Bronx, NY

Discussion in 'Roll Call' started by chive5611, Oct 24, 2014.

  1. New to the forum and smoking, made a hybrid out of an old indirect, let me know what you think. First run is tomorrow 25# pork butt (4-6#) for a house warming party... There will be pictures. Any tips on how to do multiple shoulder (all about 6#) together, please share.
  2. [​IMG]   Good morning and welcome to the forum, from a very nice day in East Texas. Lots of great people with tons of information on just about  everything.   

     If all your butts are about same size and you maintain you cooking temp they should all be ready at the same time. Check the internal temp if you are pulling temp should be 205 º

  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF!  Great looking job on the smoker.  Congrats! 

    Give yourself plenty of time on the butts.  It is tough to hurry meat.  One 6 lb'er will take as long to reach 205F internal temp as four 6 lb'ers as long as you have spacing between them so they will all heat evenly.  If you have colder/hotter spots in your smoker just rotate them every couple hours.  

    Don't peek.  Let the smoker works it's magic.   
  4. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    I belive your questions have been answered!! Hope your smoke goes well Just keep an eye on your pit temp.
    Keep Smokin!!
    Last edited: Oct 24, 2014
  5. Hey everyone, about 45 mins in, and struggling to maintain temps. It's about 44*f in northern CT tonight, so I just punked out, and switched back to LPG to maintain temps instead of using kingsford blue. However still on target with the applewood and cider applications on the hour.

  6. 10.5 hours in...had to rotate to even out cooking temps. Any recommendations?
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Looks great!  I see your post was about an hour before this one.  What are the internal temps on the butts?
  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  9. They are hovering around 166-170 right now. Worried I've plateaued a bit. Any ideas...
  10. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    The stall is to be expected.  It is 1:30PM in the Bronx as I type this, an hour after you wrote 166-170.  Assuming you are smoking around 250F chamber temp the butts are probably in the 175-180 range right now. Unwrapped they'll climb about 5-8 degrees internal temp an hour so do the math before serving time.  They'll need to rest about an hour after you pull them off the smoker and shred them. 

    Quickest way to get them down will be to double layer wrap each one individually in HD aluminum foil with about a half cup of liquid (beer, apple juice, cheap bourbon, etc) and crank the temp up on the smoker to 300F.  They'll be ready to rest in roughly 60-90 minutes and then you could rest them longer.

    The other method it to leave them unwrapped and crank the temp up on your smoker to 275-300F.  That will shorten the remaining time on the smoker to roughly two hours, possibly a little longer.   

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