Gonna smoke my first butt (UPDATED WITH QVIEW)

[brgbassmaster]

Gonna smoke my first butt on monday on my newly built UDS. Its about a 8.5lber so that takes me to about 12hr smoke. Just a couple questions. 

To foil or not to foil?

Do you add smoke the whole time or just part of the time? I will be using apple chunks.

Keep on smoker all 12 hrs or throw in the oven? I would prefer to keep on smoker but not sure if there is any problems with doing this.

Fat cap up or down?

Thank you everyone.

 

[pgsmoker64]

Gonna smoke my first butt on monday on my newly built UDS. Its about a 8.5lber so that takes me to about 12hr smoke. Just a couple questions. I would plan more like 17 hours - but don't go by time - cook to internal temperature (IT).  For pulled pork you want to take it to 205 IT.

To foil or not to foil?  This is personal preference.  I don't foil because I love a nice heavy bark, foiling will soften the bark to the point where its not really bark anymore.  If you foil, do so at 165 IT.

Do you add smoke the whole time or just part of the time? I will be using apple chunks.  Again, personal preference.  I add smoke for about the first 8 hours.  Just depends on how smokey you like it.  If you are going to foil it doesn't make sense to keep adding smoke after you foil.

Keep on smoker all 12 hrs or throw in the oven? I would prefer to keep on smoker but not sure if there is any problems with doing this.  In general my rule is "if starts on the smoker it stays on the smoker" but I have had to bend that rule to the point of breaking it frequently, to the point where it's not even a rule any more...

.  Your call bud...but like I said, you should plan on longer than 12 hours and closer to 17.

Fat cap up or down?  With a vertical smoker most folk will tell you cap down.  On well marbled pork butts it really does not matter.  I trim the fat cap down quite a bit and keep the fat for sausage.  With a brisket and a UDS I would say fat cap down but really doesn't matter with a pork butt, in my opinion.

Thank you everyone.

 

[brgbassmaster]

lol i was way off on time but ill go by temp like you said. Thanks for the tips.

 

[pgsmoker64]

lol i was way off on time but ill go by temp like you said. Thanks for the tips.

My pleasure, and good luck with that butt!!!

Bill

 

[kathrynn]

Good luck and show q-views!!!

 

[brgbassmaster]

Here they are before they went in this morning

DSC_5972.JPG

• brgbassmaster
• Feb 16, 2013

 

[azbullfrog]

How's the butts coming along?

 

[brgbassmaster]

They been in there 3 hrs been spritzing with apple juice and The UDS is holding at 250 all morning. There looking gooood. Just trying to decide what bbq sauce to throw on the pulled pork when done.

 

[azbullfrog]

Lookin for the pics. I just bought a 30" MES only jerky smoked so far, still getting it dialed in. Bought a Mav 732 working great. 1st big project will be butt. So watching and learning here. What'd u rub them with?

 

[brgbassmaster]

Heres what i rubbed them with. First time rubbing with this. Tasted kind of salty but im sure it will be good when finished. 

2 cups brown sugar
1/4 cup paprika
2 teaspoons chili powder

1/2 teaspoon cayenne

1/2 cup salt
2 teaspoons black pepper

1 teaspoon garlic powder 

 

[brgbassmaster]

How much charcoal do you guys usally go through on a 2 butt smoke. This morning i put in a whole 16lb bag and part of an 8lb bag i figure that should be good enough for the whole thing.

 

[rschlank]

They been in there 3 hrs been spritzing with apple juice and The UDS is holding at 250 all morning. There looking gooood. Just trying to decide what bbq sauce to throw on the pulled pork when done.

I have used SoFlaQuer's Finishing Sauce several times now and everyone raves about it. Serve it on the side and let folks add it as they please...http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

 

[brgbassmaster]

So this morning when we started the smoke we had a perfect blue smoke for the first 5 hrs now all the sudden theres a bunch of white smoke coming out. Anyone know why this is? Started off with apple chunks then only added 2 pieces since. Thanks for any input.

 

[brgbassmaster]

Ok so i thought this pork was going to take around 17 hrs but it was already at the 205 mark at 8.5 hrs. Smoked at 250 degrees. Here is the final pics. 

DSC_5973.JPG

• brgbassmaster
• Feb 17, 2013

DSC_5974.JPG

• brgbassmaster
• Feb 17, 2013

 

[pgsmoker64]

That looks really good!

Some of my BDSE sauce would go great on that!!!

Great job!

Bill

 

[brgbassmaster]

One more picture. I used khuhners bbq recipe. and SoFlaQer finishing sauce.

BBQ Recipe:

2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke,

Finishing Sauce:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

DSC_5975.JPG

• brgbassmaster
• Feb 17, 2013

 

[azbullfrog]

Beautiful! Mouth is watering.

 

[rschlank]

Looks great Man! Hope,it tasted as good as it looks!
:grilling_smilie:

 

[kathrynn]

I want some....Please!!!!

 

[brgbassmaster]

It was awesome thanks everyone for the tips.