First pork butt.

Discussion in 'Roll Call' started by darthbane1, Jan 24, 2016.

  1. darthbane1

    darthbane1 Fire Starter

    Hi my first attempt at a pork butt, with my new grill. Started at 8. Cooked about 4 hrs at 230-250. Probed it im at 136 it. Just starting to get use to controlling temp and patience as well. ( hardest park for me. I even wrote "if you are peeking, heat is leaking." In my smoker journel. Always refer back to it when i star getting anxious.Lol).
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sounds like a great start !
     
  3. darthbane1

    darthbane1 Fire Starter

     
    Last edited: Jan 24, 2016
  4. darthbane1

    darthbane1 Fire Starter

    My temp is climbing pretty fast now. 142. 5 hours in.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I've had butts do that before... You'll likely hit the stall here shortly. Ya gonna wrap or just let it push thru ?
     
  6. darthbane1

    darthbane1 Fire Starter

    Can i wrap it and just put it in oven at 165?
     
  7. darthbane1

    darthbane1 Fire Starter

    165it
     
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    You can wrap but it likley won't get the outside bark layer so many love. What internal temp are you going for? You are making pulled pork yes?
     
  9. darthbane1

    darthbane1 Fire Starter

    I was going to wrap at 165, pull at about 200. Yea making pulled pork.
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Good deal, 200 IT should be OK to pull - Sometimes when people start out on butts the don't go to a high enough IT and then they get bummed out on why their PP didn't turn out good. It's all about IT and patience... or patience and IT. [​IMG]

    Show us some pics of the PP masterpiece!
     
    Last edited: Jan 24, 2016
  11. darthbane1

    darthbane1 Fire Starter

    Sure will thanks
     
  12. How big is the pork butt? the last one I did was around  8.5 lbs. and took 17 hours in the smoker at  225 to 235 degrees.

    I have better temp control after building my smoke shack to keep wind and weather more of a non factor. I like the rubs with brown sugar as a part, ended up with a good bark.

    have fun

    Rick 
     
  13. darthbane1

    darthbane1 Fire Starter

    7.07 lbs. i have a brinkman dual gas smoker. This is my 4 th smoke with it. Im at 154 now about 6 hrs in.
     
  14. Sounds good, get ready for the stall. I try to pull between 200 and 205 degrees and had excellent results. It takes patience the first one I did I thought it would never get there, but boy was it good. We ate late that day.  
     
  15. darthbane1

    darthbane1 Fire Starter

    Whats the signs of the stall?
     
  16. darthbane1

    darthbane1 Fire Starter

    Do i wait till after the stall to wrap or do i wrap at stall. Is it always 165 it that it stalls?
     
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    The stall is when the IT temp climbs and then stops, it seems like the IT just stopped and the temp does not move up: (Stallled)

    You just have to wait, and wait, and wait. Then, usually when your not looking, the temp starts to move up again. [​IMG]

    I don't wrap mine, but I think most wrap around 165F, that will work fine.

    Just an FYI, this thread would normally be posted in the Pork Forum. No Problemo though!

    Keep up the good work!
     
  18. darthbane1

    darthbane1 Fire Starter

    Sry new to this forum. It's awesome though
     
  19. Me too I'm very new to the forum. Glad its here I don't know anyone else that is in to smoking.
     
  20. darthbane1

    darthbane1 Fire Starter

    I would have been lost without it.
     

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