First Smoke!

Discussion in 'Pork' started by jdobson280, Aug 7, 2014.

  1. jdobson280

    jdobson280 Fire Starter

    Alright my friends. Tomorrow night is the night. My first Boston butt is going in around 730 8 o'clock. Just finished giving her a good rub. I'll do my best to post pics as I go.
     
    disco likes this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in! If I may be presumptuous to give some advice, the problem I had with my first smoke of pulled pork was I didn't give enough time for the smoke. The pork butt will take as long as it takes and that can vary a lot. Just make sure it gets to an internal temperature of over 203 F to pull it and get a good texture. Any less and it will be good for slicing but not pulling.

    Keep the pictures coming!

    Disco
     
  3. jdobson280

    jdobson280 Fire Starter

    Thanks for the info! That's why I came here :) I am giving myself about 24 hours of cook time. I don't want to rush at all.
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Keep posting you'll get more great advice.

    Disco
     
  5. How big is the butt?  Pics a long the way help us help you.......as well as questions you come up with.

    Scott
     
  6. I'm in[​IMG]

    Happy smoken.

    David
     
  7. jdobson280

    jdobson280 Fire Starter

    It weighs in at 10.66 lbs. I'm going to start smoking around 730 or so tonight. Hopefully she will be ready by 8 or so tomorrow night. It's raining here but I have a tailgating tent to put up.
     
  8. knifebld

    knifebld Smoking Fanatic

    You are definitely safe with a 24 hour window. If I were to plan a butt that size for 8pm Saturday, I would toss it in at Midnight at 235F and foil it at 165F...even then I am pretty sure I would have a long rest time before serving. Good luck!

    What temp are you smoking at? Foiling?
     
  9. jdobson280

    jdobson280 Fire Starter

    I guess I'm just paranoid about not getting it done in time. We are having a few friends over tomorrow night and I don't want to have them wait for too long. I plan on trying to stay in the 225-230 range the entire time. Do you recommend foiling?
     
  10. grillmonkey

    grillmonkey Smoking Fanatic

    Oh no!!! Did you just ask about foiling? There are two distinct camps worldwide; those that foil butts, and those that don't. And of the entire world smoking population, it is divided at exactly 49% for, 49% against, 2% go either way.
     
  11. jdobson280

    jdobson280 Fire Starter

    Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
     
  12. grillmonkey

    grillmonkey Smoking Fanatic

    Another highly opinionated question. I held my last butt, an 8 pounder, in the foil in a cooler for 3 hours with no problem. But, I don't think it would be a problem in the oven. In fact, some people swear that it's better if it cools and gets reheated after it's been pulled, and I don't think I can disagree with them. Or maybe I just miss it when it gets put in the fridge for a while[​IMG].
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I would go ahead and pull it, drop the meat in a crock pot, add a touch of JJ's famous Finishing sauce and just let it sit. You'll be all ready and it will stay warm before and during the party. JJ's Finishing sauce will put your pulled pork right over the top and no one will every know you used it, only that its the best tasting pulled pork they ever had.

    Use the search engine above to get the recipe. Its made a believer out of me.
     
    Last edited: Aug 8, 2014
  14. knifebld

    knifebld Smoking Fanatic

    I'm with Foam on this one...had JJ's finishing sauce last weekend and it was very nice. :)
     
  15. roller

    roller Smoking Guru SMF Premier Member

    Your going to have fun ...
     
  16. jdobson280

    jdobson280 Fire Starter

    Alright she is in. Internal temp of 61 and 1st cold beer is cracked!
     
  17. Looking forward to reading about the journey.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't ya hate when a brand new beer bottle breaks! Pfffft!!
     
  19. jdobson280

    jdobson280 Fire Starter

    Hahaha. These beers seems to have holes in them :) I have now learned that it takes a while to get back up to temp once you add the meat. Is it normal for my maverick to read a lot different from the thermometer on the smoker?
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Absolutely normal. The thermometers that come with most smokers are notoriously inaccurate. Go with the Maverick.

    Disco
     

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