1st pork butts out of new 30" MES

Discussion in 'Pork' started by pbplayer, Jul 13, 2014.

  1. pbplayer

    pbplayer Newbie

    Okay, after consulting with some folks here regarding smoking multiple butts at the same time, I've got them in and awaiting the results! I put three 7.5 butts in last night at 10:30 p.m. with an estimated serving time of 4:00 today. I couldn't get the amnps really going last night until I pulled out the side loader and chip tray. There was absolutely no breeze last night here in Souther MS! After that it started drawing pretty well and was still smoking 7 hours later. I then inserted the probe therm and got a temp of 154. Not sure if I hit and went past the stall or not, still taking temp readings. I put back in the loader and upped the temp from 220 to 250 because I'm a bit worried about finishing on time; I need to transport these at 12:30. Hope to get some pics soon!
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is the first I saw this post, but it sounds like you were going along pretty good there.[​IMG]

    How did you make out with the timing & the taste. Pretty good, huh???

  3. pbplayer

    pbplayer Newbie

    Hey Bear! Thanks for checking on me. It went pretty well. I had a couple of issues but nothing that that can't be overcome except one and that was the space between the racks to fit everything! I pulled the three but at 187 due to the time constraint and foiled them up. They sat for about four hours in a cooler and were still piping hot when I shredded them. I didn't get as much bark on them as I wanted to but that may be because I had too much draft that was pulling the smoke thru. I will have to look at a baffle of some sort for the 3" exhaust pipe I installed in place of the original vent. The taste was really good and some people actually liked the finishing sauce with it. I was able to save about 3 pounds for leftovers so I'm going to eat that by itself or make some tacos or something!

    I have one question if you don't mind. When putting on the rub mine got very wet looking. All the pictures I've seen, the rub has been very dry. I used a recipe of 3 cups brown sugar and 1/2 cup Tony Chachere's. Will possibly adding a little paprika tighten this up? I love the taste with the sugar on the bark and then you get a nice little kick at the end but was looking at adding more flavors.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow---That's a lot of Brown Sugar, and it melts for that wet look. Most look dry because it's put on so heavy, and more other things, like CBP, Garlic powder, Onion powder, and quite a bit of Paprika. If you use that much Brown Sugar, I don't know what you can do to eliminate that wetness.

    Sounds like all went pretty well. Were you able to pull the meat after pulling the butts out at 187* IT. Probably only coasted to 192--195* IT.

    Last edited: Jul 15, 2014
  5. pbplayer

    pbplayer Newbie

    They actually pulled pretty easy at that temp four hours later after resting. Firm but not tough and no mushiness at all. No one had any complaints and it was still tender last night for leftovers. I just wish I had more of a bark.

    I will probably add some other ingredients like you mentioned to round out that sweetness. I just know that we like it sweet down here and i couldnt go wrong with it for this time.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you want more Bark, you could slice the Butt in half horizontally, so instead of having a 5" thick Butt, you have 2 Butt halves about 2 1/2" thick.

    Now they won't take near as long to smoke, but you'll get more Bark, because you have twice as much surface area.

    Also since they won't take as long that way, you might want to skip the foiling, and get better Bark that way too.

    Just something to consider.

  7. pbplayer

    pbplayer Newbie

    That's a great idea! It also gets me around that pesky space issue between the racks. Thanks for the suggestion!

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