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First pork butt smoke ever

post #1 of 11
Thread Starter 
Well as some of you know I finished building a UDS last week just in time for Easter. I did 12 racks of baby backs for a family get together and it was a huge success. This weekend I decided to do my first pork butt.

I apologize in advance for not taking any pictures of the first butt. I just didn't have the camera out. I will post some q-view of it when I pull it. I will also try to get a few shots of the second butt.

I picked up two butts, one 7.5 lb. and one 5.5 lb. I made the decision last night that I would not do them at the same time but one after the other since I have only one ET-73 to monitor internal temps.

I fired up the UDS around 10:30 and put the larger butt on @ 11:45pm. Once I stabilized the temps I went to bed around 2am with the alarm set to go off when it hit 159*. I was awoken by the ET-73 beeping right at 6am. I went outside foiled it and set the temp alarm for 200. I stayed up until 7am to make sure the temps were stable once again. The alarm went off at 9:45am so I got up removed the butt, added another layer of foil, wrapped it in an old towel and put it in a cooler. That's where it is as I type this. I figure I'll wait until 12pm to take it out and pull it.

The second butt went on right at 10am and has already reached 80* with a steady smoker temp of 225* with only 2-3 fluctuations. Man I love this UDS!

On a side note this is also the first time I'm using the Maverick ET-73. All I can say is it freaking rocks! Very easy to set up and has worked perfectly. I was a bit apprehensive about getting one given the mixed reviews I've read online but I would have no reservations recommending one.
post #2 of 11
This would normally be a points added post, but no picsicon_question.gif Did not happen... this can become a points post if the pics are taken of the final product!!!!!!!

Way to go on the build and the butt
post #3 of 11
lol, yeah, we want some Q-view up in here!

I LOVE, LOVE, LOVE my ET-73, too, btw. Everybody should have at least one! smile.gif
post #4 of 11
Thread Starter 
OK, OK here are some pics. Hope this qualifies for ya icon_smile.gif.

The first butt just out of the foil after resting for 4 hours.

Bone just pulls right out.

Pulling my first pork butt biggrin.gif.

Loaded up on a bun ready for a little sauce.

I have to admit that I was a little disappointed in the flavor or lack thereof. I expected more. The texture of the meat was very moist and soft but it just lacked punch. I used apple chunks for the smoke and think maybe hickory might have been a better choice for a stronger smoke flavor. Also I used a water pan down low in the UDS. After reading many posts I thought I might not like the "fat fog" taste from letting the fat burn up in the coals. Oh well I guess the nice thing is I can experiment more next time. For now the second butt (pictured below) is still going. The water was nearly gone from the pan when I put it on so there should be less moisture for this one and maybe a different taste?

Butt #2 at 155* at 6 hrs.

post #5 of 11
Looks good to me! Yeah, you'll have to experiment with woods to get the best taste, but that's all part of the fun. smile.gif I think hickory would be best on a low, slow butt, but you can mix and match them however you want. Maybe some sweetness from a fruit wood would be good, too. The more you experiment, the better you get at it, and the more you get to eat!
post #6 of 11
Sometimes they can taste bland. Try a BBQ sauce or a finishing sauce or a different rub.
post #7 of 11
Nice work, I also concur on the it...
post #8 of 11
Great looking pulled pork and points.gif for doing the long smoke.

I have an ET-73 and also a couple of Taylor 1470 thermos.

If I'm doing two butts I'll do them at the same time and use the Taylors to monitor meat temp. They are not wirelsss but they do have an alarm and they beep pretty loudly. biggrin.gif Might be an option for multi meat cooks that is a little less expensive than additional ET-73s.

post #9 of 11


Nice job Brian, looks great, nice color, try Jeffs rub, it's awesome, so here's to your pork points.gif
post #10 of 11
Thread Starter 
Thanks Guys.

Here's a couple shots of the second butt I just got done pulling. I took this one off the smoker @ 195*. The first one got to 201* before I took it off. The second butt has a much darker color to it than the first one did. This one almost looks like dark meat compared to white meat. The 2nd one seems to have more flavor than the first as well. I don't know if it's just the pig it came from or the fact that I didn't use a water pan with it. Oh well I think I'll mix them together and suffer through eating them icon_mrgreen.gif.

Oh and by the way I have 5 yardbird quarters on right now . They'll be done around 10:15 tonight. At that mark the smoker will have been chugging along for 24 hrs. straight on like a bag and a half of charcoal. One full bag of Kingsford Comp and half a bag of Royal Oak lump. I would venture to say there will still be some left over when the chicken is done too!

post #11 of 11
oh, lol, i feel your pain!!! icon_mrgreen.gif
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