First butt

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

johnp

Newbie
Original poster
Jan 5, 2013
26
11
Louisiana,Livonia
First I want to say I am very sorry no q view.I finally got up enough courage to try a butt.It came out awesome I rubbed it down with mustard,brown sugar,and a rub from cabelas.I let it come to room temp and put it on the charbrolier with a offset box.I used lump charcoal with apple and hickory chips I kept the temp at 230 for 10 hours a til the temp hit 200.It pulled very easy and it was moist all the way through with a very good smoke ring.

I am a little pissed all I got was scraps.
 
On Saturday, I smoked my first pork loin and it took just under 4 hours for an IT of 145*.  I had injected it with apple juice and Dale's marinade, applied pork rub and let it sit in the fridge over night.  It was delicious and my son and his friends feasted on it after letting it set for an hour and a half foiled in a thermal insulated bag while I traveled to my uncle's lake house where the boys were fishing.  It maintained the IT of 127* an hour and a half later before it was sliced and served.

I, too, smoked my first butt yesterday (Sunday). The first mistake I made was not reading this site.  I knew the 4.5 butt was a little thicker and would probably need to cook a "little" longer, so I put the meat in the smoker at 1pm.  I then started reading this site to realize that this should cook to a higher IT (185 for sliced or 205 for pulled).  It was 8pm and my kids were starving, so I pulled it at 185*IT and sliced it.  Some portions were very tender and actually started to shred when I cut the meat.  I foiled the remaining portions of the butt and put it in the smoker and raised the IT to 205.  I pulled it out and let it sit for another 30 minutes.  When I opened the foil, the difference was amazing.  The meat simply fell off the bone.  I had no idea that 20 degrees would make that much difference, but was pleased to do so.  I cooked the butt at an average of 275*, which might be a little hotter than normal, but I was trying for get that IT up so my kids could eat.

Lesson learned -- start earlier.

I promise to take pictures in the future!
 
Sounds like you had a really great smoke!!!

We can forgive a lack of q-view for someone as new as you...just found some of my early posts....lots of words and no or very few pics!

Now I post lots of pics and try to limit the words and the wife thinks I'm crazy  
30.gif
  but what the heck, she knew what she was getting into LOL...

Keep on smokin and keep on posting!  That's how we all learn.

Bill
 
When I did my 1st smoke...oh lawd....I caught crap over it.  BUT....it's all in fun anyway.  We all just love to see pics of what everyone is doing.

You will do fine!

Kat
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky