Pork butt try #2

[Akabiz]

Well we are not off to a good start. I did not get a chance to go to the butcher yesterday (poor planning on my part) but was determined to get a smoke in today. So took a frozen butt that I had in the freezer and started thawing it in a bucket of water. Yes it was sealed. Got it thawed last night, then got it salted up and resting in the fridge. After a few hours sleep got the pit fired up and the rub applied. So now we wait. Just about to put it on the smoker. Wish me luck. The last butt I cooked (which was my first) did not go well. I panicked in the stall and ended up ruining it. I will be much more patient today. I will update as the day progresses.

[HorseDoctor]

You'll be fine. Just remember the immortal words of Master Po; "Patience Grasshopper". Good luck & enjoy!

[Steve B]

Good luck today.
I'm doing my first butts and a packer brisket as we speak. Started at midnight. I posted some pics on another post. May we both have success.

[Akabiz]

Good luck and nice looking pit!

[EdF]

Don't be worrying. Go with the smoke, Luke!

It will be good.

[Akabiz]

4 hours in and we are looking good so far. Butt is at 127 and pit is sitting between 225-235.

[ecowper]

That looks great Akabiz .... Let the meat cook, don't stress over the stall.

[RonB]

Stay the course and it will turn out great.

[ecowper]

What are you cooking on?

[Akabiz]

Horizon 20"

[ecowper]

Looks good

[Akabiz]

Six hours in and let the stall begin.

[ecowper]

The stall is how you know you're doing it right :-)

[Breadhead]

Looks good to me. The first stall is expected. A second stall can happen too.🙈 Stay the course! It's done when it's done.👍

[Akabiz]

8 hours in and I think I may be coming out of the stall. Up a few degrees now.

[AZRedneck]

I put my pork butt on 15 hours ago. Steady 225-235 the whole time. At 185 IT now. 8.5 lb chunk of yumminess. It looks like a meteorite (perfect). My stall is more like a creep. Point is, we're both doing fine. Grab another beverage and enjoy the cook. 200 or bust!!!

[Akabiz]

I am at 9 hours and IT is 162. I killed my last one by panicking. If I have to stay up until midnight, I will. I'm with you 200 or bust!

[RonB]

Are you going to flip it to help bark the bottom?

[Akabiz]

I am going to let it ride to see how it turns out.

[ecowper]

RonB I have never turned my pork butts and never noticed any difference between the top and bottom, whether I was on the Hasty-Bake or the WSM

[RonB]

I haven't either, but I see a lot of comments here about flipping. I did flip my first brisket, but I then wrapped it at 180*, so I'm not sure if that was an improvement.