Help on my first smoke

parismountain · July 22, 2009, 07:52:42 AM

Hi, I bought under the Cabella deal. I've seasoned the smoker and just bought a 14lb boston butt. How do I configure the inside for that big a pork b? Do I have to cut the pork in half? I would like to finish the pork in the Bradley but it's raining here so I plan on a 4 hour smoke and then a long time in my oven. Any sense of what to set the temp in the oven at for a pulled pork after a 4 hour smoke? I'll let it cook all night in the oven so time isn't a problem.

thanks
Ken

smokeitall · July 22, 2009, 08:01:05 AM

A 14 lb butt should fit on one rack with the others removed. If not I guess you would have to cut in half. I usually do two 7-8 lb butts at one time, each on there own rack. I keep mine in the smoker for 12-16 hours, then before bed I put it in the oven at 210 and then in the morning its done, wrap in foil and towel and into cooler (FTC) for about 3-4 hours and ready by lunch. The last time I did 16 lbs (2 butts) it took 23 hours, total cook time.
Let us know how it works out for you, pictures are good!

What type of wood are using?
SIA

OU812 · July 22, 2009, 08:04:56 AM

Welcome to the fun.

A 14 lb butt? I would be willing to bet there is two 7 lb butts in the bag. As far as cook temp try to keep it between 220 and 230 F the entire time. Dont try to rush it. At around the 160 F range the butt will stall and wont rise in temp for at least two hr or more b4 it starts to rise again. Most take the IT of the butt to somewhere between 180 to 210 F I take mine to 190 F useing 4 hr of pecan.

parismountain · July 22, 2009, 08:08:02 AM

For wood I have the variety pack so I've still got my choice of what to use. I bought 3 packs so I have plenty to get 4 hours of smoke.
If it stops raining here I may back up my time if it's going to be from start to finish nearly a day in time.

I may have two butts, got them at Sam's the other day and haven't broken the package. I was wondering why they looked flipped, one on one side and the other reversed. The butcher told me there was no shoulder just the butt so if that's unusually large then I must have two. Will check asap

smokeitall · July 22, 2009, 08:14:21 AM

I get mine from Sams and there has always been two in one bag. I take the IT of my butts to 190-194 and they are always perfect. Are you planning on wrapping in foil in the oven? I do not but some do, I leave them on the Bradley racks and put a big drip pan on the rack below. I hope you have some other food in the house when you cook them, otherwise you stomach will be really grumbling. ;D

How much did the Butts cost? Every time I have gone to Sams lately its a different price, lowest was about 2 months ago at 0.99/lb.
SIA

parismountain · July 22, 2009, 08:17:37 AM

Hi, the price was as of yesterday $1.29 lb

Which wood would you suggest for the pork? I've got my choice currently

Caneyscud · July 22, 2009, 08:48:05 AM

Welcome paris to both the forum and the fun. Please ask any questions that you may have. Lots of people here who want your smoking experience to go well. You will not find any link to Smoker's Anonymous though - cure is not a word that we acknowledge unless is deals with bacon and as pointed out, sausage, corned beef, lox, and other delectables!

Previous poster gotcha covered on tips and yes you probably have 2 in the package if from Sams. One to a rack and I'd put them on the two middle racks.

Enjoy your smoking adventure! and post pictures so we will too!

In choosing from the variety pack - definitely Hickory.

FLBentRider · July 22, 2009, 08:58:44 AM

W E L C O M E to the Forum parismountain!

I set the oven to 200F.

smokeitall · July 22, 2009, 09:03:37 AM

I can't help you on the wood, the only flavor I have ever used for Butts is Hickory. Its so good on pulled pork I never even thought about trying something different.
Good luck, and keep us posted.

Mr Walleye · July 22, 2009, 09:06:12 AM

My choice would be apple or hickory, hickory being a little stronger.

Mike

OU812 · July 22, 2009, 09:11:59 AM

From what you have to choose from I would use the Hickory

KyNola · July 22, 2009, 09:57:02 AM

4 hours of HICKORY smoke then into the oven set at 200-225 uncovered until the IT reaches 190 or so is the equation for great pork butts.

Have a great time. You're in for some incredible food!

KyNola

parismountain · July 23, 2009, 05:55:51 PM

Well I am a rookie I must admit. Started my two boston butts at 2:30. I had a hard time seeing the light to make sure the oven was on. After three hours I was still only at 130 and smoking away. I looked again at the oven plug and really jammed it in hard and then the oven came on. So I had 3 hours of smoke on two cold butts. Started to rain at 7:00 Eastern so I put the oven on in the house at 200 and will cook them overnight. So I have 200 degrees starting at 5:30 eastern for 16lbs of butt so anyone care to guess when I'll take them out of the oven? I mean I should be able to sleep till 6:00 a.m. without needing to check them right? How about some water in the broiler pan, do I risk the fat overflowing or no water causing a problem? I'll check tonight at about 11:00 p.m. to see if I need to take some grease out of the pan.

rookies, what are you going to do with them.

NePaSmoKer · July 23, 2009, 06:05:29 PM

If you have already put the smoke to the butts, empty your pan from any wood, refill water and shut the smoke gen off. This will make the temp drop some but just make up for it on the control. Shutting off the smoke gen will decrease the chances of fat dripping on the hot slider or smoldering pucks. You do have the OBS Black smoker?

Alder is an excellent wood for pork.

Where on the east coast are you? NE PA here

nepas

FLBentRider · July 23, 2009, 06:10:54 PM

The butts should be OK in the oven until morning.

Did you wrap them in foil ?

I usually put mine on a 1/2 sheet pan or in a roasting pan. I have not had one leak enough fat to make a mess.

You did not mention how big they were, but my guess is that they will be done around 9AM or so.

Help on my first smoke

NePaSmoKer