First Pork Butt in the DBS now and need some help

[Gaston Guy]

I have my first pork butt in my DB6 and it is taking a long time.  I'm patient but anxious!  It's only a 5lb butt and its been cooking between 205 and 236 for 14 hrs.  IT has been at 165 for a couple of hours now so I'm thinking it is in the stall period.  I thought it should cook 1 1/2 - 2 hrs per pound but I'm over that now.  It is freezing cold outside and windy but the Bradley is holding temp amazing well.  The butt is looking good the few times I have opened the door briefly.  Once to dump the biscuits/water after 4 hrs of apple smoke and two times to mop with apple cider/apple juice combo.  Any thoughts?

[wyoduke]

It is in the stall it will be done when its done time is just a guess at 2 hours per pound just hang on it will start climbing soon and will be great.

[muebe]

Sounds like your in the stall period. It seems to take forever but it will get there. If you are looking to have pulled pork then I would take it to IT of 200. You have also cooled down the meat some by mopping it with the cider/apple juice combo. I know it is tempting to open but you lose a substantial amount of heat when you do. Then it takes some time for it to recover. Just remember after you reach the target IT you should FTC for at least an hour before you pull or slice.

[KyNola]

It's doing fine.  Don't panic.  Keep the door closed on the Bradley.  The meat will easily pull at an IT of 185-200.

[Gaston Guy]

Thanks Duke.  The stall has got to be the toughest part of the smoke.

[Gaston Guy]

Thanks for the info.  Do most of you suggests not mopping/spritzing because of the drop in temps?  Will the meat still be pretty moist without it. 

[KyNola]

My personal opinion is you don't need to mop for moistness.  The butt should be plenty moist without it.  The stall you're in is a result of all of the fat and connective tissue in the butt breaking down.  That means moisture melting into the meat.

[squirtthecat]

Ditto what KyNola said.   Don't mop it and you'll get a better bark.   Mix that back in (you might have to chops it a bit) when you are pulling it...

[muebe]

I agree with the others about mopping....not really needed. But... you can remove the butt after the first half of the cook and then mop/wrap in foil. This will allow you to saturate the butt with your juice/mop and will reduce the stall time. You will lose bark doing this but it does turn out a really tender and moist pulled pork IMHO.

[kinyo]

Like friends on the forum says: When you're looking, you are not cooking!!!   :D

[classicrockgriller]

Not all Butts are created equal.

Today's smoke/cook may be 2 1/2 hrs per lb and tomorrow's butt may be 1 1/2 per lb.

It's over when the butt sings 195*.

I personally like a longer FTC. (4 to 6 hours)

[Indy Smoker]

Don't forget to FTC (Foil - towel - cooler) when you pull it out.  This little trick will keep it very moist

[Sorce]

I don't mop mine, I put a pan full of beer under the butt after the smoke which catches the drippings. When the butts hit the FTC the pan gets to cool and I scoop the fat off the top and pour the mixture back in after pulling. I'm not sure how much it adds but it's always been tasty. I've never had a problem with it being dry though and the bark comes out amazing when you just leave it alone. Another thing I'm fond of doing is sit some of the bark to the side, chop that up and add it to some baked beans. Even a store bought can of baked beans becomes much better when you let it simmer with some chopped up bark in there.

[DTAggie]

Welcome Gaston.  No need to mop your butt.  Be patient.  When I pull my butt..I set aside all the nice thick bark.  Then rough chop the bark and mix back into the pulled butt.  You are going to love pulled pork.  By the far the easiest and most forgiving thing to smoke!

[Gaston Guy]

Butt finally hit 195 after 19 hrs.  That has got to be some kind of record for a 5lb butt.  In the future I will open the door just once (to change the water/dump the biscuits) and leave it alone as most of you have stated.  However, it turned out great and the family loved it......  I did two beer can chickens on Sunday in the Bradley and my wife said it was the juiciest chicken she had ever had.  I think I'm liking my new Bradley.  Thanks for the help from the forum.  GG