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re: Finally smoking my first pork butts
Posted on 5/1/13 at 5:17 pm to fatboydave
Posted on 5/1/13 at 5:17 pm to fatboydave
I smoked one on Masters Sunday using Franklin's rub and applewood. It was awesome!
0
Posted on 5/1/13 at 6:20 pm to fatboydave
Franklin of franklins BBQ in Austin, search you tube for his videos, very good explanations.
I just recently got a smoker as well, have done spare ribs and wings so far, the wings came out amazing
I just recently got a smoker as well, have done spare ribs and wings so far, the wings came out amazing
Posted on 5/1/13 at 7:14 pm to fatboydave
quote:
Like the link Themole!
Thanks. Lot of good helpful folks over there. I recently purchased a Masterbuilt Electric Smoker.
After doing a considerable amount of research on the unit before I bought it, I did so with full knowledge of some of its flaws.
One of the fixes was this brainstorm invention the A-MAZE-N Pellet Smoker found here: LINK and the addition of the Maverick ET 732 Digital Thermometer. Also purchased through A-MAZE-N Products.
Posted on 5/1/13 at 9:54 pm to Themole
Good info here and that butt looks great
Posted on 5/1/13 at 10:04 pm to fatboydave
My WSM gets delivered tomorrow and I already have a butt in the fridge.
Posted on 5/1/13 at 10:45 pm to Sherman Klump
quote:
Couple questions:
To fill the water bowl or just foil? I know it will get hotter quicker but is this just a personal preference?
You can fill the pan with anything you want. I've used sand and pebbles before. People have this mistaken idea that the water pan is there for moisture, its not, its there to help keep the temperature stable (which is why you can use anything that conducts and holds heat). Does it add moisture? Sure, it evaporates. Does it keep it "moist"? If you dry out a pork butt you should probably just bring the smoker back.
My point is it doesn't matter, put whatever you want in there. I don't even use a water pan anymore. quote:
Foil the meat and put it back on the smoker? Is this necessary or did you just want to speed up the process?
There's no need to do this with a pork butt, its got so much fat on it its really probably the hardest thing to frick up when it comes to smoking, or quite honestly, cooking in general. Keep the temp at 225-250, take it off around 185 THEN foil it. Let it rest for a bit before you start hacking at it so the fact re-congeals a little instead of running all over the place.
Posted on 5/1/13 at 11:33 pm to kfizzle85
I just need to get a feel for it and go from there. Thanks for the helpful info. Posted on 5/1/13 at 11:48 pm to Sherman Klump
Fo sho, pork butt is a good gateway item for smoking.
This post was edited on 5/1/13 at 11:49 pm
Posted on 5/2/13 at 5:19 am to kfizzle85
quote:
Keep the temp at 225-250, take it off around 185 THEN foil it. Let it rest for a bit before you start hacking at it so the fact re-congeals a little instead of running all over the place.
I figure on 2 hours per pound, around 195* for slicing and 205* for pulled pork. I also have my water pan fill with pea gravel. Using an E-Smoker I feel it's a must.
It holds thermal mass in the smoker box which prevents those wild temp. swings you get with the electric smoker when the element cycles on and off.
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