First butt

[stellar14]

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• stellar14
• Aug 23, 2014

Put this 8 pounder on at 6 this morning, 3 hours in I'm at like 145, hope it's tasty

 

[grillmonkey]

What kind of smoker? What kind of wood? What kind of rub? Did you brine? What temp? Are you going to foil? What IT are you going for?

 

[stellar14]

Hey.. Char broil vertical charcoal smoker, apple wood, no brine, rub is a concoction I usually use on ribs, smokers at about 225 now, meats at 153, going for around 200, planning on not foiling as that seems to be the consensus

 

[tropics]

Looks good sounds like your game plan is on target.

Richie

 

[grillmonkey]

Since you are obviously going for bark, you may want to read my thread in "Pork" about the "Cult of the Bark".

 

[stellar14]

Thanks guys.. I'll check it out grillmonkey

 

[chewmeister]

Sounds like a good plan. I've done a few and not foiled, however I will be doing one next weekend and think I may foil just to see if there is a difference in taste and moisture.

 

[stellar14]

Yea man, first time so I'll just use this and the next couple as a baseline I guess

 

[stellar14]

What temp does the stall usually start? I'm already at 178 4 hours in

 

[grillmonkey]

I had one stall at 175 for 3 hours a few weeks ago. My last one was at 168-169 for only about 2 1/2 hours.

 

[stellar14]

Hmmmm alright, guess we'll be eating sooner than I thought

 

[mdboatbum]

Sounds like you may be running hotter than you think. Keep a close eye on the meats internal temp and start probing for tenderness when it gets in the 195 range. If it's done early just wrap it in foil, then a clean towel and put it in an empty cooler to rest. It'll stay hot for hours and will benefit from the rest period.

 

[stellar14]

Well looks like I made a total rookie mistake, think I had the probe too close to the bone, luckily I stuck an instant read in another spot then moved the probe.. Looks like I'm stuck at 185 in the middle doh!

 

[grillmonkey]

I think this is going to turn out a lot better than you think!

 

[stellar14]

Ha, I hope so man, wife's waiting on it

 

[Rafter H BBQ]

Sounds like ya have things going your way now, butts are pretty forgiving.... Be lookin forward to how it turned out for ya ! I'am betting it'll be great !

 

[stellar14]

Well took it off after 8 hours and wrapped it up to rest for a couple hours, it got to 203 in the center, will post again when I pull it later

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• stellar14
• Aug 23, 2014

 

[stellar14]

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• stellar14
• Aug 23, 2014

just pulled.. Pretty tasty!

 

[grillmonkey]

Told ya!

 

[stellar14]

Ha, I know, thanks.. Got the smoking bug now for sure