first smoke

[bears fan]

Pork butt just went in the smoker.

[KyNola]

And now the magic starts. :)

[Tenpoint5]

And now the magic starts. :)

and the fun (Addiction) begins! :D

[NePaSmoKer]

Congrats

You going to use all them pucks in the tube?

[bears fan]

I planned on it.  I put enough in there for 4 hours of smoking. 

[bears fan]

It appears I am at the stage of being stalled on the cooking.  I'm at 147 degrees and a ways to go to get to 190.  I may be having a later supper then planned.  Still have about 3 hours of cooking before I planned on eating.  I decided it's 5 o'clock somehwere and opened my first beer in honor of my first smoking experience.

[Tenpoint5]

That rule only applies during the week. Saturday is fair game and Noon on Sundays. Or you can trump all of them and it's any time the smoker is on.

[bears fan]

good point.  My general rule during the weekend is noon as well.  I very much underestimated the timing of this butt.  Oh well, it's going to taste really good tonight when it is done.  I'm learning.

[smokeNcanuck]

good point.  My general rule during the weekend is noon as well.  I very much underestimated the timing of this butt.  Oh well, it's going to taste really good tonight when it is done.  I'm learning.

You keep pounding those Buds and the time will pass by like nothing.  Hope it turns out well for ya! ;)
I know you and the "admiral" will LOVE it.  I might suggest some vaunted vinegar sauce to go along with it.
It is really good. :D
http://www.susanminor.org/forums/showthread.php?t=86

[bears fan]

Can someone explain the foil/towel/cooler method?  I've still got a ways to go before I take it out since it's only at 159 IT, but interested in what that method is.

[Thor]

Hey Bears Fan,

I have two butts I put in at 8:45.   Looks like plan B is brats on the grill.   From the pics it appears you have the vents fully closed, just not sure what I am seeing.   Your smoker therm seems to be reading above 200 which is a little better than mine.    I have smoked in colder temps, but I am really having a problem getting the cabinet temp up today.   Most advise seems to be 3/4 to full open on a butt and I have tried 1/2 to full and does not seem to make a difference.  

Have not checked internals yet as I am still experimenting with two remotes I have.  One is under bottom butt the other is next to the top butt.   Until a few hours ago the top was 10* hotter, now that has switched.  

Hang in there, you are not alone.

[FLBentRider]

Can someone explain the foil/towel/cooler method?  I've still got a ways to go before I take it out since it's only at 159 IT, but interested in what that method is.

Wrap the butt in Foil, wrap an old Towel around it and put it in a Cooler (no ice) ((and preferably at room temp)).

It will keep hot for hours and let the butt rest. I've done up to seven hours. The more butts in the cooler the longer you can keep them there.

I usually do four butts at a time, and they never all get done at the same time. There is usually a four hour spread.

[Thor]

From here http://www.susanminor.org/forums/showpost.php?p=766&postcount=9

# FTC - Foil Towel Cooler

   * A resting / staging method of wrapping the product in Foil, then and old Towel, and place in a warmed Cooler (no ice). This keeps the product hot and allows flexibility in serving times. Most plan to get the food done early, then use FTC to hold the product until serving time. This method also acts as a passive oven, allowing the meat to cool slowly and evenly, while continuing the break down of connective tissue/collagen.


I use an old Oberwies Milk cooler I have, though have never warmed it.   I use several towels and I have seen it suggested to line the bottom with newspaper and stuff all open space with newpaper.   Seems to be highly regarding by the fine folks here.    

It may be very late when I pull my butts so depending on the hour I may FTC until morning.   I have done FTC for 3 hours with a brisket and it was still steaming when I pulled it so I feel comfortable going for 4-5 hours so I can get some sleep.   If anyone feels this is to long please let me know.

EDIT: Thanks FLBentRider you answered my question while I was still typing.  You are awesome.

[bears fan]

About 20 degrees outside today, but no wind.  I have had not problem keeping the OBS temperature above 200.  As a matter of fact, I had to push the slider down just a little to keep it at the desired temperature.

I wasn't sure what the FTC was all about.  I don't see myself doing that tonight.  I see myself tearing into the pork as soon as it reaches 185 or 190.  Or, I just need a plan B for supper as well.

[Thor]

To be honest, I think all us newbies tear into it when we pull it.  Like my boys on Christmas morning.   Once satiated we calm down and then FTC for round two.