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first butt - Page 2

post #21 of 35
Thread Starter 
Quote:
Originally Posted by SQWIB View Post
 

I guess that's up to you, are there drippings in there you want to save for a finishing sauce? You can remove the drippings and save for later or just add some more liquid and keep on truckn'.

I always use liquid in my GOSM but my stickburner, sometimes I do and others I don't, depends on if I'm keeping the drippings or not.

I had a separate pan on the lower grill rack to catch the drippings.  I forgot about it when I foiled the butt.  I bet the drippings have cooked up.

post #22 of 35
Thread Starter 

My mouth is watering.  Looks and smells great.  IT was 200.  8 hours at 230-240, and the final 3 hours wrapped in foil.  I did bump the temp to 250+ based on a suggestion here.  I have it wrapped in 2 layers of foil and a towel.  It is in a cooler stewing in it's own juices for a while.  I have this pan of drippings, and the foil will be full of juice.  What do you suggest I do with that?  

 

post #23 of 35
Thread Starter 

Yeehaw!!!  This is awesome!!  I grabbed the bone, and it pulled out like it was in water.  So moist and tender, and delicious!!!!!  Can't wait to smoke something else!!  Thanks for all the tips!

post #24 of 35
Looks great! Nice job.
post #25 of 35
Thread Starter 

Now......  as far as cleanup.....  What do you use to clean the grill grates?  I scrubbed my little fingers off with a SOS pad.  Any secrets out there?  Or, do you not worry about it too much?  I burn my grill off after use, and only clean the grates really good about 3 times a year by giving them a 2-3 day soak in ammonia.  

post #26 of 35
Looks awesome! Welcome to the addiction. Soon you will be smoking everything in site and pondering how even the best of meals would be better if it were smoked.
post #27 of 35

LOL... every three or two smokes, I wire brush the grates, I use a tin foil pan under wet smokes. Other than that, its all seasoning. I don't even clean the glass, who needs to look in a smoker?

post #28 of 35
Quote:
Originally Posted by newsmokerky View Post
 

5.5 hours at 230-240.  Internal temp 160 and change.  Wrapped in layer of foil, back on at same temp.  Check it in a couple of hours to see what IT is.  

When you wrapped did you add any juice to the foil or just wrapped and back on?  

post #29 of 35

Looks great. I suspect your thermometer on your smoker is way off and you smoked at more like 325-350 to get that done in such record time. None the less, looks really good. Just keep that thought in mind when you smoke something less forgiving and much more expensive in the future. I like the Maverick dual probe thermometer units to keep an eye on everything. I don't ever really clean my grill grates, I jack the temperature when I start her up to smoke the grates and then brush with a wire brush each time I get ready to smoke. Once in a while I will rub them down with crumpled up aluminum foil. I find that clean grates stick to some things way more than well seasoned grates. Now I see a lot of folks on here that keep their smokers spotless but not this guy. I think you are fine as long as you heat things up good enough to kill any bacteria that might be hanging around. Now I Q two or more times a week so my stuff never sits long so if you don't use your stuff much that might be a different story.

post #30 of 35
Quote:
Originally Posted by newsmokerky View Post
 

Now that it is foiled, any reason to worry about the juice/water pan going dry?  I can't see where that matters with it being wrapped.


The water pan in that smoker is not for adding moisture to your meat. It is a heat sink to keep the temperatures more stable and help in recovery after opening the lid. Save your juice for drinking or adding to the butt once foiled. It does not add anything to the meat. To further reinforce my point about high temperatures in that smoker you went through a heck of a lot of water on that smoke. Reading through all your posts I noticed your chicken got overcooked on a previous smoke. So now you go get yourself a good accurate reliable wired or wireless dual probe therm. One probe for the chamber and one for the meat. Before you murder and expensive brisket. This is the voice of experience. I had that smoker for a few years long ago. It is in the yard with flowers in it now.

post #31 of 35
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Looks great. I suspect your thermometer on your smoker is way off and you smoked at more like 325-350 to get that done in such record time. None the less, looks really good. Just keep that thought in mind when you smoke something less forgiving and much more expensive in the future. I like the Maverick dual probe thermometer units to keep an eye on everything. I don't ever really clean my grill grates, I jack the temperature when I start her up to smoke the grates and then brush with a wire brush each time I get ready to smoke. Once in a while I will rub them down with crumpled up aluminum foil. I find that clean grates stick to some things way more than well seasoned grates. Now I see a lot of folks on here that keep their smokers spotless but not this guy. I think you are fine as long as you heat things up good enough to kill any bacteria that might be hanging around. Now I Q two or more times a week so my stuff never sits long so if you don't use your stuff much that might be a different story.

I'm thinking you were spot on about the therm being off.  I am using the maverick today, and when it showed 230, the thermometer I have on the grill was showing 190.  I started with too much wood, and it caught fire.  The maverick was showing 320 and the smoker thermometer was 250, which is about where I smoked the last butt.  I'm guessing this one will take much longer to smoke than my first one.....

post #32 of 35

That looks like some great pulled pork. It is way better than my first effort!

 

points1.png

Disco

post #33 of 35
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

That looks like some great pulled pork. It is way better than my first effort!

 

points1.png

Disco

Thank you sir.  I hope today's turns out as good as the first!

post #34 of 35
Thread Starter 

 

 

wound up foiling it.  Foiled at 260 for 3 hours to get to 203 IT.  Been in a cooler for bout an hour wrapped in towels.  Getting ready to pull shortly.

post #35 of 35

Oh man that looks great. Nice job.

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