or Connect
New Posts  All Forums:Forum Nav:

Pulled pork

post #1 of 10
Thread Starter 
I have a pork butt (9 lb) on the smoker, since about 730 am. Impatient me didnt wait until the coals were completely ready before throwing the meat on and closing it up. Wish me luck.. lol
post #2 of 10

You don't need luck, Pork Butt is pretty hard to screw up,  But you need to be patient

 

Gary

post #3 of 10
Thread Starter 
Yeah, im having a hard time keeping my temp up to 225 now. It keeps wanting to go out.
post #4 of 10
Thread Starter 
Update: i stirred the coals around a bit, added a bit more pecan, and it seems to be rockin now! Cant wait to eat.
post #5 of 10
Quote:
Originally Posted by thomaswalls View Post

Update: i stirred the coals around a bit, added a bit more pecan, and it seems to be rockin now! Cant wait to eat.

 

Make sure you have air flow, damper on on your fire box,  You can kick that temp up to 250º - 275º the Butt has hat and can the heat

without drying out, And it will lesson the cooking time

 

Gary

post #6 of 10
Thread Starter 
Yeah, theres the only problem, i have one of those cheap kingsford water smokers, so the actual fire doesnt have a damper, only one on top of the smoker itself. I could leave the door cracked but i lose heat that way.
post #7 of 10

Good luck to you brother!

 

Sounds like a challenge!

 

Al

post #8 of 10
Thread Starter 
I want to get a new smoker, charcoal preferrably. Any suggestions?
post #9 of 10
Thread Starter 
Were at 151, i believe its at the 'stall' now. Temp is between 225 and 250.
post #10 of 10

I'm afraid all you can do is wait it out, unless you want to wrap it.  I always wrap my butts.  I have a MES 30 and don't get a lot of bark anyway.

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork