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Message
Smoked Butt
Posted on 11/2/17 at 9:56 am
Posted on 11/2/17 at 9:56 am
I have done pork butts on my Weber Summit grill (using built in wood chips tray) but if I don't pay close attention, I can screw it up.
I decided to buy a cheap bullet style smoker ($39 for a Masterbuilt electric bullet style). I did some salmon and pork chops to start with, and am doing a butt, today. For a throw away smoker, it is performing great and holds the smoke well.
Does anybody else have this type of smoker, and do you have any tips? How often do you add wood chips (I'm using a combination of cherry and hickory).
ETA:. I'll post pics later. It's still dark here.
I decided to buy a cheap bullet style smoker ($39 for a Masterbuilt electric bullet style). I did some salmon and pork chops to start with, and am doing a butt, today. For a throw away smoker, it is performing great and holds the smoke well.
Does anybody else have this type of smoker, and do you have any tips? How often do you add wood chips (I'm using a combination of cherry and hickory).
ETA:. I'll post pics later. It's still dark here.
This post was edited on 11/2/17 at 9:58 am
3
Posted on 11/2/17 at 10:29 am to Jax-Tiger
I've always used wood chunks. Burns longer than chips so I don't have to open it as often. I add more chunks when the smoke stops. I stop adding chunks after 4-5 hours. Usually have to add more charcoal to keep the temp up.
ETA: sorry, just noticed you said electric. Disregard. Mine is charcoal, obviously.
ETA: sorry, just noticed you said electric. Disregard. Mine is charcoal, obviously.
This post was edited on 11/2/17 at 10:36 am
Posted on 11/2/17 at 10:57 am to Jax-Tiger
quote:
How often do you add wood chips (I'm using a combination of cherry and hickory).
After the first couple hours, the meat is pretty much done absorbing the smoke flavor. It’s really not necessary to add wood chunks at that point. I believe at the internal temperature of 140 it substantially reduces the absorption of smoke flavor.
Also make sure you have a nice clean looking and smelling smoke before you throw on the meat.
Posted on 11/2/17 at 11:30 am to BigPerm30
I like cherry or hickory for pork butt.
Posted on 11/2/17 at 4:10 pm to Chucktown_Badger
The stall blows...
Posted on 11/2/17 at 4:21 pm to Jax-Tiger
You could wrap it tightly in butcher paper. That will help power through it and won't destroy your bark.
Posted on 11/2/17 at 4:53 pm to Jax-Tiger
You don't need to go low and slow with a pork shoulder.
You can smoke it at 275-300.
You can smoke it at 275-300.
Posted on 11/2/17 at 5:14 pm to KosmoCramer
quote:
You can smoke it at 275-300.
Better low and slow, though. I'm through the stall. Temps are rising. I've got the smoker around 250, now.
Posted on 11/2/17 at 6:37 pm to Jax-Tiger
I've found no difference between the two, and one is done way faster.
Posted on 11/2/17 at 6:38 pm to KosmoCramer
Wrong
Posted on 11/2/17 at 7:04 pm to TigerBait2008
Have you done it?
Posted on 11/2/17 at 10:07 pm to KosmoCramer
Here's the finished product.
Posted on 11/2/17 at 10:10 pm to Jax-Tiger
Looks awesome! Nice bark
Posted on 11/2/17 at 10:14 pm to KosmoCramer
I have. And I'd tend to agree with you. 
I mean...if you dig around enough on YouTube, you can find videos of franklin talking about smoking his briskets at the restaurant at 300+...and he has some of the highest regarded brisket out there. I think low and slow is great when you don't want to have to be more aware of what is happening and want a longer "fun" cook. Too much is put on 225 being somehow superior to 300 when smoking. For chicken wings, sure. But big cuts of meat, go for it.
I mean...if you dig around enough on YouTube, you can find videos of franklin talking about smoking his briskets at the restaurant at 300+...and he has some of the highest regarded brisket out there. I think low and slow is great when you don't want to have to be more aware of what is happening and want a longer "fun" cook. Too much is put on 225 being somehow superior to 300 when smoking. For chicken wings, sure. But big cuts of meat, go for it.
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