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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. |
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09-02-2011, 07:00 AM | #1 |
On the road to being a farker
Join Date: 06-09-11
Location: New Bloomfield, PA
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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
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Black Thermapen, mini wsm, silver smokie joe , kamado |
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09-02-2011, 07:11 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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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 |
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09-02-2011, 08:14 AM | #3 |
Got Wood.
Join Date: 07-25-11
Location: Burnsville, Mn
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Will foiling compromise the bark? I like a nice crusty bark on mine.
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09-02-2011, 08:52 AM | #4 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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Foiling will compromise the bark. I don't foil butts except when resting in a cooler.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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09-02-2011, 08:58 AM | #5 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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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.
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"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] |
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09-02-2011, 09:12 AM | #6 |
Got Wood.
Join Date: 07-25-11
Location: Burnsville, Mn
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Amen Brother!
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09-02-2011, 09:19 AM | #7 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
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...
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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 |
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09-02-2011, 09:18 PM | #8 |
On the road to being a farker
Join Date: 06-09-11
Location: New Bloomfield, PA
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*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?
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Black Thermapen, mini wsm, silver smokie joe , kamado |
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09-02-2011, 10:20 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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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) |
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09-03-2011, 12:26 AM | #10 |
On the road to being a farker
Join Date: 06-09-11
Location: New Bloomfield, PA
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i bought this fresh from the meat counter. they were in the meat case so i got to pick it out.
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Black Thermapen, mini wsm, silver smokie joe , kamado |
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09-03-2011, 12:51 AM | #11 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Milwaukee, WI
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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.
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What ever happened to the thick coating for that buoy grill? |
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09-03-2011, 01:50 AM | #12 | |
On the road to being a farker
Join Date: 10-29-09
Location: Arlington, VA
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Quote:
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!
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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 |
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09-03-2011, 03:57 AM | #13 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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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
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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 |
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09-03-2011, 04:28 AM | #14 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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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?
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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. |
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09-03-2011, 04:39 AM | #15 | |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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Quote:
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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 |
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