I was determined to build upon my first endeavor in Smokeville by smoking another Boston butt. The biggest issue I faced the first time was ash buildup, which led directly to the second issue of temperature moderation. To address these issues I made 2 equipment adjustments: 1) I modified the charcoal pan by drilling holes for the ash to drop; and, 2) I used lump charcoal instead of those infernal briquettes. Another change consisted of following Jeff's pork recipe by using an aluminum pan to hold the shoulder instead of placing it directly on the rack.
Armed with these modifications, knowledge from the first smoke and constant trolling of the Forums, I felt ready for my "Second Battle of the Butt."
Still no pics.
After using Jeff's Pork Rub Recipe and resting the meat overnight, I started the smoke. Thank goodness for my Maverick thermometers, I'd be lost without them! They make it easy to monitor the temps and step away from the ECB every now and then. Besides the lump charcoal (Frontier USA Lump Hardwood -- Dragon Breath is on the way!), I used Pecan and Apple chunks. I sprayed the pork w/ a 3:1 mixture of apple juice & rum every hour after the meat temp hit 100 and foiled at 165. The 7# butt hit an internal temp of 205 in only 11 hours.
I must say that the biggest surprise to me was the difference in temperature moderation and ash between the lump and briquettes. I'll never use briquettes again!! The lump is far superior, IMHO. I was able to keep the smoker temp between 225-240 fairly easily. Negatively, I felt that I lost some of the smoke ring by using the pan. However, the pan enabled me to keep all the juices so I was able to make a killer sauce! Both methods (using pan or not) have pros & cons, so I believe it is personal preference. Even with my modified charcoal pan, I still had a bit of ash buildup, but not as much as before.
After the customary wrapping in towels and cooler period -- which was used to finish the accompanying dishes -- I unwrapped my prize. Wow, is was so tender, it just fell apart! Combined with the sauce I made from the juices, the pork was scrumptious! I only had one quart-sized Ziploc bag of leftovers. And I hope it is still there when I get home tonight.....
Next time, I am going to forgo the aluminum pan and place directly on the rack and use the square wok pan to hold the fuel. I'll keep trying until I get a system that works for me and my little ECB. Once I do, I'll branch out into ribs! Oh yeah, I'll try and scrounge up a camera for pics!!
I'm going to enjoy smoking meat for years to come!! ~~ Thrifty
Armed with these modifications, knowledge from the first smoke and constant trolling of the Forums, I felt ready for my "Second Battle of the Butt."
After using Jeff's Pork Rub Recipe and resting the meat overnight, I started the smoke. Thank goodness for my Maverick thermometers, I'd be lost without them! They make it easy to monitor the temps and step away from the ECB every now and then. Besides the lump charcoal (Frontier USA Lump Hardwood -- Dragon Breath is on the way!), I used Pecan and Apple chunks. I sprayed the pork w/ a 3:1 mixture of apple juice & rum every hour after the meat temp hit 100 and foiled at 165. The 7# butt hit an internal temp of 205 in only 11 hours.
I must say that the biggest surprise to me was the difference in temperature moderation and ash between the lump and briquettes. I'll never use briquettes again!! The lump is far superior, IMHO. I was able to keep the smoker temp between 225-240 fairly easily. Negatively, I felt that I lost some of the smoke ring by using the pan. However, the pan enabled me to keep all the juices so I was able to make a killer sauce! Both methods (using pan or not) have pros & cons, so I believe it is personal preference. Even with my modified charcoal pan, I still had a bit of ash buildup, but not as much as before.
After the customary wrapping in towels and cooler period -- which was used to finish the accompanying dishes -- I unwrapped my prize. Wow, is was so tender, it just fell apart! Combined with the sauce I made from the juices, the pork was scrumptious! I only had one quart-sized Ziploc bag of leftovers. And I hope it is still there when I get home tonight.....
Next time, I am going to forgo the aluminum pan and place directly on the rack and use the square wok pan to hold the fuel. I'll keep trying until I get a system that works for me and my little ECB. Once I do, I'll branch out into ribs! Oh yeah, I'll try and scrounge up a camera for pics!!
I'm going to enjoy smoking meat for years to come!! ~~ Thrifty
