- 145 Posts. Joined 5/2014
- Location: Orlando, FL
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Pork butt Saturday
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I shift everything around including un burned wood chunks. Of course at that point I get the dreaded white smoke again. Seems to calm down pretty quickly though. I guess it'll be alright in the long haul.
Looks like I hit 40-140 in 4 hrs ok
1. Fill your charcoal basket full with your charcoal. Add (3-4) 2"-3" chunks of smoke wood on top.
2. Place your pot and lid back on the smoker, open all your vents.
3. Light a propane torch and stick it in one of the side vents (smokey joe gold or modified silver) or the lower vent (non-modified silver).
Leave the torch in running in there until you are 25-30 degrees above your targeted pit temp. Remove torch. The mini should drop below your targeted temp. Once it starts climbing use your lower vent to set the temp.
I can get a 12-16 hour burn at 265 using this method. No adding fuel stirring ash, it's set and almost forget.
What's the consensus on wrapping after pulling it out and resting? I plan on 200 - 203 to take it off then wrap in foil stick in a cooler for an hour?
All good Gnarbrah. We were just talking about this in another thread. Sometimes you have to cast principle aside and go into scramble mode. Just wanted to give you a heads up in case that was needed. I'd rather kick temps up or even move something to an oven rather than having people over and missing a dinner deadline by 3 hours (or having to order pizza).
Ahhhhhhh!!!! Scramble mode it was. Thing refused to get over 188! Oh well. Wrapped it and let it sit for an hour and I had zero complaints. Have to say it was delicious and other than the bone there was hardly any waste. As frustrating as these butts can be there's nothing better than a pulled pork sandwich (or 3) on a potato bun. Everybody was happy as can be. Hope ya'll had a great day as well. This is what's left in the fridge:
Looks good. Nothing wrong with scramble mode. Finished product is what counts. Congrats on the smoke!