Weekend of Smoking

[CSR]

Hello from Chicago. My first post that will involve actual smoking. The plan for my BGE XL is as follows:

Friday Night: Prep 4 boneless butts (1st time, usually bone-in for me) with a healthy dose of mustard and a layer of dry rub before going into the fridge for the night.
Saturday Night: Put the 4 butts on at ~230 for a cook through the night. Also prep an eye of round roast and pork loin and start a dry cure.
Sunday Morning: Pull the butts and vacuum seal for a large party next weekend. Figure out what I am cooking for dinner while the smoker is already fired up and ready. ABT's, wings, thighs, drums, and a whole chicken all options. Or I could go off the board....

Pics to follow.

 

[tallbm]

Hi there and welcome!
It seems like a decent plan. Depending on the size of the butts you'll want to make sure you have a managable timeline. At a steady 275F heat a pork butt will go at roughly an hour a pound. I'm not sure what it goes at 230F but make sure you factor that time appropriately.
Also another time related factor is how well you can maintain and hold your desired temps. If temps maintenance doesn't go as planned that would affect the time. Good news though, if you spike higher the pork butt won't care, just try and void going lower than 230F for any prolonged time.

Let us know how it turns out and be sure to post some pics! :)

 

[CSR]

Thanks for replying!

I'm not sure exactly what to expect with boneless butts, but I plan to start them around 8-9 tomorrow and have up to 20 hours if needed to let them finish (no way they should take that long).

Banking on my Digi-Q and my temp alarms to wake me if the fire goes below 220, but I usually don't have too much trouble. Cooking on an egg with a digi-q sometimes feels like smoking for dummies as it gets hard to mess it up.... That being said, I will try to find a way!!

Pictures of the prep to follow.

 

[CSR]

Prep is done, time for a couple more beverages and then the real action starts tomorrow.

 

[gmc2003]

Looks good so far, your probably looking at an hour 15 to an hour 30 min. per pound at 230*. Have at it.

Chris

 

[SmokinAl]

You sound like a man with a plan!
Welcome to SMF!
Al

 

[CSR]

What a weekend, below are the results:

Started Saturday with the prep and bagging of an eye of round and pork loin for dry curing.

Measured per instructions, rubbed, and vacuumed sealed for the fridge.

 

[CSR]

Once that was done, I started up the egg and got to ~230 and put the 4 butts on.

 

[CSR]

Sunday morning the butts were still around 170, so plenty of time to prep some ABT's. Was in the store Friday looking for inspiration and found chorizo and mexican cheese and decided to go mexican. Saute'd some onions and peppers to mix with the chorizo, cream cheese, and mexican cheese. Stuffed and wrapped in bacon and onto the egg after the pork. Had leftover filling so put some in some home grown sweet peppers as well.

 

[CSR]

Finished product all around was pretty good. Threw a few wings with a soy garlic marinade on because i had them and they stole the show. ABT's missing something, not sure what... Overall a great weekend on the smoker.

 

[CSR]

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