First time smoking a butt! Reassure me?

Discussion in 'Pork' started by apalachicola, Sep 2, 2013.

  1. apalachicola

    apalachicola Newbie

    Howdy guys. I've been lurking in the forum for a while, but now that I finally have meat in the smoker, I thought I'd start a thread. just the facts, jack:

    8lb bone-in butt
    Charcoal brinkmann smoker
    Rubbed and marinated over night in the fridge
    Returned to room temperature before cooking
    Began the smoke 6.5 hours ago
    Smoker temperature 230-260
    Spraying with ACV and apple juice once an hour

    Internal butt temperature has been stalled out at 158 for over an hour now. I've read the helpful sticky and I suppose this is the plateau many posters have described. Should I think about foiling this thing any time soon, or just ride it out?

    (And thanks for all the helpful advice I've gotten here in the past regarding chickens, turkeys etc!)
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Hold on and ride it out for delicious pulled pork. Me? I'd quit spritzing every hour....it's hard enough to maintain consistent temps in a ECB as it is...every time you lift the lid to spray you lose valuable heat. I assume to add coals you are starting them in a chimney first, then lifting the body to add them? or going through the little hatch? 8 pound  butt I'm thinking around 16 hours...I always figured 2 hours per pound for stalls and such. If it's done sooner you can foil and hold till ready to eat. Hoping you have a Maverick or similar therm to monitor temps in the butt and chamber. Go have a beverage and watch a movie....lol...it might be a while. You want to be up around 200-205 IT.
     
  3. apalachicola

    apalachicola Newbie

    Thanks, Chef Willie. I am indeed starting the charcoal in a chimney and lifting off the base to add more charcoal. I'll lay off the spritz and just let 'er go. I've taken a few pics and will post them too when we're all done. I think an adult beverage and a little siesta are in my immediate future, followed by a pie-making!

    I hope everyone is having a safe and tasty holiday weekend.
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Now you're talkin.....just let it go. You've done your part, relax and enjoy the wafting aromas....it's done when it's done. I started out with an ECB, knowing nothing. Made some of the best d*** turkey I'd ever had....lol. Consider one for yourself as we approach the Holidays...they look and taste wonderful....Willie
     

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