First Time Smoking Butts

Discussion in 'Pork' started by slysmoke, Sep 21, 2014.

  1. slysmoke

    slysmoke Smoke Blower

    So I'm into my second weeked with the Smoke Hollow 38 propane, and decided to thow on a couple of 9# butts.

    Rubbed and ready for some TBS

    In the smoker!

    14 hours into it and 194 IT, I hope that's some good bark

    Sorry for the cruddy phone pics. More to come.

    Thanks to the wealth of knowledge I've gained here over the last few weeks!
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Slysmoke , hello and welcome to the 'Hood . Your 'Bark' looks great and  should be delicious .

    You're right in the (estimated) time and apparently won the "stall" war. Good eats shortly .

    Let us in on the details of your cook , Rub, temp , before shots and any problems / ideas you had . . .i.e. , narration [​IMG].

    Have fun and . . .
  3. tropics

    tropics Smoking Guru SMF Premier Member

    SlySmoke Welcome to SMF, I see you have been reading. Some good looking meat there, can't wait to see it pulled .
  4. skays

    skays Newbie

    I have smoked porked butts twice.  First time two 10 pound pork butts.  Using MasterBuilt Propane 40" smoker and 225-240F smoker temp, it took around 22 hours to get an IT of 200F.   Okay...around 2 hours per pound.

    Yesterday smoked two 5 pound pork butts.  Same smoker, same temp, and figured around 10 to 11 hours.  Nope!!  Little over 15 hours, and after reaching an IT of 170F, wrapping in foil, and finishing off in oven at 275F. 

    Different cuts of meat, i.e., less fat, etc., cook longer/shorter than others?  I am confused.

    Also, many recipes call for smoking pork butts at 225F with an ideal IT of 200F.  Would there be problem with smoking at 275F?

    Appreciate any comments from those that have smoked pork butts a lot.

    Thanks in advance.
  5. slysmoke

    slysmoke Smoke Blower

    Ok, so I failed on the post pull pics, sorry.

    Bark was a hit, folks were picking through the pan looking for bits with bark attached. I was lucky enough to sleep through the stall, so I didn't wrap, which contributed to the great bark.

    So the run run down was:

    Rub - brown sugar, white sugar, paprika, onion powder, rosemary powder and black pepper.

    Went into the Smoke Hollow at 5:45 PM Eastern at 235. 16LBS of meat will suck the heat out of the smoker fast, dropped to 185. kicked up the heat long enough for things to equalize back to 235.

    Added enough hickory to keep TBS up till about midnight Eastern, when I felt comfortable that the temps were stable and I could nod off.

    Checked in on things around 3AM and was running around 168, so I figure just coming out of the stall, so I nod back off.

    630 AM I'm up and checking on things, and were in the 180s

    800 AM and were into the 190s were things start to hang up. From 630 -730 AM I'm seeing a gain of a degree per 20ish minutes, but one things get to the 195 and above range every degree increase seems to be taking almost an hour. Is this some kind of secndary stall?

    Finally right around noon, 18 hours into it I hit 200, wrap and stuff into the cooler, and pull an hour later, Yum!

    Gotta say, the bark was such a hit I figure I won't be wrapping anytime soon, as long as I can work my timing like this time to sleep through the stall :)

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