Hey there friends,
some of you may remember me even tho I havent been coming around here much over the last couple years.
so... I thought Id give ya a lil write up and pics of my next smoke. This will be for my daughters sweet 16 party this Saturday.
(3) Boston butts with a total weight of 22lbs all rubbed down with a light olive oil and seasoned with Iceman's dry rub.
Game plan... These will get covered and sit in the fridge until tomorrow afternoon. Ill let em sit out at room temp. for about an hour or so while smoker gets preheated. These should be in the smoker by 3pm and will get 4 hours of apple wood smoke. Im gonna try and take pics along the way and Ill post em here.
For those of you that dont know me I posted a pic of my setup. I run a digiQ/Raptor setup vented to the peak of my garage with a inline 80cfm fan
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130606_125440_312_zps8f0bd325.jpg)
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130606_131815_906_zpsdcdd05b0.jpg)
sounds like its gonna be a sweet 16 birthday party for your daughter,,, happy b day to her ,, great looking setup and pork
Nice to see you back around and posting Kane. Good looking start to the cook
Butts waiting for the smoker to preheat...
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130607_143753_768_zpsaa9d2550.jpg)
Here we go... preheated smoker to 260 degrees. Temp dropped to 150 degrees at load up. Smoke rolling at 2:45pm
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130607_144531_439_zpsf1e62848.jpg)
4 hours of smoke done at 210 degrees. Changed water out and rotated the bottom 2 butts. The top one is too big to get into the rotation. Gave them all a spritz of 50/50 apple juice and Jack Daniels. The middle butt is probed with my maverick and is at 123 degrees. The biggest top butt is probed with my digiQ and is about 6 degrees higher at 129.
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130607_190906_039_zpsd93c6d50.jpg)
5am update... woke up to my Maverick reading 185 degrees. Knowing that isnt possible I went out and repositioned probes and Im in the 165 to 170 degree range. Gave the butts a nice spritz. In the home stretch but Ive seen butts stall out at 165 for hours
8am here. The smallest of the 3 butts is done at 17 hours and 15 minutes. The meat was falling apart when I moved it to the foil. I prolly couldve pulled it but still put it in FTC to rest and cool a lil. The other 2 butts are at 172 and the bigger one is at 160. I lost a lil bark off the top on this one cuz it was rubbing the one above it. dam! Im so bad in the smoke pit to make such a mistake!!! lol
(http://i1245.photobucket.com/albums/gg600/Kanes28/IMG_20130608_080703_944_zps1b1b1455.jpg)