Stoked For My First Butt

Durangler · May 2014

I should have got your kind. The ones I have we're on sale @ Lowe's for $5. I'll find your type soon. Thx

NPHuskerFL · May 2014

@henapple‌ did they not work well? The ones I pictured handled briskys and this Butt no problem and pulled pork was easy and quick. No heat felt thru them even straight off the egg and to pulling it. I guess each product is a bit different. I like these.

NPHuskerFL · May 2014

Serious who is the Butt Master? For advice. And what wood do y'all recommend for smoke on them. I'll say this this Butt had bite with Mickey's Coffee Rub and the mesquite it was a spicy I liked. But, what else would be advised for wood etc?

GATABITES · May 2014

I used hickory and cherry mixed on mine yesterday and it was a good combo. The smell was amazing. nice color too.

NPHuskerFL · May 2014

Thanks @GATABITES‌

xiphoid007 · May 2014

Bad Byron's butt rub with cherry smoke.

I like a water pan. I don't know what it does. I'm beginning to think somehow it helps my smoke ring. I could be making that up though. . .

NPHuskerFL · May 2014

xiphoid007 said:
Bad Byron's butt rub with cherry smoke.

I like a water pan. I don't know what it does. I'm beginning to think somehow it helps my smoke ring. I could be making that up though. . .

Nope smoke rings are primarily caused from nitrates. That being said I don't know $hi+ about that rub (could have nitrates not sure). I will say this I'm not a fan of premade rubs. I just find satisfaction in making my own concoction I guess. Lol

Scottborasjr · May 2014

I don't know if I've ever made a butt the same way twice. It often becomes my "clean out the rub" section of the cupboard cook. Never had one I didn't enjoy, but yes some were better then others. Big fan of hickory and apple wood with any kind of pork.

GATABITES · May 2014

Hickory is my new goto wood. I used it for the first time about 2-3 weeks ago. Idk what i was waiting for. The last few cooks i used it for the smoke was great.

Carolina Q · May 2014

Hickory. Or oak.

And this... from a 1980something Weber cookbook that came with my kettle. Been using it ever since. Surprisingly Elder Ward-esque. Makes me wonder where he got "his" recipe.

Pork Butt Rub – Eastern NC Style

1 Tbls salt

1 Tbls sugar

1 Tbls brown sugar

1 Tbls ground cumin

1 Tbls chili powder

1 Tbls cracked black pepper

1 Tbls paprika

1 teaspoon cayenne pepper

Vinegar Sauce - Eastern NC Style

1 ½ cups white vinegar

1 ½ cups apple cider vinegar

1 ½ tbls sugar

1 ½ tbls red pepper flakes

1 ½ tbls bottled hot pepper sauce

1 ½ tbls cayenne pepper (can use less… or none)

Salt and pepper to taste

henapple · May 2014

I usually use some left over pressure treated wood I've cut into chunks. Anti freeze makes a great coating ...and a cool glow.

NPHuskerFL · May 2014

@Carolina Q‌ thanks will try these ;-)

NPHuskerFL · May 2014

@henapple‌ the after twitching is just a bonus Tony? :-D

NPHuskerFL · May 2014

The only other thing I noticed on this cook was smoke from the gasket area. This is the 1st time I've ever used my new Stoker. What I noticed is when the draft motor kicked on I got smoke coming out of the gasket area. I have rechecked using the dollar bill test method on the gasket and she's tight evenly all the way around. I use a SS Smokeware and had it open maybe an eighth of an inch. Is this normal or is my gasket on its way out? Didn't seem to effect the pit temp I just noticed when it stoked I got smoke from the gasket area. Maybe SS Smokeware not open enough? I set the top like I did before the Stoker. Thoughts???

GATABITES · May 2014

i see that you had your probes wrapped in foil. When i have probes i get some smoke leak. Also, the foil makes the seal not as tight as more mass added to the wires.

I want to try to feed my probes through the top but my probe wires are only 3ft.

Carolina Q · May 2014

Mine does that too, sometimes. Rutland. As long as it maintains temp, I don't care.

Try opening the top cap up a bit. When the fan comes on, the air has to go somewhere. Opening it shouldn't affect the temp control. Kenny with BBQGuru once told me it didn't much matter about the top opening as long as air could get out.

NPHuskerFL · May 2014

@GATABITES‌ the leads are thin but with HDAF maybe 2x as thick so maybe that had some effect. Thanks
@Carolina Q‌ ya I figured do biggie as the pit was maintained with very little use of the draft motor. The temp was steady the entire cook so no complaints. And with the gasket passing the dollar test my thought was the same "the smoke has to go somewhere". I'll open the SS Smokeware up a bit more next time. Thanks

CheeseheadinAZ · May 2014

@NPHuskerFL‌ the last 2 butts I did I used simple half cup salt half pepper with a little garlic salt,minced onion and paprika. Cooked at 250 sprayed with Apple cider vinegar to keep moist. Sprayed and wrapped when it split, about 160-170. Pulled @ 202. 8# took 10hrs. But plan on 12 and FTC if you need to. Everyone said it was the best so far!

NPHuskerFL · May 2014

@CheeseheadinAZ‌ why mist? I understand to keep moist but, the egg and this particular cut generally don't need much help in the moisture department. Did you feel it added flavor, texture etc? Have you tried it without the misting?
Edit: the rub recipe sounds simple and complimentary to a BB.

CheeseheadinAZ · May 2014

Yes very simple. I've tried several more complicated rubs this is a Central Texas style - simple. Tried to dup what local BBQ hot spot does. As far as moisture I'm totally with you - why bother with a BGE. However didn't tell the guests about simplicity of the rub or adding a little moisture with the apple cider vinegar. They all mention hoe much they like the bark and the moisture. So going for I'm adding a little moisture on the butts

Good luck next week!

KenfromMI · May 2014

I've used a water pan for 9 years in my WSM. One of the attractions to the BGE was that I understood one was not needed. IMHO the only thing a water pan does (at least in a WSM) is its a heat sink and helps keep your temps down for low and slow due to the fact you are using energy to heat the water up. Some guys use sand in the pan and others use just a foiled clay saucer in the WSM. It also allows you to use the bottom grate which is too close to the coals in the Weber if you don't use water or sand etc. I used my egg as a smoker for the first time yesterday with no pan. Other than the heat getting away from me while I was working my pizza dough I was able to keep a steady temp for turbo ribs.

tarheelmatt · May 2014

I like to go a semi-turbo method. Mostly run 325-350° until the meat is near 180°. Then I come down to around 275-300° for the remainder of the cook. I feel the connective tissue gets broken down more doing it this way. All of this was not proven, just works for me.

Stoked For My First Butt

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