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One Butt, Two Butts
Posted on 9/6/20 at 8:17 am
Posted on 9/6/20 at 8:17 am
Alright, so last night I put two butts to brine overnight. This morning I removed them from the brine and rinsed them well. After letting them sit I dried them as much as I could and smeared honey allover them then applied my rub. I usually always use either honey, cane syrup or molasses as a base then apply the rub. It makes the seasonings stick better and helps to make for a better bark. Then they both went onto the Traeger at the smoke setting. They should be about done about twelve to thirteen hours from now.
9
Posted on 9/6/20 at 8:21 am to Cajunate
What do you use for your rub?
Posted on 9/6/20 at 9:03 am to Cajunate
I decided I'm going to do smoked pork butt today on the Weber. Mind you, I've never lit the pit in my life or used it by myself.
Was in for a real surprise when I sat down to Google how to do it this morning and step 1 was to do something for 8 hours.
So things as going well so far.
Was in for a real surprise when I sat down to Google how to do it this morning and step 1 was to do something for 8 hours.
So things as going well so far.
Posted on 9/6/20 at 9:20 am to LouisianaLady
Been rolling on the Rec Tec since 630am.
As far as cooking on weber sm... You can cook them hot and fast. Done many on WSM before I got my bull.
This is from a previous post years ago when I was mainly using WSM and posted by another name.
LINK
As far as cooking on weber sm... You can cook them hot and fast. Done many on WSM before I got my bull.
This is from a previous post years ago when I was mainly using WSM and posted by another name.
LINK
This post was edited on 9/6/20 at 9:27 am
Posted on 9/6/20 at 9:27 am to LouisianaLady
quote:
I decided I'm going to do smoked pork butt today on the Weber. Mind you, I've never lit the pit in my life or used it by myself.
Was in for a real surprise when I sat down to Google how to do it this morning and step 1 was to do something for 8 hours.
So things as going well so far.
Oh lawd. Please turn this journey into a thread to follow.
Good luck. Butts are pretty straight forward and hard to mess up.
Posted on 9/6/20 at 9:29 am to Cajunate
Quartered hawg went on yesterday evening.
This is how she looked this morning...
This is how she looked this morning...
Posted on 9/6/20 at 10:02 am to BigDropper
Nice looking gravity feed. Who made it?
Posted on 9/6/20 at 10:15 am to Rouge
Posted on 9/6/20 at 10:31 am to LouisianaLady
quote:
Was in for a real surprise when I sat down to Google how to do it this morning and step 1 was to do something for 8 hours.
So things as going well so far.
I put a brisket on at 7:45. Beef ribs, chicken leg quarters, sausage, and queso on deck.
Posted on 9/6/20 at 10:35 am to LouisianaLady
quote:
LouisianaLady
quote:
I decided I'm going to do smoked pork butt today
Posted on 9/6/20 at 10:54 am to TH03
Quick question. When they say “adjust the vents”, does that mean close them? Open them? Something else?
Posted on 9/6/20 at 10:57 am to LouisianaLady
quote:
When they say “adjust the vents”, does that mean close them? Open them? Something else?
Open, close, leave halfway open, etc. Whatever airflow level keeps it consistently around 250.
Posted on 9/6/20 at 11:27 am to LouisianaLady
Opening the vents more will increase airflow and raise the temp of the cooker. Closing them will do the opposite, so you should play with it one way or the other to nail that 250 temp.
Posted on 9/6/20 at 11:29 am to TH03
Are you using a kettle? That's what I use, so I can probably give you advice.
The more open the vents are, the hotter the temps. Don't worry if it gets too hot, just close the vents a bit and wait for the temp to come down. As someone said, pork butt is very forgiving. Sometimes you need to shut the vents completely for a short time. Do not lower the temp by taking the lid off. That lowers the temp, but also feeds the fire. Just use the vents to control the temp.
The key is to get the butt to the about 200 degrees internal temperature.
The first time is always an experiment - how wide to open the vents.
FYI - when the internal temp hits 165 or so, it will stall while all of th gristle and connective tissues are rendered. This is completely normal, so don't worry. It will feel like something is wrong. Eventually, it will come out of the stall and temps will rise again. You can speed this up a little bit by wrapping the butt in butcher's paper or aluminum foil. You can also raise the temperature up a bit at this point. You may want to spritz the butt a little bit around this time, too.
The more open the vents are, the hotter the temps. Don't worry if it gets too hot, just close the vents a bit and wait for the temp to come down. As someone said, pork butt is very forgiving. Sometimes you need to shut the vents completely for a short time. Do not lower the temp by taking the lid off. That lowers the temp, but also feeds the fire. Just use the vents to control the temp.
The key is to get the butt to the about 200 degrees internal temperature.
The first time is always an experiment - how wide to open the vents.
FYI - when the internal temp hits 165 or so, it will stall while all of th gristle and connective tissues are rendered. This is completely normal, so don't worry. It will feel like something is wrong. Eventually, it will come out of the stall and temps will rise again. You can speed this up a little bit by wrapping the butt in butcher's paper or aluminum foil. You can also raise the temperature up a bit at this point. You may want to spritz the butt a little bit around this time, too.
This post was edited on 9/6/20 at 11:36 am
Posted on 9/6/20 at 11:29 am to GRTiger
Well. We have something going- guess we will see.
Definitely bought too big of a water pan Also I’m pretty sure there’s no thermometer that measures to pit temp (Jones is working nights and still asleep so there might be one I’m not aware of) so looks like we are winging it!
No wonder people drink the entire time they do this.
Definitely bought too big of a water pan
Also I’m pretty sure there’s no thermometer that measures to pit temp (Jones is working nights and still asleep so there might be one I’m not aware of) so looks like we are winging it! No wonder people drink the entire time they do this.
This post was edited on 9/6/20 at 11:32 am
Posted on 9/6/20 at 11:35 am to LouisianaLady
Just keep an eye on it. I would worry about the edge of the meat that is closes to the coals. It may burn a little. You may want to turn it around occasionally, or move the ribs closer too the flame and put the but on the far side of the grill.
Posted on 9/6/20 at 11:45 am to Jax-Tiger
Adjusted it all around, thanks. Now that everything is softer and easier to move, I was able to get them further away.
Posted on 9/6/20 at 11:46 am to LouisianaLady
quote:did you just make sweet love to it??
that everything is softer and easier to move
Posted on 9/6/20 at 11:56 am to Jax-Tiger
Mine went on at midnight. Wrapped an hour ago, just now coming out of the stall. Juiced the temp to move er along.
Posted on 9/6/20 at 12:18 pm to Chucktown_Badger
With a weber... Always start with vents fully open, then as needed close down partially etc to lower temp if it gets too hot.
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