First Butt is on the Smoker!!! 10/8

[gators2000]

I'm giving it a shot.  First time but I'm pretty confident.  It's a windy day so getting a constant temp is tough.  One hour in and I've finally got the Smoker holding 235.  I'm fine with that. I'll keep you guys posted! 

Before Pic

 

[SmokinAl]

Good luck!

That's a good looking piece of meat!

 

[hewgag]

Keep the smoke light n' blueish, keep the temp under 240F, and when the internal temp hits 190-205F (use a probe thermometer) pull that butt, wrap in foil or set it in a an empty crokpot with the lid until the internal temp drops to like 130ish. Then pull n' pig out!

 

[miamirick]

looks like a good start   hope its ready by gametime!

 

[gators2000]

Thanks guys! Coming along!!!  Temp is holding around 230-235 according to the digital.

 

[gators2000]

What do you guys think about foiling it once it's 165 or so?  To foil or not to foil????

 

[jrod62]

foiling will help speed up the time on smoker. If you like a lot of bark then don't foil.

 did you put a pan under it to catch the juice?

I always put the Butts in a pan to catch all the juices. then save it to make gravy later on.

(reason for the pan is to keep the smoker clean.)

 

[SmokinAl]

It's a personal choice. I used to foil, but I don't anymore unless I'm pressed for time.

Foiling cooks the butt faster, but I like the bark that you get when you don't foil.

 

[fpnmf]

I foil every time..http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

Tried no foil and it took too long and I just dont have to have crunch...

Foil at 165 then out at 205 and rest wrapped in a towel for at least an hour..

  Dont forget the finishing sauce...http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

  Have fun!!

  Craig

A look at a not foiled butt!!

 

[gators2000]

Thin Blue Smoke

 

[gators2000]

3 hours...

 

[flash]

foiling will help speed up the time on smoker. If you like a lot of bark then don't foil.

 did you put a pan under it to catch the juice?

I always put the Butts in a pan to catch all the juices. then save it to make gravy later on.

(reason for the pan is to keep the smoker clean.)

 I still foil as I do not want to wait 10 to 15 hours for dinner. The longer you can go, before foiling, the more bark you will achieve. I like to reach atleast 170º before we foil. Still get a pretty decent bark. Let it rest an 1 to 2 hours after removing from smoker and have at it.

 

[tom c]

  Dont forget the finishing sauce...http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

X2

 

[chef willie]

5:30 Florida time...where we at on this???

 

[gators2000]

5 hours...  Got some snacks on the grill too.  160+ degrees.  

 

[jacobtia]

Lookin great!

 

[gators2000]

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

 

[tiki guy]

Looks PRETTY good ....and I like the wings as well  ( nice touch , never thought of it BUT make a little appetizer as well

 

[sierra]

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

If you think it is going to kill everything, you can finish it in the oven.

 

[scooper]

Soooooo, what do you do when it looks like a tropical storm is coming your way?  This may mess things up a bit... 

I put an upside down 1/2 sheet pan on top of my smoker weighted down with bricks.  And a whole sheet pan propped up against the back of it blocking the winds.  My temps are low, around 215, but things are coming along fine.  I went simple with just some trimmings from spares and some wings.