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All-In [40656]
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Lets go along with CRulez for his second attempt at a butt
Feb 1, 2021, 9:03 AM
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A boston butt, that is. Not a womans butt, not a mans butt... a 5 lb boston butt that used to be 8 lb butt prior to me cutting off 3 lbs of it a few weeks ago and "smoking it". I say "smoking" because I do not own a smoker. I have a 3-burner weber genesis II and a Broil King smoker box where I can put wood chips right on top of the flavorizer bars.
I did all my background reading, made a nice rub, made sure I had enough propane in the tank to last for the entire cook. Good to go. Butt was 4 lbs, 12 oz, so I set aside an hour and a half per pound and that took me right to 8 hours. Put the butt on at 11:50am, threw some wood chips in the box, good to roll. 250 degrees for 8 hours seems reasonable and would have us eating dinner at 8 after I let it rest in aluminum foil for half an hour. I had a celebratory pour of Bookers 2019-03 Country Ham (124.7 proof) right after I put it on.
Temps looked good to start off because I let it reach room temp for an hour prior to putting it on the grill over indirect heat. Hit 140 degrees at 5pm on the dot. I am feeling pretty good about things. Then it stalled. Over the next three hours, the internal temp only went up by 20 degrees. At 7:15, I lost all hope for the night, and threw in a frozen pizza and poured a stiff drink. I was hoping I would be done by 10 at the absolute latest.
Well, 10pm rolls around and I am only at about 165 degrees. I set an alarm for every half hour after that because I am dead tired from dealing with the baby all day and working out earlier. I ended up drinking three pours of Elijah Craig Barrel Proof C920 (132.8 proof) so I was a little drunk and feeling down on myself. After FBCoachSC®, aerozeptallica, and MauldinT® went in raw on me for about an hour via Jounge Snap, I had had it, so I closed my eyes and played chicken with my grill for the next two and a half hours. After 12 hours and 52 minutes at 250 degrees, I finally pulled the butt off the grill at 12:41am this morning. I wrapped it up and left it in the microwave to keep as warm as possible over the next hour. At 1:50am this morning, I woke up again, pulled the pork in a tray, and popped it in the refrigerator for tonight.
While I ended up failing miserably, I did get to try the pork after I unwrapped it and holy shid was it good. It shredded perfectly and peeled away from the bone with no effort. Was it worth it? Absolutely. Will I ever try to time a butt again? No. I am going to go into my next one knowing that it will be an all day cook for the next day.
Long story short, I feel your pain, Tharealdonjuan. Your story from your brisket experience resonates with me. Special shout to soccerkrzy® for hyping me up when I finally finished, even though he didn't see the finished product until this morning. Last time I made a butt, I had a vinegar based sauce to add once the pork was plated. Tonight I am making a SC mustard based sauce because its been far too long since I have had that delicious nectar on pork.
FYT
I rubbed it down with a mixture of salt, pepper, brown sugar, paprika, garlic powder, cayenne pepper, and minced onion. No, those aren't crushed up funyons, stubborn_tiger®, but next time I will consider that.
Finished product at 12:42am.
I didn't save the pic from 2:07am this morning when I finished, but this picture from 7:27am this morning will suffice.
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Heisman Winner [135948]
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Very nice
Feb 1, 2021, 9:14 AM
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Pro tip
Put it on around 11 the night before, make sure your grill is far enough away from the house to be safe and go to bed. If it finishes earlier than you want the next day, wrap it in foil and then a couple of towels and throw it in a cooler. It will still be hot hours later.
I smoked for years on a genesis with a chip box. nothing wrong with that at all.
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All-In [40656]
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Yeah, Im not playing this timing game again
Feb 1, 2021, 9:16 AM
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Not worth it. I don't mind waking up early to throw it on in the future and plan for the next day to eat it.
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All-In [43767]
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Man 1 thing I can tell you about a butt is to forget
Feb 1, 2021, 9:51 AM
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times and all of that. Just know it will take a minimum of 12 hours every single time. Sometimes as long as 16. As long as you are running between 225 and 250 it will rarely if ever finish outside of that range.
