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FIRST BUTT DONE Q VIEW

post #1 of 43
Thread Starter 

Picked up this 8.5lber for my first pulled pork smoke.


All rubbed up and sitting in the fridge for the AM.

I'm going to fire up the MB XL40(propane) around 6AM and get it up to 240. I plan on pulling when the IT reaches 200. Not going to foil and I think I'm going to spritz the butt with Jack Daniel's winter jack.

Using a combo of hickory/apple chunks with sand in the water pan. Can't wait to get started!!
post #2 of 43
Great looking butt! It should be great!
post #3 of 43
Thread Starter 
Quote:
Originally Posted by b-one View Post

Great looking butt! It should be great!

Thanks! It's supposed to be a beautiful day tomorrow. The beer is ready!
post #4 of 43
Thread Starter 


Butt went in at 6:45am and the temp has just started to stabilize between 232-235. I will probably probe the IT with the Maverick 733 around 10-11am
post #5 of 43
You had me at Butt and Jack Daniels!
post #6 of 43
Thread Starter 
Just probed at 1145am and the IT is reading 135. Sprayed w a mix of winter jack/Apple cider vinegar.

My temp has been holding between 237-241 all day.


Should the IT be higher at this point in the game?
post #7 of 43
As long as your using a reliable therm to track smoker temp, ya should be good ! I usually smoke butts round 250* & just let it ride... Some pieces of meat are a little more stubborned than others though....
post #8 of 43
Quote:
Originally Posted by Xray View Post

Just probed at 1145am and the IT is reading 135. Sprayed w a mix of winter jack/Apple cider vinegar.

My temp has been holding between 237-241 all day.


Should the IT be higher at this point in the game?

I would think it would be higher after 5 hours, however each slab of meat has its own mind and time. Maybe you won't have a hard stall and it will coast right threw!
post #9 of 43
Quote:
Originally Posted by Miersc77 View Post

Quote:
Originally Posted by Xray View Post

Just probed at 1145am and the IT is reading 135. Sprayed w a mix of winter jack/Apple cider vinegar.

My temp has been holding between 237-241 all day.


Should the IT be higher at this point in the game?

I would think it would be higher after 5 hours, however each slab of meat has its own mind and time. Maybe you won't have a hard stall and it will coast right threw!

How are you reading smoker temp ? If you are using the stock therm on the smoker itself, chances are your smoker temp may be not what you think it is... Most stock therms are not accurate !
post #10 of 43

Looking Good Xray!!!:drool

 

Since you didn't probe it until 5 hours, 135° is fine.Thumbs Up

 

It'll be Awesome!:drool

 

Really nice out today---What part of Pennsy are you in.

 

 

Bear

post #11 of 43
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

As long as your using a reliable therm to track smoker temp, ya should be good ! I usually smoke butts round 250* & just let it ride... Some pieces of meat are a little more stubborned than others though....

Yea, that's what I'm thinking. I'm using a Maverick 733 that I tested and it's w/in 2* of the boiling point.

I'm regulating the temp now between 250-260 and just going to ride it out! Getting hot out now and the beer is getting cold!!!
post #12 of 43
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looking Good Xray!!!drool.gif

Since you didn't probe it until 5 hours, 135° is fine.icon14.gif

It'll be Awesome!drool.gif

Really nice out today---What part of Pennsy are you in.


Bear

Thanks Bear! I'm sure it will be. Making it for tomorrow so no worries here!

I'm from Mountaintop right between Wilkes-Barre and Hazleton.
post #13 of 43
Quote:
Originally Posted by Xray View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

As long as your using a reliable therm to track smoker temp, ya should be good ! I usually smoke butts round 250* & just let it ride... Some pieces of meat are a little more stubborned than others though....

Yea, that's what I'm thinking. I'm using a Maverick 733 that I tested and it's w/in 2* of the boiling point.

I'm regulating the temp now between 250-260 and just going to ride it out! Getting hot out now and the beer is getting cold!!!

Cool, just enjoy & crack a couple cold ones.... 🍻
post #14 of 43
Quote:
Originally Posted by Xray View Post


Thanks Bear! I'm sure it will be. Making it for tomorrow so no worries here!

I'm from Mountaintop right between Wilkes-Barre and Hazleton.

 

 

Cool---I see some Venison Dried Beef in your future!!:drool

 

Have a great Weekend!

 

Bear

post #15 of 43
Thread Starter 


230pm just hit 160 IT
post #16 of 43
Wooow! Looking Good!!
post #17 of 43
Thread Starter 


4:15 pm 169 IT
post #18 of 43
Quote:
Originally Posted by Xray View Post



4:15 pm 169 IT

That is lookin awesome ! icon14.gif
post #19 of 43
Quote:
Originally Posted by Xray View Post



4:15 pm 169 IT
Have you hit a stall yet? Looking good!
post #20 of 43
You r doing great you gotta go til 200 for pulling. The meat is done when it's done
Each piece is different. Stay the course don't rush it will be worth it
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