Finally, My First Butt

[thirtydaZe]

Well I finally got around to doing my first butt.  The weather in NE is finally starting to come around, so hopefully i'll start getting more done on the smoking front.

The butt was purchased as a split butt 13.42lbs.  I opted to only do the bigger part which i figure to be somewhere in the  8.5-9lb range.


Here it is out of the package and ready to be seasoned.


All seasoned up and ready for the smoker.


And here is the finished product fresh out of the smoker.


I give myself relatively high marks on this one.

When i started the ambient temp was 37* outside.  I preheated for an hour, and then cooked at 225*. 

Used 4 hours Hickory.

Total cook time was 19 hours to hit 190*, but i left it in to 193* which was actually about 19hours 50 min. then FTM for about 4 hours when we wanted to eat.

I say relatively high marks, because i was extremely satisfied with how the smoker handled itself for the long cook, the cold weather, and the snow.

I also say relatively high marks, because the final product looked and tasted good.  My wife was pleased, and she turned her pulled pork into a sandwich, I ate mine plain.  My only complaint is that it lacked a real smokey flavor to me.

This was my 2nd attempt at using hickory, the first time i used it, it was way to much, and that was my first smoke mind you.  I've been using oak since, but wanted to really give this a big flavor.

When i picked at some leftovers the next day it seemed the smokey flavor had kicked itself up a bit, and was happier with how it tasted overall.

When you guys do butts do you go more than 4 hours on your hickory?  Just wondering what might have contributed to lack of smoke taste that first night?

[TMB]

Very nice butt, I have found if you let it sit over night in the fridge and then warm it up the smoke will step up a notch or two.  The butts I have smoke always go a few days in the fridge before I eat them.

Again nice job!

[thirtydaZe]

Very nice butt, I have found if you let it sit over night in the fridge and then warm it up the smoke will step up a notch or two.  The butts I have smoke always go a few days in the fridge before I eat them.

Again nice job!

thanks for the advise.  is there any reasoning for why the smoke kicks in the longer it sets, or is it just kind of one of those things like chili that it gets better with time?

[OU812]

Thats some good lookin pork, nice bark.

I have also found that if you let the pork age a bit the flavor is more robust.

Just like chili.

Wasnt that snow fun?

Got over 5" at my place

[thirtydaZe]

Thats some good lookin pork, nice bark.

I have also found that if you let the pork age a bit the flavor is more robust.

Just like chili.

Wasnt that snow fun?

Got over 5" at my place

that snow did little but piss me off. ;D

i'm full on ready for spring/summer here.  would like to have the boat out 3rd weekend of april, and snow is delaying the process!

[EZ Smoker]

I thought 4 hours was too light on the smoke also.   So I smoke my butts with 7 hours of hickory in my OBS.   The wife and I love 'em.   We smoke 3 or 4 butts at once, then shred and freeze in small vac-bags.   Works great. 

[OldHickory]

I smoke 4 butts at once in my BDS4 with 8 hrs of hickory and it is never too smoky taste for us.  That is a nice looking butt, congratulations.

[Hiram]

Nice Bark!!

[OU812]

Snowin AGAIN.  >:(