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First time smoke... - Page 2

post #21 of 26
Thread Starter 
Very pleased with the finished product. Bones came out clean as butter! In the pictures, we pulled one then put the second on top of the first, then drizzled on the drippings over all of it. Excellent. Everyone got a fair share to take home. Can't wait to try again. Next time I want to try a finishing sauce. Thanks for the coaching all! It helped.
post #22 of 26

The bones are the best thermometer you can have for a shoulder. When they get good and loose, you're done.

Great job!

post #23 of 26
Great job. Great planning for time.

My first few butts didn't cooperate anyway like yours. We had several "somewhat" late suppers LOL.

POINT for a successful butt smoke.

Gary
post #24 of 26

Looks great, how were the reviews?? First smoke down and new mouths to feed on the weekends now.... lol  Point

post #25 of 26
Thread Starter 
Thanks all. Of course everyone said they loved it so I have to be my worst critic. Flavor was great. Like I said, next time I would like to try a finishing sauce to see what it brings. On the bark, some spots where a bit chewy. I'm not sure if its what I put in the rub (brown sugar, SPOG, cayenne, chili powder) or due to the high temperature I had to take it to near the end. It was above 300 for about 30 to 60 minutes. Maybe wrapping it sooner will soften it up? Leaving off the brown sugar also came to mind, but I know so many people use that also.
post #26 of 26
Quote:
Originally Posted by LouisvilleSmoke View Post

Thanks all. Of course everyone said they loved it so I have to be my worst critic. Flavor was great. Like I said, next time I would like to try a finishing sauce to see what it brings. On the bark, some spots where a bit chewy. I'm not sure if its what I put in the rub (brown sugar, SPOG, cayenne, chili powder) or due to the high temperature I had to take it to near the end. It was above 300 for about 30 to 60 minutes. Maybe wrapping it sooner will soften it up? Leaving off the brown sugar also came to mind, but I know so many people use that also.

 

If by "chewy" you mean crispy, oh yeah.  That's heaven around here.  It will soften up by today if you have any leftovers. 

 

The higher temp really doesn't have anything to do with it.  I've smoked butts at 225 when time doesn't matter, and well over 300 to save time.  I've started at 225 and finished north of 400.  They always come out tasting great and the difference in the bark is negligible.  That's why I said the butt doesn't care.

 

I won't serve a butt without a finishing sauce.  There are lots of good recipes in the forum.  My favorite is Chef JJs.  I always have a bottle in the fridge.  Heck, I needed something besides butter and sour cream to put on a baked potato the other day.  Threw on some salt, freshly ground black pepper, chopped home cured/smoked Canadian bacon, and Chef JJ's finishing sauce.  Was pretty dang good, even on a potato. 

 

Congrats on the smoke!  Expect repeat requests from those who attended.       

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