Got a 9 pounder for this Saturday. I was wondering how long of a total cook time it might be and how much apple wood smoke I should put on it during that time. I am using a ECB with mods and chunk charcoal. I'm thinking of a 230-250 cooking temp.
If you are planning on foiling at about 160° internal meat temp, then there's no need to continue adding smoke once it's foiled (you can add a little liquid, ie apple juice etc). The smoke cannot penetrate the foil and at this point you can finish it off in the oven. Foiling will also help push it through the stall (if it has one). I no longer foil and usually roll smoke for about 6 hrs or so.I'm going for pulled. How many hours of smoke do you think?
I could get it done in around 10 1/2 hours. As to smoke, don't over do it.Got a 9 pounder for this Saturday. I was wondering how long of a total cook time it might be and how much apple wood smoke I should put on it during that time. I am using a ECB with mods and chunk charcoal. I'm thinking of a 230-250 cooking temp.
Using water in those ECB will do that. Try switching to playbox sand. You will achieve higher and more constant temperatures thru the smoke.Coming from a fellow ECB operator, expect jumpy temps. I'm able to get a 9lb picnic done in about 12-14 hrs ata cooking temp of 230 degrees. I'll usually throw 1 or 2 chunks of cherry wood onto the fire every hour for about 6 hrs. After the first 6, I'll give it a spritz of an apple cider vinegar/apple juice mixture every hour so the sugars can caramelize and make that delicious bark. If you're doing a bone in butt, the best way to tell that it's done is the bone test. If you pull on the bone and it feels loose, you're pork is done. In my experience, that usually happens around the 200* mark. Best of luck to you and make sure to show us some q-view!
Charlie
That's about right though, 2 hours per pound. No shame in finishing in the oven, at all. Good solid advice here Ron. Start a nice post early and lots of q-view. raspy87 did a nice one last weekend. Looking forward to hearing about it this weekend!Ron,
I did a 8lb on my ECB. Started at 4:30am and didn't get it pulled until
9pm that same night. I had to finish mine in the oven as the ECB has a hard time getting the pork at 190-200 which is a good temp for pulling. Also another good thing to have his extra charcoal in the chimney in case the temp drops on the ECB. Keep the top on as long as you can. Hope you can provide pics. I'm sure it will taste great.
Lots of post on here about using sand. I like to dampen it if it needs it. Plus you can reuse it several timesPut playbox sand in the water pan? Fill it up and cover with foil?
New to me but its sounds like it would help hold temp.