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SSBrew - 728
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DrunkleJon said:
I smoke mine at 225 and it takes me 20 hours. Maybe I should take a page out of Remmys book and up my smoker temps.
Click to expand...

All right so maybe I am doing something wrong. I usually smoke a 6-7 pound butt and it's done in under 10 hours. I'm worried about this one because I got it on so late in the morning (10 am) and it's about 8 pounds. It's possible I'll be eating pizza tonight for dinner and this for dinner tomorrow. Though it is never quite the same the second day.

Anyway, I wonder if I am doing it wrong. It is hugely likely.

Water. I am especially lazy today but I really should to go to Lowes and buy some charcoal since it's on sale for $10 for two bags. I'm down to a bag and a half right now.
 
Hello said:
All right so maybe I am doing something wrong. I usually smoke a 6-7 pound butt and it's done in under 10 hours. I'm worried about this one because I got it on so late in the morning (10 am) and it's about 8 pounds. It's possible I'll be eating pizza tonight for dinner and this for dinner tomorrow. Though it is never quite the same the second day.

Anyway, I wonder if I am doing it wrong. It is hugely likely.

Water. I am especially lazy today but I really should to go to Lowes and buy some charcoal since it's on sale for $10 for two bags. I'm down to a bag and a half right now.
Click to expand...

Unlike a lot of bbq purists I don't think there is a "right" and "wrong" way unless you aren't cooking long enough to break down the tough tissues and aren't getting tender meat that pulls easily and falls off the bone. My pork butts usually take around 10 hours but I am usually only smoking one small 6-7 pound butt. The longer smoke will give a better bark though.
 
Hello said:
All right so maybe I am doing something wrong. I usually smoke a 6-7 pound butt and it's done in under 10 hours. I'm worried about this one because I got it on so late in the morning (10 am) and it's about 8 pounds. It's possible I'll be eating pizza tonight for dinner and this for dinner tomorrow. Though it is never quite the same the second day.

Anyway, I wonder if I am doing it wrong. It is hugely likely.

Water. I am especially lazy today but I really should to go to Lowes and buy some charcoal since it's on sale for $10 for two bags. I'm down to a bag and a half right now.
Click to expand...


What type of smoker do you have? I belong to TVWBB and it's a been a great resource over the years. I haven't been on there in forever. But I remember many threads about high-heat pork butt cooks along with high-heat brisket cooks. You obviously cut down on cooking time and get similar results to tradition barbecue-cooking methods. But I just don't feel comfortable doing a high-heat cook with cuts of meat that have lots of fat and connective tissue. It frightens me.

I'm down to 18 bags after handing-out 8 bags to several neighbors along with my Eastern Carolina sauce that I hooked-up this morning.
 
Remmy said:
What type of smoker do you have? I belong to TVWBB and it's a been a great resource over the years. I haven't been on there in forever. But I remember many threads about high-heat pork butt cooks along with high-heat brisket cooks. You obviously cut down on cooking time and get similar results to tradition barbecue-cooking methods. But I just don't feel comfortable doing a high-heat cook with cuts of meat that have lots of fat and connective tissue. It frightens me.

I'm down to 18 bags after handing-out 8 bags to several neighbors along with my Eastern Carolina sauce that I hooked-up this morning.
Click to expand...

When time is short I have put the meat in the smoker for around 6 hours then moved to the oven at 350f to finish. Good flavor and texture, but the bark gets soggy when sealed up in the oven.
 
Giving my O'fest a taste test. It's not fully carbed just yet but oh my...this is a good one.
 
Hello said:
All right so maybe I am doing something wrong. I usually smoke a 6-7 pound butt and it's done in under 10 hours. I'm worried about this one because I got it on so late in the morning (10 am) and it's about 8 pounds. It's possible I'll be eating pizza tonight for dinner and this for dinner tomorrow. Though it is never quite the same the second day.

Anyway, I wonder if I am doing it wrong. It is hugely likely.

Water. I am especially lazy today but I really should to go to Lowes and buy some charcoal since it's on sale for $10 for two bags. I'm down to a bag and a half right now.
Click to expand...

No worries butts are very forgiving. I always marvel at the sgort smoke timea people get and feel I am an extremist. I heard smoking happens best at 225 so stuck with that. Pulled off at 200-205 I hear butts can take up to 250 easily. Hell i have even wrapped mine and thrown it in the oven because it wasnt done soon enough. Go with what works for you.

Had three Coors tall boys now on a $10 stadium sam adams. 3rd baseline seats

View attachment 1441644366665.jpg
 
DrunkleJon said:
No worries butts are very forgiving. I always marvel at the sgort smoke timea people get and feel I am an extremist. I heard smoking happens best at 225 so stuck with that. Pulled off at 200-205 I hear butts can take up to 250 easily. Hell i have even wrapped mine and thrown it in the oven because it wasnt done soon enough. Go with what works for you.

Had three Coors tall boys now on a $10 stadium sam adams. 3rd baseline seats
Click to expand...


That's likely the easiest cut of meat to smoke. So much fat, you really can't mess it up unless you cook it at 400F for 6 hours. That's why many people recommend anyone new to making barbecue try pork butt for the first cook.
 
So what smoker do you guys (and gal) use? I've read about all the smoking you all do and I think I'm going to get one for Christmas or in the spring, but have no idea what to get
 
BrewinHooligan said:
Unlike a lot of bbq purists I don't think there is a "right" and "wrong" way unless you aren't cooking long enough to break down the tough tissues and aren't getting tender meat that pulls easily and falls off the bone. My pork butts usually take around 10 hours but I am usually only smoking one small 6-7 pound butt. The longer smoke will give a better bark though.
Click to expand...
Yeah that makes sense. I bumped it down to 235 for now.
Remmy said:
What type of smoker do you have? I belong to TVWBB and it's a been a great resource over the years. I haven't been on there in forever. But I remember many threads about high-heat pork butt cooks along with high-heat brisket cooks. You obviously cut down on cooking time and get similar results to tradition barbecue-cooking methods. But I just don't feel comfortable doing a high-heat cook with cuts of meat that have lots of fat and connective tissue. It frightens me.

I'm down to 18 bags after handing-out 8 bags to several neighbors along with my Eastern Carolina sauce that I hooked-up this morning.
Click to expand...
WSM 18. I belong to those forums. I just usually did 250 on butts. I'll try something lower next time.
wobrien said:
So what smoker do you guys (and gal) use? I've read about all the smoking you all do and I think I'm going to get one for Christmas or in the spring, but have no idea what to get
Click to expand...
Weber Smokey Mountain 18". I love it. I hated my offset stick cooker.

@drunklejon I want to try 225 next time.
 
wobrien said:
So what smoker do you guys (and gal) use? I've read about all the smoking you all do and I think I'm going to get one for Christmas or in the spring, but have no idea what to get
Click to expand...

This.

I am thinking an electric Master built to get me started. Or one of the biscuit ones.

OT: More All Day, just got the Creme Brulee in the oven.
 

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