Pork Butt Success! THANK YOU

Discussion in 'Pork' started by thesmuggler, Jul 5, 2013.

  1. Hello everyone.  Newbie here, and this rookie is throwing one heck of a Pork-a-Poluza tomorrow.  Yesterday I did a pretty good job of ribs for the fourth of july get together (see here on my roll call announcement, http://www.smokingmeatforums.com/t/144393/hello-from-colorado  ) and now I am hoping for a little advice to make sure tomorrow is as successful. 

    I am planning on two Pork Shoulder Butt's that are currently doing time in my fridge covered in a only slightly variation of JJ's rub.  One is 8.75 pounds, and the other 6.72 pounds.  I am using a cheap-o Brinkman's Electric bullet to get this done . . . I know, but for a rookie and as it was a gift, I will suck it up and learn with it until I have the skill that you all possess.  In fact, I am using two of these tomorrow, their temp runs between 225* and 255*  I also plan on making Bubbonehead's Spicey Smoked Mac and Cheese, along with a version of smoked back beans (haven't totally decided on who's recipe, so if you have a suggestions please let me know.)  and finally some more jalapeno popers for apps, as they were a straight up hit yesterday.

    I also made a killer batch of Billbo's BBQ Sauce.  The only added ingredient was 2 cups of home made Mead, batch number 13 (honeywine that is heavy on the apple cider, fantastic.)

    Ok, so my question of the hour; I am figuring 2 hours per pound, and we want to eat about 7:00 pm tomorrow, so I figure I am putting on the big butt around 1:00 am, and then following with the smaller guy about 2:30 - 3:00 am. Planning on spritz of 3-1 apple juice/home made Mead every hour, then once I reach IT of 165, wrap in double foil until IT of 205*  Does that sound about right to you all?  The outside temp tomorrow will be in the high 80's and I really don't want these bad boys done at 3:00 in the afternoon.  Thoughts? Am I thinking of this in the correct way?

    Any help is greatly appreciated, in the mean time, here is a little starter Q-View (more to come)

    Last edited: Jul 5, 2013
  2. okay, Pork went on at 3:30 a.m.  Had a little trouble getting the temp of the smoker to 225* off that bat.  it sat around 200* for the better part of the first 1.5 hour to 2 hour.  but its smoking good at 228* right now.  I'm keeping my fingers crossed! more to come.

  3. fwismoker

    fwismoker Master of the Pit

    As long as you got to 135 degrees in 4 hours you'll be good!   What kind of smoker are you using?   

    Next time get your pit temp up before putting the butts on.... really important to follow the 140 (135) in 4 rule.  Good luck with the smoke!
    Last edited: Jul 6, 2013
  4. I'm using a Brinkman Gourmet Electric, I have not probed the meat yet, as I was waiting for it to cook for a bit, I had read that probing early is bad? And I hate to pop the lid but I think I need to now.
    Last edited: Jul 6, 2013
  5. Lid popped, temp probe inserted . . . and we have a perfect 148* on the small Butt, and 142* on the large one!  Step one stress passed!  Thanks FWIsmoker for the response!

    and now a little Q-View!!!

    Ignore the set temp

    I like to call this little "artsy fartsy" shot . . . Sunrise Smok'in. 

  6. fwismoker

    fwismoker Master of the Pit

    Good deal, now just sit back an relax!   Get the temp up maybe to 250 next time and it'll cut down on the stress..lol

    The butts look they'll be tasty!
    Last edited: Jul 6, 2013
  7. Will do, thanks again!
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The biggest thing to remember about electric, keep the door closed. Electrics recovery time is much greater than a fire burner so you you need less added moisture and more consistant heat. BBQ sauces are tuff on electrics because put them on early they burn, late the flavor doesn't permeate, and in the middle you lose your heat and moisture. It takes good timing.

    The key word, patience.
  9. s2k9k

    s2k9k AMNPS Test Group

    Good move there! With a big piece of meat it's really not necessary to stick a temp probe in early, who really cares to watch temps go 40,50,60,70.....I don't care until I see 180 then I know it's getting close!

    Since you didn't probe or inject or compromise the surface in any way then the 40-140 in 4 rule doesn't apply. That rule only applies to ground meat or whole muscle where the surface has been compromised. When you compromise the surface before the surface temp is above 140* you run the risk of pushing harmful bacteria deep inside the meat and that's why you need to get the IT in the center of the meat above 140* in lees than 4 hours to kill and harmful bacteria. If the surface has not been compromised then no bacteria would have gotten into the meat and the rule won't apply.
  10. s2k9k

    s2k9k AMNPS Test Group

    I also want to add the 40-140 in 4 rule only applies to uncured meat. If ground meat has been cured or whole muscle has been injected and cured properly then the rule doesn't apply.
  11. Thank you! I have the door tight, and I sealed the upper rim as the lid and body have gaps, it seems to be doing fine, and I've seen some pretty clever mods done to help seal this cheapo up.

    I have not sauced during cooking, even when I used to grill ribs, as I really like to serve sauces as an extra on the side. Sometimes the meat flavor alone is the best. But thanks for the heads up on that.


  12. Thank you very much for the info, I had read so many threads and various contradictions that I was confusing myself, so it is appreciated.
    Last edited: Jul 6, 2013
  13. fwismoker

    fwismoker Master of the Pit

    Personally i'll stick with the 4 hour rule..especially for chicken and pork regardless of probed or not.   It's true the risk is higher with ground meat, less risk with a puncture but still there.... There is bacteria in all meat whether it's compromised with a needle or not.

    No offense to the folks that say the rule doesn't apply but for peace of mind i'll stick with status quot.  Also you don't have to worry if you start with a higher temp...heck butts cook great at 250 degrees plus.

    If anyone has an official link from the FDA that says it doesn't apply that's great as we'd all benefit from it.
  14. Thanks FWIsmoker!

    I have another questions concerning the foiling temp of 165*  I am sitting pretty at 159* and I am sure alot can happen between now and 165*, but I want a nice bark on both of these pieces.  So if it hits 165* before I have the bark I am after, can I let it go to say 175*, and then foil?  Will I still achieve what I am after at the end of the day?

    Thanks everyone!
  15. fwismoker

    fwismoker Master of the Pit

    Foiling will help you get through the stall faster but soften the bark...it's kind of a trade off.  Personally i don't foil because i like the good bark.   

    If you wanted to foil you could do it right now....try it both ways and see which you prefer.   
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yeah, that happens sometimes. Sounds like you've managed to get it all figured out though. Hope the smoke goes well and everyone enjoys the grub!!
  17. ats32

    ats32 Smoking Fanatic

    If you foil you shouldn't expect much of a bark. But since you're on a schedule I would foil this time to make sure everything is done on time.

    My last two pork butts in my electric took almost 24 hours...the stall was longer than ever before.
  18. okay folks, I think what I will do is foil the big boy, and let the little guy just cruise on through.  If one of them turns out perfect I am in the clear, If I fail with one, then i just wont have any to freeze for lunches while I work through the week to smoke again next weekend![​IMG]

    Thank you everyone for the great advice!
  19. Big Butt doing time in the foil, little butt in a stall at 161* for the last hour and a half.  Temp is good at 235* and steady! 
  20. Okay, another newbie question.  I have the large butt sitting at 200* right now (which seems fast for 8.75lbs it only took 10 hours-ish) at any rate.  I am going to pull it out of the smoker and wrap in towels to rest in the cooler.  I have seen threads where people let it sit for an hour, and as much as six.  We are not really planning on eating until 6:30 -7:00, how long can i safely store it in the cooler?



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