first pork butt

[flatbottombros]

Bought a 11# pork butt put it in a brine, put rub on it in 24 hrs. Cook it starting about 4am sat. Morning for dinner that day will post pics throughout the process wish me luck. Got a big group of friends and family coming by.

 

[s2k9k]

What time is dinner? An 11#er could easily go well over 12 hours.

 

[no peek n]

I was thinking 16+, when it goes in to the "Dreaded" Stall, is he slow smoking it or slow grilling it,?

 

[frankfossil]

I just smoked a 10.5 pounder and it took about 18 hours

 

[rtbbq2]

takes time...have a cold one.............

 

[smokinhusker]

Good luck but you better have a back up for dinner...11 lb could take a bit longer.

 

[chef jimmyj]

I'm with the rest of the crew. If you want that done in 12 hours you need to smoke in the 300* to 325*F range...JJ

 

[no peek n]

Yup, at 300* deg, kinda figure that it would dry out the outside a bit, even though he brinded it,..I'm crossing my didgits for Ya'll

 

[humdinger]

X2 on all the comments above. I had a stubborn 8 pounder two weeks ago that went almost 15 hours. Every once in a while the tough ones slip in and screw up the dinner plans! 

 

[chef jimmyj]

Yup, at 300* deg, kinda figure that it would dry out the outside a bit, even though he brinded it,..I'm crossing my didgits for Ya'll

That is the Beauty of Butts, they do well over a broad range of smoking temps. At 300*F he will get some killer Bark and the interior will stay juicy...JJ

 

[rtbbq2]

...............................

Hope their coming soon..................

 

[flatbottombros]

All is well started at midnight and it is up to about 130 right now going to eat around 3. I think we are looking good.
Thank you all for your help

 

[flatbottombros]

CAM00293.jpg

• flatbottombros
• Dec 1, 2012

Just got up and checked the butt snapped a pic temped out at 140 yumm, by the way it is on my homemade smoker/grill guess it is slow grilled

 

[jarjarchef]

Looks good...

I don't foil mine until I get to 190, and that is just during the 1-2 hr rest. I find that the 205+ gets to mushy for me. Also you may find that if you keep your temps truely at 300 you will actually end up cooking very fast. Not sure how accurate yor therms are, but if you put it on at midnight and you are only at 140 at 7:30ish. I would guess they are reading hotter than you are running. Keep an eye on it....

If you find at around 11:00 you are running tight on time you can place the butt in a pan with some liquid (I use beer, apple juice concentrate and apple cider vinegar) wrap with plastic wrap and then foil (no the plastic will not melt) and into the oven at 350 till butt reaches IT of 190. Then let rest on stove top while covered with a towel for at least an hour. The carry over cooking will bring you to about 195-200, again I like a bit more texture to my pork. Pour the juices into a container to allow the fat to separate while you pull the pork. Skim the fat and add some of the juices back into the pork. I will mix some of the dripping with some BBQ sauce and serve on the side.....

 

[flash]

I'm with the rest of the crew. If you want that done in 12 hours you need to smoke in the 300* to 325*F range...JJ

Easily done. Once you wrap in foil (atleast 170º IT) then crank the heat up. If your smoker cannot achieve those temps, put it in the oven.

 

[flatbottombros]

CAM00297.jpg

• flatbottombros
• Dec 1, 2012

check out the cheddar stuffed bacon wrapped jalapenos pain to make but when you eat them it is well worth the effort, pork butt is doing awesome no problem to serve at 3 glad i started early thank you all that responded

 

[no peek n]

Nice info JarJar .Im guna keep that in the memory banks...... good stuff I needed that for my my file ..that's why I love this place.!!!

 

[flash]

CAM00297.jpg

• flatbottombros
• Dec 1, 2012

check out the cheddar stuffed bacon wrapped jalapenos pain to make but when you eat them it is well worth the effort, pork butt is doing awesome no problem to serve at 3 glad i started early thank you all that responded

 Once you done them a few times, no longer a pain, well except for your waist increase.