1st Butt--Never had this topic before I bet

[acords]

Just started a 10 lb boneless butt.  Plan is to take to IT of 195 or so then FTC till supper time on Sunday.  I planned on using Maple, but Sportsman Warehouse doesn't carry the flavor.  I'm using Hickory(14 pucks worth) as the only other type I have is mesquite.  I do have 1 question.  I understand why a person should change the water after the 1st 4 hours. Should you change the water every 4 hours after that?  If so, why.  Ahhhhhhhhhh training camp is upon us.

Grab me another Stout

[Phone Guy]

I think your idea looks pretty good. Most people seem to smoke for no longer than 4 hours. If you wanted to use mesquite you can alternate with hicory, say 2 hic. to 1 mes.

On the water thing, if you changed it after 4 hours (bisquettes are finished)then cheched it to make sure it hadn't evaporated after another 4, you wouldn't need to change it, just add water if needed.

[acords]

Thanks for the reply phoneguy.  I wasn't sure how pork would turn out using mesquite, so I used Hickory.  It worked well for Baby Backs. I'll let you know how it turns out






Grab me another Stout

[nsxbill]

When doing butt, you are in for the long haul. I change out the water every four hours, dispite it being a P.I.A. to do it.  After the first 4 hours is a no brainer.  The next four hours, depending on how much of a fat cap you have and whether or not you are using bacon to drip down, you might have a bowl full of grease and not water.  I know on big butts you can have a whole bowl of nothing but fat.

I discard it and change out the water.  I think a bowl of fat in the smoker does nothing to add to the flavor of the meat.  The change-out also allows for rotation front to back or rotating shelves if using multiple shelves. I do that rotation with the water changes every 4 hours.

It helps to have the water in a pitcher and as hot as you can get it, so your smoker doesn't lose a lot of heat getting the water up to temp.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[acords]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I know on big butts you can have a whole bowl of nothing but fat<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Ok, So now I know why you should be changing out the water. I pretty much had a bowl of fat this morning.

Grab me another Stout

[acords]

Turned out pretty good.  Fell apart, and was moist.  I not convinced that hickory is the right choice for it though.  I ordered some Maple today.  I'll try it on the next one.

Grab me another Stout

[BigSmoker]

Just finished one(boston butt) up earlier with 4 hours of hickory but apple and pecan or the 2 mixed works pretty well[:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Oldman]

*Olds raises hand---OAK*

Olds

[Habanero Smoker]

For butts I generally use hickory, or a mixture of hickory and pecan.

[MallardWacker]

Save a tree (Ya right, I'm only kidding) 4hrs max of smoke, also I my internals are only 185 and at least 2hrs of FTC.  My vote is for PECAN.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...