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Pork butt just went in the smoker.
And now the magic starts. :)
Quote from: KyNola on February 27, 2010, 07:25:28 AM
And now the magic starts. :)
and the fun (Addiction) begins! :D
Congrats
You going to use all them pucks in the tube?
I planned on it. I put enough in there for 4 hours of smoking.
It appears I am at the stage of being stalled on the cooking. I'm at 147 degrees and a ways to go to get to 190. I may be having a later supper then planned. Still have about 3 hours of cooking before I planned on eating. I decided it's 5 o'clock somehwere and opened my first beer in honor of my first smoking experience.
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That rule only applies during the week. Saturday is fair game and Noon on Sundays. Or you can trump all of them and it's any time the smoker is on.
good point. My general rule during the weekend is noon as well. I very much underestimated the timing of this butt. Oh well, it's going to taste really good tonight when it is done. I'm learning.
Quote from: bears fan on February 27, 2010, 01:29:35 PM
good point. My general rule during the weekend is noon as well. I very much underestimated the timing of this butt. Oh well, it's going to taste really good tonight when it is done. I'm learning.
You keep pounding those Buds and the time will pass by like nothing. Hope it turns out well for ya! ;)
I know you and the "admiral" will LOVE it. I might suggest some vaunted vinegar sauce to go along with it.
It is really good. :D
http://www.susanminor.org/forums/showthread.php?t=86 (http://www.susanminor.org/forums/showthread.php?t=86)
Can someone explain the foil/towel/cooler method? I've still got a ways to go before I take it out since it's only at 159 IT, but interested in what that method is.
Hey Bears Fan,
I have two butts I put in at 8:45. Looks like plan B is brats on the grill. From the pics it appears you have the vents fully closed, just not sure what I am seeing. Your smoker therm seems to be reading above 200 which is a little better than mine. I have smoked in colder temps, but I am really having a problem getting the cabinet temp up today. Most advise seems to be 3/4 to full open on a butt and I have tried 1/2 to full and does not seem to make a difference.
Have not checked internals yet as I am still experimenting with two remotes I have. One is under bottom butt the other is next to the top butt. Until a few hours ago the top was 10* hotter, now that has switched.
Hang in there, you are not alone.
Quote from: bears fan on February 27, 2010, 02:27:59 PM
Can someone explain the foil/towel/cooler method? I've still got a ways to go before I take it out since it's only at 159 IT, but interested in what that method is.
Wrap the butt in
Foil, wrap an old
Towel around it and put it in a
Cooler (no ice) ((and preferably at room temp)).
It will keep hot for hours and let the butt rest. I've done up to seven hours. The more butts in the cooler the longer you can keep them there.
I usually do four butts at a time, and they never all get done at the same time. There is usually a four hour spread.
From here http://www.susanminor.org/forums/showpost.php?p=766&postcount=9 (http://www.susanminor.org/forums/showpost.php?p=766&postcount=9)
# FTC - Foil Towel Cooler
* A resting / staging method of wrapping the product in Foil, then and old Towel, and place in a warmed Cooler (no ice). This keeps the product hot and allows flexibility in serving times. Most plan to get the food done early, then use FTC to hold the product until serving time. This method also acts as a passive oven, allowing the meat to cool slowly and evenly, while continuing the break down of connective tissue/collagen.
I use an old Oberwies Milk cooler I have, though have never warmed it. I use several towels and I have seen it suggested to line the bottom with newspaper and stuff all open space with newpaper. Seems to be highly regarding by the fine folks here.
It may be very late when I pull my butts so depending on the hour I may FTC until morning. I have done FTC for 3 hours with a brisket and it was still steaming when I pulled it so I feel comfortable going for 4-5 hours so I can get some sleep. If anyone feels this is to long please let me know.
EDIT: Thanks FLBentRider you answered my question while I was still typing. You are awesome.
About 20 degrees outside today, but no wind. I have had not problem keeping the OBS temperature above 200. As a matter of fact, I had to push the slider down just a little to keep it at the desired temperature.
I wasn't sure what the FTC was all about. I don't see myself doing that tonight. I see myself tearing into the pork as soon as it reaches 185 or 190. Or, I just need a plan B for supper as well.
To be honest, I think all us newbies tear into it when we pull it. Like my boys on Christmas morning. Once satiated we calm down and then FTC for round two.
Doing some short ribs tomorrow and will plan accordingly for the time it takes. Just not used to the slow and low cooking. I know it's going to be worth it when done though.
I usually start butts the night before, around 7-9 pm.
I set an alarm to get up and empty/refill the water bowl at the four hour mark.
They usually start hitting the target temps around 2 to 4pm the next day.
I can see why you would do that. I smoked it for four hours and am now wondering if that will be long enough. I am thinking I will now be getting up in the middle of the night to take it out of the smoker. Good eats tomorrow though. I peaked inside and it looks delicious.
The finished product! It was worth the wait! Here are the stats, 6.6# pork butt. Started at 9am at 200-210 degrees, smoked it for 4 hours then shut the smoke off. Let it cook around 200 -210 degrees for the duration and took it out at 10:15 pm. Total time from start to finish, 13 hours and 15 minutes. Took it out with an IT of 188-190 degrees depending where I checked it. I think the timeline is important for all the newbies trying a pork butt for the first time. Also, I should mention a person should check the water bowl throughout the process. I did not do that as I only peaked inside one time during the cooking and didn't look at the water bowl. When I took the butt out, the water bowl was completely dry. Assuming water in the bowl may have helped out with the cooking process in some manner. However, even with the water bowl dry, the butt was very juicy and tender. I'm calling it a success and I'm hungry for more. Can't wait to try some more recipes!
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Good job!
Tip: Replace the little water bowl with an 9x13x2" foil pan from Walmart, (they sell them in packs of 2) and you can go a good 15 hours between refills.
Congrats, looks great.
Mine are more stubborn. At midnight I turned mine down and went to bed. This morning the Mav under the meat read 200* and the door read 150*. Not normal having that big a gap. The IT of the bottom was still at 175* the top at 160*. Meat is still springy, so I do not think it has dried out. Cranking it back up to 220. I used the WallyWorld pan and still had water. 23 hours and counting.
Might have to drive up to SD for dinner tonight :)
Come on up. Plenty to eat here. They turned out fantaastic.
Bears Fan,
The butt looks great. I'm sure you know this but allowing the water bowl to go dry is setting yourself up for a potential disaster in the form of a grease fire from fat dripping down into the dry bowl.
KyNola
I was not aware of that. Thank you. I'll chalk this up as myself being lucky on my first smoke that I didn't burn it up. Boy, that would've been a bummer on a first smoke.
Good lookin pork bears fan, I can almost taste it way over here.
Thanks. It turned out great. Will probably do a little less rub next time, but it still tasted great.
Did some spare ribs last night and warmed them up today for supper. Another excellent smoke. I think I'm starting to get a hang up this smoker. I'm going to do some cheese this weekend.
Quote from: bears fan on March 03, 2010, 05:49:12 PM
Did some spare ribs last night and warmed them up today for supper. Another excellent smoke. I think I'm starting to get a hang up this smoker. I'm going to do some cheese this weekend.
Real him boys, I think hes hooked. ;D
I sure am. Thanks to everyone for all the advice and getting me hooked!