Smokin' in the Deep South

Discussion in 'Roll Call' started by whitley55, Dec 22, 2011.

  1. whitley55

    whitley55 Newbie

    Greetings from south Georgia! I've had a Chargriller Outlaw for a few years but was always hesitant. Just recently, I've smoked a few racks of babybacks. I just put a Boston Butt on about 20 minutes ago. I rubbed it with brown sugar and a liberal amount of Bad Byron's Butt Rub. I wrapped it and left it in the fridge for almost 12 hours. I laid it out to come to room temp before putting it on the smoker. I haven't made any mods to the smoker but hope to in the near future. The butt is just over 8 lbs. I anticipate the cooking time to be 12 hours. My plan is to start spraying it with apple juice after 2 hours and each following hour. Once the internal temp reaches 145, I plan on wrapping it in aluminum foil and putting it back on until it reaches 205. Then wrapping the butt, foil and all, in a towel and placing it in a tight cooler to rest. Wish me luck.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Sounds like a good plan.  Don't forget to add a bit of moisture to the foil when you wrap the butt.  You may be pushing it at 12 hours, the last ones I did took almost 16 hours.   Once foiled you can transfer the butt to an oven if you get tired of watching the smoker.

    Welcome and don't forget the Qview.  The members of this forum are like puppies.  We love to please but we expect a Qview treat every once in a while!
  4. whitley55

    whitley55 Newbie

    If I do decide to finish it in the oven, would I stay in the 225 - 250 range or what and for how long?
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You know you are going to make that decision the later in the day it gets.  Yea, start at 225 - 240 but as you get tired you will probably crank the oven up to 260 to get the darn thing finished.  You are taking the meat to an IT of close to 210 and at an oven temp of 225 that can take forever.   Once it moves out of the stall it will move along fairly quickly.   Don't fall asleep.  A butt put on 8 am that take 15 hrs puts you into sleepy time.  Use a thermo with an alarm in it and hope it wakes you up when it hits the proper internal temp.   Set an alarm clock as backup!  Learned this from experience  Hehe
  6. Yes. Until the internal temp hit 205.
  7. frosty

    frosty Master of the Pit

    Welcome, Whitley55!

    Please let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available here from all over the world.  GOOD LUCK!

  8. whitley55

    whitley55 Newbie

    I already had it wrapped up before I thought about pictures. Internal temp got above 205 at just under 10 hrs. I've pulled it from the heat and wrapped it in a towel and have worked it into a tight fitting cooler. I plan to let it rest there for a bout 2 hours before venting it for 20 more minutes. I seem to have had a little trouble regulating the heat. I hope to mod the stack with vent hose and put in grate level thermometers in the near future. We'll just see how it turns out this time.
  9. I'm sure it will be good.
  10. smokinal

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

    [​IMG]    Glad to have you with us!
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to SMF

  12. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  15. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you check out the 5 day e-course on smoking its chuck full of great info. Smoking Basics 5-Day eCourse

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