Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

First pork butt

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • tugboat
    Former Member
    • Nov 2015
    • 79

    First pork butt

    Smoked my first pork butt this weekend. Used my kettle and slow n sear. I was able to keep it between 220 and 250 for the most part, though once the temps spiked and I had to resort to dousing the coals with water after several failed attempts at sprinkling the coals. It was a 9 lb butt and I cut it in half so I estimated 7.5 hours or so for a 4.5 pound butt. It had a KILLER stall though (90 minutes per pound my butt). Dinner was a couple hours late. After about 8 or so hours I decided to try wrapping them to get them to heat up. I got it to 201 and unwrapped it, then it dropped down to 199 and I pulled them off the grill. Gave them 10 minutes and pulled the pork. The bark was delicious and the pork was good too, though a bit dry. The pork wasn't too dry but a bit on the dry side. Served on homemade sourdough brioche buns. Think I'm going to crutch it next time. Has anyone tried crutching a butt and then unwrapping it and heating the grill to re-crisp the bark? How does that turn out? How high do you push the grill and how long do you cook it to crisp up the bark? I'd like to get the pork juicier but I'd like to keep that nice bark. Of course it is also possible that I over cooked it a bit. I didn't check it at 190 or 195.
    Last edited by tugboat; June 19, 2016, 10:59 PM.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5415
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    Next time plan to have the meat to an internal temp of 200 at least 2 hours before serving. Double wrap it foil, put some towels in an ice chest, fill the empty space with old towels and then serve when ready. That's called putting it in a faux cambro.

    Comment

    • tugboat
      Former Member
      • Nov 2015
      • 79

      #3
      Originally posted by LA Pork Butt View Post
      Next time plan to have the meat to an internal temp of 200 at least 2 hours before serving. Double wrap it foil, put some towels in an ice chest, fill the empty space with old towels and then serve when ready. That's called putting it in a faux cambro.
      That was the intent but it stalled forever. According to Meathead's guidelines in party planning it's 90 minutes per pound for pork butts. This one should've taken 7 hours or so by that measure but took 11

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4963
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle
          Slow 'N Sear Deluxe Kamado.
          Slow 'N Sear Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney starters (regular and half).
          Joule.
          GrillGrates.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        #4
        ^ +1 to what LA Pork Butt said. My butts are typically around 4" thick and take about 14 hours to get probe tender + 2 hours faux cambro = I plan on 16 hours without a crutch. Thickness is the dimension that affects cook time. I have never crutched a butt. The faux cambro will soften the bark some but it is still mighty tasty.

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5415
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #5
          tugboat + 1 @fuzzy daddy on thickness. Unless you cut the butt into two 2" pieces two 4" thick pieces will take the same amount of time to cook as one. Cooking on a kettle should allow you to rapidly drop
          temp by closing vents.

          Comment

          • tugboat
            Former Member
            • Nov 2015
            • 79

            #6
            I'll probably crutch it next time, if only out of time savings. The kettle and slow n sear was pretty low maintenance but I certainly wouldn't trust it overnight. I also don't want to get up that early to start a butt. I get up at 3am on weekdays. The weekend is my opportunity to sleep in (sleep in meaning 6 or 7 am).

            Does letting it rest in a faux Cambro improve the "juiciness"

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              tugboat, I won,t Claim to be an expert but I feel the faux cambro improves the Moisture in the Meat! Just by accident I also Smoked an +8# Butt yesterday! 11 Hrs to 201* F! Weber S 'n S and DidgiQ-2! Faux Cambro 1 Hr, 2-3 Hrs Better! Pics @ Pit Boss's Post: Show Us What You are Cooking! Dan
          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5415
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #7
            tugboat yes to juiciness and it helps you seperate out excess connective fat.

            Comment

            • PaulstheRibList
              Founding Member
              • Jul 2014
              • 1585
              • Lake Charles, LA
              • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                1.) A pair of Weber Smokey Mountain 22.5's
                2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                7.) 22" Weber Kettle with Slow-N-Sear
                8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                9.) BarbecueFiretruck...under development
                10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                I'm loving using BBQ to make friends and build connections.
                I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

              #8
              Super Fun! Like LA Pork Butt and fuzzydaddy said, slicing a butt in half only shortens the cook time a little, say an hour, in my experience.

              My bet is that after you use the Slow N Sear a few more times, you will be confident enough in your learning to leave her run overnight! I don't fret anymore leaving my WSM's to purr overnight - but only after practicing that cook and coal layout previously.

