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First Butt smoke in a long time.

post #1 of 8
Thread Starter 
I'm planning on smoking some a butt tomorrow(saturday) for my family. I plan on just smoke one small one(6lbs) I need it done by 4pm, Does it sound about right to throw it on the smoker around 6.

The plan is...
Smoke to 160
Foil oven until ~200
Throw in cooler and make a 100mile drive to relatives house.

I'm just trying to get my times lined out(kinda)

I kinda want to just bring the smoker up there, but I dont like to the haul it around since the legs are getting flimsy.
post #2 of 8
I would think it will depend upon the temperature you're smoking at. That should get you done if you're smoking in the 280-300* range for sure, but might be cutting it close at 220-230*. For me, an 7-8 lb butt typically takes around 8-9 hours to get to 195* (foiling at 165*) at 275* in the smoker. Maybe the 6 lber is enough smaller that it would smoke faster even at a lower temp? Just my 2 cents. Never hurts to be done a little early though, since you can wrap it up and put it in the cooler!
post #3 of 8
Agreed! Sometimes it can be dangerous planning a meal around a smoke...Especially when it involves travel time. You never know if you might hit a plateau or what else might come your way.
post #4 of 8
I'd do it overnight tonight. Pull it and put it into a crockpot then into the fridge overnight then to reheat when you get to your destination. Then you can sleep tomorrow during the time you were planning on smoking.
post #5 of 8
Thread Starter 
Actually that sounds like a good ideal. Do you throw anything in with the pork when you put it in the fridge?
post #6 of 8
I'd drizzle it with some of SoFlaQuers finishing sauce. Found here...
http://www.smokingmeatforums.com/for...ad.php?t=49892

also add your (defatted) juices from your foil back into it. That'll keep it nice and moist for reheating. Be sure the lid stays on while reheating too.
post #7 of 8
I like to wait with the finishing sauce until I am heating it to serve. The vinegar in it tends to break the meat down. The juice from foiling should be plenty of liquid to get it through a few hours in the fridge.

Do try the finishing sauce, though. It doesn't add flavor as much as it enhances it. It is a magical elixir.
post #8 of 8
Thread Starter 
I went ahead and smoked it last night. Started at 10pm, oven at 4:30 and finished around 7:30. I left it in the cooler(I fell asleep) for about 2 1/2 hours. I pulled it this morning, it was a little slimy if you wanna call it that. But it tasted pretty good. Sorry no Q-view I was walking around like a zombie last night babysitting the smoker and oven.
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