Butt is in the Smoker!

[fitzdawg79]

Well, my first attempt is under way! I've got a 4lb butt in the smoker right now, the temp is pretty well dialed in, and I have thin blue smoke flowing. I can't wait to post some Qview of the finished product later this afternoon.

 

[bbq engineer]

We'll be looking out for the Qview, Dawg.

What prep method / rub and wood are you using today?

 

[chefrob]

good luck fitz..........

 

[mballi3011]

Ok now you have teased us with thought of the Qview. I'm sure you will come thur with the Qview. I will be waiting

 

[pepeskitty]

Sounds tasty, looking forward to seeing the tastiness.

 

[sumosmoke]

How are those butts coming along? If ya need some help posting pics, give a shout out and someone will be along to help ya.

 

[fire it up]

Is this your first attempt at a butt or your first smoke?
Wishing you all the best of luck, doesn't get much better than some fine smoked pulled pork.

 

[rivet]

Hey looking forward to your q-view! Got any cookin' details to share so far?

 

[fitzdawg79]

Well, I'm into hour #11 and the internal temp is about 195, so it's getting pulled off in just a little while. I'm not sure why it's taken so long today for a 4-4.5lb butt, but the temp just stopped rising for like 2.5 hours when it got around 150. It's my first attempt at smoking anything, so I'm trying not to freak out. It has been really windy here today (10-15 mph) and the high was only 64deg, so that may have been part of it. At any rate, when it's had time to rest I'll get some Qview up with all the details!

 

[fire it up]

Don't worry about that, that few hours right there is what we call The Dreaded Plateau, it usually happens with butts and briskets almost every time you smoke them, just keep your temp steady and eventually it will work itself out.
At least you are through the works of it and nearing the end.
Did you wrap in foil? That will also help those temps shoot up a bit quicker.

 

[fitzdawg79]

Yeah, I foil wrapped it when it hit 160 and the temp started climbing comparatively quickly after that. It's currently wrapped in a towel (still in the foil) and resting in a cooler. Can't wait to see it (and taste it of course)!

 

[fitzdawg79]

So here is the Qview of the finished product (not great pics since they came from my phone)! Despite my struggle with the length of the smoke, the butt turned out really, really well. Here's the conversation my wife had with me when I started pulling:

Wife: This is really good. I mean really good.
Me: Thanks, it's pretty good but I think I can do better.
Wife: Well this may seriously be the best bbq I've ever eaten, so if you can do better than I can wait to taste that.

As for the vitals, I smoke with a mixture of hickory and apple chips which had been soaked in water overnight and got really good smoke from them. I used a really simple rub that I found on another site that had a really good flavor and a very slight kick to it. Now I can't wait to try again!

Here's the butt:

And here's the pulled pork:

 

[old poi dog]

Congratulations! Points to you for hanging in there. I wish I had some of that pulled pork right now.

 

[bbq engineer]

Dawg, You are a lucky man. Since you have the wife hooked, your life with your smoke obsession just got a lot easier. Everything looks great...Good job 'Outta you!