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.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
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.
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Originally posted by LA Pork Butt View PostNext 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.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
^ +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.
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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"
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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
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Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
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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.
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!!!
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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, DanLast edited by Danjohnston949; June 20, 2016, 06:35 AM.
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Founding Member
- Jul 2014
- 1595
- 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.
Originally posted by Danjohnston949 View Posttugboat, 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.
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