- Sep 26, 2015
- 3
- 10
Howdy guys, new to the forum and taking my first serious attempt at smoking a butt right. I smoked one last year using the snake method and just smothering it in Stubbs BBQ sauce... Needless to say, it was good, but definitely not great.
So, this time I'm gonna try and do it right. My apologies if I include too much information. I figured I could share my experience in case someone else is uncertain about using a cheaper set up like mine.
I am using my Brinkmann Smoke N Grill. I have added a thermometer on the lid, and added some fabricated air flow dampers to the lid, and the charcoal pan. I have not inverted the legs as I didn't have anything to stand the pan on. But just with these mods (actually I just installed the dampers yesterday), I have had many successful Turkey, Chicken, and Rib smokes over the last couple of years.
Using the minion method, and am using cherry wood with just a couple apple chunks thrown in from time to time. In my water tray I have ceramic briquettes to help stabilize the temperature.
The BUTT: I used a rub I read on here consisting of
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
I cut the butt in half (time is a little limited, and I got a 10lbs butt at Kroger when they were a buck a pound), then rubbed each half with honey mustard, then the rub. Wrapped it with plastic wrap, and let it sit in the fridge over night.
9:30 in the morning, the temperature is a steady 230-240 and the butt went on.
Now with the Smoke N Grill, I've had to keep a close eye on it, checking every 20 minutes or so. Well, I got brave. At 11, I saw I needed some beans, so off to Wally World to pick some up, among a couple other odds and ends, letting my darling "bride to be" keep an eye on it to ensure nothing burned down. When I returned my grill temperature was 170. Crap. So I opened my vents and added wood/ charcoal, and got the temperature back up. I let it run until 1pm, and checked my meat temperature. Now at 145 on the small half, and 137 on the big one. While I had it open I sprayed some apple juice/ spiced rum mixture. Here's a view of my butt now
I will keep y'all updated as it progresses more.
Please feel free to comment/critique. No one ever learns the right way unless they're told they are doing it the wrong way.
So, this time I'm gonna try and do it right. My apologies if I include too much information. I figured I could share my experience in case someone else is uncertain about using a cheaper set up like mine.
I am using my Brinkmann Smoke N Grill. I have added a thermometer on the lid, and added some fabricated air flow dampers to the lid, and the charcoal pan. I have not inverted the legs as I didn't have anything to stand the pan on. But just with these mods (actually I just installed the dampers yesterday), I have had many successful Turkey, Chicken, and Rib smokes over the last couple of years.
Using the minion method, and am using cherry wood with just a couple apple chunks thrown in from time to time. In my water tray I have ceramic briquettes to help stabilize the temperature.
The BUTT: I used a rub I read on here consisting of
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
I cut the butt in half (time is a little limited, and I got a 10lbs butt at Kroger when they were a buck a pound), then rubbed each half with honey mustard, then the rub. Wrapped it with plastic wrap, and let it sit in the fridge over night.
9:30 in the morning, the temperature is a steady 230-240 and the butt went on.
Now with the Smoke N Grill, I've had to keep a close eye on it, checking every 20 minutes or so. Well, I got brave. At 11, I saw I needed some beans, so off to Wally World to pick some up, among a couple other odds and ends, letting my darling "bride to be" keep an eye on it to ensure nothing burned down. When I returned my grill temperature was 170. Crap. So I opened my vents and added wood/ charcoal, and got the temperature back up. I let it run until 1pm, and checked my meat temperature. Now at 145 on the small half, and 137 on the big one. While I had it open I sprayed some apple juice/ spiced rum mixture. Here's a view of my butt now
I will keep y'all updated as it progresses more.
Please feel free to comment/critique. No one ever learns the right way unless they're told they are doing it the wrong way.
