Poker Night Pork Butt

[berrya]

I am having some people over for a Poker Night and am smoking an 8 lbs pork butt. I had a slow start but finally got it on around 8 AM. I am going to try soflaquer's finishing sauce for the first time. My plan is to let it go all the way unwrapped until it hits 205, but I might have to speed up the process, by wrapping, if it is getting close to time.

The UDS is hovering around 235-240

Here is a pic right before going on the smoker after being rubbed down and put in the fridge for 15 hours

Just over 4 hrs in... IT is 134 and the UDS is at 245

7 hrs in...IT @ 163. UDS staying around 245 Will the Stall HIT and for how long...

 

[noboundaries]

Looking forward to the finished butt for your Porker Night.

 

[lovethemeats]

Good luck. But maybe you'll get lucky and it will go right past the stall to the finish temp.
I've at times just put foil on top. Kind of half wrapped and it helped go past the stall stage quicker.

 

[Phil Chart]

I got one going today too Berry in my uds looks like we started about the same time this morning. Haven't decided if I'm wrapping or going all the way yet. Depends on if my patience runs out.
Good luck on yours

 

[SmokinAl]

Yea IMHO they are a lot better tasting when you don't wrap them, but sometimes you just have to get them done & wrapping does speed that process up.
Al

 

[GaryHibbert]

Well I'm the odd man out here. I like my pulled pork better when I foil. But thats just me saying.
BTW, you'r really gonna love that finishing sauce. I always put a bottle of that on the table, since some people prefer unsauced pulled pork.
Gary

 

[motolife313]

U could just bump up the temp to 275. I never foil anything ever. I found not opening the door to spritz every hour saves couple hours. I just let my stuff go now. Maybe put some bacon on the rack above. My last 8 pound butt took 1 hour per pound at 250 in my stick burner. I'm doing a chuck roast now

 

[berrya]

U could just bump up the temp to 275. I never foil anything ever. I found not opening the door to spritz every hour saves couple hours. I just let my stuff go now. Maybe put some bacon on the rack above. My last 8 pound butt took 1 hour per pound at 250 in my stick burner. I'm doing a chuck roast now

I'm trying not to open my UDS at all... The temps spike quite a bit when I do! Thanks for the advice!

 

[berrya]

Well I'm the odd man out here. I like my pulled pork better when I foil. But thats just me saying.
BTW, you'r really gonna love that finishing sauce. I always put a bottle of that on the table, since some people prefer unsauced pulled pork.
Gary

How much sauce do you initially put on after you pull?

 

[berrya]

I got one going today too Berry in my uds looks like we started about the same time this morning. Haven't decided if I'm wrapping or going all the way yet. Depends on if my patience runs out.
Good luck on yours

What temp are you trying to run yours at?

 

[berrya]

Yea IMHO they are a lot better tasting when you don't wrap them, but sometimes you just have to get them done & wrapping does speed that process up.
Al

This is my first time going without foil.

 

[GaryHibbert]

How much sauce do you initially put on after you pull?

There's usually just the two of us. Miss Linda doesn't like here PP sauced, so I don't put any on. Just the juice from the foiling. Then I add sauce to mine when I build my sammie.
Gary

 

[fullsmoke]

How’s it going berrya?

 

[lovethemeats]

I pull it and then let people put their own sauce on it. That way they can make it to their liking. Me. I like putting it on after its on the bun and then add on the slaw on after that.

 

[berrya]

How’s it going berrya?

I ended up having to wrap... getting close to time. IT is @ 173.

 

[fullsmoke]

I ended up having to wrap... getting close to time. IT is @ 173.

Won’t be long

 

[lovethemeats]

Oh man. My mouth is already drooling before the pics. You are going to show us right? Can't tease the audience now.

 

[berrya]

I just realized I never posted my final product! Poker and Pork was a success. The butt ended up staying on the smoker for around 13 hours. I didn't get as many pictures because my friends were getting pretty hungry. The finishing sauce is a must for me now and I also purchased Jeff's BBQ sauce recipe. I had that out on the side and was a major hit. I did not want to wrap but did when the IT was at 173. I will start much earlier next time so I don't have too.