late pork butt

Discussion in 'Pork' started by chrish, May 30, 2007.

  1. chrish

    chrish Smoking Fanatic

    i just had to jump on the wagon with the rest of you people that did butts last weekend, i did mine today started at 11am and i took it off at 10 pm




    when it was done it just fell apart trying to take it off the rack that it was stuck to.



  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Wow that looks good!. I see that it was a little over 8 pounds. What temperature did you smoke it at and what was the internal temperature when you pulled it? The last one I did was around 8 pounds and took 16 hours!.
  3. squeezy

    squeezy Master of the Pit OTBS Member

    Nice butt ! Looks like you didn't foil it by the color of that bark ...
    More details please ... [​IMG]
  4. chrish

    chrish Smoking Fanatic

    no i didnt foil it as i spraid it down now and then, the bark is thin, i didnt use that much smoke this time changed the box twice and used a mix of hickory,pecon and peach.

    the smoker was in the 200-250 range meat ended up at 175, this was about 8:30pm

  5. squeezy

    squeezy Master of the Pit OTBS Member

    I'm sure liking your results ... your pix can't hide the moisture there. I am surprised that the internal was only 175º and pulled that easy.....[​IMG]

    Hat's off to you ....
  6. mark g

    mark g Newbie

    here's tonight's dinner...

    had temperature problems, all 3 of my thermometers broke. the door thermometer on my gosm was way off, or at least way different from my probe stuck into thin air, which ran out of batteries, and then the third got stepped on. i couldn't keep the temperature consistent for the whole smoke--adjusting it the whole time. common problem with propane gosm, or am i being greedy? yes the weather was changing but it seemed like i could have maintained it better, had my gauges worked properly. coulda used a little more smoke...see fatty...but it would help to know how to avoid your hickory/cherry mix from catching on fire (what was that temperature spike??!).



    special thanks to jeff for his naked rib rub and sauce, don't know how much it helped but i can say that it's my best pork smoke ever...i could tell before i even sprinkled it on that the mixture was just right..."balanced" you could say. let's play a guess who on the beans...soo good. can't leave out jeff (so fla) 's finishing sauce...a must, brought the sandwich to the "finished" level.

    i feel like i gots the means to bring this thing to a new level. FINALLY.

    MARK G
  7. chrish

    chrish Smoking Fanatic

    well my mini dial therm reads 10deg hotter then the remote one does and the mini dial thermomator was only $1.99.

    for my spray i used Ocean Spray Cranberry/strawberry not that i notice any of that flavor in the meat.
  8. chrish

    chrish Smoking Fanatic

    mark G
    i know what you mean those door thermometers dont work verry well, i use a oven thermometer sitting next to the meat as my main guage.
    Ill start mine out on Med heat smoke box water pan and then when the smoke starts showing ill add the meat then 15 min later i turn it down to low setting and adjust the heat with the top vent.

    you might want to invest in a larger smoke pot say a cast iron pan, ive made my own from thick steel, flare ups happen with thin steel and lids that dont fit that well and the size makes a difference too my pots are 8 by 8 inch square.
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    some good looking eats you have there[​IMG]
  10. jts70

    jts70 Smoking Fanatic OTBS Member

    Looking good Guys !

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