Discussion in 'Pork' started by smokinal, Jun 21, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Went shopping on Sat before Father's day. Judy had to get a few things (clothes). So I said I'll just look around the store a little while you do your thing.

    I went straight to the meat dept. Thought about some ribs, but we have been hungry for PP & I found a nice butt & decided we'd have PP for Father's day.

    Here's what I bought, an 8+ lb. bone in butt.

    It had a pretty thick fat cap.

    So I did some trimming, I don't like to leave much fat on the outside. This butt was very well marbled & didn't need any excess fat.

    I normally like to marinate & inject my butts, but this being spur of the moment, I just threw some rub on.

    Rubbed & ready for the smoker. I smoke my butts in a pan, I know most don't, but this works for me.

    Get the WSM ready, using oak & hickory today.

    Filled the ring all the way to the top & mixed in 4 splits, going to start the fire on the opposite side of the Guru fan.

    I use a full water pan with lava rock in the bottom.

    For me the easiest way to get 12-14 briquettes going is on the side burner of my gas grill.

    I turned the base around so the fan is on the top of the photo & the hot coals are right on the bottom of the photo.

    It's hard to see them because when I pulled the can out the unlit charcoal just fell on top.

    I put the middle section on & put the butt on the bottom grate.

    Next I put the top grate on with the fat I trimmed off, so it will baste the meat as it cooks.

    Lid on & ready for a long night. I put it on at 2:00 PM

    You can see the fan in the back & the Guru on the table.

    I do my butts real low & slow, so the Guru is keeping the pit temp at 210.

    I turned it around so I could see the readout  from on the patio.

    It's 6:00 AM & still dark out. The butt has been on 16 hours & the Guru is holding the temp right at 210.

    8:00 AM & it's been 18 hours. I took the rendered fat & fed it to the fish & turtles in the pond behind our house.

    Then put the butt on the top rack & checked the temp.

    I also put a probe in it. From here on I will baste it with the pan juice every hour or so.

    It took 23 1/2 hours to get to 202. It was probe tender throughout.

    I never had to add any wood or charcoal & when I took it off, the Guru was still holding the pit temp at 210.

    The bone came right out clean.

    I like to pull it by hand. We like big chunks of meat, so it's best to pull it by hand.

    I added some finishing sauce, & tossed it a little.

    I like mine with a little BBQ sauce coleslaw.

    Judy likes hers with BBQ sauce & the coleslaw on the side.

    I was hoping to have my new Lang by now, & really hoping to use it on Father's day.

    I guess the next big BBQ day is the 4th of July.

    I may do another butt then, and see if the Lang does a better job than my trusty WSM.

    Lang discourages the use of pans in their smokers, because they want the juice dripping on the baffle plate.

    So it should be real interesting doing a butt right on the grate, haven't done one that way in several years.

    Anyhow, thanks for looking & hope everyone had a great Father's Day!

    Last edited: Jun 21, 2016
  2. sauced

    sauced Master of the Pit

    Oh Al....what a awesome looking PP you have there!! I can't imagine what you will do with your new Lang!!!!

    Points brother!!!

  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks great Al and I love the step by step!  I always thought about one of those gurus but never pulled the trigger because I tend to cook long cooking items hotter and faster which doesn't make it necessary.  But I love to tinker so eventually I will probably get one haha

  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great lookin PP.

    Bet that Lang wont cook that long untouched.
  5. danbono

    danbono Master of the Pit OTBS Member

    Hi Good job on the Smithfield Extra Tender butt!!

    Wish I could find Smithfieeld Extxra Tender butts around here in North Jersey.. All I see is thier Extra tender ribs.

  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al that looks great Thanks for sharing Points

  7. dward51

    dward51 Master of the Pit OTBS Member

    Great looking PP there Al!!!!!   I've been using a Guru with my old model WSM since about 2006 and they are the bomb on overnight cooks.  Set it and forget it comes to charcoal!
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you!

    And for the point too!

    It's going to be interesting going from set & forget to managing a fire.

    Thanks Chris and thanks for the point.

    With the Lang I may run it hotter & finish quicker like you do.

    I don't see myself staying up all night adding wood every hour.

    Thanks Adam, and for the point too.

    I'm sure your right about the Lang, but it will be something new to learn.

    I may just stick with the WSM/Guru combo on the long ones.

    I'm not a big Smithfield fan, but lately their meat has been pretty good.

    This butt was very good & I had a rack of their BB's last week that were some of the best I've ever had.

    I may turn into a Smithfield fan after all.

    Thanks Richie!

    Appreciate the point too.


    I agree, it's hard to beat that combo!

  9. smokeymose

    smokeymose Master of the Pit

    Great idea having the fat above the cook!
    No, you won't be able to do those all night set & forgets with the stick burner, but you have the WSMs if you so desire...


  10. b-one

    b-one Smoking Guru OTBS Member

    Looks great,23 hours + one load with a water pan amazing!
  11. slysmoke

    slysmoke Smoke Blower

    Great looking smoke Al! Now I know what I gotta do for the 4th.

    As for the Smithfield stuff, can't swing a stick in any store here without hitting some, but I'm only 45 miles from there. Actually have a brother in Smithfield.

    I agree, some of their stuff is hit or miss. Last loin was really good, one before that was so-so.

    Good luck with the Lang!
  12. Al, that was great post and it helped me with something. My fairly recent UDS build is working out very well. Essentially I use it like most use a WSM 22, I have a water pan with no water. I kinda want more smoke flavor. Particularly when using Stubbs briskets since it seems to burn cleaner than KB and RO (gonna try lump too). I add chunks of wood, usually some hickory and cherry. But you used a LOT of wood compared to what I use. 

    I'm gonna try that this coming weekend. Thanks, its obvious now that I am not using enough wood. Points!
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Al, real nice thread & it all looks great ! Thumbs Up Tasty lookin smoke for sure ! I like the trimmings idea of putting them above to drip on the PP !
  14. essexsmoker

    essexsmoker Smoke Blower

    Great looking pp. Like the idea of the fat rendering over it during the cook.
  15. lancep

    lancep Master of the Pit

    :drool nice lookin pig you got going there. Points to you!!!
  16. eatmypork

    eatmypork Smoke Blower

    Looks wonderful Al. Points
  17. chad e

    chad e Smoke Blower SMF Premier Member

    When you finally get your Lang feel fre to send me that guru. I promise to put it to good use
    Last edited: Jun 22, 2016
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you & thanks for the point!

    Your right about the stick burner, Probably stick with the WSM for the long ones.

    Yea, but don't forget it's pretty hot down here so the Guru didn't have to work very hard to maintain 210.

    Thanks Buddy!

    Good luck on the 4th!

    Thank you & thank you for the point too.

    Let me know how more wood works out for you.

    Thanks Justin, and thanks for the point too!

    On the long smokes the fat dripping on the meat keeps it real moist.

    Thank you Sir!

    Thanks Lance & thanks you for the point too!

    Thank you my friend.

    I appreciate the point too!

    Last edited: Jun 22, 2016
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OK Chad, I'll keep that in mind!  [​IMG]

  20. hardcookin

    hardcookin Master of the Pit

    Al that's a nice cook!!! I sent some points your way.
    On my Lang if I'm doing a couple butts I will smoke to 165 and then pan and cover them till 205.
    If I'm doing a large amount of butts I don't bother panning them.
    But then I'm also smoking the butts @ 300 and it takes about 6 hours for 8-9lber.

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