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View Full Version : Pork butt, cold weather, which cooker?


Aceman
01-18-2017, 08:48 AM
This is pertaining to smoking 2 but to for the superbowl.

I have a Weber Genesis that's pretty well insulated. I can get the it to 400+ and you can touch the outside of it without a problem. My Smoke Hollow can be at 275 IT and can still be touched without issue also.

I've only used the SH for butts in the summer and it takes 10hrs. I'm afraid that in 20-40* weather that it will take 12-14hrs. I have foam insulation with the foil backing that I was considering "wrapping" around it to retain the heat, but I'm not sold on that yet.

Otoh, the Weber can be heated on the 2 outside burners and the butts would be placed in the middle, but I'm not sure if both burners on at the same time will be too hot. I have a smoker box and the amazin tube I can use for the smoke.

Which one do you think will work better?

KevinJ
01-18-2017, 09:23 AM
Crank the SH up to 275 cook until you get an IT of 165-170 put them in a pan wrap in foil and finish in your kitchen oven at 300 to 325. Once in the oven they will be done in around 90 minutes give or take at those temps.

Steve S
01-18-2017, 03:30 PM
You will probably only need one of the outside burners to get to that temp. I would suggest getting a couple of hours of smoke on them and finishing in the oven as suggested above.

IamMadMan
01-18-2017, 04:08 PM
I'd go with the smoke hollow myself, guaranteed indirect cooking and it was designed as a smoker. Just plan an earlier cook and if they are ahead of schedule just wrap them and put in a warm insulated cooler and cover them with a couple towels or a blanket before shutting the cooler. The hold will help further break down the connective tissue into collagen making the meat very moist and flavorful.

Buy that's just my personal opinion....

cliffcarter
01-18-2017, 08:54 PM
I'd go with the smoke hollow myself, guaranteed indirect cooking and it was designed as a smoker. Just plan an earlier cook and if they are ahead of schedule just wrap them and put in a warm insulated cooler and cover them with a couple towels or a blanket before shutting the cooler. The hold will help further break down the connective tissue into collagen making the meat very moist and flavorful.

Buy that's just my personal opinion....

I agree with IamMadMan, I don't see an advantage to taking the butts out of one oven part way through a cook and putting them in another oven. Seems to me to be a needless step.

KevinJ
01-18-2017, 09:46 PM
I agree with IamMadMan, I don't see an advantage to taking the butts out of one oven part way through a cook and putting them in another oven. Seems to me to be a needless step.

Once the Butts are wrapped or covered in a foil pan it doesn't matter what you cook them in, they aren't going to get anymore smoke, it's just a matter of getting them up to a temp where they are prob tender. The OP is worried about his smoker taking to long todo the cook because of lower temperatures he won't have that worry about that using his smoker to put smoke on the meat and then his oven and it's a better alternative than cooking them on the gasser. Like I said once they hit 165 throw them in the oven covered and they'll be done in around 90 minutes. The advantage is it will cut hours off his cook time.

As far as needless steps do you wrap or pan your Butts? If not I guess it would be, if you do whats so hard about transferring them from your patio/backyard/drive to the oven? I have Finished Ribs, Butts, Chuck Roasts in the oven do to needing more room in the smoker to smoke other things and you would never know the difference.

cliffcarter
01-19-2017, 05:42 AM
I quoted IamMadMan's post because it makes good sense to me and is what I would do. I stand by my statement that moving to an indoor oven is unnecessary, YMMV.

GLOCKer
01-19-2017, 08:55 AM
I'd use the smoke hollow! I wouldn't worry too awfully much about heat loss. I'm not thinking it's not an issue, but I think it can be worked around pretty easy. I did my first ever pork shoulder a couple of weekends ago while the outside temperature was between 20 to 25 degrees.
https://scontent-mia1-2.xx.fbcdn.net/v/t31.0-8/15896159_10158225682980107_1442147263735141967_o.j pg?oh=bef220550fcc9a4e88833f28b90412b8&oe=58D8350A

My plan was to cook until I got to an internal temp of 198, pull and foil, wrap in a towel, and chuck it in a cooler. Around when the internal temp hit 185, I saw that my pit temp was falling rapidly, so I pulled the butt. It was VERY probe tender and started falling off the bone at 185.
https://scontent-atl3-1.xx.fbcdn.net/v/t31.0-8/15776826_10158228483960107_8203966622831221567_o.j pg?oh=50c5487cdd62bb897b37945105a08196&oe=591DE99D

I foiled and wrapped it before throwing it in the cooler for somewhere between 30 minutes to an hour. On a side note, I have a cooler stored out in my garage and I had to throw it in front of my wife's ceramic heater because the cooler was so cold! My wife wasn't happy because she was using said heater. :)

Anyways, the butt came out very nice and tender, and juicy!
https://scontent-atl3-1.xx.fbcdn.net/v/t31.0-8/15936719_10158228483770107_4558133444819497166_o.j pg?oh=29acb5c5e75fa26413f5383c3b370fb8&oe=591835BD

https://scontent-atl3-1.xx.fbcdn.net/v/t31.0-8/15844625_10158228608240107_6819088343329462819_o.j pg?oh=165a0fd150c29082a46976b621bc4e94&oe=58E9AC8B

I think as long as you can push for as long as you can and get it north of 185, you'll be good!

EDIT TO ADD:
I had that butt on there for 11hrs 10min.

quamdar
01-19-2017, 09:17 AM
I'd agree on the SH. Start early and just hold it till you're ready. If for some reason you can't start early you always have the oven to fall back on to finish the last bit at a higher temp if your smoker won't get hot enough.

DjPorkchop
01-19-2017, 05:32 PM
Crank the heat and let er' rip! I got so caught up in the it has to be 225-250 junk that I lost sight of it all and had to be rescued by my fellow brethren. Once I took a virtual slap or two, I saw the light and things have been pretty much great since.

Pork butts are very forgiving and will take smoke well at 225 or 300. I roll mine between 275 and 325 on my UDS drums and do not worry a bit. I have never had a complaint one yet. Well, minus the time I got some Boneless Hormel butts on sale but that is another story for another day. :oops:

As was pointed out, get them done and they hold real well until you are ready. Rest them in a cooler wrapped up and you are good to go.

Aceman
01-20-2017, 08:59 AM
Thanks guys.