Another Newbie Looking for Advice!

Discussion in 'Pork' started by greenheadslayer, May 9, 2014.

  1. I just purchased a Weber 22.5" kettle and am stoked to use it. Sunday will be my first time ever smoking anything, so needless to say I'm a bit nervous. Read lots on the forums and think I have a decent idea of what I'm doing, who knows though. Here is what I've got planned, any help or advice would be greatly appreciated.

    I've got a 6.5 lb bone in butt that I'm hoping to have ready to eat at 4:30 PM on Sunday to do pulled pork sandwiches. I plan on pulling it off at 190 and wrapping in foil and letting it rest for an hour or so. If I maintain my temps at 270 degrees, is planning on letting it smoke for 7-8 (or until it hits 190) realistic? I've got an internal digital meat thermometer and digital oven thermometer so keeping it in the sweet spot *shouldn't* be too difficult.

    The other option is to smoke it tomorrow since I don't really have any time restraints and reheat it on Sunday. I'm thinking this is my safer option, but worried about it being too dry. Any suggestions?

  2. brooksy

    brooksy Master of the Pit

    You need to take it to 200/205 then pull and wrap for an hour or so to be able to pull the pork. At 190 your butt won't be very pullable. Time with big hunks of meat are all a guessing game. I would suggest cooking Saturday then just heat it up Sunday before dinner. If your really wanting to cook Sunday I would give myself at least 10/12 hours before dinner.
  3. brooksy

    brooksy Master of the Pit

    Add some apple juice or try jj's finishing sauce when you reheat.
  4. Thanks. So if I cook it tomorrow, shred it, put the shredded meat and the juices from the drip pan in foil, stick it in the fridge, then use a crock pot to re-heat it with a little apple juice or finishing sauce for moisture things should be ok?
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I would say cook it at 300 degrees.  You can guess like an hour a pound at that temperature.  Give yourself an extra 2 hours or more if you have it because like everyone says, a hunk of meat has a mind of its own.  At 300 it will be just as moist and tender as lower and slower cooking and will have crispy bark (which I love).  If you want to soften the bark at all, just wrap it when the internal temp is around 160ish.  I agreee with the 200-205 temp to pull it off the smoker.  You could also just cook it until a thermometer probe or a toothpick slip right into it in a few spots with barely any resistance.    I have reheated the next day and people love it but there is nothing like pulling and eating it right off the smoker.  Another method that I learned on here and live by is the the foil, towel, cooler trick.  If the pork butt is done earlier than your party or dinner, wrap it in heavy duty aluminum foil, wrap a shower or beach towel around it, and stick it in an empty cooler that seals up pretty tight.  Fill in any space in the cooler with other towels or blankets.  A big piece of meat like a pork butt will stay hot for quite a few hours likes that.  Then when the guests come, you can unwrap it and pull the pork in front of them to a chorus of oohs and ahhs. 
  6. brooksy

    brooksy Master of the Pit

    I agree with the cooler suggestion. It will stay surprisingly hot if wrapped and in a cooler if you cook the same day. Yes you can heat in a crock with some juice or sauce and be fine. If you want to have the grill going do some of Dutch's baked beans on there with some abt's to show of your grilling skills.
  7. yotzee

    yotzee Smoking Fanatic

    I started my smoking venture on that exact piece of equipment with pork butts.

    Use the snake method to burn your charcoal.  Start with your bottom vents open 100% and your tops open about 50%.  Keep an eye on your temp and adjust the bottom vent as necessary.  You will be just fine.  That butt is durable.
  8. timberjet

    timberjet Master of the Pit

    I use my Weber all the time for butts. I would suggest those half moon shaped coal baskets Weber makes. I have them and they are the ticket when used with the minion method of loading and burning. I use chunk wood most of the time and start with two pieces to a side and a layer of unlit coals. then a chimney a quarter full of kingsford with a few chunks in there too. light and when ashed over dump into the baskets. I can get about 8 or 9 hours out of that at 235 or so degrees. Usually I will start a handful of Briquettes toward the end just to make sure I don't come up short. I really love those little baskets. The other neat thing with them is you can scoot them to the middle of the grill to grill like normal or to the sides for indirect smoking. Or you can only use one if you are only doing something small that doesn't take much time and heat. Yep you will be most happy by going down to your local big box store or wherever they sell Weber accessories and picking up some baskets and a charcoal chimney if you don't already have one. While you are at it they usually have great sales on charcoal this time of year. I just picked up 30 pounds of kingsford for 9 bucks the other day at home depot. And yes, foil at the end and wrap with towels with some apple juice and pack in a cooler. It makes all the difference in the world. You might want to check out Soflaquers finishing sauce as well. Happy smoking on your new Weber.
  9. Perfect, thanks. I do have the Weber coal baskets already. Now just to see if I can get my tired butt out of but early enough on Sunday or do it Saturday.

    Thanks for all the tips everyone.
  10. timberjet

    timberjet Master of the Pit

    A quick note on cooking at 300 on a Weber kettle. You will not get that nice thin blue smoke at 300. I find mine to be just about the right temp for smoking at 235. I have the 22.5 inch performer which is the same as the one touch gold. I almost always use apple for pork. Love the apple wood on pork. I think I am going to the store right now after this.

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