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First 2 butt smoke


 
G

Gordy Anderson

New member
Family Christmas party is at 1:00 Sunday. I have 2 7.5 lb butts to smoke on my 22.5. I just received my BBQ Digi II today so it's my first smoke with that. I'm in Michigan so it'll be in the low 30's overnight.

My thought was to start them at 10pm'ish Saturday night. At 1.5 hrs per pound, they should be done before 10 am. At 2 hrs/lb they should be done at 1:00. Am I cutting it too close?

What should I set the Digi at? I was thinking 225, but I'm pretty certain I've always cooked higher than that before, when I was controlling it manually.

And water or no? I know it's supposed to stabilize the temp, which is what the Digi does too, so I shouldn't need it. But I can't help but think it also keeps the meat moist.

TIA for any advise.
Gordy
 
I always cook butts at 250, measured at the top grate. I have a Stoker, and I don't use any water. That's just what works for me, YMMV as they say.
 
Yes, you are cutting it too close. Remember, you need to let them rest in foil for a bit. And the great thing is, if you get them done to to early they can set in the foil and covered for hours.And then you have time to pull when ever you want. With the guru, I would go with 225. I know many people cook higher, but I like it slow.
 
250-260. That is slow. I see no advantage of lower temps.

I'd start at 8pm.

With an ATC neither water nor ceramic/sand is necessary - and is often detrimental. Water does not 'keep the meat moist'. Not overcooking does that.
 
Another point to remember is that they may not finish at the same time. I typically smoke that size butts at about 230-240 and they usually take about 14 hours.
Good luck and I am sure everyone will enjoy the success of your labors.

Mike
 
Gordy, I'd recommend anything between 235 and 250* and skipping the water to save charcoal. Good pork butts have plenty of fat to render and you very well might even like the bark better from the dry pit. Assuming you're not a foiler though, I wouldn't recommend the same if cooking ribs or even a brisket. Just my two cents, though. I wouldn't cook dry in the big bullet unless maybe for a big cook, ATC or no ATC. More meat = more moisture.
 
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