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All-In [43767]
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One more pro(ish) tip:
Feb 1, 2021, 10:27 AM
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Last night instead of pulling the meat just leave it wrapped and throw it in the fridge. Then chunk it (still unpulled and wrapped) into the oven at 250 for about 2 hours. Pull and enjoy. Lol.
For realz, this works great. I normally do a butt to take to the beach similarly. Smoke it till done, leave wrapped, put in freezer like milk. Move frozen butt to fridge a few days before beach departure, reheat it in oven and pull it at the beach. Lol.
Turns out reaaaaal good.
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All-In [42895]
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It's a sacrilege I know, but I've also used crockpot to
Feb 1, 2021, 11:39 AM
[ in reply to Very nice ] |
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finish it after it stalls on the smoker.
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Lot o points [163012]
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Highly recommend wrapping it when it stalls
Feb 1, 2021, 9:18 AM
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it has already taken all the smoke flavor it can, and wrapping it gets it to temp a lot quicker, mine will usually take another two hours - hell you can even do this in the oven if you want.
I start my butts early, usually 6 am. Get to about 165-170 around 1, then a couple of hours wrapped then, put in a cooler for at least one hour if I have the time, 2 hours is even better.
I do try to get the biggest butts I can find, and do two at a time just to have some to give away or freeze.
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All-In [40656]
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I read this, and you're right
Feb 1, 2021, 9:20 AM
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it will help it get through the stall quicker. I read a few different pieces online noting the pro's and con's of each approach, and I figured that I would risk it this time and see what happens. Now I know that if I am ever in a time crunch again, I have that option.
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All-In [43767]
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I haven't come up with any good reason to NOT wrap it.
Feb 1, 2021, 9:52 AM
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Dew recommend every time.
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Oculus Spirit [79429]
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Soggy bark is a good reason not to***
Feb 1, 2021, 10:11 AM
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All-In [49050]
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Butcher paper will keep it pretty crisp
Feb 1, 2021, 11:21 AM
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and I've found white butcher paper works as well as pink...
I guess it's all pink on the inside.
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All-In [46825]
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You mean you spent all of that time smoking that meat
Feb 1, 2021, 9:18 AM
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to ruin it with mustard based sauce?
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All-In [40656]
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It's being used as a condiment
Feb 1, 2021, 9:21 AM
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Not for the lump of meat.
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Lot o points [163012]
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Oculus Spirit [81925]
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I must be Switzerland when it comes to BBQ sauces.
Feb 1, 2021, 9:37 AM
[ in reply to You mean you spent all of that time smoking that meat ] |
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I like 'em all, mustard, vinegar, piedmont, and kansas. I think the only one I'm not a big fan of is alabama white sauce but that's mostly because mayo sucks.
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Oculus Spirit [75722]
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I am not eating any of that Alabama ####, but otherwise I
Feb 1, 2021, 9:39 AM
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like any bbq sauce that is a good representation of that it is supposed to be. If all y'all who hate mustard have only every had that #### from the Piggy Park, you need to go to Orangburg, eat at Duke's then report back.
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All-In [40656]
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Lot o points [163012]
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Heisman Winner [137974]
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Heisman Winner [137974]
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Oculus Spirit [75722]
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All-In [40656]
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I wasn't smoking it anymore after 6pm
Feb 1, 2021, 9:40 AM
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Just tried to let the heat do the work. Such is life. Lessons learned. We move on
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Oculus Spirit [75722]
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I mean, you'd think you'd listen to a retired certified BBQ
Feb 1, 2021, 9:45 AM
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judge/event promoter/ somebody who has cooked or helped cook a ton.
I no longer think your ambient temperature is a big issued. Just gotta wrap on the stall.
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All-In [40656]
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Why are you insinuating I am not listening?
Feb 1, 2021, 9:54 AM
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This is my second time ever cooking a butt. Ever. I am taking it all in.
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Oculus Spirit [75722]
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Because I'm pretty sure I mentioned this on the
Feb 1, 2021, 10:47 AM
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3 pounder AND I asked if you did it at a decent hour last night. You probably would not have made it in time for supper last night, but it also would not have been 2 am when you were pulling it.
