B
BassetHound
Guest
Hello Brethern!
New member here, I've always loved some good BBQ, but never really smoked much myself. I was gifted a Brinkmann SNG lately and have been picking up what has quickly become a hobby. I have had several good runs so far (ribs and chicken), but looking to do my first pork butt tomorrow. I have done some research into how to have a successful pork butt, but looking for some suggestions and ways to improve my experience, so please provide criticism. I have a lot riding on this as I will be bring the pulled pork along with me to a tailgate for the Huskers spring game on Saturday, and I do not want to disappoint friends and family.
I have modified my Brinkman SNG in several ways that I have found online. Sustaining temps has been the biggest problem, especially sustaining temps above 220. I have made some changes to the charcoal pan to get more airflow to the coals, and will see how those mods go tomorrow. I can describe my smoker more if you think it will help improve my final product.
I have a 13lb pork shoulder that I plan on marinating tonight in apple cider vinegar after rubbing with a combo of onion powder, garlic powder, paprika, brown sugar all over mustard. I will let that sit until tomorrow morning (I luckily get the day off) and start as soon as I get my cup of coffee. From what I have read, it will take at least an hour per pound. I plan on smoking with apple chunks at around 225-250. I will wrap the pork butt with foil once it reaches 165. At this point, depending on charcoal supplies, I may either finish on the smoker or in the oven. I will continue to smoke it until the internal temps are 195 at which I will wrap with foil and towels and let sit.
If I finish around 10 Friday, what is the best way to store the meat till Sat morning?
Let me know what you would do different, I look forward to any advice!
New member here, I've always loved some good BBQ, but never really smoked much myself. I was gifted a Brinkmann SNG lately and have been picking up what has quickly become a hobby. I have had several good runs so far (ribs and chicken), but looking to do my first pork butt tomorrow. I have done some research into how to have a successful pork butt, but looking for some suggestions and ways to improve my experience, so please provide criticism. I have a lot riding on this as I will be bring the pulled pork along with me to a tailgate for the Huskers spring game on Saturday, and I do not want to disappoint friends and family.
I have modified my Brinkman SNG in several ways that I have found online. Sustaining temps has been the biggest problem, especially sustaining temps above 220. I have made some changes to the charcoal pan to get more airflow to the coals, and will see how those mods go tomorrow. I can describe my smoker more if you think it will help improve my final product.
I have a 13lb pork shoulder that I plan on marinating tonight in apple cider vinegar after rubbing with a combo of onion powder, garlic powder, paprika, brown sugar all over mustard. I will let that sit until tomorrow morning (I luckily get the day off) and start as soon as I get my cup of coffee. From what I have read, it will take at least an hour per pound. I plan on smoking with apple chunks at around 225-250. I will wrap the pork butt with foil once it reaches 165. At this point, depending on charcoal supplies, I may either finish on the smoker or in the oven. I will continue to smoke it until the internal temps are 195 at which I will wrap with foil and towels and let sit.
If I finish around 10 Friday, what is the best way to store the meat till Sat morning?
Let me know what you would do different, I look forward to any advice!