1st set of butts thx Old School & Thanks VETS w q-view

Discussion in 'Pork' started by driedstick, Nov 11, 2012.

  1. driedstick

    driedstick OTBS Member SMF Premier Member

    I would like to thankOld School and everyone else on this forum for the support



    Here ya go and thanks to the players mustard, rub and 2 6lb bonles butts









    wrapped up and in fridge overnight





    the one on the right is a mesquite rub






    In Smoker at 220*






    Put in smoker at 8:30 smoker was at 220 but by the time i shut door it was down to 192*


    these are 6lbs each so I am figuring about 9hrs will put probe in at about 12- 12:30 will take


    IT to 200 - 205 will not foil till done then in cooler for one hr or so ALSO no water in pan right??



    AM I MISSING ANYTHING



    Thanks for looking more pics to come



    Steve
     
    Last edited: Nov 11, 2012
  2. driedstick

    driedstick OTBS Member SMF Premier Member

    4hrs in and temp of meat is 122 am I going to be safe smoker is running at 220 and this is what it looks like just to let everyone know my smoker can only go to 220 max

    this is what they look like

     
  3. driedstick

    driedstick OTBS Member SMF Premier Member

    Made IT to 140* in 4 3/4hrs is that ok?? [​IMG]
     
  4. I think you're good.  Getting to 140* means your getting closers to the stall.  The temp will not rise on a straight line to finish temp.  It will flatten FOREVER then slowly start to rise again.  However, I think you're gonna be longer than 9 hrs.  I plan 2 hrs per lb and add 2 hrs for a fudge factor running the cooker in the mid 200(s).  I'll be interested to see how you do.
     
  5. driedstick

    driedstick OTBS Member SMF Premier Member

    Thanks bama that is what i figured also just wanted to make sure yes more than 9hrs I think now i was figuring 1,5hrs per pound
     
  6. I think you're looking fine.  Some say 1.5 hrs.  I dunno...never works for me so I plan 2.
     
  7. driedstick

    driedstick OTBS Member SMF Premier Member

    Bama you were correct 13hrs pulled them out at 9 something and they just fell apart Thanks everyone


    and pulled not too bad for 1st timer My wife and kids loved it



    Thanksfor looking

    Steve
     
  8. Looks fantastic! [​IMG]  Like Bama, I always go with 2 hrs/lb.
     
  9. Looks great and congratulations on a job well done!!
     
  10. Great looking Hog Butts.... :grilling_smilie:
     
  11. Timing is hard to judge when smoking Boston Butts or Pork Shoulders.  I agree with Bama. 2 hours is a decent base time. 

    Its all about the internal temp.  190-205 is where you want to be.

    Looks like they turned out well Steve.

     
     
    Last edited: Nov 12, 2012
  12. humdinger

    humdinger Group Lead OTBS Member

    Dang! That looks good! [​IMG]

    There's nothing like that proud feeling when the family enjoys all your hard work. Nice job.
     
  13. OOOOHHHHHH!!!!!!  Pulled Pork Perfection!  Superior results!

    I could eat a plate or two of that!

    [​IMG]
     
  14. driedstick

    driedstick OTBS Member SMF Premier Member

    Thanks everyone for my first it turned out great will go with 2hrs next time
     
  15. roller

    roller SMF Premier Member

    Nice..
     
  16. Yummo!  Looks mighty tasty!
     
  17. looks great. the worst butt i ever smoked was great. if you get the temp right it has no choice but to pull. keep on smokin.
     
  18. driedstick

    driedstick OTBS Member SMF Premier Member

    Thanks agian I think we will do these for Thanksgiving then agian at New Years If we can wait that long
     
  19. Great job..
     
  20. BEAUTY!!!![​IMG]
     

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