Separate names with a comma.
Discussion in 'General Discussion' started by longhair75, Jul 26, 2015.
Third smoke and first butt. I will report back
So, my first two smokes weren't very successful. Most of my problem was fire management, which I eventually figured out was due to incorrectly assembling my smoker. The inexpensive Char Broil smoker I chose as my "starter" was configured as a barrel grill, and had an optional outside fire box.
I assembled it as a barrel grill and added the firebox after the fact. This meant there was a plate on the side of my smoker with a round vent that was keeping the heat out of my smoker. Once I realized my problem and removed that plate, I have the proper open connection between my fire and my smoker chamber.
Before, I was barely able to get my pit temperature to 180 degrees or so. The ribs were getting nice smoke, but they weren't cooking hardly at all. I had to finish them on my gas grill to get them to serving temp, and this made them tasty, but tough.
Today, I have had my pork but on the smoker for not quite three hours. My pit temp is 205 degrees, and my internal temp on the butt is 131 degrees. I am using a mixture of Hickory and Apple chunks., and I have nice smoke coming out of my stack.
an hour ago, i sprayed the butt down with some apple juice and dropped a few brats on as an experiment.
I will report back again.
Keep reporting and don't forget some pics! I would try to get your temp up around 225/250 range it will take awhile to cook especially at the lower temp. How big is the butt?
My Pork Butt is just over 4 pounds, My current pit temp is 215 degrees. This probe is under the grate about in the middle if the smoker. The thermometer in the lid reads a bit over 250, so I think I am on the right track. I pulled the experimental brats off after about an hour or so after reading them vwith my meat thermometer for doneness. They had a nice smoke ring and were a delicious lunch.
I am pretty excited, as this is the first time all of this has been working for me.
It was my first real successful smoke, and I am pretty pleased with it. It was delicious! Just a commercial rub, hickory and apple chunks and a few spritzes with apple juice. I put smoke on it for six hours and then wrapped it in foil for two hours. Next step, brisket!
Looks good! What IT did you take it to? Nice smoke ring!
When you were at 131* after 3 hours, I was afraid that you would not clear the danger zone. I'm glad your pit temp got up to 215*. I would like to have seen it more in the 250* range. IMO, you should get the pit up to temp before putting your meat in.
You also mentioned a good smoke and the pic of your cooker shows a rather heavy white smoke. Again, IMO, the smoke should be a lot clearer and not so heavy. Good bark and color is a product of good smoke, but your butt shows a pretty heavy black finish in the complete view and the sliced view.
Try to get your cooker to temp before loading and try to keep your fire hotter with more complete combustion. Good air flow, both in and out, is the proper solution for this.
Good luck and keep on smoking, Joe.
it was at 200 degrees when I took it off. My fire was dying and I didn't think adding charcoal to get five more degrees was worth the effort. I was very pleased with the results
Thanks for your support and suggestions. It is a learning experience for me, but I am really enjoying myself.
Nice Butt !!! LOL!!!