Auber PID profile for first Butt

[OTB]

I am going to try doing my first pork butt this weekend.  I have the DBS 4 rack and the new auber dual probe PID.

I will use the Mr Brown rub and 4 hours of smoke and start this evening at 8pm.

What is the best programming that folks are using for their pids.. I was thinking:
C01   210    F    190       
C02   130    t    5.0           
C03  blank           
C04  blank
C05  blank
Co6  blank

I think this works out to simply cooking at 210 until internal temp is 190.  Then the second step is just in case I am still asleep or away when it finishes, to keep it warm for up to 5 hours until I remove it.

What are you folks using?

[classicrockgriller]

Step one for warm up and initial loading:

250* 1 1/2hr

Step two

220 til IT of 192*

Step 3

150* for 2 hrs.

I'd say we's be on the same page.

[OTB]

Step one for warm up and initial loading:

250* 1 1/2hr

Step two

220 til IT of 192*

Step 3

150* for 2 hrs.

I'd say we's be on the same page.

Thanks CRG...I like the idea of 250 for hour and half.  I assume you put the meat in at about the hour mark and then the last half hour will get you back to temp after opening the door?

Also, why the preference for the extra 2* on doneness?

[classicrockgriller]

I kida get everything ready .... water, v-tray, rack for temp probe and

Turn on Auber.

After about 30 minutes I put the meat in and somewhere in the next hr or so start the smoke.

Everybody does things different but I like to have my IT to go over 200* after FTC.

If I pull it at 192 to 195 and then the time it takes to dbl foil , towel wrap, cooler ...

I know I will get to that 200* mark.

[FLBentRider]

Mine is:

C01 250F T 1 HR
C02 205F F 195F
C03 195F T 24HR

[classicrockgriller]

Like I said OTB, everybody has a different way.

You will find one you like after a cpl of smokes.

Good luck on your Butt!

[OTB]

Thanks.  Looks like we are all thinking about the same thing.  A few tweaks here and there.

I ended up with a 6lb butt, have it rubbed, wrapped, and waiting for this evening to put in smoker.

I have not done the overnight smoke thing yet, so let's hope I don't keep getting out of bed to make sure the house is not of fire   ;D

As for the drip pan, I have some foil cake pans.  I was thinking of using the regular bowl full of water to catch the pucks while smoking, and put the foil pan on the bottom rack (full of random beers and apple juice).  Then I figure after the smoke is done I can just empty the bowl with the pucks, put some more water in it, and be done till morning.

Any thoughts?

[FLBentRider]

Sounds like a good plan.

[classicrockgriller]

Thanks.  Looks like we are all thinking about the same thing.  A few tweaks here and there.

I ended up with a 6lb butt, have it rubbed, wrapped, and waiting for this evening to put in smoker.

I have not done the overnight smoke thing yet, so let's hope I don't keep getting out of bed to make sure the house is not of fire   ;D

As for the drip pan, I have some foil cake pans.  I was thinking of using the regular bowl full of water to catch the pucks while smoking, and put the foil pan on the bottom rack (full of random beers and apple juice).  Then I figure after the smoke is done I can just empty the bowl with the pucks, put some more water in it, and be done till morning.

Any thoughts?

Sounds like this ain't your first Rodeo!

Most Excellent !

Looking forward to the pics.

[OTB]

Will take pics as it goes.  Already started first beer, and haven't even started cooking yet.  :,)

Actually biggest fear is keeping the snails from crawling across the PID.  Maybe it will keep them away from the basil plants.

Thanks for all the help.

[FLBentRider]

Actually biggest fear is keeping the snails from crawling across the PID.  Maybe it will keep them away from the basil plants.

Smoked escargot?

[OTB]

Actually biggest fear is keeping the snails from crawling across the PID.  Maybe it will keep them away from the basil plants.

Smoked escargot?

Yuk!!  I can come out in the morning and find at least 20 of them crawling across my patio.  If I don't put copper tape around my planters, they will eat everything in one night.  I actually knew someone who would collect them, put them in a tupperware in the fridge with cornmeal to let them eat and clean their system out, then cook them.  He is divorced now!!

[FLBentRider]

Actually biggest fear is keeping the snails from crawling across the PID.  Maybe it will keep them away from the basil plants.

Smoked escargot?

Yuk!!  I can come out in the morning and find at least 20 of them crawling across my patio.  If I don't put copper tape around my planters, they will eat everything in one night.  I actually knew someone who would collect them, put them in a tupperware in the fridge with cornmeal to let them eat and clean their system out, then cook them.  He is divorced now!!

Wow. We don't have too many of that particular pest around here.

[OTB]

Meat went on at 8pm, and it is now almost 11:30pm.  The IT is now 128.  Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep.  I hope it doesn't finish cooking before I wake up.  128 degrees came quick.

[classicrockgriller]

Meat went on at 8pm, and it is now almost 11:30pm.  The IT is now 128.  Just emptied the pan, filled again with water, and those 6 beers are telling me to go to sleep.  I hope it doesn't finish cooking before I wake up.  128 degrees came quick.

That was the quick part!

later the Butt will stall at 160 to 170 for 1 to 3 hrs while the collegen breaks down.

the collegen releases moisture which might make your IT go down.

It not a problem, just the way it does it's thing.

After the stall you will have about 6 hrs to reach 190 at the temp (210?) you are cooking.