First Post, Not First Smoke

Discussion in 'Pork' started by drlchi, May 2, 2015.

  1. drlchi

    drlchi Fire Starter


    This is my first post, my first pork butt smoke in a couple years and it's a beautiful day so I figured I would post some pictures.

    I am using a cabinet-style smoker with an off-set firebox for this one...not the best smoker ever but it gets the job done. I also used charcoal and cherry wood.

    Here's the pork butt before it went into the smoker (bone's out), it's about ~8-9lbs:

    I usually do a dry rub on pork...brown sugar, sugar, salt, pepper, paprika, cayenne pepper, this time I used chili pepper as well, garlic, mustard powder and some herbs. Sat in the fridge overnight.

    Preheated the smoker at around 5:30AM CST to ~250F. Been on the smoker since about 7AM CST at ~215-225F. It'll sit in there for at least the next 9hrs, probably take it out to wrap it in tin foil in 5hrs or so....I'll post more pictures as I go.

    What's everyone else smoking today?

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Beautiful day for smoking here, too. I might do something quick and easy like split chx breasts.
  3. drlchi

    drlchi Fire Starter

    Thanks Blue- sounds good...I think I'll do chicken tomorrow :)

    Here's what the pork butt looks like after ~4.5hrs and internal temp of upper 130s (a bit high for my liking):

    Looks alright! Smoker is running a bit hot for some reason, so I have to keep an eye on it...

    carbine1koos likes this.
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Beautiful! I did get splits.
  5. timberjet

    timberjet Master of the Pit

    Welcome and nice looking butt there. 
  6. drlchi

    drlchi Fire Starter


    This is a picture of it 7hrs in (~165F), about to be wrapped:

    Lookin' real good, almost fell apart when I removed it from the smoker to wrap! This will sit in there wrapped up, with butter of course, for a couple more hours depending on internal temperature...

    Last edited: May 2, 2015
  7. drlchi

    drlchi Fire Starter

    It finished at 195F after a total of 9.5hrs, then sat for 45min:

    Good smoke ring and flavor, not too overpowering, which is why I like cherry wood.

    It shredded nicely as well, with little effort:

    To be honest, I could have made a better rub, but I guess I'll remember that next time. I had 2 sammies myself, kind of regretting that right now as it was too much, but hey - it's the weekend.

  8. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Great! My splits worked out well, too.

    My local stores don't stock cherry chunks like the apple and hickory. I saw it once and only once at my usual grocery and I'm kicking myself for not getting that bag. I used apple chunk this time.
    drlchi likes this.
  9. drlchi

    drlchi Fire Starter

    Sounds good! Any pictures of the chicken?

    I've been using cherry wood for years, I don't know why I like it so much. I also like pecan and hickory.


  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Well, if you simply must pry...

    There's only two of us so that's all I cooked. This and a horse race and a beautiful evening.
    drlchi likes this.
  11. drlchi

    drlchi Fire Starter

    Nice, looks awesome! Funny you mention horse race, a buddy of mine stopped by for dinner after he came from the track!

  12. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Thanks! I learned to smoke on a little Weber like that.
  13. rmmurray

    rmmurray Master of the Pit

    Nice job with it today! Looks great!
  14. drlchi

    drlchi Fire Starter


    Here's the leftovers, saving them for next week:

    Shredded up real nice..we'll make some tacos or sandwiches later this week!

  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Well that was a good post and  the PP looked great , thanks for the look and welcome to our Cyber World. . .

    Have fun and .  .  .
    drlchi likes this.

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