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Started By
Message
re: Smoked a Pork Butt (pics)
Posted on 8/7/17 at 9:46 pm to FulshearTiger
Posted on 8/7/17 at 9:46 pm to FulshearTiger
Do y'all let your butts sit out to warm up or do you throw them in the smoker cold?
3
Posted on 8/7/17 at 9:48 pm to upgrayedd
I probably had mine out for about 30 minutes or so. I put a base layer of siracha all over it the night before and put my dry rub on the night before.
Posted on 8/7/17 at 9:58 pm to upgrayedd
quote:
Do y'all let your butts sit out to warm up or do you throw them in the smoker cold?
This is a myth. It's unnecessary.
Posted on 8/7/17 at 10:03 pm to KosmoCramer
quote:
This is a myth. It's unnecessary.
What is? Putting them in cold or letting them get to room temp?
This post was edited on 8/7/17 at 10:05 pm
Posted on 8/7/17 at 10:03 pm to KosmoCramer
quote:
This is a myth. It's unnecessary.
I wrap in foil for about an hour after I pull unless they raid the goods and either way its fine.
Posted on 8/7/17 at 10:08 pm to upgrayedd
quote:
What is? Putting them in cold or letting them get to room temp?
Needing to let meat get to room temperature before cooking is a myth.
Posted on 8/7/17 at 10:08 pm to FulshearTiger
What temperature did you keep it at?
Posted on 8/7/17 at 10:09 pm to upgrayedd
quote:
do you throw them in the smoker cold?
You will get a better smoke ring if you throw it on cold, but it take longer to cook
Posted on 8/7/17 at 10:10 pm to KosmoCramer
Oh sorry, misread
Posted on 8/7/17 at 10:42 pm to Burt Reynolds
I kept it between 250 and 280 the whole time it was on the smoker.
Posted on 8/7/17 at 10:52 pm to t00f
Meant to update last night but we did make tacos the second and third nights. Got some fresh made HEB flour tortillas, avocado, pico and some mango. So delicious.
Posted on 8/7/17 at 10:54 pm to FulshearTiger
Posted on 8/8/17 at 9:19 am to FulshearTiger
You had that on for 11 hours and it wasn't dry?
Posted on 8/8/17 at 9:28 am to Burt Reynolds
don't forget nachos
Posted on 8/8/17 at 9:35 am to Burt Reynolds
quote:
You had that on for 11 hours and it wasn't dry?
No. It won't be dry at all. Pork butts are loaded with moisture. Cook one and you'll see. to do one low and slow, you're gonna be in double digit cook times and it is worth every minute of it.
Posted on 8/8/17 at 10:00 am to OTIS2
It looks dry in the pics FWIW
280 is low?
quote:
to do one low and slow, y
280 is low?
Posted on 8/8/17 at 10:08 am to Burt Reynolds
250 is.
Posted on 8/8/17 at 10:41 am to Burt Reynolds
No it wasn't even slightly dry. It wasn't dry two days later. The pictures don't look dry at all. There is grease coming from the meat in in all of the pictures.
I also had a drip tray full the entire time and sprayed with apple juice every hour or so the entire time it was on the smoker.
I also had a drip tray full the entire time and sprayed with apple juice every hour or so the entire time it was on the smoker.
Posted on 8/8/17 at 10:56 am to Burt Reynolds
quote:
280 is low?
And yeah low and slow can be anything from 225-275 and maybe even slightly higher. So 250-280 is still cooking it low and slow.
Posted on 8/8/17 at 12:39 pm to FulshearTiger
Wet that sucker up with some BBQ sauce
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