Not Just an Ordinary Butt

[Habanero Smoker]

Hey Hab,
How did it turn out?  After pics?
How long did your project take?  I am looking at 18-20 lbs this weekend, and I've never done two before.  Curious about total cook time, and what cab temp you used.
I looking at using Renowned Mr Brown as well, based on your comments from another thread, where the SnS recipe was call Soccer rub.  Do you use CYM, or just dry spice to meat?

I want to make sure I leave enough time, so my initial thoughts are eat at 6-6:30 Mon night, so back off 3 hours of lea way time which I can FTC in, so done around 3:00pm.  Back that off 12 hours is 3am, and if I go 15 that's midnight Sunday.

Any thoughts...???...

Out of the 12 pounds, I got 7lb. 6 oz. of pulled pork.

I generally smoke at 200°F, but for that smoke I set it at 212°F. I generally take mine out at 175°F, if I smoke at 200°F; but since I smoked/cooked at 212°F I took it out when the internal temperature hit 185°F, foiled and let it rest for about an hour. It pulled very easily, and it was moist. The total smoke/cook time was 16.5 hours. I put it in just before 8AM and it was done a little after 12 midnight. The weather was calm most of the day, until some showers moved in around 8PM until and past midnight, but the BS maintained a steady temperature of 212°F. The temperatures range avreraged 76°F during the day, and around 67°F when the showers began.

I am not that good at judging times. For what it's worth and from the experience I had; depending on what you take the internal temperature to, and your cabinet temperature, I would say your times look good; if you start at mid-night, or 11:00 pm.

I use either olive oil or vegetable oil on the meat before applying the rub to help it stick better. For me it just easier then using mustard. If you apply the oil, while the meat is still cold, the oil becomes semisolid and easily holds the rub.

[whitetailfan]

Two butts 8lb 6oz and 6lb 8oz, so basically about 15lbs total.
Put the heavier on the bottom rack and smaller on the #2 position.
Set block heater timer for midnight last night, 4 hours of maple.
Woke up and smoker around the 220 mark, meat at 160 (probed larger butt).
Wife is monitoring cab temp, and reducing the element to keep under 220.
Lunch time check, meat is 173.  Cant remember if plateau is in the 160s or the 170s?????
6 hours to go, ought to reach 190, not too long to FTC is its earlier...just hoping it reaches IT before supper.

Check back in later with results.

[Habanero Smoker]

Your timing looks pretty good. I have to mention, that if you are smoking/cooking at 220°F, you may not have to go to 190°F. I think you will get just as good results if you took it out at 185°F.

I found the plateaus are different for different cabinet temperatures. When I smoke butts at 200°F, it plateaus around 165°F. When I smoke at 210°F it plateaus around 170°F-175°F.

[whitetailfan]

Butts came off at 3:30 and 4:30pm.
I never rotated the racks, just left the heavier on the bottom the whole time.  Mrs pulled at 190, but second probe revealed higher temp than that.  Not ruined, but crispy bark and tad dry.  Company praised regardless.  Second butt perfect results.

Thanks for the help Hab.

;D ;D ;D

[Habanero Smoker]

Glad to hear everything work out alright. Your timing seemed to be right on the money.