MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-02-2011, 07:00 AM   #1
Smoker101
On the road to being a farker
 
Smoker101's Avatar
 
Join Date: 06-09-11
Location: New Bloomfield, PA
Default First smoked pork butt

I will be smoking my first pork butt this weekend and i have some questions i have the basic idea of what i need to do pit temp 225-250 rub on the outside and smoke time will be around 12-14 hours. my major question is i am using cowboy lump charcoal, i have the maverick et 732 temp probe and i have the aubern temp controller. My question is will my lump last that long with that long of a smoke? i know lump burns hotter and faster...is that correct? i would like some input on this because i dont want to add anymore fuel if needed. All the help is very wonderful. i will have to take pictures of my setup while and after the cook. everyone have a fun and safe weekend and no bbq'ing beside your house
__________________
Black Thermapen, mini wsm, silver smokie joe , kamado
Smoker101 is offline   Reply With Quote




Old 09-02-2011, 07:11 AM   #2
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Open it up a little, let the temps hang closer to the 240-260 range and for an 8 to 9 lb bone-in butt it should bring the cook time down to 9 to 10 hours. If you foil around that 4th to 5th hour you'll bring your cook time down a little as well.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
Lake Dogs is offline   Reply With Quote


Old 09-02-2011, 08:14 AM   #3
jquade
Got Wood.
 
Join Date: 07-25-11
Location: Burnsville, Mn
Default

Will foiling compromise the bark? I like a nice crusty bark on mine.
jquade is offline   Reply With Quote


Old 09-02-2011, 08:52 AM   #4
eddieh70301
is one Smokin' Farker
 
Join Date: 03-30-10
Location: Thibodaux, LA
Default

Foiling will compromise the bark. I don't foil butts except when resting in a cooler.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault
eddieh70301 is offline   Reply With Quote


Old 09-02-2011, 08:58 AM   #5
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Default

I use lump all of the time and have no problem maintaining temps,for as long as 20 hrs. I feel that the bark adds too much to the pulled pork for me to foil.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Old 09-02-2011, 09:12 AM   #6
jquade
Got Wood.
 
Join Date: 07-25-11
Location: Burnsville, Mn
Default

Amen Brother!
jquade is offline   Reply With Quote


Old 09-02-2011, 09:19 AM   #7
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Quote:
Originally Posted by eddieh70301 View Post
Foiling will compromise the bark. I don't foil butts except when resting in a cooler.
One person's compromise is another's perfect bark...

Crusty is hard to serve to a paying customer, and in a competition it'll get you DAL in a hurry. I'm not saying crusty isn't likeable or wonderful. It's just a beauty-in-the-eye-of-the-beholder thing.

Foiling will give you VERY moist tender meat, including some if not most of the crust.

I'll use pulled pork (because chopping it is akin. to ruining perfection) in many things besides the obvious straight up and/or in sandwiches. I'll use it in soups and stews religiously, where crunchy doesn't cut it... So, we'll err on the side of moist and tender, including the bark, which is a nice deep mahogany brown color and full of spicy flavor.

One could easily debate that to compromise the bark would be to make it crunchy, or leathery (chewey), or blackened...
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
Lake Dogs is offline   Reply With Quote


Old 09-02-2011, 09:18 PM   #8
Smoker101
On the road to being a farker
 
Smoker101's Avatar
 
Join Date: 06-09-11
Location: New Bloomfield, PA
Default

*UPDATE*

the store was out of bone in pork butt so i went and bought a boneless one. Is there any difference in the cook times with this?
__________________
Black Thermapen, mini wsm, silver smokie joe , kamado
Smoker101 is offline   Reply With Quote


Old 09-02-2011, 10:20 PM   #9
El Ropo
Quintessential Chatty Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

Most boneless butts I've seen in regular grocery stores were enhanced. Check the label, if it's enhanced, don't use any salt in your rub.

The only boneless butts I've seen that weren't enhanced were from costco and sams.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 09-03-2011, 12:26 AM   #10
Smoker101
On the road to being a farker
 
Smoker101's Avatar
 
Join Date: 06-09-11
Location: New Bloomfield, PA
Default

i bought this fresh from the meat counter. they were in the meat case so i got to pick it out.
__________________
Black Thermapen, mini wsm, silver smokie joe , kamado
Smoker101 is offline   Reply With Quote


Old 09-03-2011, 12:51 AM   #11
propsync
Knows what a fatty is.
 
