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Young Q'er outta West Texas

post #1 of 14
Thread Starter 

Howdy ya'll!

 

I'm Zach from El Paso, Texas. So far west that it may as well be in New Mexico! I started smoking ribs on my Weber Kettle Grill about 2-3 months ago. I've done a couple briskets and a pork butt (which came out great for my first times!) with the help of the internet and have gotten a lot of useful information right here on smokingmeatforums! Just wanted to stop in and say hello and introduce myself, hope to make a lot of good eats in the future with the information here!

post #2 of 14

Welcome Zach, looking forward to seeing your future smokes.

Ed

post #3 of 14
Thread Starter 

Thanks java, I'm smoking a butt right now, I don't have any before pics butt ill give y'all an after!

post #4 of 14

Hello  Zach, and welcome to the forum, from a sunny and hot East Texas. You will find lots of great information and good people here.

 

Gary S

post #5 of 14

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #6 of 14
Thread Starter 

Thanks guys! 5 hours into my pork butt smoke. It's an 8 lb butt and  I am a tad worried its cooking TOO fast! I need it done at 7pm and threw it on at 6 am. It's in the low 170's already, and its only 11am, do you think it'll last another 7 hours on the smoker? Ive been trying to keep it between 235-260 dome temp, maybe i went agressive on the temp, ive dropped dome temp to under 225 now, to try and slow it down. Im thinking its in its stall, but 175ish seems high for a stall? any suggestions?

post #7 of 14

If it gets done quicker than you like not a big problem.  Foil,wrap in towels, and put in a cooler and should stay warm for a while like that.

post #8 of 14
Quote:
Originally Posted by ZacharyBBQ View Post
 

Thanks guys! 5 hours into my pork butt smoke. It's an 8 lb butt and  I am a tad worried its cooking TOO fast! I need it done at 7pm and threw it on at 6 am. It's in the low 170's already, and its only 11am, do you think it'll last another 7 hours on the smoker? Ive been trying to keep it between 235-260 dome temp, maybe i went agressive on the temp, ive dropped dome temp to under 225 now, to try and slow it down. Im thinking its in its stall, but 175ish seems high for a stall? any suggestions?

 

My bet is that you are going to hit a stall very soon. I think your timing is perfect. Like Lambo mentioned give it a longer rest if need be in a cooler with some towels, you will be fine.

 

Only problem I see (or don't see) is that you have not posted pics for us! LOL

post #9 of 14
Thread Starter 

Thanks for the words of encouragement! ill try and get pics when its done for y'all! Only problem im seeing is i cant find my cooler!!!! i havent used it in a while :icon_eek: 

 

Edit: Do you think i should wrap it? i like bark, but i want it moist and done on time over a good bark. now 7 hours in and its creeped to 175 so i think you all were right.


Edited by ZacharyBBQ - 8/8/14 at 11:41am
post #10 of 14
Thread Starter 

Update! 9 hours in and i think im actually out of my stall now, internal 184, i decided to wrap it.

 

some pics before i wrapped!

 

 

post #11 of 14
Looks good.
post #12 of 14
Thread Starter 

Pulled off at 198 wrapped with towel put in cooler, now we wait! (IS VERY HUNGRY NOW) I can't wait for the payoff!

post #13 of 14

How did it turn out Zach??

post #14 of 14
Hey Zach

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
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