First Smoke in Forever!

Cerebellum300

Here we go - 5.5# bone-in butt. Slathered in yellow mustard to hold as much Montreal Steak Seasoning as it could take. Based on looking over previous posts, am shooting for 225-250 dome temp. Internal temp of about 200 for removal. Working off temp, not time. Any other suggestions? I think pic is coming through upside down, any suggestions on how to keep that from happening?

paqman

resize the picture a tiny bit

Cerebellum300

Let’s try this version of the pic.

Foghorn

Looks good.  It’s done when it probes like “buttah”.  Somewhere between 190 and 210. 

Wolfpack

Plan sounds great.  If you get in a time crunch, pork butts are very forgiving and depending on how the cook is moving along, you can go up to 350 with no loss in quality. I am doing a 10 lbs turbo style cook today and will run at 350 the whole time- should be done in 5+ hrs. 

Cerebellum300

Let’s see, paqman, Wolfpack and Foghorn collectively have about 15k posts. If I can’t trust them, whom can I trust? Many thanks.

lousubcap

As above, when it probes smooth you are there.  Another great finish-line indicator is when the bone pulls clean.  FWIW-
In my case, post counts mean I am old and need more in life. 

Cerebellum300

Here is where we are at this point. Cook thermometer showed 196. Checked with Thermapen and showed 185. Gonna bump up the heat a little and leave in a bit longer. I would say the Th’pen probed easily but not like buttah.

Cerebellum300

Here’s the final result. Tasty, tender. About 1 oz of meat came off with the bone. FYI, about 1/2 the meat is already gone in the pulled pic. Thanks for the help and encouragement!

paqman

Looks good, the Montreal Steak Seasoning is an interesting choice!

RyanStl

Glad your first smoke in a long time turned out good.  I've never used MSS on pork. How was the flavor?

Foghorn

Cerebellum300 said:

Let’s see, paqman, Wolfpack and Foghorn collectively have about 15k posts. If I can’t trust them, whom can I trust? Many thanks.

Glad it went well.  With said, volume of information and quality of information are not necessarily proportional...

Hans61

Check out turbo cooking for butts. I really like this method as it cuts down the cook time considerably and still get great results!

lousubcap

Foghorn said:

Cerebellum300 said:

Let’s see, paqman, Wolfpack and Foghorn collectively have about 15k posts. If I can’t trust them, whom can I trust? Many thanks.

Glad it went well.  With said, volume of information and quality of information are not necessarily proportional...

I resemble that comment!

littlerascal56

Hans61 said:

Check out turbo cooking for butts. I really like this method as it cuts down the cook time considerably and still get great results!

Agree 100%.  Do all my pork butts at 300, and they turn out perfect.  As JIC and Carey (and all their fanboys) say: “rant reviews”.  What a bunch of dumbasses!  

alaskanassasin

@littlerascal56 I don’t know if I should point out that you should not drink and social media or continue to let you make a ass out of yourself… either way you should definitely take a break from this forum it’s obviously more than you can currently handle.

The Cen-Tex Smoker

If a new @whiskeyclown troll account shows up that only posts while hammered after midnight, it’s not me…promise 

Cerebellum300

RyanStl said:

Glad your first smoke in a long time turned out good.  I've never used MSS on pork. How was the flavor?

The flavor was excellent! When you pull the pork and blend the MSS in, it is just the right amount of heat.