First Butt smoke in a long time.

Discussion in 'Pork' started by coolpick87, Jun 19, 2009.

  1. coolpick87

    coolpick87 Fire Starter

    I'm planning on smoking some a butt tomorrow(saturday) for my family. I plan on just smoke one small one(6lbs) I need it done by 4pm, Does it sound about right to throw it on the smoker around 6.

    The plan is...
    Smoke to 160
    Foil oven until ~200
    Throw in cooler and make a 100mile drive to relatives house.

    I'm just trying to get my times lined out(kinda)

    I kinda want to just bring the smoker up there, but I dont like to the haul it around since the legs are getting flimsy.
  2. donnylove

    donnylove Meat Mopper SMF Premier Member

    I would think it will depend upon the temperature you're smoking at. That should get you done if you're smoking in the 280-300* range for sure, but might be cutting it close at 220-230*. For me, an 7-8 lb butt typically takes around 8-9 hours to get to 195* (foiling at 165*) at 275* in the smoker. Maybe the 6 lber is enough smaller that it would smoke faster even at a lower temp? Just my 2 cents. Never hurts to be done a little early though, since you can wrap it up and put it in the cooler!
  3. harrylips

    harrylips Smoke Blower

    Agreed! Sometimes it can be dangerous planning a meal around a smoke...Especially when it involves travel time. You never know if you might hit a plateau or what else might come your way.
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    I'd do it overnight tonight. Pull it and put it into a crockpot then into the fridge overnight then to reheat when you get to your destination. Then you can sleep tomorrow during the time you were planning on smoking.
  5. coolpick87

    coolpick87 Fire Starter

    Actually that sounds like a good ideal. Do you throw anything in with the pork when you put it in the fridge?
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    I'd drizzle it with some of SoFlaQuers finishing sauce. Found here...

    also add your (defatted) juices from your foil back into it. That'll keep it nice and moist for reheating. Be sure the lid stays on while reheating too.
  7. shawnr5

    shawnr5 Smoke Blower

    I like to wait with the finishing sauce until I am heating it to serve. The vinegar in it tends to break the meat down. The juice from foiling should be plenty of liquid to get it through a few hours in the fridge.

    Do try the finishing sauce, though. It doesn't add flavor as much as it enhances it. It is a magical elixir.
  8. coolpick87

    coolpick87 Fire Starter

    I went ahead and smoked it last night. Started at 10pm, oven at 4:30 and finished around 7:30. I left it in the cooler(I fell asleep) for about 2 1/2 hours. I pulled it this morning, it was a little slimy if you wanna call it that. But it tasted pretty good. Sorry no Q-view I was walking around like a zombie last night babysitting the smoker and oven.

Share This Page