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All-In [40656]
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I wrapped the first one
Feb 1, 2021, 11:32 AM
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But hiked the temp. Didn't like how it turned out. Since this is just my second, I think testing things out seems to be pretty reasonable.
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All-In [31906]
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Your solution is the Texas Crutch...
Feb 1, 2021, 9:50 AM
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as has been stated, you gotta wrap that sheet when it hits the stall. The meat isn't taking any more smoke at that point anyway, plus, imo, a tight wrap around the 4-5 hour mark helps hold in the moisture.
I've gotten where I wrap it 4 hours regardless of hitting the stall or not and I can't noticed a difference in taste. I normally keep it in the smoker until it finished out of convenience. However, I have put it in the over after wrapping a few times, and couldn't tell any difference.
Put some apple cider vinegar in there when you wrap it.
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All-In [40656]
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More than likely will be doing this the next time.***
Feb 1, 2021, 9:56 AM
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Hall of Famer [21940]
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Looks good mane - gotta leftover tip for you
Feb 1, 2021, 9:53 AM
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timing will come as you do more, and like others said, wrap that ##### when it gets to 150 - 160 to power through the stall.
Now, since you have all this tasty meat lying around, my favorite thing to do with leftover pulled pork is to make brunswick stew. start with something like this for the ingredients: https://savortheflavour.com/georgia-brunswick-stew/Georgia Brunswick Stew Tasty Southern recipes bring families together, and this Georgia Brunswick stew recipe is no exception. Everyone loves this flavorful country comfort food!
But I just throw everything in the crock pot and let it stew for a few hours. I don't go all in on the bbq sauce, usually mix ketchup and bbq sauce. I recommend John boy and billy's or Johnny harris as they're nice and tangy. Also use some rotel to give it a little spice instead of a fresh 'mater (or do both).
Good part about this is, once you make the stew, you can obvi eat it that night, but then freeze a good portion and eat it later. We just did this last night, and dawghater2she made some dope ### cornbread w/ japs and cheese to go with it.
hth
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All-In [40656]
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#### that looks good***
Feb 1, 2021, 9:55 AM
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All-In [40936]
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I smoke butts on a weber all the time
Feb 1, 2021, 9:57 AM
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I give it 12 hours but sometimes it is done in 10, sometimes 13-14. I smoke at about 300 degrees. I start at 4 am.
The key is not taking it off early. Let the meat get to 190. Cooking longer is okay, taking it off early is not. After 6 hours when it is black anyway, its not taking any more smoke flavor. You can move it to the oven and finish it off at 250.
I make my rub hot and put as much as it can possible hold. I also inject with 1/2 water 1/2 mango juice which is also my mop sauce. I mop every 30 mins. This is when I add a couple of coals and some wood.
I use apple wood and cherry wood 1/2 and 1/2.
I cook 2-3 butts a year and have for many many years.
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All-In [40656]
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I dig the injection
Feb 1, 2021, 10:01 AM
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I also dig the commitment to waking early. I need to do this next time if I want to eat on the same day.
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Oculus Spirit [79429]
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All of these people telling you to wrap when it stalls are
Feb 1, 2021, 10:08 AM
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wrong and nothing you did mattered from this point forward:
"I did all my background reading, made a nice rub, made sure I had enough propane in the tank to last for the entire cook"
You what? Propane? Come on, Hank Hill, you can't cook a proper pork shoulder with propane fam.
Here is how you do it:
Step 1: procure kamado
Step 2: Get her rolling to around 300 degrees. Even 325 is OK. Hotter temp will push it through the stall faster and not impact bbq quality.
Step 3: Season pork shoulder with whatever you want. I trim a little fat, but not much.
Step 4: Put on preheated kamado fat cap down with drip pan underneath. Leave it alone.
Step 5: Drink beer until internal temp hits 200.
Step 6: Let rest for an hour or 2, and enjoy.
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All-In [43767]
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We gone have to agree to disagree.
Feb 1, 2021, 10:24 AM
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300-325, no wrap, fat cap down. No sir. None of that.
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Oculus Spirit [79429]
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What are you cooking with? I've cooked them successfully
Feb 1, 2021, 11:03 AM
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as hot as 350-375 degrees and they turned out just as delicious, just with more bark. That's the beauty of a kamado.
