First smoke underway...

[Aiteeyo]

Santa Claus blessed me with an OBS this year and I got it seasoned up this morning.

Bought a 8.5# pork butt yesterday and injected it, rubbed it and wrapped it.
--side bar--  Anybody ever heard of "Cajun Injector" brand sauces or "Rufus Teague" brand meat rubs?  They had some at Bass Pro Shops and I wanted to keep it simple on my first go-round so I used that.

Put it in a 215 degree smoker about 6 pm.  Planning on 4 hours of smoke:  mostly hickory with a little mesquite and cherry mixed in for variety.  I'm afraid the cherry may get lost in the hickory now that I think about it.

Question:  I'm using the Auber PID to keep my temp where it should be.  Given the size of the butt (8.5#) and cooking at 215, when should I expect my IT to get to 190 or so?

Thanks for all the help!!

[FLBentRider]

Some butts take longer than others.

I think it has to do with the amount of connective tissue, more takes longer to break down.

You should see a stall or even a decrease in IT around 162F.

My guesstimate would be for it to get done around 9-12 am tomorrow. When I put them in around 9pm they are usually done around 12-4 pm the next day

I would rotate the rack front to back before you turn in for the night, and again when you get up in the morning.

[MPTubbs]

I have heard of Cajun Injector brand before. Cabelas right down the street from me carries it.

Never tried it. Lets us know how it taste.

Depending on the outside conditions I would plan on 1 1/2 to 2 hours per pound.

[Aiteeyo]

I'm already at 91 IT after 2 hours.  This seems high to me.  Is this just beginner's anxiety or should I be worried?

[KyNola]

Beginner's anxiety is setting in! :D  You're just fine.  The butt will do it's thing and as FLBR said, it going to stall at around the 160 mark for several hours.  That's when the real magic happens.  Resist the urge to bump up the heat in order to increase the IT of the meat.

KyNola

[MPTubbs]

What is your outside temp?

Where is the vent set?  (You should be 1/2 open or more.)

What rack setting are U using?   (If it's cold out side I would put it second from the bottom)

It will climb fast at first then it WILL slow down.

Sit back and have a cold one and watch the magic happen! ;D

Mike.

[Aiteeyo]

Outside temp is around 40, but I've got the smoker in the garage.

According to Auber, I'm holding steady at 215.  I've got the sensor just below the rack the meat is on (2nd from the top).

And I've got the vent about half open.

[KyNola]

All systems are go!

KyNola

[MPTubbs]

GROOVY!

It's all down hill from here!

[Aiteeyo]

Here's a pic of the butt before it went in the smoker:



Hawkeye pint glass added for scale... ;D

I'll put some more up as things progress.

Thanks for the reassurance!

[Mr Walleye]

Welcome to the forum Aiteeyo.

Your well on your way to some fine eats and these guys got ya going in the right direction. The only thing I will add is once the smoke portion is complete, empty the spent pucks and refill the bowl with fresh hot water before you go to bed.

Mike

[KyNola]

Good catch Mike.  I forgot about the water bowl!

KyNola

[Aiteeyo]

After 4 hours of smoke, looking pretty good...



Is there any need to flip the meat on the rack?

[HawkeyeSmokes]

Looking good Aiteeyo .

I don't flip at all.

Some do but I would rotate a few times unless you boat it.  ;D

[MPTubbs]

Looks great!

Please let us know how the Cajun Injector sauce works out.

What flavors did you use?