IT WAS BARK'IN ALL NIGHT LONG!!!

[jimmybh]

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• jimmybh
• Mar 30, 2013

Smoked my first pork butt, weighed 8 lbs. It took 20 hours to reach +190*, Turned out moist, and the "bark" is so heavy I thought I had a pack of wild dogs on my deck last night LOL. Used a North Carolina Rub on it..

 

[flash]

Dang. Just did a 7.75 lber at 8 hours. What type of smoker did you use? What smoking temp?

 

[cullowheedawg]

As long as it was good to eat. FINE. It seems all the gas or charcoal smokers take more time and money than our old wood ash pits did. I might have to consider going back to the old pit. Don't need too many modifications. Cullowheedawg

 

[flash]

As long as it was good to eat. FINE. It seems all the gas or charcoal smokers take more time and money than our old wood ash pits did. I might have to consider going back to the old pit. Don't need too many modifications. Cullowheedawg

Mine was on a Propane GOSM conversion. I do remember the first Butt I ever did was around 5 lbs and took me almost 10 hours.

 

[jimmybh]

A smokin-it 3 electric, This was my second time using a smoker, so I am learning as I go. I am finding the warmer spot in the smoker and I did not have my remote probe when I thought it would be here, so I was opening the smoker more than I should have been. Despite all off my inexperience the pork is moist, tender, and full of flavor. I ran the smoker at 225 by the control. Appreciate any infeed, Thanks

 

[flash]

A smokin-it 3 electric, This was my second time using a smoker, so I am learning as I go. I am finding the warmer spot in the smoker and I did not have my remote probe when I thought it would be here, so I was opening the smoker more than I should have been. Despite all off my inexperience the pork is moist, tender, and full of flavor. I ran the smoker at 225 by the control. Appreciate any infeed, Thanks

 Yeah, all that peekin can be a killer and add 15 to 20 minutes (for each peek) to your smokin time.  I usually use around 250º smoker temps and if you wrap in foil (around 170º for me) you can actually spritz it well, wrap it and increase the smoker temps if you have the means to do so. I have cranked mine as high as 300º, it speeds up the smoke and will not hurt the pork in any way.