First Butt of the Season!

[kurt boutin]

Using Killer Hogs BBQ Rub and smoking at 275 with an amaz-n-tube. Camp Chef pellet grill with Apple pellets.

 

[kurt boutin]

Oh, yeah, I plan on NO foiling for this one...It occurred to me that this was the first one on my pellet smoker, so I want to go full time and see how it goes.

 

[mike243]

Looking great, I haven't foiled any butts yet and I never have, its a steaming/time saver that's not needed to cook if you have time and a good piece of meat imo, nothing wrong on using it but lots of ways to cook

 

[gmc2003]

Sounds like a plan. However I don't see your pic?

Chris

 

[kurt boutin]

Weird...it's kind of big...and it's up there. I'll attach it differently...

 

[gmc2003]

It's posted now. Looks like a good start. Enjoy it.

Chris

 

[SmokinAl]

Good luck!
I haven't wrapped a butt in many years.
Much better IMHO!
Al

 

[Humo18]

Beautiful pork butt, nice color! I started one this morning at 5 am (my first on a Windwood pellet). It was quite cold ( 27 deg) I'll post a pic later.

 

[old sarge]

Foiling is definitely the way to NOT go. Save the foil to hold the meat till eating time.

 

[skidog]

Must be Butt Day! I threw a 9 pounder on at about 7:30 this morning. Haven't decided whether I will foil in a pan or not. I like doing it that way so I can defat all the juices and add them after the pull.

 

[mike243]

I will do stuff in a foil pan sometimes to catch the dripping, I put in a cooling rack to hold the meat out of the liquid and making it soggy, just a thing I came up with trying to get better at what I love lol

 

[radman smoker]

This foiling your are talking about, is that after the butt is pulled?
I pull mine from the smoker, wrap in foil and place in a cooler covered with a couple towels for 30 minutes to an hour. Would this method cause the bark to not be as crisp?

Are you suggesting setting the butt on a cooling rack placed in a foil pan?

 

[SmokinLogs]

Nice looking butt. I’m looking forward to trying some killer hogs products, haven’t had the chance yet. I’m sure it will turn out great. I think you get so much more flavor and better bark without foiling. Keep us posted on how it turns out!

 

[hardcookin]

This foiling your are talking about, is that after the butt is pulled?
I pull mine from the smoker, wrap in foil and place in a cooler covered with a couple towels for 30 minutes to an hour. Would this method cause the bark to not be as crisp?

Are you suggesting setting the butt on a cooling rack placed in a foil pan?

Myself I will pan and cover with foil when the butt gets desired bark usually 170-180. Then pull when I get good bone wiggle. Usually 195-210

Kurt
Nice looking pork butt.

 

[kurt boutin]

So, I didn't have any after Q-View...The pork came out fine, but I had a snag along the way... ran out of pellets...or rather, the smoker did...I had plenty left. I was checking the temp every half hour and it had gotten up to 182...next time I checked, I had a flame out. Tried to get the smoker back up to temp, but it took too long, so I pulled it. I know it's edible...bone came out clean (though not as slidy-out as usual), but it's not the way I wanted to end the smoke. Tastes delicious though. :)

 

[Humo18]

Well, my pork butt ended up not so great. Started at 5 am at 225 deg, temp outside 27 deg. Within an hour the wind picked up and it was truly chilly out there and the smoker struggled to keep up with the temp. 7 hours later butt still was not up to 165 so I could foil and speed it up. Friends were coming for dinner at 4 so I cranked up the temp to 250 and it took forever to get up to 160 or so. I decided to wrap in foil and get out of the miserable wind by putting in the oven at 250. At 2 pm still only up to 184 deg so I cranked up the heat in the oven to 275 and later on as it got closer to dinner time to 285. It finally made it to 203 only a few minutes before the hungry (starving) guests were ready to eat. Since everyone was starving, and fearing a riot, only rested for 15 minutes and pulled.

Bottom line, no bark, not as tender as I expected, too little smoke flavor,and did not taste as good as I expected. But guests said it was delicious (??). I made stove top creamy mac and cheese and that came out really delicious.

I did learn a few things and my next butt will be better I'm sure and it won't be in 27 deg windy weather!