Time to Smoke some butt!

Wildcat · March 04, 2007, 06:15:01 PM

I found a 12.6 pounder today at Sam's. I think it is the shoulder and butt. It was marked as shoulder Boston butt. In any event, I did not want to rub and wait for 24 hours, so I applied Iceman's rub, some salt, put on 2 racks, and they are now in the smoker. I used cherry this go round. They have been in there for almost 5 hours now with a box temp of around 215F. Internal temps are 154 and 144 for the two sections. Although I did not expect the internals to get this high so soon, I am sure it will plateau at some point. I would like for it to take a total of 20 to 22 hours to cook. In any event I plan to take to an internal of 190F and then FTC for a few hours. I took photos and will post after smoke and FTC are complete.

I also obtained some Hi Mountain and will do so jerky later this week or next.

West Coast Kansan · March 04, 2007, 07:33:52 PM

Your on schedule WCAT. The sholder may come up to temp just a little quicker but not enough to spoil your sleep. Time to dump pucks and refill the water bowl. Vent full open!

LilSmoker · March 04, 2007, 10:57:37 PM

Glad to hear the pork is under way Wildcat, you're in for a real treat!

Just let us know what time to come round! ;D ;)

Wildcat · March 05, 2007, 03:48:18 AM

Well, it has been a little over 14 hours and the meats are 187 and 181F. Will do FTC here shortly. A little disappointed on the time. Since it is 6AM it looks like I will have to re-heat at dinner time. :( I guess that is the way the ball bounces sometimes. Next time I will either start later or cook slower (perhaps 205 to 210F.

Dinner is scheduled for around 5 PM LilSmoker. I do not think you will have time to make it. :'(

manxman · March 05, 2007, 04:41:11 AM

QuoteI do not think you will have time to make it.

Where's Concorde when you need it!! ;)

coyote · March 05, 2007, 04:45:29 AM

Go Iceman............................. 8)

Wildcat · March 05, 2007, 04:53:56 AM

You are all invited. Might run out of Iceman's sauce though and I only have one BS! :P Come to think of it, there may not be enough butt in the area. :o Perhaps Olds can bring his grill and we can supplement with chicken wings. ;D ;D

icerat4 · March 05, 2007, 06:10:29 AM

I get those butts from sams club to. 14 lbs or so .There are 2 7 pounders.Put them in for smoke at 4pm at 8-9 the smoke show is over.Then wake up and about 9-10 there done.I just leave the slider bar on max power the hole time with the vent opened half ways.Never had a problem yet.Hope all works out for ya next time. ;D

Wildcat · March 05, 2007, 09:00:12 AM

Quote from: icerat4 on March 05, 2007, 06:10:29 AM
I get those butts from sams club to. 14 lbs or so .There are 2 7 pounders.Put them in for smoke at 4pm at 8-9 the smoke show is over.Then wake up and about 9-10 there done.I just leave the slider bar on max power the hole time with the vent opened half ways.Never had a problem yet.Hope all works out for ya next time. ;D

It worked out fine, just did not take as long as I expected. I started them around 3:40 yesterday afternoon and they were both ready for FTC by 7:15 this morning. I had the vent about half open and the slider most of the way over but not full out. Box temp averaged around 215F.

I just got through pulling and vac sealing. I took photographs and will process those for posting after I get thru reading all the posts here on the forum. I snacked a little while pulling and it was great. Meat was simply falling apart - did not take any effort to pull. I think we will get at least 3 good meals from this smoke.

Wildcat · March 05, 2007, 09:32:21 AM

Here are the photo's.

Rubbed and ready

Into the BS

After FTC

During the pull

Need I say more?

Can't get the scratch n sniff to work.

icerat4 · March 05, 2007, 10:12:09 AM

Heres a lil tip.Slather those in mustard then put the rub on nice and heavy,This will give you a nice bark when done.Here are mine

mustard up nice and heavy then rubbed down wrapped up in fridge over night.Then before putting in the smoker a lil more rub sprinkled on top.

this has a nice bark to it.

then pulled for your eating pleasure.lol.I have done plain pulled pok also with no rub no nothing just smoke and apple juice heres that one

Just a lil friendly help from a rat.LOL ;) ;D

iceman · March 05, 2007, 11:01:40 AM

Nice looking grub guys! :P ;) I'm stuck waiting for a little warmer weather for now. I'll have to drag a small smoker in the house to get my fix ;D

Tiny Tim · March 05, 2007, 11:17:15 AM

I can't get to my "smokehouse" right now...too much snow in the way. Took a pic when I was leaving for work this morning, but my card reader is at home. Gonna post either tonight or tomorrow. Also got some pics of a couple of the drifty piles around town.

Wildcat · March 05, 2007, 11:28:07 AM

Nice looking rat. ;)

LilSmoker · March 05, 2007, 11:59:36 AM

Hey Wildcat, nice job on the pork, i could really eat some right now, but you're right i wouldn't have made it on time, especially as Concorde has been pensioned off!, i was even late for my own dinner tonight ::) ;D

Anyway glad you got it done ;)

@ Ratman, i like the idea of the "double rub" i'll try that on the next lump of pork ;)

Btw, where's the lil'icerat signature?, it's not the same around here without him