First Butt Help Please

[roller]

I have been taking pics but with my cell phone. I will post a qview.

I am 4 hours in and my IT is 158 and my 25$ smoker is holding at 250*. I have not open the door and am not till its time to wrap it. My smoke is about gone and the wait is on...

 

[caveman]

It sounds like things are chugging along. Way to hang in there. I remember my first Brisk panic. Now, stalls & petty issues are something I can't wait to experience just for the challenge. Well done so far. Well done.

 

[roller]

Thanks Caveman !!!! I needed the suport man this is like having your first child...lol

 

[caveman]

LOLOLOL!!! I actually was smoking a cigar & pacing from my patio to my kitchen, back & forth! Wow! I never looked at it like that. Trust me when I tell you, you will be a mad smoking poster in no time. Just like someone else on this forum I know. What was his name again? Oh yeah. ME!!

You are most welcome.

 

[roller]

I am telling you man I actually got sick to my stomack for awhile there. If a good looking woman had stop by here and ask me did I want to have sex I would have told her Hell no I am smoking my first Butt leave me alone..
I am 6 1/2 hrs in , smoker temp still holding and my IT has come to a stall at 172*..

 

[caveman]

The first ones are always the toughest. Just don't rush it after you pull it & let it rest, foiled & wrapped in towels in a cooler if you have one. At least an hour to let the juices redistribute. Longer if you can as you won't regret it. Up to 4 -5 hours.

 

[meateater]

Thats's what the stall is for.

 

[roller]

5 or 6 hrs it is. I am going to do this right. I want it to be as good as it can be. I do have a cooler waiting for it.
What would you do next Brisket ?

 

[caveman]

What are YOU going to do next? I think I am smoking some ribs, fattie & stuffed burgers next. Why not try a Brisk. That will be a great challenge as well but probably a little easier. I have other plans after the burgers..........Muahahahahahahahahhahahahahaha. It's gonna be good. Just give yourself enough time. I believe it is 1 hour smoking time per 1.5 lbs of meat. And get GOOD meat.

 

[forluvofsmoke]

Easy there, easy...LOL!!!

I don't know if brisket would be the thing to hit next or not...read up on it as much as you can, if that's your poison...

Myself and others here feel that brisket is the king of smoked beef. Very tough cut of meat, and it takes a patient smoke tender to do it well. This is one which can test you to your limits, so don't rush into it...you'll know when you're ready to try it...it'll be knawing at you for days, begging for you to take the plunge...it is a long smoke, especially if you grab a 15+ lb packer, so plan for an early start and a late morning or mid-day getting to bed the next day. I've had more than one take well over 18 hours.

I've been a brisket fanatic since I learned good methods this past 6-8 months.

Anyway, sounds like you're ready for a more challenging smoke. Butts are a good thing to start with because they are pretty simple and easy.


Hmm...what to smoke next...there are so many things...whole chicken or spatchcock chicken...chickens are a bit harder to do well and get the way I like them.

Aaaaaah, I digressed...must be tired again...LOL!!!


Eric

 

[chefrob]

um........not any more! it is now the fatty cake!!!!!!!

 

[caveman]

 

[roller]

I am still on a stall and I have not looked at it. Thats the patients of a wine maker..8hrs in.

 

[forluvofsmoke]

Aaaaaah, now that partly explains why you asked if a brisket would be good for your next smoke...

Depending on the weight of the butt, bone density, fat cap, etc., the stalls can drive ya nuts...just realize that it can and will end, and begin to crawl on into the 170's mark.

The stall is where all the tough connective tissues are melting away, turning into gelatin...it's a marvelous thing of nature. It will run it's course and you'll be in hog...uh, pulled pork heaven...heh-heh!

I need to log off soon for eyelid inspections...wife hinted to me about it being midnight...3/4 hr ago...before she fell asleep watching the tube.

Good luck brother!

Eric

 

[roller]

thanks Eric youve been great....guess I will be here awhile.

Anyone think that I need a finishing sauce???????
if so got a recipe.......

 

[forluvofsmoke]

Ah, still here...

I just add a bit of liquid to the pan/foil...I prefer fruit juices myself, like a mix of lemon/orange and add more flavor if you like...oyster sauce, hot sauce, etc....or, your liquid could be beer, rum and apple juice...lots of combos used by members here for sure.

Once you've rested the butt and start preparing to pull it, you can pour out the pan/foil liquids into a bowl and toss a handful of ice cubes into it...just let the cubes chill it while you pull your butts and the fat will solidify on the surface...remove with a large slotted spoon...this will keep all the goodies that were dripping from the meat during the last stage of cooking, and resting, as well as trapping some of your dry rub.

Taste the liquids and see if it's to your liking, but I bet you'll want to toss it with your pulled pork when your finished pulling it. No other sauce needed when you go a more natural way like this.

Man, I can feel your excitement here, brother...did 2 butts almost 2 years ago...the first one's are so great! The best part is, they just get better and better!!!

I'll catch up with ya Wed. evening...good luck!

Eric

 

[roller]

3:50am and I am still on the stall..Eric I will try those jucies Great idea thanks..

 

[smokingohiobutcher]

Hows it going roller? Still stallin?
Keep it up man! It will all turn out great!
SOB

 

[roller]

OK I`m 12 1/2 hrs in and its going slow. I been up all night thank god for this Mav 73. My IT is 184 and I am still hanging inside at 250...Is it going to make it ? My beer is all gone and my TV sucks and damn I just hit 185*. I have not looked at it yet and now I am scared too.

 

[roller]

I just got that..damn thats funny now I got to go out and find a woman the next time I smoke a Butt...lol