Advice on Pork Butt

[mcclinj]

Hello everyone, I smoked my first butt two weeks ago and overall I was very pleased. being my first attempt at using my Dragonfire kamado smoker....I think I added to much charcoal because I could not seem to control the temp no matter what i did to the dampers. I ended up removing charcoal (prior to adding the meat) and got the temp to approximately 200-230 for about 7 hours for a 7lb pork butt. This was done much earlier than my estimated 2 hrs per pound that I had read. Also, I smoked the majority of the time with the fat cap up, but switched at what I thought would be the 1/2 way point. Eventually, the fat cap stuck to the grate and removed itself from the butt.....I thought this was going to be a disaster, but I added more rub to the exposed meat and it barked back up. So, my questions are

1) Did I get lucky with the 7-8 hour smoke time, or is the 2hr per pound time estimate over doing it at the 200-230 temp range. (I think it spent the majority of the time at 218)

2) Did I do something wrong to make the fat cap remove itself from the butt. Should I grease / Pam the grate to prevent sticking?

3) I'm doing an 8.5lb butt tomorrow....should I plan on 10-12 hours, or longer.

4) How much Charcoal is necessary to reach the 200-230 range. Originally, I filled the whole "bowl" up to the line, but it was way too hot.

I appreciate the help everyone, and look forward to the day where i can help and give out advice too. I'll try and get some pictures for Qview

-John

 

[jarjarchef]

John,

What were you using for your thermometer? Was it the stock one or an after market? Stock that come with the smokers/grills are not very reliable.

I do my entire smoke with fat side up. I trim most off leaving maybe 1/4" at most. This way I get a nice usable bark all over and better smoke flavor. I look at it like if I season the fat and then throw it away what have I gained?

I would plan on the 2hr per pound if you are going to hit a true 225 degrees. But it sounds like you were closer to 250-275 range. Check the thermometer for accuracy. I normally cook at the higher temp and don't foil as long. It seems to push through the stall better.

I got nothing for you on the charcole. Try putting the unlit to one side and only lighting about 10-12 bricketts and doing the minion method. That is only an educated guess, I have never used your smoker before.

Hope this helps.

 

[mcclinj]

Jarjar,

I was using the built in thermometer on the smoker....I'm new to all of this so I haven't bought all the toys...yet. I think I'm gonna do the whole process with the cap up and trim it a bit this time. I appreciate the help.

-John
 

 

[JckDanls 07]

John... How did you do your charcoal ? did you light it all at once or did ya do the minion method ? If it gets to hot shut ALL vents and smother it down.... As far as therms go, do yourself a favor and get the remote digital thermometer (Maverick ET732)... but really there is nothing wrong with higher heats and getting done a little faster tho...

 

[chef jimmyj]

There is No Way your stock therm is accurate. 1hr/Lb at 218*F is just not possible. I have smoked many Butts at 225*F checked with a calibrated MAV and have never had the Butt cook in under 2hrs/Lb. I ran a forum wide poll and while some people have gotten 1.5hrs/Lb the majority of members regularly see 2hrs/Lb at 225*F...JJ

 

[flash]

Hello everyone, I smoked my first butt two weeks ago and overall I was very pleased. being my first attempt at using my Dragonfire kamado smoker....I think I added to much charcoal because I could not seem to control the temp no matter what i did to the dampers. I ended up removing charcoal (prior to adding the meat) and got the temp to approximately 200-230 for about 7 hours for a 7lb pork butt. This was done much earlier than my estimated 2 hrs per pound that I had read. Also, I smoked the majority of the time with the fat cap up, but switched at what I thought would be the 1/2 way point. Eventually, the fat cap stuck to the grate and removed itself from the butt.....I thought this was going to be a disaster, but I added more rub to the exposed meat and it barked back up. So, my questions are

1) Did I get lucky with the 7-8 hour smoke time, or is the 2hr per pound time estimate over doing it at the 200-230 temp range. (I think it spent the majority of the time at 218)

I can do most butts say like an 8 1/2 in 9 + hours, but it involves raising the temps up to almost 300º after I wrap in foil

2) Did I do something wrong to make the fat cap remove itself from the butt. Should I grease / Pam the grate to prevent sticking?

Remove the fat cap to begin with, or atleast 70% of it, but I always pam the grates

3) I'm doing an 8.5lb butt tomorrow....should I plan on 10-12 hours, or longer.

See answer 1

4) How much Charcoal is necessary to reach the 200-230 range. Originally, I filled the whole "bowl" up to the line, but it was way too hot.

This will take some practice due to all smokers being different. Go back to 3/4 pan or a bit less. Plan on adding more coals around 3 1/2 to 4 hours into the smoke.

I appreciate the help everyone, and look forward to the day where i can help and give out advice too. I'll try and get some pictures for Qview

-John