Help - Smoking my first pork butt tomorrow

withoutink · Mar 7, 2010

The wife was kind enough to grab a small pork butt at the butcher today. I am going to use it tomorrow to test out the new smoker (Smoke Hollow 34" LP)... This is my very first smoker, so total newbie alert here.

Anyway, help would be appreciated on the proper procedure so this virgin experience turns out well...

The pork butt is 4.5 lbs and I will be using Billbo's Rub and Sauce.

Wood choices are: Pecan, Alder, Hickory or Jack Daniels -- any recommendations on which to pick for the pork butt?

1. From what I gather, I need to first verify the temp in the Smoke Hollow as those door probes are not that great. I have a digital remote thermometer we use during thanksgiving, it has two long probes and pretty long braided leads.

2. Once I get the temp sorted, I need to fill the wood pan with chips (Ill soak them for 30mins) If I want longer smoke wrap the chips in foil and poke some holes in for it to release.

3. Fill the water pan almost all the way to the top with plain water. (Refill if needed)

4. Smoking should be about 1.5 hrs per pound of pork at approx ~225*

Some dumb newbie questions....

1. How long should I let the rub set on the pork before I pop it in the smoker?

2. Should I spray the meat with anything? Would you recommend basting the butt with Billbo's bbq sauce?

3. Do I flip/rotate the butt over or just leave it alone?

4. Will I need to refill the wood chips or is two/three handfuls enough for the whole smoking session?

Feel free to clue me in on anything I may be missing

withoutink · Mar 7, 2010

Ok, I slathered the pork butt with a mix of honey and mustard and sprinkled the rub on it. Its wrapped up tight in the fridge waiting for tomorrow.

rdknb · Mar 7, 2010

Good luck on your first smoke, I just leave the butt sit were it is. Every hour or so I spray on apple juice. Remember to be fast dooe is open so your not smoking. I put in a handful of chips then ad more as needed.
Hope that helps some

pineywoods · Mar 7, 2010

1. How long should I let the rub set on the pork before I pop it in the smoker?
Some people do it the night before some the day of and some do both its really a matter of choice.

2. Should I spray the meat with anything? Would you recommend basting the butt with Billbo's bbq sauce?
Again some do some don't but I wouldn't recommend doing it with a bbq sauce as many will caramelize and burn.

3. Do I flip/rotate the butt over or just leave it alone?
No real need to flip it

4. Will I need to refill the wood chips or is two/three handfuls enough for the whole smoking session?
You will need to add chips more than likely when you can no longer see any smoke or smell any smoke

Heres a link to a thread for a basic butt smoke

http://www.smokingmeatforums.com/for...ad.php?t=57139

forluvofsmoke · Mar 7, 2010

Hope this gets you on your feet for round one. Looking forward to seeing more of your first butt burn...I adore pulled pork!

Eric

I see Pineywoods got you some help here, too...thanks Jerry!

withoutink · Mar 7, 2010

Thanks everyone! I am going to start the smoker in a couple hours. Ill check the probes now to verify the temp.

jjwdiver · Mar 7, 2010

Good luck on the Butt today - no matter how you end up, remember it is a learning experience and you gain confidence with every smoke! Don't forget to get the camerta out as we sure like qview of what you're smoking and your setup.

withoutink · Mar 7, 2010

Pork has been on for about 2hrs now. Starting to look really nice. I just added my second set of wood chips as the first set was done. I took a couple pictures, but not sure how they will come out. Another update soon...

On a side note, made bilbos bbq sauce, holy crap its tasty -- its got about two hrs left to cook, but its tasting awesome already.

acemakr · Mar 7, 2010

I'm anxiously awaiting the results - make sure you have plenty of 'film' in your digital camera.

withoutink · Mar 7, 2010

Ask and ye' shall receive!

Heres the temp, I am slightly lower than 225* I cant get it to hold at exactly 225*

This is right around 2hrs in:

These two are at almost 3hrs in:

Ive been spraying it with 3-1 Apple Juice / CM Rum. every 45m or so since it hit 105*

pineywoods · Mar 7, 2010

Its looking good you'll find trying to keep an exact temp is tough just shoot for a range. With a butt I usually try to keep it 225-250 with the amount of fat and length of time it takes the high side of that range is just fine

chefrob · Mar 7, 2010

sounds like you have been guided in a good direction........yer in good hands!

withoutink · Mar 7, 2010

Update:

Double wrapped the butt, added some spray (3-1 Apple Juice / CM Rum) then popped the butt in the oven. I have the oven a little higher than recommended, but I think it will be ok.

It should be ready to pop into the cooler in a few mins. Ill take some pics then.

pit 4 brains · Mar 7, 2010

Can't wait to see the end result... Looks like ya did a fine job.
I'm rendering a butt and a chuck in my drum right now and I'm hungry..

denver dave · Mar 7, 2010

Sounds like your about done. Mine is ready to come off the Traeger. Sounds like a bunch of us will be enjoying a little PP today.

withoutink · Mar 7, 2010

Ok, here are some picked after I pulled it outta the oven and before I wrapped it in the towel and dropped it in the cooler. Looks great for my first attempt at this. Smells even better

I also included a pic of my modified Billbo's BBQ sauce.

Full Size pics can be found here:

http://www.flickr.com/myuserid

pineywoods · Mar 7, 2010

Looks good

Don't forget some pics when pulled and your thoughts on the taste and first smoke

chefrob · Mar 7, 2010

looks good!

withoutink · Mar 7, 2010

Well, sadly something went awry...

The meat wouldn't shred very well. It was tough, flavorful but tough. The bark wasn't too prominent.

All in all it was tasty as sliced pork. But I was really bummed it didn't come out as I had hoped. So I figure it was either too hot in that smoker or the cut of meat wasn't the best.

Oh, well theres always next time.

forluvofsmoke · Mar 8, 2010

Well, it sure looked like a winner from where I'm sitting. If it wouldn't pull, I'd have to think that either the internal temp may not have gotten up there quite high enough, resting period was too short, or somehow it started to dry out from somewhat from too low average cook chamber temps...just my theories on this. But, if it wasn't dry, then you can scratch the last one of the list of possibilities.

Bark development isn't as easy in a gasser...I know this first hand...changes in your dry rub and method should help...brown sugar is a widely used rub ingredient for more bark, more salt can help also. And, I never mist or mop my butts...I just let the natural meat juices do their magic with the dry rub.

You may want to take a look at some of the PP/butt q-views and you might come up with something that will change your results next time.

Keep tryin', brother! The second one will surely be much better!

Nice Smoke Hollow, btw...too clean though...it needs some more meat...

Eric

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