Snow here, probably no work tomorrow, so...

[bigmikey]

I might as well smoke something.  I picked up a 6.5 lb pork butt, hope to have it done by 6pm tomorrow. 

Questions?

Does anyone inject their butts?  If so, with what?

I did a mustard and rub on my brisket last week, it was good, will that work with the butt also

When should i start in order to have it by 6pm? I assume ill need to FTC around 3 or 4pm?

Thats it for now, im sure ill think of another question shortly

Thanks in advance for any responses

[DTAggie]

Snowing here in North Texas as well.  You can slather the butt with mustard if you like.  I never do but others do.  I would start sooner than later.  With cold temps no telling how long the butt will take, possibly 2 hrs per pound.  People do inject as well.  Just try what you think you might like and see how it turns out.  Definitely FTC!

[classicrockgriller]

I would give it a 4 hr FTC so I would plan to be done around 2.

But BUTTS have a mind of their own so use a 6 hr window for FTC

and if you run over a bit on the cooking back off some time on the FTC.

If you allow 2 hours per lb you are looking at 13 hrs. So that means

you need to get started by 11 or 12 tonite. Yuck!

I inject Butts with Tony Chacherre's or Cajun Injector's.

[bigmikey]

Thanks for advice. Decided against mustard. Injected with a mixture of apple juice,water,sugar, salt and worchestershire sauce.  Put a thin layer of rub on. Plan on starting at 1am.

Does anyone ever use applejuice in the bowl?
Do I need to flip it over at all?
The butt has some string around it, do I have to take it off or will it hold together better leaving it on? 
It will be in smoker alone, which rack should I use?

[OU812]

I've used apple juice, wine, beer and about any thing wet.

I dont flip.

I would leave the string on.

Try to keep closer to the top, the heat is more even up there.

After the smoke is done dump the water bowl and refill 3/4 with something wet and about every 4 hr dump and refill.

Got about 6" of snow here allready, good thing the wind aint blowing it would be real nasty.

[bigmikey]

Ton of snow here, i just wont stop. 

Smoker temp says 205, i dont think it will get any warmer.  IT on pork sits at 165 right now.  looking and smelling delicious.

Thanks for all advice guys

Pics to follow

[bigmikey]

Having some problems keeping temp up. I added some wings and was never able to get smoker temp back above 180   
I've taken out and put in oven, am getting close to 180 IT.  It was in smoker for 14 hours and has been in oven for 2.
Do i just keep going until 195 IT no matter how long it takes?

[OU812]

Having some problems keeping temp up. I added some wings and was never able to get smoker temp back above 180   
I've taken out and put in oven, am getting close to 180 IT.  It was in smoker for 14 hours and has been in oven for 2.
Do i just keep going until 195 IT no matter how long it takes?

Yep.

When you get to 180 stick a fork in it and twist. If it twists easy your done if not keep going.

Some butts will take for ever some go as planned.

The wind has picked up, is your smoker sheltered from the wind?

You do have a pan under the butt I hope.

[watchdog56]

The temp will stall which is a good thing. I have had butts take 15 hours in smoker but I pulled them at 195 IT then FTC for a couple of hours. They were great.

[bigmikey]

Finally made it to 192 after 4 hours in oven. Only FTC'd for 1 hour. Was very easy to pull by hand.

[OU812]

Lookin gooood!

I could down that hole plate of wings.

[bigmikey]

Bored again today so, chicken, salmon and ribs it was 

[OU812]

That alls gonna be gooood!

I so gotta do some salmon again, soon.

[pensrock]

Why no work? We can get two feet of snow and are still expected to be at work? Must be nice.  :)

[goblism]

When its only 2ft of snow they look at people funny when they show up to work late...Snow isn't an excuse around these parts.