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First "Solo" Dual pork butt

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scoclay

scoclay

Newbie
Original poster
Mar 30, 2015
6
10
The wife has requested me to smoke two pork butts we had in the freezer. They have been thawing in the fridge for a few days now.  I rubbed them down tonight at wrapped them in celophane and back in the fridge.  Here is my handy work so far:

Just out of the wrappiing

20150402_231949.jpg

20150402_231949.jpg


The Butt slathered in mustard

20150402_225652.jpg

20150402_225652.jpg


And rubbed down ready for the celophane

20150402_230706.jpg

20150402_230706.jpg


I plan on starting to smoke them Friday evening (if I don't get called into work) if i do I'll start early Saturday morning.  

I do have a question though.  Do i need to take the butts out of the fridge a few hours ahead of time to get them closer to room temperature or take straight from the fridge to the smoker?  

Can't wait until I fire off the smoker.  I really hope I'm doing this right, don't want to mess it up.
 
Last edited:
You don't want to go straight to the smoker but you don't want to leave it out for hours until it comes to room temp. If you read Jeff's book he recommends leaving the food out while your smoker heats up which for most people is 30-45 minutes.
 
With pork I could go either way. I haven't noticed any difference with pork butts when I've put them on right out of the fridge or let them sit for 30min to a hour.

Same goes for seasoning. I used to season a day before but now I just season right before the butts go on.
 
Ok thanks yall. The only reason I seasoned it last night was I figured I'd be at work today and wouldnt have time to do it today. But I'll take out of the fridge while i get stuff going on the smoker in the morning. Thanks for the input guys and i'll be sending pictures as things progress.
 
I hate this smoker. In 30 minutes time the temps fluctuate anywhere from 250 to 175 and then back again.  
 
scoclay said:
I hate this smoker. In 30 minutes time the temps fluctuate anywhere from 250 to 175 and then back again.  
Click to expand...

Well look at it this way, if you ruin dinner, you have a good case for upgrading to an easy to use 18" or 22.5" WSM!

Even with temp fluctuations it's hard to ruin a pork butt.
 
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