Join Date: 01-24-11
Location: Milwaukee, WI
Default

Cowboy will change the game a bit. I've only seen it burn hot and fast. Somebody here has your info, but I'd be drinking beer right next to it, just in case. You might have trouble taming temps. To that end, make sure you leave the lid on and don't peek. Good luck.
__________________
What ever happened to the thick coating for that buoy grill?
propsync is offline   Reply With Quote


Old 09-03-2011, 01:50 AM   #12
plethoraofpinatas
On the road to being a farker

 
Join Date: 10-29-09
Location: Arlington, VA
Default

Quote:
Originally Posted by propsync View Post
Cowboy will change the game a bit. I've only seen it burn hot and fast. Somebody here has your info, but I'd be drinking beer right next to it, just in case. You might have trouble taming temps. To that end, make sure you leave the lid on and don't peek. Good luck.
Ain't this the truth! I started using Cowboy Lump and have continually had temp problems with my WSM, even after 30+ cooks in the last two years. I will be cooking on Kingsford briquettes (thank you HD Labor Day sale!) tomorrow morning and based on what I've read on this forum, I expect fewer temp spikes and a more even cook.

I agree with ealier posts, shoot for 250, don't freak out during the stall (that's where the magic happens!) and rest in blankets in a cooler for at least an hour. Now foiling... that's a convo for another thread!
__________________
Stephen DiCicco
Old Blue BBQ

Coming soon! - Oyler 700
Lang 60 Deluxe
22.5" WSM (x2), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod
plethoraofpinatas is offline   Reply With Quote


Old 09-03-2011, 03:57 AM   #13
Chef Country
is one Smokin' Farker
 
Chef Country's Avatar
 
Join Date: 07-26-09
Location: Wellington, KS
Default

I cook mine in the 275-300 range and cuts the time down to 6 hrs max no foil good bark but most people think im farkin crazy till they have some of my Q that is
__________________
Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
Chef Country is offline   Reply With Quote


Old 09-03-2011, 04:28 AM   #14
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

Not intending to offend anyone from Wellington, KS (I was born in Wellington, KS) I have found that, with pork shoulder and it's two cuts, the lower and slower you can go, the better the results.

I used to cook at higher temps, but that was just because my old offset cooker was leaky and I found it difficult to keep the cooking chamber anywhere below 275

And - because it was leaky I had to add quite a bit of lump every hour or so to the firebox.

I definitely foil when the internal temp hits 165F (add some apple juice and a splash of bourbon to the pork when you foil it) and take it up to finish at 195

I like cooking for longer times - it gives me more time to drink beer.

Your UDS is likely to do a more efficient job than my old offset. I've cooked pork a couple times on my UDS now. With a UDS you should be able to go the whole cook without adding lump. How big is your charcoal basket?
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Old 09-03-2011, 04:39 AM   #15
Chef Country
is one Smokin' Farker
 
Chef Country's Avatar
 
Join Date: 07-26-09
Location: Wellington, KS
Default

Quote:
Originally Posted by QansasjayhawQ View Post
Not intending to offend anyone from Wellington, KS (I was born in Wellington, KS) I have found that, with pork shoulder and it's two cuts, the lower and slower you can go, the better the results.

I used to cook at higher temps, but that was just because my old offset cooker was leaky and I found it difficult to keep the cooking chamber anywhere below 275

And - because it was leaky I had to add quite a bit of lump every hour or so to the firebox.

I definitely foil when the internal temp hits 165F (add some apple juice and a splash of bourbon to the pork when you foil it) and take it up to finish at 195

I like cooking for longer times - it gives me more time to drink beer.

Your UDS is likely to do a more efficient job than my old offset. I've cooked pork a couple times on my UDS now. With a UDS you should be able to go the whole cook without adding lump.
no offense taken everyone is entitled to their own opinion, its just to bad yours is wrong (smart ars mod) I use to cook low and slow then i added more air to the fire, as fast as i drink beer i don't need alot of time. I have modified my rubs and always come out with a juicy butt. only time i go low and slow anymore is with my whole hog
__________________
Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
Chef Country is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Pork Loin is now officially my favorite pork tortaboy Q-talk 7 12-18-2011 07:57 PM
My First Smoked Butt Cack Q-talk 23 11-10-2011 09:11 AM
PRON-18 Hour Smoked Butt!!, w/ a 1st try at a FATTIE in b/w the BUTT SMOKE! tmarksinc Q-talk 46 01-26-2010 01:01 PM
Double Butt - first 2009 pork butt - PRON SmokerTim Q-talk 7 01-18-2009 04:40 PM
My 16 hr smoked butt thillin Q-talk 13 10-11-2005 08:36 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:00 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts