Weber kettle pork butt- attempt 2

Discussion in 'Pork' started by doohop65, Jun 15, 2013.

  1. Well, today we are having Father's Day at my place so I thought I would introduce my family to my new hobby. My first butt turned out better than my first brisket so decided to feed them butt.

    5 am was awfully early for poctures so here is the 9 am shots. Grill has been going for 3.5 hours. Temps moving from 230 to 275. The fun of a kettle. (Really want a primo but man are those expensive)

    Using lump and a combo of apple and maple. Hopefully it turns out as we have 12 over for dinner. Oh and we started with a 9.5# butt
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    God luck, looks good so far. [​IMG]  Nice Bark forming.
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking nice so far!  Keep up with the q-views!

  4. Well I have hit my first stall. I have moved 1 degree in 2.25 hours.

  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looking good. Hopefully it will start taking heat again soon. I think the last one I did stalled for over four hours.
  6. Well she finally came out of the stall. Moved up to 180 now and if it keeps a slow climb should work out well for the guests that arrive in 4 hours.
  7. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks like you're right on schedule.
  8. Here she is. Just pulled it at 205. Will let it rest for 45 minutes but it smells amazing

  9. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks like a great success.
  10. Looks terrific!! Nice bark too! [​IMG]
  11. It was a big success. Very tender with nice bark. Could have used a touch more smoke flavor but still good.
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    If this is your first time serving p.p. to a number of people, sometimes a hint of smoke is better than a really smokey flavor. If this is going to be the first experience for them eating smoked meats, they won't be overwhelmed by the smoke.

    As you learn their palates, you can plan for future smokes.

    Nice job on the butte!
  13. Thanks everyone for the pointers and encouragement. The meat was a big hit and I get some awesome leftovers.

Share This Page