Snowy Butt

Discussion in 'Pork' started by bonessivtec, Feb 6, 2010.

  1. Woke up at 4:00 am to light fire for a 7 lb. butt. Wind gusts up to 30 mph and snow blowing sideways, but I must prevail. Meat went on about 5:30 am. Injected with apple juice/vinegar/spices, rubbed with mustard and spices, wrapped in plastic and refrigerated overnight.


    Now its at 160 degrees, finally got the smoker temps up and controlled and now time to relax and watch the magic happen.

    Snow has stopped after about 6".
     
  2. que-ball

    que-ball Smoking Fanatic

    With no qview, it's not happening! Tease us with some prep pictures, or snow, or something! We love us our qview!
     
  3. jak757

    jak757 Smoking Fanatic Group Lead

    THAT'S dedication!

    We got about 12-14 up here. But at least the sun's out now.

    Have any Qview to post?
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    We are at 26 inches and counting, spent 2 hours shoveling deck so I can smoke counry ribs tomorrow. Thinking sometime i need to shovel driveway, but first things first lol
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    way to tough out the elements for this smoke.

    get some pics up.
     
  6. jak757

    jak757 Smoking Fanatic Group Lead

    Love your priorities! Who needs to get out when you can be snowed in a smoke some ribs!!

    [​IMG]
     
  7. I have been having issues trying to keep my heat up with the wind and a new charcoal, so now what should I do? I have guests coming around 5 with dinner around 6 and my butt is stalled at 155 degrees and has been for over an hour. I currently have the temp at 235, but it keeps falling off. If I want to serve at 6, with an hour rest, would I be better off finishing in the oven where I can set the temp and forget it, or keep it on until around 4:30 or 5:00 and pray that it hits 200?

    I would love to post some qview, but my memory card is full on the camera and I don't have the time to clear it.
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Anything but the oven imho, I dont foil my bbq on the smoker, but that may be the route to go. anything is better than sticking it in the oven imho.

    good luck, hope it works out.
     
  9. I usually foil around 175, but I don't know if it's ever going to get there. Will foil help the temp rise?
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i believe so, hopefully someone who foils can confirm this. I typically just ake mine to 195-200 internal with no foil, as long as it takes. I always start extra early to account for any issues. the cooler and foiling once it is done really gives you alot of leway in that regard.

    I hope it turns out for you
     
  11. That's why I got up at 4:00 to get it on the smoker by 5:00, at 7 lbs, it should be done around 3:30 or 4:00. I still have 40 degrees internal temp to go. It is starting to rise now @ 158. I don't want to finish in the oven, but I have mouths to feed around 6. I don't know what is worse, to wrap it and put it in the oven, or to not let it rest and finish it in the smoker?
     
  12. I foiled butt @ about 160-165...temp climbed quickly and was finished in time and turned out fantastic. Our guests were very happy.
     

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