1st Butt--Never had this topic before I bet

Started by acords, July 31, 2005, 02:00:48 AM

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acords

Just started a 10 lb boneless butt.  Plan is to take to IT of 195 or so then FTC till supper time on Sunday.  I planned on using Maple, but Sportsman Warehouse doesn't carry the flavor.  I'm using Hickory(14 pucks worth) as the only other type I have is mesquite.  I do have 1 question.  I understand why a person should change the water after the 1st 4 hours. Should you change the water every 4 hours after that?  If so, why.  Ahhhhhhhhhh training camp is upon us.

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Phone Guy

I think your idea looks pretty good. Most people seem to smoke for no longer than 4 hours. If you wanted to use mesquite you can alternate with hicory, say 2 hic. to 1 mes.

On the water thing, if you changed it after 4 hours (bisquettes are finished)then cheched it to make sure it hadn't evaporated after another 4, you wouldn't need to change it, just add water if needed.

acords

Thanks for the reply phoneguy.  I wasn't sure how pork would turn out using mesquite, so I used Hickory.  It worked well for Baby Backs. I'll let you know how it turns out






Grab me another Stout
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

nsxbill

When doing butt, you are in for the long haul. I change out the water every four hours, dispite it being a P.I.A. to do it.  After the first 4 hours is a no brainer.  The next four hours, depending on how much of a fat cap you have and whether or not you are using bacon to drip down, you might have a bowl full of grease and not water.  I know on big butts you can have a whole bowl of nothing but fat.

I discard it and change out the water.  I think a bowl of fat in the smoker does nothing to add to the flavor of the meat.  The change-out also allows for rotation front to back or rotating shelves if using multiple shelves. I do that rotation with the water changes every 4 hours.

It helps to have the water in a pitcher and as hot as you can get it, so your smoker doesn't lose a lot of heat getting the water up to temp.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.

acords

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I know on big butts you can have a whole bowl of nothing but fat<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Ok, So now I know why you should be changing out the water. I pretty much had a bowl of fat this morning.

Grab me another Stout
Grab me another stout, or scotch, or martini, or........
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acords

Turned out pretty good.  Fell apart, and was moist.  I not convinced that hickory is the right choice for it though.  I ordered some Maple today.  I'll try it on the next one.

Grab me another Stout
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

BigSmoker

Just finished one(boston butt) up earlier with 4 hours of hickory but apple and pecan or the 2 mixed works pretty well[:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

Oldman


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Habanero Smoker

For butts I generally use hickory, or a mixture of hickory and pecan.



     I
         don't
                   inhale.
  ::)

MallardWacker

Save a tree (Ya right, I'm only kidding) 4hrs max of smoke, also I my internals are only 185 and at least 2hrs of FTC.  My vote is for PECAN.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...