First Time Smoked Pork Butt

Discussion in 'General Discussion' started by frankiej, May 11, 2013.

  1. frankiej

    frankiej Newbie

    Hi All,

    After a long awaited opportunity to try my new smoker, and a first attempt at smoking meat, the result was not what it should've been. I think I over smoked the meat.  The pork butt had a lot of flavor but was dry.

    Here's what I did:

    - Used a digital dual thermometer to monitor meat and smoker temps

    - Had a bit of a problem keeping temp down. At one point it went up to 295 degrees

    - Did the general one hour per pound cooking time but also used the meat thermometer to ensure at least 170 degrees internal

      temp

    - After about 2 hours wrapped in foil and continued to cook but the foil filled with a lot of juices so I pierced the bottom to drain

    - Butt size was 4 pounds but after four hours it didn't look cooked when I cut into it so let cook until it looked cooked inside.

      This is why I think I over cooked the meat.

    Might help to say I used a Master Forge vertical smoker bought at Lowes.


    All comments welcome since I'll try smoking another pork butt soon.
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    When you drained the juices you screwed the pooch! The reason for foiling is to keep the juices in contact w/ the meat and for the juices to produce steam.

      When you learn to trust your thermometer and not your eyes you will produce a good smoked butt. Simple as i can explain smoking a butt. Smoke at 230 - 250 degrees until internal temp reaches 160 - 165 degrees . Wrap n foil  sealing the foil. insert thermometer thru top of foil . cook until internal temp. is 200 degrees . DO NOT unwrap . place in towel lined  closed ice chest for 2 or more hours. Remove from ice chest after at least 2 hrs rest. unwrap  and SAVE the juice that is in the foil.  put the juice in a bowl and place in fridge. Pull the pork. Once the juice has cooled you can skim the fat off the top and mix the remaining juice back into the pulled pork as needed.

     This is all you need to do . no more / no less.
     
  3. frankiej

    frankiej Newbie

    Thanks for the quick reply.  Just what I though.  I over cooked the butt and kind of had the feeling that I shouldn't have drained the juices.  Gonna try your tips next time.  Have a question about the ice chest.  When you say "towel lined" do you mean putting a towel in the bottom?
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Yes double foil butt then stuff towels in al the open spaces in coloer, bottom ,sides etc
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Show some q-views when you pull it!  Waiting to see!  [​IMG]

    Kat
     

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