You've inspired me to try a butt


 
Jeff Holmes

Jeff Holmes

TVWBB Super Fan
I've never really been a pulled pork fan but people tell me I've just never had the right butt.

So, after reading post after post and finally figuring out the snake/fuse method, I've pretty much got everything ready to go.

The pork butt is in the fridge with "Rub Some Butt" rub on it. I really like Meatheads Memphis dust but I thought this other rub smelled good and it completely different than something I would usually try.

Here's a pic of my set up, ready to go. Are my chunks too big ? I used my reciprocating saw, the chainsaw is at the other house.

We have lots of rain, dampness and it's 55 degrees. Should I start out with the vents wide open then throttle the bottom one back to about 1/3 to keep it at 225-250?

I plan on pulling it at about 195-203.

Will this fuse last 8-12 hours or will I have to pull the lid at some point and add more coals?

I went down to the other house to get the grinder so I could modify my kettle for my igrill proves to pass through, and grabbed everything but it!



 
I think you've got a meticulously laid out fire there. You should be good to go. If you do have to add more charcoal it shouldn't be a problem.

I am a less is more guy when it comes to smoke. I would probably remove that big chunk and leave the others. But some folks may add wood. You have to figure out what you like.

Start out half open and see where that gets you. Start closing vents when it's obvious it's getting too much air.
 
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Which end are you lighting. I think your wood is to spread out. I would use your wood in the first half of the snake
 
Dwain: that was my debate.... I may pull it

Jeff: ok, good point , I had them closer then spread them out. I know meat will only take on meat for the first part of the cook and can only take on so much smoke...I'll move them back around

Thanks for suggestions fellas'
 
I tie up boneless butts. I have some food grade silicone bands I have been wanting to use. But I've used butcher's twine in the past.

My best advice: don't rush this. When you get to target temp probe it with a wooden kabob skewer or something. If it slides in in several areas it's done. If not, wait 30 min and try again. It's not done until the skewer slides in regardless of what your thermometer tells you.

Good luck. And have fun!
 
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Looks like you're set up for success. 2x1 snake is what I always use. Start with 10+ lit briquetts and burn your snake counterclockwise. Start with the temp up because it will drop once you put the hunk of meat on. And you might want to shorten the snake a bit so the lit starter briquetts don't light the end of your snake. I've also only done boneless pork shoulder and never tie it up. Turns out fine. You might also need to extend your snake. Don't think it will last 8-12 hours. This is just from experience. You got it. Nothing to worry about. Just be patient. Here's my set up.

 
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Put it on about 7 this morning....pulled the lid to make sure probes and everything is still where it's supposed to be. Fiddling around with lower vent till I get a feel for it.


 
Looks good. I know it's hard but don't peek too much. The old saying is: if your lookin it ain't cookin. But in reality the pit recovers very quickly and the meat doesn't loose any temp for a quick peek. But still... try not to peek too much.
 
Took it apart real quickly to extend the snake. I need to leave for a few hours, wanted to be sure it didn't run out...

Here's the meteorite...

And fixed a buffalo chicken pizza on gasser while I'm hanging out...




 
I just pulled it and wrapped it, gonna let it rest for about an hour.

Is there a reason to save the drippings in the pan? Are they too smokey? Could you boil it down a little more and use it to put in the ziplock bags before freezing it?

A meteorite is born...

 
Jeff Holmes said:
I just pulled it and wrapped it, gonna let it rest for about an hour.

Is there a reason to save the drippings in the pan? Are they too smokey? Could you boil it down a little more and use it to put in the ziplock bags before freezing it?

A meteorite is born...

Click to expand...

You're cook looks awesome. ...but... No matter how good of an idea you may think boiling down the contents of the water pan sounds. Do NOT do it. It'll taste like an ash tray. Just trust me on this.
 
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