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All-In [43767]
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UDP electric smoker
Feb 1, 2021, 11:17 AM
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max temp 275. So in fairness, I've not tried it your way.
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Oculus Spirit [79429]
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Under 8lbs. I cook hotter. 9 lbs.+ get the low and slow
Feb 1, 2021, 11:25 AM
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Never under 250 though, the meat seems like it's a lot greasier the lower the cook temp.
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All-In [40656]
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Oculus Spirit [75722]
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If y'all aren't selling soon, you can get
Feb 1, 2021, 11:05 AM
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the Dyna-Glo that I have for <$250. Odds are you'll never need to cook all it can hold.
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Oculus Spirit [79429]
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I think I found my Akorn at Lowes for like $150 in the
Feb 1, 2021, 11:10 AM
[ in reply to I know I *need* a smoker ] |
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scratch and dent section. It ain't a Big Green Egg, but it does the same job. Especially on things like boston butts and ribs where you aren't opening it much. Won't last forever, mines like 5 years old and starting to rust. I figure it's got at least 3-4 more years left in it though.
I ended up giving my side box smoker away. Blackstone griddle + kamado of your choice are all the tools you need to become a grilling king.
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Oculus Spirit [75722]
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Mr. Lakebum sir, while I have you;
Feb 1, 2021, 11:01 AM
[ in reply to All of these people telling you to wrap when it stalls are ] |
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I got some Meaters on your recommendation, while it did what I wanted it to, I had tons of connection problems even though my phone was within 6 feet of the smoker. Have you experienced such?
Friday night was my first run with them so not clean enough was not the issue.
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Oculus Spirit [79429]
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You know that little box it sits in? You've got to have that
Feb 1, 2021, 11:06 AM
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between you and the grill. Green light you're good, red light it's too far away from the probe. Took me a couple of cooks to figure it out.
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Oculus Spirit [75722]
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Lets make sure we are talking about the same thing.
Feb 1, 2021, 11:17 AM
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I got the base model. So the charger here needs to be close to the grill?
https://store-us.meater.com/products/meaterThe Original MEATER The first truly Wireless Smart Meat Thermometer with up to 33ft range. 100% wireless for hassle-free cooking. Remove the guesswork from cooking and get perfect results every time. The MEATER app will notify you when your food is ready!
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Oculus Spirit [79429]
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Yep, the wooden box on the right needs to be somewhat close
Feb 1, 2021, 11:23 AM
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to your grill. You don't have to move it after that, as long as it's blinking green the app should be showing updated temps.
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Oculus Spirit [75722]
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Good to know. It tracked the temps all night but
Feb 1, 2021, 11:42 AM
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would disconnet and a lot. Maybe every time I got close to the smoker. The charger box was pretty far away, in the house some place.
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All-American [563]
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Re: Lets go along with CRulez for his second attempt at a butt
Feb 1, 2021, 11:12 AM
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I don't know who developed the time per pound guidelines for smoking, but they are always wrong. I know (after trial and error) to just go with the internal temperature of the meat. I usually smoke 'em at 225 until the temperature reaches about 180, then wrap in foil and turn the heat up to 275 until the thing passes 200.
The wife and the boy have been much less crtitcal of the past couple that I have smoked.
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All-In [40656]
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My first 3lbs were awful
Feb 1, 2021, 11:21 AM
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I turned the heat up to 300 to get it through the stall, wrapped. #### was awful.
This one on the other hand may be the best piece of meat I have ever cooked from my first taste of it this morning.
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110%er [8243]
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I usually wrap with butcher paper at the stall
Feb 1, 2021, 11:42 AM
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Keeps the bark and speeds the process. I generally smoke at 250, and it usually takes 10-12 hours, depending on how many butts I have on the smoker. If I am cooking a bunch for a tailgate, I will wrap in an aluminum pan and cover with foil with a bit of beer or coke for steam. That speeds the process and makes for easy serving.
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All-In [40656]
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My problem with this would be
Feb 1, 2021, 11:43 AM
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drinking the beer and snorting the coke.
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