Rookie Need Help

Discussion in 'Roll Call' started by toelesskenny, Mar 8, 2010.

  1. Equip: Smoke Hollow Electric

    First Pork Butt Didn't Come Out As Expected
     
  2. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!

    Post up more info on how you smoked and how it turned out and the folks here will have ya fixed up in no time.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome TOELESSKENNY.
    So what about it didn't you like?
    Was it tough, mushy, bitter flavor, not enough smoke flavor, dry, many things can go wrong but can be so easily fixed.
    No worries, I'm sure we can get you fixed up and your next one will be a success.
     
  4. smoked a couple of 3 lb pork butts till temp 185 degrees (aprox 5-1/2 hrs ) was smoked well. it was not as moist as i expected. and not tender enough to pull. this was the first time i ever smoked
     
  5. graybeard

    graybeard Smoking Fanatic OTBS Member

    That's some small butts, butt that's OK. Next time smoke til internal temp is around 165 degrees and wrap in foil til ya hit 205. Also, do some more reading and welcome!! http://www.smokingmeatforums.com/for...ky+pulled+pork
    You'll get em right next time!

    beard
     
  6. timtimmay

    timtimmay Action Team

    I haven't smoked butts that small, but I could see that being part of the problem as well. Normal size butts take a longer time to get to temp and spend more time getting nice and tender. I would think a 3 pounder would cook too quick.

    I'd recommend you try one >8 lbs.
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Follow that advice and you will be all set.
     
  8. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I did this with a 4.5 pound butt, and it worked great. Even our failures teach us.
     
  9. Thanks for all the help
     
  10. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Beard gave you some good info there are many ways and ideas as to how to smoke a butt however if you'll do a couple following that link they will come out great and give you ideas about how you might like to change things in future smokes

    http://www.smokingmeatforums.com/for...ad.php?t=57139
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! Rule of thumb on butts is smoke till internal hits 165°, wrap in foil - for slicing pull when internal hits 180°, for pulled pork take internal to 205°.

    Also no matter what when you pull the foil wrapped pork off, leave it in the foil (double wrapped), wrap it in a towel, place in a small cooler, fill rest of cooler with old towels, put on lid, and let it rest for 1 hr. The rest time is when all the juices redistribute throughout the meat and make everything moist and tastey.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Welcome To Your New Addiction
     
  15. treegje

    treegje Master of the Pit

    Welcome to the SMF, We are glad to have you onboard
     

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