Friday Smoke--Butt!

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Smoking Fanatic
Original poster
May 29, 2007
Evans, GA
I took a well deserved day off today and I decided to smoke a Butt. This would be my 2nd go around and the first time was fun and successfull. With several ribs, a few chickens and one brisket under my belt I think I'm getting the hang of my ecb electric style smoker.

I think this butt is around 6 or 7 lbs and I got it at costco. Rub it last night and put it on the smoker at 630 am here in Denver. It's going to be a warm one today and the sun is already hitting my smoker. The max temp on this thing is 250* but the thermometer I have on the inside reads close to 300*!!!. Nothing I can do about it I guess. I have probably used up 4 foil packs of hickory chips so far as they're burning up quick. I don't think I had enough smoke last time. My plan is to smoke until 175*, wrap in foil and I think I will place this in my oven at 225/230* to finish it at 200/205*. More efficient that way as I blow my circuit everytime I turn on the ac & tv. LOL. Anyways here are some pics. Thanks for the help, this is a great place to surf and hang out.

Here is a view after a 3.5 hours or so (first time I looked) and spritzed with rum, apple juice, a little of peanut oil.

My temp has stalled at 159* for anout 1.5 hours or so. Here are some pics about 7 hours in....

Ok this butt came out perfect. My best smoke to date. Took a long time though. Total cook time was 630am to 8pm. Rested for 2 hours with the damp towel trick. Finished with Jeff's finishing sauce. Here are the finished results:
I got off work early today, so I'm about to head to Sam's to see what I can find. I'm breaking in the Char Griller this weekend. Hopefully they'll have some decent briskets. I might do a butt or two and some ribs.
Looks good there

remember opening a smoker will give you a 10-15 min set back but when your stuck in a spot as in your case you could use it to your advantage to keep the meat from cooking to fast, open it once or twice per hour for a min or two (take a few pics) and close it up again.
The temp finally moved and it's now at 162*. However, rain is threatening as we speak, so I had to wrap earlier than planned and it's now in the oven to finish. I think it will turn out fine. Was really happy with my bark this time around as I only spritzed 3 times so I wasn't opening the lid every hour which helped. Will post some final pics when I reach 200*. Thanks.
I have two friends that bought that Electric Brinkman. They stated no temp gauge or control for the electric.
So you are saying normal high temp for this smoker is around 250* depending on ambient conditions ??
Yeah the instructions state temps will go up to 250* I've had smokes that hang around 225* but I think the main reason why, I was opening up the lid every hour to spray. Now I let it sit and only throw in my wood every hour through the little door. Then maybe spritz after 3 hours (same with ribs). I've smoked on hotter days than today but my oven thermometer on the middle rack above the water pan was right at 300*. Not sure what it was on the top rack where the Butt was but I would assume there wouldn't be too much of a variance.

The only annoying thing right now is my butt has been in the oven wrapped since 3pm 162* and it is only at 177*. I would like to go to 200* so it looks like I will be eating out. I started this at 630 am; this will go over 12 hours at least. This is normal right? I have my maverick probe inserted fine. Patience. I need beer. Thanks for the comments.

Totally normal, most of my butts have taken right around 12-14 hours. I've done several in the smoker for the first 8 or so hours, and finished in the oven for a few hours more. Then into the cooler wrapped in towels and foil. They've turned out did your's by the looks of the qview!
Mark when you open to spray just lift the lid straight up - just enough to spray. Don't turn the lid over - it will hold most of the heat in. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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