First smoke underway


 
R

RSchmecker

New member
Hey guys. Doing my first ever smoke right now. It’s a 8 pound pork butt. I injected it with some apple juice/salt mix and rubbed it down with yellow mustard, Salt, pepper, garlic and onion powder. Put it on at about 8am this morning.
I’m using kingsford professional brickettes. The wholesale store had 36 pounds for $18 so that’s what I got. Temps has been rock solid around 255-270. I have two vents closed all the way and one open about 1/4”.
I wrapped the butt at 168 degrees. It sat there for about an hour. Dribbled a little of the apple juice/salt mix into the foil and double wrapped the butt. It’s currently at 172 internal. It’s going amazing so far. I can’t wait to try some tonight when it’s all done resting.
 
If time is of the essence then you could always bump the temp or finish in the oven.
Once foiled heat is heat.
 
You are officially in the club!
Be sure to save a little of that pulled pork back for your next pot of beans. :D
Congrats on your first butt.
 
Pork turned out amazing. I’ll grab a picture tomorrow when I reheat it for the party. I wrapped it in a towel and let it rest in a cooler for an hour. Pulled it while it was hot. It fell apart in my hands. Got a brisket going on tonight and a rack of spare ribs later tomorrow.
attached a picture mid smoke. I’ll take more
tomorrow.
 

Attachments

  • F0950886-EC3C-462B-B08F-6A400C74086C.jpeg
    F0950886-EC3C-462B-B08F-6A400C74086C.jpeg
    237.5 KB · Views: 14
Brisket is underway. Took a 4 hour nap and woke up at 2am to get her started. Smoking it over apple wood chunks. 8.5 pound flat.
 

Attachments

  • C7425C56-C338-4BEC-992F-08394F3C848A.jpeg
    C7425C56-C338-4BEC-992F-08394F3C848A.jpeg
    141.8 KB · Views: 16
  • 11ECF6AA-86A2-44D2-8469-92A5FC26202E.jpeg
    11ECF6AA-86A2-44D2-8469-92A5FC26202E.jpeg
    193.2 KB · Views: 16
  • F918F9BC-8C45-4516-BE04-C6D62D851C4B.jpeg
    F918F9BC-8C45-4516-BE04-C6D62D851C4B.jpeg
    94.7 KB · Views: 16
RSchmecker said:
Hey guys. Doing my first ever smoke right now. It’s a 8 pound pork butt. I injected it with some apple juice/salt mix and rubbed it down with yellow mustard, Salt, pepper, garlic and onion powder. Put it on at about 8am this morning.
I’m using kingsford professional brickettes. The wholesale store had 36 pounds for $18 so that’s what I got. Temps has been rock solid around 255-270. I have two vents closed all the way and one open about 1/4”.
I wrapped the butt at 168 degrees. It sat there for about an hour. Dribbled a little of the apple juice/salt mix into the foil and double wrapped the butt. It’s currently at 172 internal. It’s going amazing so far. I can’t wait to try some tonight when it’s all done resting.
Click to expand...
I did two of them overnight on saturday, but didnt have time to post yesterday, had limited time after resting them.

Hope The brisket turned out well too man. My performance was very similar, held 250 temps rock solid over night through the rain, well over 12 hours since it was lit.

Looks like you have the 18" there. Congratulations and welcome to the forum.
 
RSchmecker said:
The money shot. Came out great. Slightly dry but all around very successful.
Click to expand...
The flat is hard to keep moist on a long smoke because it doesn't have the point on top to keep it moist. Injections work well and so does wrapping with beef tallow + when it comes off the pit...drizzling more tallow on top of it...you'll be amazed at how much it socks back into the meat. Rewrap and let cool for a few hours. I've also had luck with basting in butter for the whole cook. It looks beautiful man - keep on keeping on!
 
You must log in or register to reply here.

 

Back
Top