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Stxhunter
10-12-2013, 12:41 PM
Pork butts are on sale at Tom Thumb for $0.99 per lb so thats what I will be smoking today!

I'm firing up the weber using a different method than previously to see how that goes. I'm also going to try and sit in the 300 degree range instead of 225 to speed things up a little.

Got the coals all lit and temps are quickly rising currently at 260.

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559551&d=1381594480

I rubbed down my pork butt with the following rub:

1/2 cup brown sugar (8 T)
4 T paprika
1 T blk pepper
1 T sea salt or kosher
1 T chili powder
1 T garlic powder
1 T onion powder
1 tea. cayenne powder

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559552&d=1381594623[


Went ahead and put the butt on the smoker while temps are ramping up

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559554&stc=1&d=1381595119

SmittyJonz
10-12-2013, 12:46 PM
I smoke everything 275-300* now . :thumb:

Stxhunter
10-12-2013, 01:04 PM
How long do your butts usually take at that temp?

SmittyJonz
10-12-2013, 01:09 PM
Butts 7-9 hrs, Briskets - 6-8 hrs ....generally 6 hrs on Brisket and 8 hrs on Butts Lately wrapping Brisket in Butcher Paper at 4 hrs and not wrapping Butts ( i do more Picnics really)

Stxhunter
10-12-2013, 02:37 PM
Chugging along!!
http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559588&stc=1&d=1381602976

utahusker
10-12-2013, 02:48 PM
Love the heat shield. :thumb: I still have one of those laying around from a failed sale years ago, when the crash first started.

SmittyJonz
10-12-2013, 04:31 PM
:thumb:

Stxhunter
10-12-2013, 06:18 PM
Had a little rain shower, but everything's calmed down now. Temps dropped a good bit, down to 237. Went to go check and the coals are almost gone! Added 12 more, hopefully they will last till the butt hits 195 currently sitting at 178.


http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559659&stc=1&d=1381616020

SmittyJonz
10-12-2013, 07:29 PM
well ?

sliding_billy
10-12-2013, 07:55 PM
Looks good.

Stxhunter
10-12-2013, 08:34 PM
Now it's time to sit in some apple juice for a bit

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559709&stc=1&d=1381624391

c farmer
10-12-2013, 08:37 PM
Nice bark.

Garrett
10-12-2013, 08:58 PM
Looks good. Really like the bark.

Stxhunter
10-12-2013, 09:00 PM
Had a hard time transferring it from the grill so it almost fell apart on me!!


Got the sauce and coleslaw all made up while she rests in the cooler

This was my recipe for the sauce:
1 1/2 cups cider vinegar
3/4 cup ketchup
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cayenne

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559726&stc=1&d=1381625953

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559727&stc=1&d=1381625953

Bob in St. Louis
10-12-2013, 09:03 PM
Mmmm I can taste it from here. Nice job.

So, does that method of placing the briquettes really make it hotter?

Stxhunter
10-12-2013, 09:30 PM
Bone fell right out!

Stxhunter
10-12-2013, 09:31 PM
End result

http://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=559742&stc=1&d=1381627743

Stxhunter
10-12-2013, 09:32 PM
Mmmm I can taste it from here. Nice job.

So, does that method of placing the briquettes really make it hotter?

This was the first time I did the briquettes that way, I normally just use the minion method. I was able to keep the temps between 275 and 300 without any issues, even had a few spikes above 300 where I had to close the dampers a bit.

Bob in St. Louis
10-12-2013, 09:41 PM
Interesting, thanks for the reply.
Food looks great!

c farmer
10-12-2013, 09:48 PM
Very nice.

SmittyJonz
10-12-2013, 10:31 PM
Looks Good-:thumb: What was cook Time? 8hrs?

Tonybel
10-12-2013, 11:36 PM
Looks delicious!!!

ButtBurner
10-13-2013, 08:37 AM
great job!!

one little tip if you dont mind.

I see you have your food probe in before you started cooking

I dont put the food probe in until near the end of the cook

saves wear and tear on it. those things are delicate.

Stxhunter
10-13-2013, 02:50 PM
Looks Good-:thumb: What was cook Time? 8hrs?

Yea, right at about 8hrs.

Stxhunter
10-13-2013, 02:51 PM
great job!!

one little tip if you dont mind.

I see you have your food probe in before you started cooking

I dont put the food probe in until near the end of the cook

saves wear and tear on it. those things are delicate.

Thanks for the tip! Didn't realize that would be a problem.

SmittyJonz
10-13-2013, 02:56 PM
Yea, right at about 8hrs.

I thought so ........:thumb: