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First Post, Not First Smoke

post #1 of 15
Thread Starter 

Yo,

 

This is my first post, my first pork butt smoke in a couple years and it's a beautiful day so I figured I would post some pictures.

 

I am using a cabinet-style smoker with an off-set firebox for this one...not the best smoker ever but it gets the job done. I also used charcoal and cherry wood.

 

Here's the pork butt before it went into the smoker (bone's out), it's about ~8-9lbs:

 

I usually do a dry rub on pork...brown sugar, sugar, salt, pepper, paprika, cayenne pepper, this time I used chili pepper as well, garlic, mustard powder and some herbs. Sat in the fridge overnight.

 

Preheated the smoker at around 5:30AM CST to ~250F. Been on the smoker since about 7AM CST at ~215-225F. It'll sit in there for at least the next 9hrs, probably take it out to wrap it in tin foil in 5hrs or so....I'll post more pictures as I go.

 

What's everyone else smoking today?

 

-D

post #2 of 15

Welcome to the board! Beautiful day for smoking here, too. I might do something quick and easy like split chx breasts.

post #3 of 15
Thread Starter 

Thanks Blue- sounds good...I think I'll do chicken tomorrow :)

 

Here's what the pork butt looks like after ~4.5hrs and internal temp of upper 130s (a bit high for my liking):

 

Looks alright! Smoker is running a bit hot for some reason, so I have to keep an eye on it...

 

-D

post #4 of 15

Beautiful! I did get splits.

post #5 of 15

Welcome and nice looking butt there. 

post #6 of 15
Thread Starter 

Thanks!

This is a picture of it 7hrs in (~165F), about to be wrapped:

 

Lookin' real good, almost fell apart when I removed it from the smoker to wrap! This will sit in there wrapped up, with butter of course, for a couple more hours depending on internal temperature...

 

-D

post #7 of 15
Thread Starter 

It finished at 195F after a total of 9.5hrs, then sat for 45min:


Good smoke ring and flavor, not too overpowering, which is why I like cherry wood.

 

It shredded nicely as well, with little effort:


To be honest, I could have made a better rub, but I guess I'll remember that next time. I had 2 sammies myself, kind of regretting that right now as it was too much, but hey - it's the weekend.

 

-D

post #8 of 15

Great! My splits worked out well, too.

 

My local stores don't stock cherry chunks like the apple and hickory. I saw it once and only once at my usual grocery and I'm kicking myself for not getting that bag. I used apple chunk this time.

post #9 of 15
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

Great! My splits worked out well, too.

 

My local stores don't stock cherry chunks like the apple and hickory. I saw it once and only once at my usual grocery and I'm kicking myself for not getting that bag. I used apple chunk this time.


Sounds good! Any pictures of the chicken?

 

I've been using cherry wood for years, I don't know why I like it so much. I also like pecan and hickory.

 

Cheers!

-D

post #10 of 15

Well, if you simply must pry...

 

 

There's only two of us so that's all I cooked. This and a horse race and a beautiful evening.

post #11 of 15
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

Well, if you simply must pry...

 

 

There's only two of us so that's all I cooked. This and a horse race and a beautiful evening.


Nice, looks awesome! Funny you mention horse race, a buddy of mine stopped by for dinner after he came from the track!

 

-D

post #12 of 15

Thanks! I learned to smoke on a little Weber like that.

post #13 of 15
Nice job with it today! Looks great!
-Ryan
post #14 of 15
Thread Starter 
Quote:
Originally Posted by RMMurray View Post

Nice job with it today! Looks great!
-Ryan


Thanks!

 

Here's the leftovers, saving them for next week:

 

Shredded up real nice..we'll make some tacos or sandwiches later this week!

-D

post #15 of 15

Well that was a good post and  the PP looked great , thanks for the look and welcome to our Cyber World. . .

 

Have fun and .  .  .

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