First attempt at smoking a pork butt.

[rickypro]

I have smoked ribs a few times but I am basically a rookie to the smoking scene.  Here is a pic of my new gas smoker and also a picture of my first pork butt just before wrapping and going into the fridge.  The pork butt is just under 8 lbs. so I am going to put it on about midnight tonight and hopefully be able to pull it off about noon tomorrow.  I used Jeff's rub recipe so I fully expect it to be great when I dig in!  I will post more pics when I am done.

smoker.jpg

• rickypro
• Aug 31, 2012

Pork.JPG

• rickypro
• Aug 31, 2012

 

[bomftdrum]

Good luck, but I would get it on sooner if you want to eat by noon. I would figure 2 hours a pound and if that's the case it will be about 4 before it gets off the smoker. Just food for thought.

 

[piaconis]

One and a half hours per pound only accounts for cooking time, not for resting time, pulling time, slapping the hands of friends and family who want to open the smoker door or snatch meat while it's resting, etc.

BTW,

 

[rickypro]

Thanks for the tips.  I have a window up until about 5 that we can eat.  I don't really want to stay up all night but since this is the first time I have done this I am a little nervous to go to sleep and leave it unattended.  I have a Maverick ET732 coming but I won't have it for this cook.

 

[rickypro]

So far so good I think.  My IT is at 142 and smoker temp is sitting at 223-227 about 4 1/2 hours into the cook.  I fell asleep in the chair and when I went and checked on it the smoker temp had jumped up to 265.  I ran out of water!  It was only like that for about 20-30 minutes so hopefully I didn't mess it up.  When I opened the door of my smoker to let a little heat out I noticed the butt was really tough on the outside.  I assume that was because it was only about 4 hours in and the bark was forming.  Hopefully it will soften up later when all the fat starts melting.  I will have my Maverick remote thermometer from here on out so hopefully I can avoid the temp spikes in the future.

 

[piaconis]

Pork butt is pretty forgiving. The spike probably didn't hurt it. The bark will be tough. That's normal. The inside is all tender marbled goodness. Hang in there!

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[rickypro]

8 hours in.  IT 158.  Smoker holding at 234 degrees.  Baked beans almost ready to put in as well!

Inprogress.JPG

• rickypro
• Sep 1, 2012

Should I insert to probe from the end or is from the top ok?  Does it make any difference?

 

[davidhef88]

I'm 10 hrs in sitting at 162* for over an hr. I've had the no water problem in the past myself now I run sand in the pan so no worries. With sand in the pan and my 732 I got a good night of sleep.

 

[rickypro]

I think I will try sand next time.  The water running out is the only problem I have had.  Other than that, I could have slept all night!  I have a Maverick duel probe ordered with a high and low alarm so next time will be much easier.

I have been stalled at 159 for about an hour but I am not going to get impatient and crank it up.  I am going to wait it out!  Smoker is solid at 234.
 

 

[davidhef88]

You are gonna love your new therm. I got mine for fathers day and love it. Flavor wise I cant tell the difference between water or sand in the water pan. Glad I switched to sand, filling the pan with water all night was a pain in the rear. I will never switch back.

 

[davidhef88]

How did it turn out?

 

[rickypro]

Turned out fantastic David!

To make it even better, the mailman delivered my Maverick thermometer about 3 hours before I took it off so I even got to test it out.

I turned up the heat just a bit and got the meat to 194 IT and then foiled for an hour while I made the mac and cheese.  Not sure if the pics of the meat pulled show it or not, but it was really juicy!  The finishing sauce made a huge difference as well.  I am ready to do another one!  I am smoking some pork spare ribs on Monday.

done.jpeg

• rickypro
• Sep 2, 2012

bone out.jpeg

• rickypro
• Sep 2, 2012

juicy.jpeg

• rickypro
• Sep 2, 2012

spread.jpeg

• rickypro
• Sep 2, 2012

 

[davidhef88]

Looks like it came out great. Congrats on the success and the Mav.

 

[piaconis]

Congrats on the successful smoke!

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