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First Butt Smoke

post #1 of 19
Thread Starter 
Going to smoke my first piece of meat tomorrow on my new BB GOSM. I decided to go with a butt since it is a fairly forgiving piece of meat and I've cooked them with success before on other smokers and in the oven.

Picked up a 7.8lb butt at the store, washed it off and rubbed it down with some magic seasoning. Going to get up tomorrow around 6 and put it on the smoker. Can't wait to see how it turns out.

Here are two pictures, more to follow tomorrow.

post #2 of 19
Looks like a good start hope you have a great smoke!!
post #3 of 19
looks like tomorow is going to be a great day. good luck with the butt. I am sure it will be great.
post #4 of 19
Thread Starter 
Thanks guys.

I'm going to try to keep the smoker as close to 225* as I can. The plan right now is to rub it again in the morning and then smoke it for 2 hours. Then start spraying every hour with a 3:1 apple juice/vinegar mixture. I'll cut the smoke around 140* and foil at 165* with a little more liquid. I'll bring it up to around 200/205 and let it rest for at least an hour. I'll be smoking with a mixture of oak chips and hickory chunks.

Let me know if you think it's a solid strategy. I'm not trying to break any records or win an award, just cook some good food for my friends.

I'm also planing on throwing on a fatty later in the smoke to serve as an appetizer.

post #5 of 19
Sounds like a perfect plan, good luck and enjoy that tasty Q!
post #6 of 19
Well it sounds like you hae quite the plan for this butt. Everything should go good for you and I hope it does. So happy smoking and don't forget the Qview.
post #7 of 19
Everything looks good so far...PDT_Armataz_01_34.gif
post #8 of 19
Just an idea here if you like smoked meat. Keep the smoke going till you foil and if your smoker allows put a drip pan under the roast with 3 cups beef stock or aujus and some thinly sliced onions. When you are ready to foil put the roast in the pan, and cover. When ready to pull, pour the juices in a container and into the freezer. After pulling de fat the aujus and pour over the meat.

post #9 of 19
Thread Starter 
Ron, that seems like a really good idea, I will try it next time -- just read your response after I put the butt on the bottom rack.

Got up early and dusted it again with some rub and got her going. I was surprised at how much of the rub soaked into the butt overnight. There's nothing better than a big hot cup of coffee and a sunrise to start the day. I am, however, curious to see how my damper settings on the smoker change as the ambient temperature changes. It was about 40* when I started and I expect it to hit mid 60s by 3pm. Now I just have to wait for the rest of the day to pass so I can enjoy the bbq.

post #10 of 19
Can't wait to see this finished. It looks good already!
post #11 of 19
Looks like its going don't drive yourself crazy with temps I smoke mine at 225-250 and if it stays in that range I'm a happy camper. I just put 2 butts in my GOSM and it was 54 here this morning
post #12 of 19
Lookin' good so far. Save me a sammy!PDT_Armataz_01_34.gif
post #13 of 19
Thread Starter 
Been on for about 8.5 hours and holding steady at about 152*. This plateau is a long one.
post #14 of 19
Not to bad I'm at 157 and 158 right now and smoker is running about 230
post #15 of 19
Thread Starter 
A little update:

About to take it off as it is reaching ~205* so it can rest for 2 hours. I made a fatty and made a thread for it here:


Here is a shot about halfway through the smoke:

This is once I put the fatty on (current):

post #16 of 19
Why would you want to mix beef stock in with pulled pork? seems like sacrilege to me.
post #17 of 19
Thread Starter 
Absolutely awesome. Couldn't be happier.

post #18 of 19
Looks Awesome...And as long as you are happy then its a slam dunk....Im gonna give you some points.points.gifThis is a mighty fine post and queue view for a Newbie..Well done and keep it coming.....SCORE!!!!!!!!!!!!!!!
post #19 of 19
Nice job! It looks delicious.
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