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First butt is in the books! 9.75#

post #1 of 14
Thread Starter 
Picked it up on Thursday along with some of their suggested rub. Did a mustard coat and heavy rub Thursday night and put it in the fridge.
Smoking Day!
Used royal oak coal and some hickory and apple wood. Probably 60/40 hickory/apple if i had to guess.

So i had every intention to start rolling around noon, butt didnt go on until 240. Grate temp was 233 and pork was at 37
Maintained 230ish throughout the smoke with it dipping down to 200 twice when i added more coals.

First 2 hrs it went up 43 degrees, climbed another 54 in the next 3 hours. Hours 5-7 it climbed 22 degrees.

Foiled it at 10:40 when it hit 163. Took a long time to get out of the 160s, i set my alarm on the hr starting at 1230.
130am it had hit 180, stalled for a while and i finally hit 205 at 530 am. Wrapped in a towel and threw it in the cooler.

2 hours later the meat was at 180 and the smell that came out of the cooler when i opened it was amazing!

Got it all pulled amd degunked, finish sauce and now I wait for the company. I'm wondering if my best bet will be to foil it at a low temp in the oven for a little while while the ABT are cooking it reheat before serving? Any suggestions wouldbbe great.


All ready for the wrap


Just before foiling


Pulled and sauced!


A bonus! Had to make a few to make sure the would be good enoygh to serve :p
post #2 of 14

Looks delicious!

 

Nice bark!

 

Al

post #3 of 14
Thread Starter 

The firebox I was able to whip up at work.

I could have never been successful without the forum!

From the firebox to grate level thermometer and the finishing sauce. They were all keys to success. I feel like it turned out good, ill have to wait for the official verdict this afternoon.

I feel like after sealing up the chamber with some foil my cooking temps were very even. Only an 8 degree difference between my stock gauge and the maverick at grate level.

Really wishing i would have ordered the 733 off amazon instead of getting these two units that i have to run out and check on though!
post #4 of 14

Congrats on your first Butt   Nice looking Pulled Pork  Great Job    ABT's look great too  points1.png

 

 

Gary

post #5 of 14

Looks Great, SW !!:drool----:points:

 

You did a Fine Job!!Thumbs Up

 

Bear

post #6 of 14
Thread Starter 
Thanks!

Heres a picture of the ring. I was expecting more, what could change that? I feel like its got the right amount of smoke, but just wondering for future smokes.

post #7 of 14

SW,Nice looking PP!

post #8 of 14

Congrats on your first PP.  It looks GREAT.  Combined with the ABTs, its a great meal.

 

 I wouldn't worry too much about the smoke ring.  Its really just for appearance--nice to have, but not necessary.

 

:points:

 

Gary

post #9 of 14

More time in the smoke would have gotten you a deeper smoke ring. That said, gary is spot on. It's just for show.

post #10 of 14

Congratulations, the first one is the scariest. 

Smoke flavor is what you need and you seem to have gotten it.

:points:to you.

 

        Ed

post #11 of 14
Thread Starter 
Everybody seemed to like it and the ABTs were a huge hit!
post #12 of 14

Perfect pulled pork!

 

Disco

post #13 of 14

Wouldn't worry about the ring either. You got a nice one there though.

post #14 of 14
Looks like a great feast!
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