My First Butt

[arkansan89]

Mike here,

My next date with my Master Built barrel smoker is going to be around 4:30 AM for Super Bowl Sunday. I have experience with pork

although I have never tackled a Pork Butt. My main concerns include the type of wood that taste best and the amount of time to keep

the smoke on.

ANY other tips appreciated

Thanks

 

[kathrynn]

I really like hickory for pork.  Butts are actually easy and hard to mess up.  Just wait till the temps are right, and dont rush it. Have fun...sit back and enjoy the smoke.

 

[johnnyrockford]

Hi Mike.  Hickory or just about any fruitwood go well without being too overpowering.  Mixing hickory and apple is a popular combo.  As far as how long depends on how heavy of a smokey goodness flavor you want.  When it comes to pork, I keep it light and let the meat and spices do the talking---so I only put on 1 large size chunk (or 2 small) each hour for the first 3-4 hours then let the coals do the rest. That gives it enough smokiness for my taste.

Just don't overthink it and you will be fine.  Enjoy the quality time with your smoker.

 

[smoking b]

Mike here,

My next date with my Master Built barrel smoker is going to be around 4:30 AM for Super Bowl Sunday. I have experience with pork

although I have never tackled a Pork Butt. My main concerns include the type of wood that taste best and the amount of time to keep

the smoke on.

ANY other tips appreciated

Thanks

Hey Mike. What size butt are you going to smoke?  I use either hickory or a blend from Todd called Pitmaster's choice - it is a mix of hickory, maple & cherry. I don't foil my butts because I like good bark on mine. I also keep the smoke going the whole time till the IT gets up to 200* then take it out, wrap in foil & put it in a cooler to rest for at least an hour before pulling. There are many ways to do it but everyone around my area likes it this way. You're gonna do fine... 

 

[toby bryant]

Hi Mike, I cook my butts exactly as Smoking B described. Only exception is I use a mix of hickory and apple. Like Kat said, butts are fairly forgiving.  Good luck with your smoke, I am sure it will be great.

 

[arkansan89]

I called the local meat market this morning and I think I'm going down the rout of 2x 4 LB'ish chunks. Hickory and apple sound good so thats the game plan as of now. I appreciate the input from everyone and I cant wait to tackle a new cut of meat.

 

[pgsmoker64]

Wood type is a personal preference thing for sure and my preference is a 50/50 blend of hickory and cherry woods.

With my MES I use Todd's Pitmaster's Choice dust in my AMNS, which also includes maple in the mix but still has the hickory and cherry!

Good luck,

Bill

 

[rtbbq2]

I like hickory and cherry mixed. Oak and apple is good too. I'll have to say that cherry gives a nice subtle sweet flavored smoke to the meat....Good Luck on Sunday...OH, start early if you want to eat around game time....

 

[arkansan89]

This is my first smoke of the new year and all of these good ideas make me want to try everything...  Then again browsing these forums is a constant tease, especially for a guy who loves to eat.

 

[wes w]

Mike, I'm right there with you on that 4:00am Sunday morning smoke.   I've got several to do for friends and myself.   I hope its warmer where you are!   There calling for 4-6in of snow here Sat. night Sun morning.   Smokers going to warm up slow......  Be sure to get it up to temp before putting your butt in.    I've even run mine up to 275 before putting meat in to allow for the cool down. 

Don't forget the Q view!

 

[jrod62]

The butt might take 12 + hours to get done. I smoke mine at higher temp then most people do. So if its not moving along fast enough to get done just raise the temp of the smoker. I can't tell the differents between ones I have done at 225 and 300.

 

[arkansan89]

Mike, I'm right there with you on that 4:00am Sunday morning smoke.   I've got several to do for friends and myself.   I hope its warmer where you are!   There calling for 4-6in of snow here Sat. night Sun morning.   Smokers going to warm up slow......  Be sure to get it up to temp before putting your butt in.    I've even run mine up to 275 before putting meat in to allow for the cool down. 

Don't forget the Q view!

Thats a great idea, down here in Arkansas we have very sparatic weather. The temp will probably be in the 20's when I wake up and rise up to mid 50's in the middle of my smoke. I think Ill jack the temp up early on and see how it works out.

Good luck with that snow, and Ill be taking some pics for sure.

 

[wes w]

I think we're suppose to be around 10 degrees.   I love smoking, but its going to be cold till I can get everything going.     The wife gets kinda pissed when I keep track up the kitchen.....    I'll get a fire going in the fireplace as soon as I get the smoker going.   At least I will be able to keep a little warm.

I use hickory to smoke with.  Once I wrap I use oak and scrap with bark on it.  At that point its just about keeping a little heat in the smoker.    Butts are pretty forgiving.   If you start running short on time, you can run the heat up a little. 

 

[bama bbq]

I am going to use Peach this Sunday.  I also cook a bit higher at ~ 250* (anywhere between 225* - 275*).  But if I get a 300* spike and it goes back down I don't stress. 

 

[arkansan89]

I am going to use Peach this Sunday.  I also cook a bit higher at ~ 250* (anywhere between 225* - 275*).  But if I get a 300* spike and it goes back down I don't stress. 

I've always wanted to get my hands on some peach wood but i cant find it anywhere around the area.... (Unless i go cut down someones peach tree 

) Have any suggestions on where I can get it online?

 

[pgsmoker64]

I've always wanted to get my hands on some peach wood but i cant find it anywhere around the area.... (Unless i go cut down someones peach tree 

) Have any suggestions on where I can get it online?

I buy smoking wood from Baxter's Original - great results and quick delivery.

http://www.baxtersoriginal.com/peach.html

Good luck and get smokin'

Bill

 

[arkansan89]

Woke up at 2:00, 7.5-8lb boston on at 2:30. Hit the 140 mark around 3.5 hours and then it stalled at 160, now I am stalled around 190... Is this common for a butt to stall twice during a smoke? I havent jacked the heat up for either but id like to hit around the 200 IT mark

Any thoughts? 

 

[smoking b]

Woke up at 2:00, 7.5-8lb boston on at 2:30. Hit the 140 mark around 3.5 hours and then it stalled at 160, now I am stalled around 190... Is this common for a butt to stall twice during a smoke? I havent jacked the heat up for either but id like to hit around the 200 IT mark

Any thoughts? 

I've had them do that before. Those last degrees take longer because your meat temp is getting closer to your smoker temp - less of a differential.  Just stay patient - you'll get there 

 

[pgsmoker64]

MMMHMMM..Happened to me last weekend.

Hang in there!  It'll let you know when it's ready.  Have another brewski and relax.

 

[wes w]

Woke up at 2:00, 7.5-8lb boston on at 2:30. Hit the 140 mark around 3.5 hours and then it stalled at 160, now I am stalled around 190... Is this common for a butt to stall twice during a smoke? I havent jacked the heat up for either but id like to hit around the 200 IT mark

Any thoughts

Same here Ark.    My problem is I got people coming to pick them up at 5.    You can foil and turn the heat up.   Thats what I did.   Just stay cool.   Once it passes it will jump to 200.    I'm running my smoker at about 250-275 now.   If its wrapped it won't hurt a thing.   Same finished product. 

Made my first  ABTs today.    I cleaned them out really good.   Not bad.   I think I may have over cooked them, but still good!    ABT=Beer!