Normal? Pork Butt

[jimf]

I started a 8 pound pork butt last night at 2am expecting it to take around 12 hours. This is my first time doing on in an electric smoker. 4 hours in and I'm at 154 degrees and the rub is still mushy, not a hard bark at all. What gives? Is this normal for an electric smoker?

FYI: the smoker is set at 225

 

[slufa111]

welll seeing how to pull you need 195-205.... That does say that maybe your temps werent stable maybe...

It usually stalls. Your not almost done 

 

[alblancher]

Check your temps in the smoker, sit back and open another beer.  The first 150 degrees is easy.

 

[chef jimmyj]

You are primed for a big stall. 150-160 is typical and you are pretty much on schedule getting to 154*F in 4 hours...You are doing fine...JJ

 

[jimf]

I jumped the gun on my post. When I put it on at 2am, I wasn't expecting to wake up to see temps that high. I foiled at 168 and lowered the smoker to 200. For the past hour and a half it's only gone up 3 degrees. I'm not worried.

The temp plus no bark through me a curve ball. I'm going to check my thermometer and smoker temps once the butt comes off.

Sorry for the over reaction. The fear of Have people over and my meat turning out terrible gets me worked up

 

[alblancher]

I can pretty much guarantee you that it will be delicious!  Stay at it and have some FAITH  we can walk you through just about anything!

 

[chef jimmyj]

We all have been there...JJ

 

[jimf]

Everything turned out amazingly.  The Pork was very tender and the Beans may have been the biggest hit.   I made the beans the night before (on the smoker for 3 hours).  But once the Butt was done and in the cooler, I put the beans back into the smoker to bring it back up to temp (IT of 160 @ 250 degrees)

The pork had a bark but it was very wet.  I think this was because of the injection sweating back out.  No worries, it was delicious.

Here are the recipes I used.  All found on SMF somewhere.
[h1]Injection[/h1]
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire


[h1]Finishing Sauce[/h1]
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Coarse Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.


[h2]Rub[/h2]

• 1/3 cup paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons cayenne
• 1 teaspoon white pepper

Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.



[h2]Double Smoked Beans[/h2]
WICKED BAKED BEANS (minus the jalapenos)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bush's Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup

Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.
 

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What was leftover:

Left over Beans:

 

[smokinhusker]

Good job and it looks great!

 

[barnesski1]

Nice Q!

 

[slufa111]

im going to try those baked beans this weekend....with my brisket or chicken!