First Post, Not First Smoke

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drlchi

Fire Starter
Original poster
May 1, 2015
68
21
Chicago, IL
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
 
Welcome to the board! Beautiful day for smoking here, too. I might do something quick and easy like split chx breasts.
 
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
 
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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
 
Last edited:
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
 
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.
 
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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
 
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