Pork Butt on the new smoker

Discussion in 'Pork' started by benflo, Jan 18, 2015.

  1. benflo

    benflo Newbie

    Yesterday, my dad and I put together the firebox for a Char Griller pro. I seasoned it and today I had some friends over for some pulled pork as the inaugural cook. I used 2 butts, a 5 lb, and an 8 lb. the 8 lb went on at 5:00 and the 5 lb went on at 9:00.
    Last night I put the pork in brine
    Then at 4:00 this morning, I started the fire using Cowboy lump charcoal and apple chunks for flavor. I rubbed the pork and put it on at 5:00.
    After around five hours from the start time of WAC butt, I wrapped them to finish for another five at around 225 smoker temp.
    I cooked them to 195* IT, and pulled the 8 lb, but that was enough for the five people that ate it, so I threw the other one in the fridge and will have pork for days!!
    the 5 lb butt.

    the pulled 8 lb.
    I could have gotten a little more color in hindsight, but they still came out moist and tender, and were a hit with my friends.
    Ben
     
  2. beefy bill

    beefy bill Meat Mopper

    Looks good. What did you rub with?
     
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Congrats on getting a cook on the new cooker! Looks good!
     
  4. benflo

    benflo Newbie

    Thanks guys! @beefy bill I used my homemade rub consisting of brown sugar, paprika salt and pepper, chili powder, cayenne and some other spices
     
  5. It looks Tasty! Congratulations on you new firebox. I am not a foil guy but that's just me.

    Happy smoken.

    David
     
  6. beefy bill

    beefy bill Meat Mopper

    sounds excellent. .
     
  7. Nice job    looks great

    Gary
     
  8. Great way to break in a new firebox , Nice smoke ,looks great. CF
     
  9. benflo

    benflo Newbie

  10. How do you get around the stall? Just wait it out?
     
  11. There are all kinds of techniques and talk about getting around the stall...from foil to heat to an old indian dance. The best way I've found is just let it cook. You can increase the temp and maybe speed it up a tad, but I've always found the best result is had when I just wait. It will eventually cook through the stall.

    However, hiring a few dancers from one of the local gentlemens clubs is an appealing idea to see if they can dance my butt through the stall, just don't know if the ancillary damage to the cook is worth it. Wife 3.0 has limited sense of humor about these things, and no understanding of the science and art of smoking good butts.
     
    Last edited: Jan 29, 2015
  12. Hey BenFlo,  Keep it simple, don't over think it, Briskets , Pork Butts etc are going to hit the stall, don't worry about speeding it up and checking temp every few minutes, LET HER COOK just allow plenty of time on these because they do take a long time and CAN be unpredictable  Kick back and enjoy.

    I see people saying "It should be this temp at such and such time, so on and so forth. It's not rocket science it's just smoking. You can make it as complicated or as simple as you want.

    Me I like simple.

    My dollar and a half's worth

    Gary
     
    savismoker likes this.
  13. twoalpha

    twoalpha Smoking Fanatic

    Great way to get a new unit up and running.
     
  14. bonzbbq

    bonzbbq Smoke Blower

    I agree, cooking a butt is about as easy as it gets, it will be done when it is done, if you can monitor the internal temps while it is cooking even easier, two 8 # butts could finish at vastly different times, just keep an eye and let it do its thing, by the way end product looks nice, good job, Bonz
     
  15. Baking is an exact science requiring exact measures and timing.

    Smoking is an ART, and as with most art, the bolder the strokes, the greater the finesse , the better the finished product!
     
  16. This is probably a rookie question but what is the purpose of scoring the fat cap. And while on that topic fat cap up or down??
     
  17. timberjet

    timberjet Master of the Pit

    Fat cap up so as it melts it bastes the meat. Scoring allows the seasoning to get to the meat where the fat cap would normally seal it out. It also allows more smoke to the meat. 
     
  18. timberjet

    timberjet Master of the Pit

    By the way some darn good looking PP there.
     
  19. one eyed jack

    one eyed jack Master of the Pit

    You and I think a lot alike Guitar Dude.  I never foil a pork butt.  Haven't hired the dancing girls yet, but I like the idea, a LOT.

    Here are a couple pics of my #1

     
  20. Nice looking Guitar

    Gary
     

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