New OBS, First Smoke, Pork Butt

[mbetz]

Tonight will be my first smoke with my new OBS.  This is my first go with a Bradley and a electric smoker.  I am smoking a 6-1/2 lb pork butt.

I seasoned it with Oinkr'r Rub and plan on cooking it slow.  Right now I am trying to get my temp dialed in at 205-210 degrees.  I am going to apply the smoke for 4 hours and then cook it till tomorrow afternoon some time till it reaches an IT of 190.  After that I am going to FTC it for an hour min, but probably longer.

I am new to the OBS, Pork Butts, and long over night smokes.  I have one question, should I flip the butt at some point during this process?  The pork butt is the only item in the OBS.

Here is a couple of pictures of my current smoke.


I have set a temporary cover over the OBS since it is currently on our patio and I have not set up a dedicated structure/box to keep it out of the weather.


Picture with out the flash

I will keep every posted on how it goes.  Sorry I didn't think to take pictures till I got the butt into the smoker.


Mark

[classicrockgriller]

Mark, do you have a way of monitoring the cabinet temp?

After the smoke cycle change you water out for fresh HOT water.

I would put the butt on at least the second from bottom rack position if you have a 4rk and 3rd if you have a 6rk.

[mbetz]

CRG, I am monitoring the Butt and the tower with a Maverick ET-73.  Right now I have the butt on the 3rd rack from the bottom of a 4 rack smoker with the temperature probe for the tower right under that rack.

I will move the butt down on rack when I change out the water at the end of the smoking process.  Do I need to flip the butt since it is the only item in the smoker?

Mark

[classicrockgriller]

Some don't, some do.

I'm kinda a flipper, makes me fell like I'm doing something.

But you don't have to.

BTW the 3rd rack is fine, just shouldn't use the bottom one.

[mbetz]

Another quick question.  What does everyone sauce there pull pork with after it is cooked and pulled apart?


Mark

[classicrockgriller]

I like Hab's vaunated vinegar (But I add more black pepper)

There are a cple on the recipe site.

recipe site: http://www.susanminor.org/forums/

[mbetz]

Well the 4 hours of smoke has finished.  While changing the water out I took a couple of pictures.





Time for Bed.

Good night.

[classicrockgriller]

You will be a happy camper when you wake up in the morning.

Looks good.

[hal4uk]

Another quick question.  What does everyone sauce there pull pork with after it is cooked and pulled apart?

I use this:
http://www.jpsaucehouse.com/starnes-original-barbq-sauce.html

[mbetz]

Well I thought I was going to bed.  I thought I had the tower temp stable after recovering from changing out the water bowl.  It started to drop and now I am trying to get it back up to temp.  Also about the same time our 20 month old daughter decided she was hungry and woke up.

So right now I am 10-15 degrees under my target temp.  Now I see why a PID would be nice to have.  Don't think I am going to do too many overnight smokes till I get one.

[classicrockgriller]

doing my first smoke tonite with the dual probe and it is a gas!

[mbetz]

CRG, I have been following your thread on it.  Are you still cooking that onion or have you moved onto something else?

Do you like the dual probe PID so far?

[hal4uk]

He hates it...  He wishes he'd got some new doilies instead.   ;D

[classicrockgriller]

He hates it...  He wishes he'd got some new doilies instead.   ;D

I tried to get some but they said you bought them all ,hal.

[hal4uk]

Well... yeah... ok.. you got me...
I'm just not myself ever since I started using your credit card  8)