My 1st pork butt in my NEW smoker

Discussion in 'Pork' started by ufboostedgator, Nov 16, 2011.

  1. New being a relative term at this point... but I am doing my first pork butt in my char-broil. I am also trying out the minion method for the first time. I have always just added coals whenever needed, but I am hoping not to have to babysit it as much. This leads to my first question, I am sitting around 250 and the intake vent is closed, exhaust open. I can't seem to get the temps to settle down, and I think the new coals are just going to keep it too hot. Suggestions?

    Anywho, I have a 7.5 pounder, bone in with a water/drip pan. Here are some pics starting it out, some Q view to come later. I also whipped up a batch of Jeffs rub and that stuff is great. I had the butt in the fridge overnight last night and had made chili for dinner. It got some rub added in too and it was wonderful.











    Ok, I am already an hour into my smoke and after maybe 30 minutes or so all of the coals I had put in the basket were lit and temps hit the roof. I left the firebox door open and that kept them around 250 for a while and I am waiting to let it mellow out. I have now closed the door and have the smoker lid cracked to keep it "cooler" once these coals die down, I will go back to babysitting like I am used to. Any idea why it didnt work? I'm lost but have things under control. I'll manage. I think I just started with too many hot coals and not enough unlit.
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    >>>>>I think I just started with too many hot coals and not enough unlit.

    Sounds like you have it..

    It takes a while to cool off.

    There is a ton of mods listed here for your smoker..

    Good luck!!
     
  3. Yeah, I have done the mods. I have a coal box built, a damper and extended the exhaust. I am going to leave it how it is because I grill more than I smoke but either way. The temps are good now and I have resumed the smoke. Live and learn I guess, it is what it is. I figureI need to just smoke more. The only other thing I did was some beef jerky but that was awesome. Yeah yeah, pics...here you go. I only managed to get the final product.



     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      looks like you are getting it. Remember, practice makes perfect!  Keep it up, it only gets better.

    Mike
     
  5. OK, wait. New question. How do you preheat the smoker with only a few coals? It takes a decent amount to preheat but if I add a lot, it will ignite all the coals I have set up for the minion method. Yeah, gonna have to work on that one I guess.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    I have the same smoker and have found that you need a solid bottom on the basket.

    If air gets under the coals..........well, you know what happens.

    I placed a piece of sheet metal in the bottom of the basket so it only gets air from the sides.

    I start with a ½ chimney of burning coals and it usually hits 250º with ease.

    Hope this helps 
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like Rap has your answer.

    Great looking jerky!
     
  8. I got your thin blue smoke right here...



    Ok, all done and pulled for my office lunch. This thing came out amazing, partly due to the rub. I didn't get a picture of the whole thing since I was kinda rushed to pull it, after letting it rest as long as possible. Here is the money shot, sooo good.

     
  9. raymo76

    raymo76 Smoking Fanatic

    Good job man! Practice makes perfect and gives us yummy food in our bellies! Keep up the good work!
     
  10. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
     
  11. Well ladies and gentlemen, I would say we have a success. Everyone really enjoyed my pork and I was very pleased myself. The dish speaks for itself.

     

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