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First Butt Help Please - Page 3

post #41 of 61
Thread Starter 
Almost 14 hrs in and just hit 190* I am going to foil it at 195* and put it in the cooler for 5 hrs.
post #42 of 61
Sounds like things went okay and you beat the clock. For future reference though . . .

While technically you did not inject, you punctured the meat prior to the outside 1/2" reaching 140° which means the Intact Muscle Rule no longer applied.

See Post #2 of this thread.


You definitely want to preheat your smoker before you put the meat in. biggrin.gif

post #43 of 61
Thread Starter 
It took it 14 3/4hrs to reach 195*. I just foiled it rapped it in a towel and put in cooler for 5 hours. It sure lost alot of fat while smoking and there was no liquid left in my pan. I put a quart of Apple juice in the pan. I will post a qview when I am finished with it. And I was wrong it did have a small bone inside of it.
post #44 of 61
Thread Starter 
So DDAVE are you saying that I should not eat this piece of meat. I put the probe in as soon as I put the shoulder in the smoker and I did not sterlize it I wipped it off with a clean rag. The meat did get to IT 140* but the smoker was not at 275*. And does everyone preheat their smoker to 275* for the first 4 hours and not check the temp of the meat until it has been inside the smoker at 275* for 4hrs ? I am confused. Please explain what I should have done for the first 4 hours so I will know in the future...Thanks..
post #45 of 61
Thread Starter 
Pics to come!!!
post #46 of 61
No, I am not saying that at all. In reading your thread it says that it reached 140° IT within 4 hours.

As long as the meat got to an internal temp of 140° within 4 hours you should be fine.

I don't think so. Bbally's suggestion about the 275° temp is I think for folks who for example inject a big (15 pound or so) packer brisket and need the IT to get to 140° within 4 hours. What ever you decide to preheat to is up to you. I think most will go to 250° assuming a little heat loss when putting the cold meat on or opening the smoker.

As I said, what I described is just the way I do it. Doesn't mean you have to do it that way. I think a lot of people wait several hours to insert the probe to allow the outer 1/2" to pass through the danger zone (40° to 140°). On a cook that is likely to take 8 hours or longer there is really no need to check the temp for the first few hours anyway. I do understand you excitement though.icon_mrgreen.gif

Some people don't wait and some do. If you don't, it doesn't automatically mean that someone will get sick. It is just considered safer to wait.

I apologize if I confused you or made you a little paranoid about your cook. That was not my intention. I was just trying to pass along a little food safety info that you may want to incorporate into future cooks.

post #47 of 61
You did well, grasshopper. Dave was only explaining how he does things & what is considered safe. We don't anyone getting sick from their smokes. I put my probe in the meat about three hours into the smoke to get a gist on where I stand. Everyone does it differently & you too, one day, will fine the method that works best for you. Good job on sticking through it. Of course, without the qview...................

PDT_Armataz_01_37.gifon your first challenge. Now that the butterfly gut check is over, your smokes will be more interesting & a lot less stressful.

But of course, without the qview................
post #48 of 61
Thread Starter 
And Dave I do thank you for bring that to my attention. And I will follow those instructions on future smokes...now if I can just get these pics load.
My Meat

Start Smoking

After 15 hrs.

Out of the cooler 6hrs.

My first butt finished
post #49 of 61
hell, i don't even use a themo 'cept on birds.....but that's just me.
post #50 of 61
Alright. There was a smoke. Good job Roller. Smoke on my friend. Smoke on! PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #51 of 61
Thread Starter 
Caveman is the PIKE still there ????
post #52 of 61
Looks good. PDT_Armataz_01_37.gif

points.gif for sticking with it.

post #53 of 61
However you did it, your pulled pork looks great. We each have our own methods. Experiment and see what works for you.

I preheat my smoker without the meat but with the water pan. I usually preheat my apple juice, or whatever liquid, and put it in a water pitcher with a narrow spout. I put the pan in first, then I add my liquid from the pitcher. It stays pretty warm, just in case I have to add more liquid later.

I don't put the probe in my meat or my meat in the smoker until the smoker has preheated. I have a MES, and it doesn't take long to recover heat after I add the meat.

Just another tip: I don't "wash" my probes, but I give them a good rub with an antibacterial wipe. I use the disposable kind that has a bit of texture to it.
post #54 of 61
I use this finishing sauce that was provided by SoFlaQuer:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

I add a bit to the pulled pork and serve the rest on the side. My family doesn't like a lot of sauce on the PP samiches.

However, I just purchased Jeff's recipes and plan on making his sauce and rub and using them this weekend with a pulled pork.
post #55 of 61
Thread Starter 
Great info MAMAS SMOKE thank you !
post #56 of 61
Not as you remember it. LOL. http://www.thepikeatlongbeach.com/
post #57 of 61
Nice Job Roller, way to stick with it. It should get easier from here on out.

post #58 of 61

More Beer Causes Less Worry!
Points for a Great Job! points.gif


No Creosote! A-Maze-N Smokers

post #59 of 61
PDT_Armataz_01_37.gif I also do that. And when the probes get a little dark from being in the smoker, I'll take a green Scotchbrite pad and clean 'em up a bit. Sometimes I get the Scotchbrite pad wet if there's some cooked on stuff on them. I never wash them in the sink. You don't want to get the part where the cable goes into the metal probe wet.

post #60 of 61
Thread Starter 
Caveman it was some kind of place when I was there in the early 60`s. I spent 2 years there and some good times...
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