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First try pork butt

MacKay52
MacKay52 Posts: 74
edited August 2012 in Pork
9.5 lb. bone-in coated it in mustard and Dizzy Dust. Using some storm damaged (free!) apple for smoke. Just got the temp up to 200° the smoke is starting to billow out. Time for a cocktail. Any tips?
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Comments

  • lousubcap
    lousubcap Posts: 33,936

    For some reason, of late I am unable to post forum links, that said the below thread is active today (8/11)  and contains about all you will need to know-after that, if you have any ??, fire away-

    1st butt - 15 lbs rubbed with Bad Byron's butt rub and salt free dizzy dust (pics included)

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • MacKay52
    MacKay52 Posts: 74
    I have been nervously checking every 2.5 - 3 hours.
    •10 pm -dome temp was holding steady at 225°
    •12:30am - dome temp had risen to 250° I adjusted dw and bottom vent slightly
    •2:30am -dome temp had dropped to 150° - took my first meat temp with Thermapen (171°) readjusted both the dw & bottom vent
    •2:45 -dome temp had returned to 200° - this time I only adjusted the dw. Hope it holds.

    My porch smells fantastic, thankfully I don't seem to have attracted any nearby bruins.
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  • MacKay52
    MacKay52 Posts: 74
    •3:15 am - dome temp still holding at 200° - headed back to bed
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  • MacKay52
    MacKay52 Posts: 74
    •7:15 am - Thermapen reads 197°

    Throwing it in crock pot on warm.
    Having it and a couple beers for lunch with my friends that are helping me tile my bathroom shower.
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  • Scott805
    Scott805 Posts: 349
    Looks good!

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

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  • paqman
    paqman Posts: 4,819
    At what time did you put it on the egg?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 33,936
    @ MacKay52-for future reference, another way to keep big hunks of meat warm/hot til ready to pull or slice is to foil, wrap in towels and stick in a cooler (FTC for short).  Can easily go 4-6 hours.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • MacKay52
    MacKay52 Posts: 74
    I threw it on the egg about 8 pm. We were tiling my bathroom so I wanted to make sure it was done ahead of time.
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  • SkinnyV
    SkinnyV Posts: 3,404
    Congrats, keeping an eye on the temps can get tedious but sometimes u have to just trust it. Curious as to why u had such a huge drop off at one point, unless u made a significant adjustment.
    I think when it was @ 250 u could have left it trusting grid temp was lower, but its really preference on how u want to do it.
    Seattle, WA
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  • ccpoulin1
    ccpoulin1 Posts: 390

    I did my first butt this weekend as well.  two boneless butts, a total of 15.5 lbs.  I started at 5:00 am at a grid temp of 275*  I pulled them off at 203* at approximately 3:15 pm.  FTC'd to hold for dinner, and it was awesome.  I had a hiccup first thing.....pulled my new pid controller out of the box for it's first use, and it had no power.  So, i started the cook without it.  About an hour later, it decided to come on and work.  I will say, it is a nice thing to have.  (i hope it continues to work)

    "You are who you are when nobody is looking"

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  • ccpoulin1
    ccpoulin1 Posts: 390

    i will try to post pics later when i get home from work :)

     

    "You are who you are when nobody is looking"

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  • MacKay52
    MacKay52 Posts: 74
    I think I just over adjusted.
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