First attempt at a pork butt

[captrichc]

So I've had a super craving for pulled pork. And what other way than smoking up a butt and making it lol. I'm  Following bears step by step instructions. I got the butt in about 40 min late, due to weather, I had to fabricate a chimney on the fly to smoke in my garage. Here are some pictures. I'm inserting the meat probe at 1140 AM EST. Then I'll go to next step. I put the meat on the rack with the fat cap on the top so as it cooks the fat will help keep the meat moist. Is that correct? 

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• captrichc
• Jan 16, 2016

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• captrichc
• Jan 16, 2016

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• captrichc
• Jan 16, 2016

20160116_073943.jpg

• captrichc
• Jan 16, 2016

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• captrichc
• Jan 16, 2016

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• captrichc
• Jan 16, 2016

 

[Bearcarver]

Looks like a Great Start !!!

Be Back.

Bear

 

[dukeburger]

Nice setup!

 

[redheelerdog]

Looking good - you got me thinking now... I might need to move my smoker to the garage. 

 

[SmokinAl]

Great start! Cool setup!!

Al

 

[captrichc]

Ok so the update iso I had to add more hickory pellets. 1 row was about 4 hours. Didn't take into accounthe a quicker burn since I dried them. Also it was a 9 lbs butt. After 4 hrs I was at 120°. Going to foil are 160

 

[SmokinAl]

Keep it coming!

Al

 

[captrichc]

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• captrichc
• Jan 16, 2016

New update temp is at 142°. Just bumped the temp to 240°. Once IT hits 160° I'll drop it into the foil pan and then cover. Only hickup so far. My AMPS jumped to the second row prematurely.

 

[captrichc]

1452970317021-1693643459.jpg

• captrichc
• Jan 16, 2016

Better progress picture.

 

[bekellog81]

Looking good! I like your setup

 

[captrichc]

Looking good! I like your setup

thanks. Much appreciated.

 

[jetsknicks1]

So I've had a super craving for pulled pork. And what other way than smoking up a butt and making it lol. I'm  Following bears step by step instructions. I got the butt in about 40 min late, due to weather, I had to fabricate a chimney on the fly to smoke in my garage. Here are some pictures. I'm inserting the meat probe at 1140 AM EST. Then I'll go to next step. I put the meat on the rack with the fat cap on the top so as it cooks the fat will help keep the meat moist. Is that correct? 

20160116_073507.jpg

• captrichc
• Jan 16, 2016

20160116_074125.jpg

• captrichc
• Jan 16, 2016

20160116_074052.jpg

• captrichc
• Jan 16, 2016

20160116_073943.jpg

• captrichc
• Jan 16, 2016

20160116_073535.jpg

• captrichc
• Jan 16, 2016

20160116_073520.jpg

• captrichc
• Jan 16, 2016

Now there's a man who won't be stopped from smoking! Thumbs Up

 

[captrichc]

I have a foil question I'm at 153°. Do I foil tight to keep moisture in or kind of loose

 

[mp4s]

Tight is right!

 

[captrichc]

Tight is right!

Awesome thanks. Just about ready to foil now

 

[Bearcarver]

1452970317021-1693643459.jpg

• captrichc
• Jan 16, 2016

Better progress picture.

That right there is looking real good already!!

Bear

 

[dukeburger]

 
That right there is looking real good already!!

Bear

He mentioned he's smoking in the garage due to weather, but I think it was really to keep the Bears away!!

 

[captrichc]

 
That right there is looking real good already!!

Bear

Thanks Bear. Means a lot coming from you. 

 
He mentioned he's smoking in the garage due to weather, but I think it was really to keep the Bears away!!

Anyone is more than welcome. I love to feed the wildlife.  This way they don't eat me instead lol. 

 

[captrichc]

Ok. So after foiling and bumping the temp up again to 260°, I  decided  to throw together a BBQ sauce.

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• captrichc
• Jan 16, 2016

 

[captrichc]

Just checked it. We are at 180°. Going to finish it up in the oven. The wife is pregnant and getting hungry. Lol. Preheating the oven at 350°.