been in since 10:30 last night my 8# boston butt. decided on 4 hours smoke of apple and alaskan butt blast rub. I haven't got the picture thing figured out yet ::). She is sitting right at 165 deg. guessing I am at the stall temp hasn't moved for 1-2 hours. smells good having trouble not sticking a fork in it for a little piece. checked it with second probe to make sure temp is right and lovely juice bubbled out!! made a sauce up sweet and tangy for dipping that is kinda similar to bone suckin sauce, anyone use that here?
I just ordered and tried Bone Suckin Sauce for the first time about a week ago and LOVE it.
Sounds like things are going good!! Photos aren't to hard, just upload to photobucket and copy and paste the "IMG for bulletin boards & forums" [IMG] code one!! Then they will show up on the page, just preview your post before you post it to make sure it shows up!!
wkahler thanks for the info it is the camera thingy that gets me momma got a new slr that i haven,t figured out and she isn't home to take them for me ;)
I got you, LOL!!!! I just pulled my three butts off the smoker and into the cooler to keep them until pulling time, will post pictures of the pull when i get it done on my posting!!
14 hours in and at 167deg F temp is at 210 should i bump it up? it an 8#er.
Sounds like you got it under control there got smoke. I'm sure its going to be yummy!
I just did an 8 lb butt and cooking at 210 my IT at the 14 hr point was 169 deg. At 15 ½ hours I bumped the temp up to 225 degs and it took another 4 ½ hours to get to an IT of 190 degs. 23 hours total. I hope that helps.
thanks testrocket guess I had hit the panick button a little early ;D
Quote from: got smoke on July 25, 2010, 08:33:34 AM
14 hours in and at 167deg F temp is at 210 should i bump it up? it an 8#er.
Sounds like you are moving out of the stall.
What time is eating time?
I completely understand and you're welcome. It will be good, Good luck!
classicrockgriller I will eat anytime it is done not in a hurry just wanna get it right no plans on company just me and 8# of lovely smoked butt!!!
Quote from: got smoke on July 25, 2010, 09:17:18 AM
classicrockgriller I will eat anytime it is done not in a hurry just wanna get it right no plans on company just me and 8# of lovely smoked butt!!!
That's my kind of Smoking. No pressure!
I think if you leave things alone, it will be a learning experience.
But if you are in a hurry, bump up the temp.
Me? I'd let it ride and enjoy a cold one.
>:(
ok found out an issue been watching internal temp and oven time was up and shut down internal temp fell to 160 help!
not sure what you are trying to say?
Ok sorry got a little excited have an internal temp probe that i have been watching and when i checked it it has fallen to 160deg IT.
found oven had timed out cause you can only go to 9 hours and forgot to change it and the IT temp fell fro m167 to 160 now what?
Turn it back on and get to smokin.
that it? no major setback on time? ;D
Well it might take a little longer now butt no problem, it is just you and your butt. I tried Habs vaunted vinegar sauce it was good but then I just took some bbq sauce and thinned it with some rice wine vinegar. I really like that.
Here's a quick vinegar sauce that you may like.
2 Cups Cider Vinegar
2 Tablespoons Brown Sugar
2 Teaspoons Salt
1 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Cayenne or Red Pepper Flakes
Mix ingredients and stir till sugar is dissolved. Serve at room temperature or chilled.
Thanks guys I will try the vinagar sauce I made a sweet tangy sauce similar to bone suckin sauce vinigar based and tomato as well seems pretty good but will try the vinagar as well
Here's a link to Hab's Vaunated Vinegar Sauce.
http://www.susanminor.org/forums/showthread.php?124-Vaunted-Vinegar-Sauce-For-Pulled-Pork&p=146
getting close she is at 180 deg made the vinegar sauce cooling now gettin a hunger on
she is out and a thing of beauty ftc now and waiting made 2 sauces and I had to tear a little piece for a small snack it was as moist as could be and tasted great! only problem I want more
Eat it up! You labored over it! So how many total hours and did you bump up the temp? Congrats by-the-way!
17 hours total cook time bump temp to 220 deg for the last 3 hours it pulled great with just forks. Man is this thing juicey and taste great. ;D