              Love the Pulled Pork and Pics!!!

              Comment

              • Danjohnston949
                Former Member
                • Dec 2014
                • 4419
                • 1410 9th. St. N, Fargo ND

                #9
                tugboat, PaulstheRibList, Like Paul said Over Night Cooks are the Best and I have done Them but I end up awake all night fidgeting over Wether or Not everything is OK? All the Whistles and Bells Alarms don't Provide Me the Needed Security? As it Happens I did a +8lb Butt Yesterday! Post with Pics @Pit Boss's Stickey, Show us what you are cooking IV!!!
                Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
                Last edited by Danjohnston949; June 20, 2016, 06:35 AM.

                Comment

                • PaulstheRibList
                  Founding Member
                  • Jul 2014
                  • 1585
                  • Lake Charles, LA
                  • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                    1.) A pair of Weber Smokey Mountain 22.5's
                    2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                    3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                    4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                    5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                    6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                    7.) 22" Weber Kettle with Slow-N-Sear
                    8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                    9.) BarbecueFiretruck...under development
                    10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                    11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                    12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                    12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                    Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                    I'm loving using BBQ to make friends and build connections.
                    I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                  #10
                  Originally posted by Danjohnston949 View Post
                  tugboat, PaulstheRibList, Like Paul said Over Night Cooks are the Best and I have done Them but I end up awake all night fidgeting over Wether or Not everything is OK? All the Whistles and Bells Alarms don't Provide Me the Needed Security? As it Happens I did a +8lb Butt Yesterday! Post with Pics @Pit Boss's Stickey, Show us what you are cooking IV!!!
                  Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                  I'm so with you on the nervous nellies on the overnights! I've tossed and turned a bunch worrying if my cooker was doing this or that, but just not wanting to get my tired body out of that cozy bed.

                  However, I must have crossed a threshold in the last year, both in skill and experience on the WSM, and being ok with the temp creeping one way or the other, (and part of that is from knowing more what to do if the temp does creep).

                  Now, if I'm doing a cook on my WSM that i've done before*, and I kept notes** so I know what to expect, I'm like Captain Confident and go to sleep with #NoWorries #PerfectFireFun

                  Keep cooking!

                  *Meaning, 1.) I've arranged the coals this way, which for me is the Fuse, 2.) put in this much fuel, which for me usually means level with the ring, 3.) put in this much meat, which usually means about 60% of totally full or more, and 4.) this kind of weather, meaning you do make some adjustments from a 78 degree night to a 35 degree night.

                  ** I use Evernote. And I love it! It's an App for your phone, so it's everywhere you are. And has a great Web interface, which makes is great for faster data entry at the house, and a nice big screen when I'm cooking and reviewing my prior cooks.

                  Comment


                  • martybartram
                    martybartram commented
                    Editing a comment
                    +1 on evernote, I am fixing to try airtable for some organization stuff. Its free so its worth checking out

                Announcement

                Collapse

                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Meat-Up in Memphis

                Spotlight

                These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use our links when you buy things

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                If you have a Weber Kettle, you need the Slow 'N' Sear

                slow n sear
                The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                Click here for our article on this breakthrough tool


                The Good-One Is A Superb Grill And A Superb Smoker All In One

                the good one grill
                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our complete review


                Griddle And Deep Fryer In One

                Pit Barrel Cooker Smoker
                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                Click here to read our detailed review and to order


                The Pit Barrel Cooker May Be Too Easy

                Pit Barrel Cooker Smoker
                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them


                The Undisputed Champion!

                thermapen
                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                Click here to read our comprehensive Platinum Medal review


                Grilla Pellet Smoker proves good things come in small packages

                Grilla pellet smoker
                We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                Click here for our review on this unique smoker


                Delta by Nuke,
                Stylish and Affordable
                Gaucho Grill

                Weber Genesis Grill
                Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                Click here to read our complete review


                Genesis II E-335
                A Versatile Gasser That Does It All!

                Weber Genesis Grill
                Webers™ Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                Click here to read our complete review


                GrillGrates Take Gas Grills To The Infrared Zone

                grill grates
                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                Is This Superb Charcoal Grill A Kamado Killer?

                PK 360 grill
                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal


                Our Favorite Backyard Smoker

                kareubequ bbq smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker
                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175� to 350�F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                maverick PT55 thermometer
                A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                Click here to read our complete review


                Track Up To Six Temperatures At Once

                Grilla pellet smoker
                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill
                Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill
                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order