First Butt Help Please

[roller]

Almost 14 hrs in and just hit 190* I am going to foil it at 195* and put it in the cooler for 5 hrs.

 

[ddave]

Sounds like things went okay and you beat the clock. For future reference though . . .

While technically you did not inject, you punctured the meat prior to the outside 1/2" reaching 140° which means the Intact Muscle Rule no longer applied.

See Post #2 of this thread.

http://www.smokingmeatforums.com/for...ad.php?t=72852

You definitely want to preheat your smoker before you put the meat in.

Dave

 

[roller]

It took it 14 3/4hrs to reach 195*. I just foiled it rapped it in a towel and put in cooler for 5 hours. It sure lost alot of fat while smoking and there was no liquid left in my pan. I put a quart of Apple juice in the pan. I will post a qview when I am finished with it. And I was wrong it did have a small bone inside of it.

 

[roller]

So DDAVE are you saying that I should not eat this piece of meat. I put the probe in as soon as I put the shoulder in the smoker and I did not sterlize it I wipped it off with a clean rag. The meat did get to IT 140* but the smoker was not at 275*. And does everyone preheat their smoker to 275* for the first 4 hours and not check the temp of the meat until it has been inside the smoker at 275* for 4hrs ? I am confused. Please explain what I should have done for the first 4 hours so I will know in the future...Thanks..

 

[roller]

Pics to come!!!

 

[ddave]

No, I am not saying that at all. In reading your thread it says that it reached 140° IT within 4 hours.

As long as the meat got to an internal temp of 140° within 4 hours you should be fine.

I don't think so. Bbally's suggestion about the 275° temp is I think for folks who for example inject a big (15 pound or so) packer brisket and need the IT to get to 140° within 4 hours. What ever you decide to preheat to is up to you. I think most will go to 250° assuming a little heat loss when putting the cold meat on or opening the smoker.

As I said, what I described is just the way I do it. Doesn't mean you have to do it that way. I think a lot of people wait several hours to insert the probe to allow the outer 1/2" to pass through the danger zone (40° to 140°). On a cook that is likely to take 8 hours or longer there is really no need to check the temp for the first few hours anyway. I do understand you excitement though.

Some people don't wait and some do. If you don't, it doesn't automatically mean that someone will get sick. It is just considered safer to wait.

I apologize if I confused you or made you a little paranoid about your cook. That was not my intention. I was just trying to pass along a little food safety info that you may want to incorporate into future cooks.

Dave

 

[caveman]

You did well, grasshopper. Dave was only explaining how he does things & what is considered safe. We don't anyone getting sick from their smokes. I put my probe in the meat about three hours into the smoke to get a gist on where I stand. Everyone does it differently & you too, one day, will fine the method that works best for you. Good job on sticking through it. Of course, without the qview...................

on your first challenge. Now that the butterfly gut check is over, your smokes will be more interesting & a lot less stressful.

But of course, without the qview................

 

[roller]

And Dave I do thank you for bring that to my attention. And I will follow those instructions on future smokes...now if I can just get these pics load.
My Meat

Start Smoking

After 15 hrs.


Out of the cooler 6hrs.

My first butt finished

 

[chefrob]

hell, i don't even use a themo 'cept on birds.....but that's just me.

 

[caveman]

Alright. There was a smoke. Good job Roller. Smoke on my friend. Smoke on!

 

[roller]

Caveman is the PIKE still there ????

 

[ddave]

Looks good.

for sticking with it.

Dave

 

[mama's smoke]

However you did it, your pulled pork looks great. We each have our own methods. Experiment and see what works for you.

I preheat my smoker without the meat but with the water pan. I usually preheat my apple juice, or whatever liquid, and put it in a water pitcher with a narrow spout. I put the pan in first, then I add my liquid from the pitcher. It stays pretty warm, just in case I have to add more liquid later.

I don't put the probe in my meat or my meat in the smoker until the smoker has preheated. I have a MES, and it doesn't take long to recover heat after I add the meat.

Just another tip: I don't "wash" my probes, but I give them a good rub with an antibacterial wipe. I use the disposable kind that has a bit of texture to it.

 

[mama's smoke]

I use this finishing sauce that was provided by SoFlaQuer:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

I add a bit to the pulled pork and serve the rest on the side. My family doesn't like a lot of sauce on the PP samiches.

However, I just purchased Jeff's recipes and plan on making his sauce and rub and using them this weekend with a pulled pork.

 

[roller]

Great info MAMAS SMOKE thank you !

 

[caveman]

Not as you remember it. LOL. http://www.thepikeatlongbeach.com/

 

[jbg4208]

Nice Job Roller, way to stick with it. It should get easier from here on out.

 

[tjohnson]

Roller

More Beer Causes Less Worry!
Points for a Great Job!

Todd

 

[ddave]

I also do that. And when the probes get a little dark from being in the smoker, I'll take a green Scotchbrite pad and clean 'em up a bit. Sometimes I get the Scotchbrite pad wet if there's some cooked on stuff on them. I never wash them in the sink. You don't want to get the part where the cable goes into the metal probe wet.

Dave

 

[roller]

Caveman it was some kind of place when I was there in the early 60`s. I spent 2 years there and some good times...