Snowy Butt

bonessivtec

Newbie

Original poster

Feb 3, 2010

14

10

Hamilton, OH

• Feb 6, 2010

• #1

Woke up at 4:00 am to light fire for a 7 lb. butt. Wind gusts up to 30 mph and snow blowing sideways, but I must prevail. Meat went on about 5:30 am. Injected with apple juice/vinegar/spices, rubbed with mustard and spices, wrapped in plastic and refrigerated overnight.


Now its at 160 degrees, finally got the smoker temps up and controlled and now time to relax and watch the magic happen.

Snow has stopped after about 6".

 

que-ball

Smoking Fanatic

Feb 11, 2009

317

10

• Feb 6, 2010

• #2

With no qview, it's not happening! Tease us with some prep pictures, or snow, or something! We love us our qview!

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Feb 6, 2010

• #3

THAT'S dedication!

We got about 12-14 up here. But at least the sun's out now.

Have any Qview to post?

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Feb 6, 2010

• #4

We are at 26 inches and counting, spent 2 hours shoveling deck so I can smoke counry ribs tomorrow. Thinking sometime i need to shovel driveway, but first things first lol

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Feb 6, 2010

• #5

way to tough out the elements for this smoke.

get some pics up.

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Feb 6, 2010

• #6

Love your priorities! Who needs to get out when you can be snowed in a smoke some ribs!!

 

bonessivtec

Newbie

Original poster

Thread starter

Feb 3, 2010

14

10

Hamilton, OH

• Feb 6, 2010

• #7

I have been having issues trying to keep my heat up with the wind and a new charcoal, so now what should I do? I have guests coming around 5 with dinner around 6 and my butt is stalled at 155 degrees and has been for over an hour. I currently have the temp at 235, but it keeps falling off. If I want to serve at 6, with an hour rest, would I be better off finishing in the oven where I can set the temp and forget it, or keep it on until around 4:30 or 5:00 and pray that it hits 200?

I would love to post some qview, but my memory card is full on the camera and I don't have the time to clear it.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Feb 6, 2010

• #8

Anything but the oven imho, I dont foil my bbq on the smoker, but that may be the route to go. anything is better than sticking it in the oven imho.

good luck, hope it works out.

 

bonessivtec

Newbie

Original poster

Thread starter

Feb 3, 2010

14

10

Hamilton, OH

• Feb 6, 2010

• #9

I usually foil around 175, but I don't know if it's ever going to get there. Will foil help the temp rise?

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Feb 6, 2010

• #10

i believe so, hopefully someone who foils can confirm this. I typically just ake mine to 195-200 internal with no foil, as long as it takes. I always start extra early to account for any issues. the cooler and foiling once it is done really gives you alot of leway in that regard.

I hope it turns out for you

 

bonessivtec

Newbie

Original poster

Thread starter

Feb 3, 2010

14

10

Hamilton, OH

• Feb 6, 2010

• #11

That's why I got up at 4:00 to get it on the smoker by 5:00, at 7 lbs, it should be done around 3:30 or 4:00. I still have 40 degrees internal temp to go. It is starting to rise now @ 158. I don't want to finish in the oven, but I have mouths to feed around 6. I don't know what is worse, to wrap it and put it in the oven, or to not let it rest and finish it in the smoker?

 

bonessivtec

Newbie

Original poster

Thread starter

Feb 3, 2010

14

10

Hamilton, OH

• Feb 7, 2010

• #12

I foiled butt @ about 160-165...temp climbed quickly and was finished in time and turned out fantastic. Our guests were very happy.