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Boston butt over 4th of July - Page 3

post #41 of 58

Just check it occasionally to ensure that the meat is not directly over the hot coals. As the snake burns round you may need to slide the meat round with it. This will help keep the cooking of the pork more even. Don't get paranoid about it though.

post #42 of 58
Thread Starter 
Quote:
Originally Posted by Wade View Post

Just check it occasionally to ensure that the meat is not directly over the hot coals. As the snake burns round you may need to slide the meat round with it. This will help keep the cooking of the pork more even. Don't get paranoid about it though.

Hey Wade! Thanks for checking in. That's a good tip and I'll do that.

I also put a "heat shield" on the side closest to the coals now. Just a folded up piece of foil.
post #43 of 58

Perfect Thumbs Up

post #44 of 58
Looking good! You going to foil or not? I did my first no foil butt on Friday and have come up with this analogy: big you set your marshmallows on fire when toasting them, then don't foil, if you prefer a nice golden brown and think flaming mellows are ruined, then foil it!
post #45 of 58
Thread Starter 
Quote:
Originally Posted by Drewed View Post

Looking good! You going to foil or not? I did my first no foil butt on Friday and have come up with this analogy: big you set your marshmallows on fire when toasting them, then don't foil, if you prefer a nice golden brown and think flaming mellows are ruined, then foil it!

Hey Drewed......no, not planning on foiling. However, I do like my marshmallows golden and not black!

I'm hoping that running it at 275-285 for the first 3-4 hours might help with the stall. Not sure so just trying it out. I'll back it down to 225-250 after that though. I've got some time today so I'll let it go without foil.
post #46 of 58
Thread Starter 
Just checking in, I'm at the four hour mark. It looks good visually. I'm bringing the grill temperature down from 275. Trying to get it in between 225 and 250 starting to drop now. Stuck a probe in the top of the meat and it is reading 160° at the moment.

post #47 of 58

IMHO you should not start cooking at a lower temperature, but instead keep going at 275°. You are risking hitting the stall, avoiding the stall is the reason for cooking at higher temps.

post #48 of 58
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

IMHO you should not start cooking at a lower temperature, but instead keep going at 275°. You are risking hitting the stall, avoiding the stall is the reason for cooking at higher temps.

OK I can go outside now and open the vents on the grill. Here are my times and temperature readings from the past several hours.

163° at 12:15
167° at 12:30
172° at 1:30
180° at 2:30
post #49 of 58
Thread Starter 
At 190 now. Grill is running at 262.
post #50 of 58
Looks like it's coming along nicely!
post #51 of 58
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks like it's coming along nicely!

Yeah man, I'm CAUTIOUSLY optimistic due to it being the very first time.

Just not sure how long to let it rest. Not sure I want to wrap it and put it in a cooler for 1-2 hours. Could I just put it in a tin pan, cover with foil for 30 minutes and then pull it apart?
post #52 of 58
Quote:
Originally Posted by nygiant View Post


Yeah man, I'm CAUTIOUSLY optimistic due to it being the very first time.

Just not sure how long to let it rest. Not sure I want to wrap it and put it in a cooler for 1-2 hours. Could I just put it in a tin pan, cover with foil for 30 minutes and then pull it apart?

 

Yes, or even 20 minutes if you can't wait that long. Good job BTW.

post #53 of 58
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

Yes, or even 20 minutes if you can't wait that long. Good job BTW.

Awesome man thanks for helping me out again. It's at 196° now so maybe another 20 minutes or so.
post #54 of 58
Thread Starter 
Well I just pulled it for a total smoke time of 9.5 hours. Took it off at 200° internal temperature. Letting it rest now before I pull it apart.

post #55 of 58
Looks great I'll take two Sammies!
post #56 of 58
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great I'll take two Sammies!

Ha ha thanks man! Turned out better than I could have imagined. So juicy and tender.

post #57 of 58

Wow! Looks great! That's a great Sunday dinner you have there.

 

Good Job!

post #58 of 58
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post

Wow! Looks great! That's a great Sunday dinner you have there.

Good Job!

Thanks man, appreciate the compliment. I'm layed out in the reclined position on the couch now!
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