First pork butt.

darthbane1 · Jan 24, 2016

Hi my first attempt at a pork butt, with my new grill. Started at 8. Cooked about 4 hrs at 230-250. Probed it im at 136 it. Just starting to get use to controlling temp and patience as well. ( hardest park for me. I even wrote "if you are peeking, heat is leaking." In my smoker journel. Always refer back to it when i star getting anxious.Lol).

Rafter H BBQ · Jan 24, 2016

Sounds like a great start !

darthbane1 · Jan 24, 2016

image.jpeg

darthbane1
Jan 24, 2016

darthbane1 · Jan 24, 2016

My temp is climbing pretty fast now. 142. 5 hours in.

Rafter H BBQ · Jan 24, 2016

I've had butts do that before... You'll likely hit the stall here shortly. Ya gonna wrap or just let it push thru ?

darthbane1 · Jan 24, 2016

Can i wrap it and just put it in oven at 165?

darthbane1 · Jan 24, 2016

165it

redheelerdog · Jan 24, 2016

darthbane1 said:
Can i wrap it and just put it in oven at 165?

You can wrap but it likley won't get the outside bark layer so many love. What internal temp are you going for? You are making pulled pork yes?

darthbane1 · Jan 24, 2016

I was going to wrap at 165, pull at about 200. Yea making pulled pork.

redheelerdog · Jan 24, 2016

Good deal, 200 IT should be OK to pull - Sometimes when people start out on butts the don't go to a high enough IT and then they get bummed out on why their PP didn't turn out good. It's all about IT and patience... or patience and IT.

Show us some pics of the PP masterpiece!

darthbane1 · Jan 24, 2016

Sure will thanks

tamric · Jan 24, 2016

How big is the pork butt? the last one I did was around 8.5 lbs. and took 17 hours in the smoker at 225 to 235 degrees.

I have better temp control after building my smoke shack to keep wind and weather more of a non factor. I like the rubs with brown sugar as a part, ended up with a good bark.

have fun

Rick

darthbane1 · Jan 24, 2016

7.07 lbs. i have a brinkman dual gas smoker. This is my 4 th smoke with it. Im at 154 now about 6 hrs in.

tamric · Jan 24, 2016

Sounds good, get ready for the stall. I try to pull between 200 and 205 degrees and had excellent results. It takes patience the first one I did I thought it would never get there, but boy was it good. We ate late that day.

darthbane1 · Jan 24, 2016

Whats the signs of the stall?

darthbane1 · Jan 24, 2016

Do i wait till after the stall to wrap or do i wrap at stall. Is it always 165 it that it stalls?

redheelerdog · Jan 24, 2016

darthbane1 said:
Whats the signs of the stall?

The stall is when the IT temp climbs and then stops, it seems like the IT just stopped and the temp does not move up: (Stallled)

You just have to wait, and wait, and wait. Then, usually when your not looking, the temp starts to move up again.

I don't wrap mine, but I think most wrap around 165F, that will work fine.

Just an FYI, this thread would normally be posted in the Pork Forum. No Problemo though!

Keep up the good work!

darthbane1 · Jan 24, 2016

Sry new to this forum. It's awesome though

tamric · Jan 24, 2016

Me too I'm very new to the forum. Glad its here I don't know anyone else that is in to smoking.

darthbane1 · Jan 24, 2016

I would have been lost without it.

First pork butt.

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