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105 lbs Butt @ 190F - 24hrs

post #1 of 27
Thread Starter 
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.



post #2 of 27
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?"
post #3 of 27
Thread Starter 
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.
post #4 of 27
I would love to see that Elephant on a smoker. Maybe some cherry wood? biggrin.gif
post #5 of 27
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
post #6 of 27
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.
post #7 of 27
Thread Starter 
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.
post #8 of 27
to me that seems like quite a bit of salt on pork, have you used this rub before with success?
post #9 of 27
Sounds like a good causePDT_Armataz_01_37.gifOh and the meat looks great
post #10 of 27
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.
post #11 of 27
Thread Starter 
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.
post #12 of 27
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 meantpoints.gif something and we were happier too.
post #13 of 27
Thread Starter 
Here are some photos after 14 hours.


post #14 of 27
Wow! that is a lot of meat. I hope it turns out great for you.
post #15 of 27
Thread Starter 
Close-up photos:


post #16 of 27
lookin good!
post #17 of 27
Thread Starter 
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.
post #18 of 27
Lookin good.

Out of curiosity...why would you want to turn down 198 degrees?
post #19 of 27
Thread Starter 
Because I'm cooking them at 185 to 195, that's why I'm turning it down a tad from 198.
post #20 of 27

Looks great

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