105 lbs Butt @ 190F - 24hrs

twinfallsid

Smoke Blower

Original poster

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #1

I put 10 pork shoulder butts in at 4pm.

The rub was
4 lbs of dark brown sugar (9 cups)
4-1/2 cups of kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
Mixed thourouly

Rubbed it on all the meat surfaces, and wiped off excess.

The temp is running between 188 to 195

I started using soaked hickory chips for smoke, then switched to aspen/apple mix.

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caveman

Master of the Pit

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Feb 5, 2010

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Apr 9, 2010

• #2

They look good so far. Question: Why so many butts. Also, line your pics underneath one another so other members won't have to scroll over to check out your fantastic qview. Otherwise, keep having fun & "Why so many Butts?"

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #3

The BIG BBQ is Friday, starting at 5pm.

See: http://www.otf-21.org/party.html

Perhaps 150 people, don't know for sure how many.

 

caveman

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Feb 5, 2010

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• Apr 9, 2010

• #4

I would love to see that Elephant on a smoker. Maybe some cherry wood?

 

scpatterson

Smoking Fanatic

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May 1, 2009

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14

Mcnairy County Tennessee

• Apr 9, 2010

• #5

Just curious. Why smoke at such a low temp for such a long period of time? Seems they would be in the danger zone for too long and possibly dry out

 

shaneholz

Smoke Blower

Jul 5, 2005

120

10

Michigan

• Apr 9, 2010

• #6

When I was running a gasser I smoked everything that low and slow. There is a thought that the longer you can keep the surface of the meat under 140 degrees it will take smoke better. I have been told that after 140 it closes off and wont take much after that. I have never had one dry out. I used to smoke for 4 hours at 140 then raise up to around where he is to finish. Takes a long time but works out nice. Not saying that's why he did it just saying that's why I used to. I'm doing my first butts on my stick burner this weekend. 4 of them and I will be doing them all at 225-250 we will see the difference.

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #7

When I started, I put a steam table tray full of hot water in there, on the bottom shelf, drying out is not a problem.

I checked it a 5am, its looking pretty good. More photos after daylight.

 

jdt

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SMF Premier Member

Feb 3, 2009

792

16

Des Moines

• Apr 9, 2010

• #8

to me that seems like quite a bit of salt on pork, have you used this rub before with success?

 

hvac48

Newbie

Apr 6, 2010

7

10

Cincinnati

• Apr 9, 2010

• #9

Sounds like a good cause

Oh and the meat looks great

 

bassman

Gone but not forgotten. RIP

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Dec 15, 2007

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• Apr 9, 2010

• #10

The meat will continue to take on the smoke flavor throughout the entire cooking time. It's the smoke ring that stops developing after 140 degrees.

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #11

I've used this rub before, but in a different way. Usually its 50% salt & 50% sugar, I reduced the salt this time to 1/3rd.

I usually pack this rub on very thickly and pack the meat closely in a very large pot. Then carefully pour water to cover the meat, and let it soak for 24 hours in the refrigerator. I didn't have the time or fridge space to soak this time.

For this smoke, I rubbed it on and wiped it off. So the meat doesn't have that much salt or sugar crystals on it. When I finished, there was 9 cups of rub left over. I put it in the freezer for the next time.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

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• Apr 9, 2010

• #12

Now I like your cause and your going be quite the hit with all the folks enjoying the festivities. It would be nice to go back to when the constitution meant

something and we were happier too.

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #13

Here are some photos after 14 hours.

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smokednarwhal

Meat Mopper

Mar 22, 2010

173

11

Indiana

• Apr 9, 2010

• #14

Wow! that is a lot of meat. I hope it turns out great for you.

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #15

Close-up photos:

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newflame

Meat Mopper

Dec 20, 2009

245

12

Holdrege, NE

• Apr 9, 2010

• #16

lookin good!

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #17

After 17 hours, the probe in the biggest butt is at 163F.

The party starts in 7-1/2 hours.

Smoker temp has creeped up to 198F, I think I'll turn it down a tad.

I'm pulling one of them for proper testing at lunch.

 

thunderdome

Master of the Pit

Nov 19, 2009

1,034

27

Casa Grande, AZ

• Apr 9, 2010

• #18

Lookin good.

Out of curiosity...why would you want to turn down 198 degrees?

 

twinfallsid

Smoke Blower

Original poster

Thread starter

Oct 13, 2009

146

14

Twin Falls Idaho USA

• Apr 9, 2010

• #19

Because I'm cooking them at 185 to 195, that's why I'm turning it down a tad from 198.

 

northern greenhorn

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Mar 11, 2010

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McHenry, Illinois

• Apr 9, 2010

• #20

Good job, they look great, and i like the reason for the bbq