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Started By
Message
Smokin' some pork butts for the game tomorrow!!
Posted on 9/27/13 at 6:54 pm
Posted on 9/27/13 at 6:54 pm
Smoking two pork butts for the game tomorrow and I always have trouble finding some good quality meats around Baton Rouge. What does the F&DB say the best store to get some pork butts is? Id rather not go to a butcher or specialty meats place for them either...
2
Posted on 9/27/13 at 7:01 pm to rruss14
It's a pork butt.
Posted on 9/27/13 at 7:23 pm to rruss14
Sam's?? Hi-Nabor?? It's a pork butt.
Posted on 9/27/13 at 7:31 pm to Degas
quote:
It's a pork butt.
Posted on 9/27/13 at 7:31 pm to Dandy Lion
Alrighty then...
Posted on 9/27/13 at 9:49 pm to rruss14
Hope you are starting smoke now
Posted on 9/27/13 at 10:42 pm to Rouge
quote:
Rouge Smokin' some pork butts for the game tomorrow!! Hope you are starting smoke now
This. Just finished two on the BGE and they took a good 22 hrs to reach 190 F.
Posted on 9/28/13 at 7:29 am to ruzil
What temp were you cooking at?
Posted on 9/28/13 at 7:44 am to ruzil
That is a really long time. I put one on @ 5:30 this am & it's at 124º now and it's 11.5 lbs. 250º temp at grate.
Posted on 9/28/13 at 11:16 am to tirebiter
I smoke mine at between 200-225 dome temp in my BGE. I took them off when the internal was at 187 F instead of 190F because I had to go out to dinner last night and didn't want them to overcook.
They tend to stall/dwell at 160F for hours making you think something is wrong with your thermometer.
If you put that 11 pounder on at 530am, I hope you don't plan on eating till at least midnight. Good luck.
They tend to stall/dwell at 160F for hours making you think something is wrong with your thermometer.
If you put that 11 pounder on at 530am, I hope you don't plan on eating till at least midnight. Good luck.
Posted on 9/28/13 at 11:25 am to ruzil
quote:
If you put that 11 pounder on at 530am, I hope you don't plan on eating till at least midnight. Good luck.
I have cooked a 10lb pork butt on my WSM in about 8 hours at around 275 using the Franklin method. Comes out perfect every time! You may want to reevaluate your 22 hour cook LINK
This post was edited on 9/28/13 at 11:28 am
Posted on 9/28/13 at 12:00 pm to ruzil
quote:
If you put that 11 pounder on at 530am, I hope you don't plan on eating till at least midnight. Good luck.
Over 18 hours for an 11 lb shoulder is excessive, even without the crutch...
Posted on 9/28/13 at 12:05 pm to rruss14
quote:how did it turn out?
rruss14
Posted on 9/28/13 at 1:37 pm to Kingwood Tiger
That looks really good and I'm glad your FIL liked it. I like to smoke them a little lower and slower and since I do it overnight and have confidence that I can hold my temp during that period, it works for me.
Posted on 9/28/13 at 4:48 pm to Dandy Lion
Well they were each 7lbs and there is none left. I guess that means they were good
Posted on 9/28/13 at 10:23 pm to ruzil
quote:Do you have to add lump for smokes that long?
like to smoke them a little lower and slower and since I do it overnight and have confidence that I can hold my temp during that period, it works for me
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