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It's 3am somewhere (and if only there was pork butt's)

post #1 of 7
Thread Starter 
Ok well, it was like 3:27am (est), I like my snooze button - it's my day off! 😴

Bought a pair of twin butt's at Sam's the other day, rubbed them down yesterday morning, and decided I'd rather get up early than smoke through the night...

Fired up the smoker around 3:40am (shooting for around 260*), got the pork out and added a little extra rub, tossed in some hickory, plugged in the maverick, on the pit, and off we go! Cooking by about 4:15am... ☕

Here's some q-view, I'll try to keep you posted..enjoy





Update - Here they are around 6hrs into the cook. Hit a mini stall on the meat a couple hrs ago around 145*, but its moving nicely again. Expect another stall around 170*ish, but I got all the time in the world today, no foil for this smoke, maybe just a foil pan under around 165* to keep the bottom from drying out. Starting to color up some, and smoker temps holding steady around 260*




Edited by miller51 - 5/21/15 at 7:51am
post #2 of 7

I love the early morning smokes. Besides fishing its the only way I can have a cold one at 3:30AM without feeling guilty, LOL.

post #3 of 7

That's looking nice now . I see you used your patience for the cook , and I proud o you for going 'no foil' .I think you'll enjoy  it and the Bark gets better .:drool

 

I rather enjoy the all night cooks . SWMBO doesn't mess with me while I play and I  can enjoy my Classical Music.:biggrin:

 

Waiting on the finish shots Coffee.gif

 

Have fun and .  .

post #4 of 7
Looking good. I hate getting up early on my day off, but then some of my long smokes aren't done till 10 or 11 at night! Usually have plan B for dinner. LOL
post #5 of 7
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

That's looking nice now . I see you used your patience for the cook , and I proud o you for going 'no foil' .I think you'll enjoy  it and the Bark gets better .drool.gif

I rather enjoy the all night cooks . SWMBO doesn't mess with me while I play and I  can enjoy my Classical Music.biggrin.gif

Waiting on the finish shots Coffee.gif


Have fun and .  .

Thanks, I'm usually about 50/50 on the foil for any of the meat I smoke, and agree, usually it puts out a better product, just takes some extra time...

Been playing around with butcher paper on some of my briskets and the results have been pretty good, shaves some time, and preserves more bark than foil. Haven't tried it on anything other than brisket, but I would expect the results to be similar...maybe next time...
post #6 of 7
Can I ask a really dumb question? I want to try butcher paper too - where did you get it, and is there a certain type to try?

Thanks!
post #7 of 7
I the same question and after looking everywhere locally finally purchase some from Amazon. Received a 900 foot roll which is probably more than I will ever use in a lifetime. But it was not that expensive, about $24 on Amazon. Be sure to get the type that does not have wax on it. Just plain paper. Planning to use it for my first wrap of a brisket this weekend.
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