't want to have them wait for too long. I plan on trying to stay in the 225-230 range the entire time. Do you recommend foiling?
Oh no!!! Did you just ask about foiling? There are two distinct camps worldwide; those that foil butts, and those that don't. And of the entire world smoking population, it is divided at exactly 49% for, 49% against, 2% go either way.
 
Oh no!!! Did you just ask about foiling? There are two distinct camps worldwide; those that foil butts, and those that don't. And of the entire world smoking population, it is divided at exactly 49% for, 49% against, 2% go either way.
Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
 
Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
Another highly opinionated question. I held my last butt, an 8 pounder, in the foil in a cooler for 3 hours with no problem. But, I don't think it would be a problem in the oven. In fact, some people swear that it's better if it cools and gets reheated after it's been pulled, and I don't think I can disagree with them. Or maybe I just miss it when it gets put in the fridge for a while
biggrin.gif
.
 
Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
I would go ahead and pull it, drop the meat in a crock pot, add a touch of JJ's famous Finishing sauce and just let it sit. You'll be all ready and it will stay warm before and during the party. JJ's Finishing sauce will put your pulled pork right over the top and no one will every know you used it, only that its the best tasting pulled pork they ever had.

Use the search engine above to get the recipe. Its made a believer out of me.
 
Last edited:
Hahaha. These beers seems to have holes in them :) I have now learned that it takes a while to get back up to temp once you add the meat. Is it normal for my maverick to read a lot different from the thermometer on the smoker?
 
Hahaha. These beers seems to have holes in them :) I have now learned that it takes a while to get back up to temp once you add the meat. Is it normal for my maverick to read a lot different from the thermometer on the smoker?
Absolutely normal. The thermometers that come with most smokers are notoriously inaccurate. Go with the Maverick.

Disco
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky