Virgin butt maker popping it in, in the morning

[nodak]

Doing my first boston butt in the morning.  Decided to start small so I cut one in 1/2.  Decided to do it for just two of us and if it's good will take left-overs to the other farm for the true taste test approval.  I rubbed it down and put in fridge over night. I'll set the alarm and get up to preheat for hour, I even broke the bank and went and bought a couple of new bricks to help maintain heat as it will maybe reach 20F here tommorrow. I will put Bacon Ends on top rack w/butt underneath w/fat up[?] Will smoke @ 210F[?] with 4 hours of Mesquite than change water and continue 'til Internal temp 185-190[?].  FTC with 1/2 cup Apple juice.  Hoping with small size to be done in 8 hours.  Do you serve with BBQ sauce or plain????  Any thing I'm missing?

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[nodak]

How much does your temp in your box vary???  Haveing hard time to maintain temp. preheated this morning, got temp to stabilize. but since smoking at 8:00am CST have not stabilized temp. [?][?]

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[owrstrich]

nodak...

i would start the preheat with vent closed... puck burner and heat element slider all way right...

when you load it with the beast keep puck burner on and advance puck onto burner... leave slider all way right... open vent like you said 3/8 is good...

once the bs hits your desired temp slowly slide the slider left... just a small correction and wait for it to stabalize... just a small correction and wait for it to stabalize... just a small correction and wait for it to stabalize... until you got it stabilized...

it take practice... just a small correction and wait for it to stabalize... just a small correction and wait for it to stabalize...

it takes practice... i can make 1 or 2 corrections and its 200 dang near every time anymore... be patient... it just takes practice...

regarding bbq or plain... i would go with a little bbq on the side... then sometime down the raod try the vaulted vinegar... dang good stuff...

more later...

owrstrich

[JJC]

I'm sure this is way too late to help, Nodak, so I'll just ask you how things turned out in the end?  The real key is monitoring the internal temp--hope all worked out for you!

John
Newton MA

[nodak]

Still in the smoker finally broke  the plateau hope to get out in about hour. Definetly buying geru raptor pkg. so I can do this night before. Thanks for help guys. I'll let you know how they turned out in about 4 hours.

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[SMOKEHOUSE ROB]

Somthing to play with, on mild days above 50 i will put food closer to the top. the colder it gets below 40 will put food closer to the bottom .

[nodak]

IT"S A KEEPER!!![8D]
Took it out of BS and a corner of it kinda fell apart[}:)][:D]. Damn it tasted good. Again Thanks for the help, I gotta get a temp control as I just don't have the patience or trust for babysitting it.  Can't wait to taste it again in the morning, unless I wake-up before then with hunger pains[:o)]  

Thanks for the help you all made it easier, except for the waiting...

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[IKnowWood]

nodak

Great hearing it came out ok.  A bit long it sounds.

I had same timing issue for my first pulled pork.  Meat had bone in and was pretty big.  And I think it was a picnic.  Bit I still went for it.  took about 20 hours.  I have not tried it since.  I learned a lot about temp control since then and NOT OPENING THE DOOR.

As far as what with it.  I made up some Carolina Red sauce, basically a Vinager sauce, a little of Ketchup and red pepper flakes.  I think that was all that is in it.  Was superd.  I think I get the recipe from S&S.  

When I wanted some more kick, we used some Devil Spit BBQ Sauce from a chain called Famous Daves.  Added spice and some sweet to the Carolina Red on the pork.

The Medina's in Maryland's Eastern Shore

[nodak]

Thanks IKnowWood,  I ended up FTC over night and I got into it this morning (probably not a USDA breakfast recommendation) TASTED GREAT was getting a little cool and even ended up by the house at lunch[;)] Good heated up too but was better this morning even my wife was impressed (darn I might get stuck doing more cooking).  Had some sauce ready but was so good plain didn't use any.  Maybe try some with the little bit left, as it's a little drier.

I smoked half about 5# took 12 hours @ 215(+/-10F hard sensitive adjustment).  I ordered the the geru raptor pkg today, Im just not patient and too much of a worry wart.  Quickly opened twice for water change.  Is it necessary every 4 hrs or just after smoking? Also was only in 20'sF so air tem maybe had something to do with it?

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

[JJC]

Hi Nodak,  I always check at 4 hr (after smoking is done) and fill bowl to near top with hot water.  How often you check after that depends on the temp . . . below the boiling point of water, you shouldn't have to add water for 6-8 hours, but if above the BP of water every 4 hr is a good bet.

John
Newton MA

[IKnowWood]

One thing I learned from others on re-heating is to use some apple juice and warm it in a pot on the stove.  The Apple juice adds some flavor and makes it so good.  

Along the same concept of FTC with Apple Juice.

As far as bowl replacement.  I replaced it ater first four soley for pucks.  Then after that I only did it 6 to 8 hours.  And that was to have some moisture and reduce build-up of fat in the bowl.  I got an extra drip bowl to speed up this transfer time also.

The Medina's in Maryland's Eastern Shore