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My First Pork Butt

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  • Michael_in_TX
    Club Member
    • Dec 2018
    • 173
    • Texas Gulf Coast
    • Grills:
      Weber 22" Kettle Premium w/Slow N' Sear 2.0
      W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

      Accessories:
      Thermopop (Instant Read)
      Weber iGrill 2 (Grill and Meat Temps)

    My First Pork Butt

    Well, I finally got the courage to try a long cook.

    It's a ten pound pork butt, defrosted for roughly four days. Cooking it on a Weber Kettle with SnS, with their light-12-coals-and-put-in-a-full-chimney-next-to-it method Three chunks of Applewood. Water reservoir filled.

    I probably didn't prep the meat as well as I should have (got in a rush this morning and started late). I trimmed it a little and very liberally patted in Malcom Reed's The BBQ Rub all over it.

    Pit is holding between 260 and 270. (A little hotter when in direct sunlight, a little less when the clouds move in. Interesting.) Meat internal temp is 120 degrees about three hours in.

    I'm in Texas so I like bark. When it hits the stall....I guess around 150 or 160 or so, I'll wrap it in unlined pink butcher paper. If I can continue to control my temps like this, I may finish it on the grill. I originally planned to finish it in the oven as I thought I'd be chasing my temps all afternoon.

    I get better at controlling my temps each time I cook. After just a few adjustments early on....I haven't touched the thing. I think I might be finally getting it.
  • ofelles
    Club Member
    • Jun 2018
    • 840
    • Brentwood CA
    • Yoder YS640 on Comp cart
      Klose Charcoal Grill
      VacMaster Pro 380 sealer
      Maverick ET-733
      Maverick PT-75
      Thermoworks Signal
      Thermoworks Dot

    #2
    That is going to be so good. If you have the time I wouldn't wrap it. I think you get a better bark. Enjoy.

    Comment

    • holehogg
      Club Member
      • Nov 2017
      • 1540
      • Port Elizabeth, South Africa

      #3
      Congrats on taking the plunge and look forward to the results. Sounding good.

      Comment

      • Michael_in_TX
        Club Member
        • Dec 2018
        • 173
        • Texas Gulf Coast
        • Grills:
          Weber 22" Kettle Premium w/Slow N' Sear 2.0
          W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

          Accessories:
          Thermopop (Instant Read)
          Weber iGrill 2 (Grill and Meat Temps)

        #4
        Not wrapping is a possibility......I'll see where I am at the 5 hour mark.

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1403
          • Bryson City, NC

          #5
          I wouldn't wrap it. Read Meathead's recipe on Pulled Pork in the free section. He also does not recommend wrapping if you read all the way down he has it highlighted in yellow, it is way down after How the Champions Do It.

          https://amazingribs.com/tested-recip...ed-pork-recipe

          I have found a 10lb butt will take you 14-16hrs. Depending on the butt. If you are in a stall now at 120 that is a little unusual but each piece of meat is different. Your pit temp sounds good. If you have an instant read thermometer take the temps in several places. You might have the probe in a place that didn't get defrosted totally. I don't know but it is worth checking.

          Comment

          • Michael_in_TX
            Club Member
            • Dec 2018
            • 173
            • Texas Gulf Coast
            • Grills:
              Weber 22" Kettle Premium w/Slow N' Sear 2.0
              W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

              Accessories:
              Thermopop (Instant Read)
              Weber iGrill 2 (Grill and Meat Temps)

            #6
            So far so good. (I keep leaving my cell phone upstairs, so no pics yet, but it looks lovely. Beautiful mahogany color.) One thing I was really worried about is moisture. It looks plenty moist! (I haven't been spritzing or mopping.)

            My coals gave out about 3.5 hours in. I didn't quite think this through....I didn't have a plan for how to add more coals. So what I did was put some foil over the meat and knock some ash off -- gently -- on the existing coals and added about 3/4 of a chimney of coals.

            I'm back up to 260-270.

            So far, I haven't wrapped. It's 4:40 pm. I could go as long as another two hours. Internal temp is still rising. (155 right now.)

            Comment

            • Michael_in_TX
              Club Member
              • Dec 2018
              • 173
              • Texas Gulf Coast
              • Grills:
                Weber 22" Kettle Premium w/Slow N' Sear 2.0
                W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                Accessories:
                Thermopop (Instant Read)
                Weber iGrill 2 (Grill and Meat Temps)

              #7
              Well, I guess I verified that the 1 hour per pound rule of thumb is generally correct. The butt never did seem to stall....it kept creeping up in temp, so I elected to not wrap. It's 8 pm at night and I'm at 180. I'm getting roughly ten degrees an hour. This is going to be a long two hours.

              Comment


              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Patience pays!
            • Michael_in_TX
              Club Member
              • Dec 2018
              • 173
              • Texas Gulf Coast
              • Grills:
                Weber 22" Kettle Premium w/Slow N' Sear 2.0
                W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                Accessories:
                Thermopop (Instant Read)
                Weber iGrill 2 (Grill and Meat Temps)

              #8
              WOOHOO! Patience does indeed pay!

              Amazing! I was so certain I messed this up. This turned out fantastic! I was getting really concerned towards the end that the bark was looking meteoritic, but it turned out really well.

              Click image for larger version

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              And look at that smoke ring!

              Click image for larger version

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              Shredded (Wow that is a lot of meat...)

              Click image for larger version

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              Not only does it taste amazing, I learned a lot. I learned that I can do a prolonged cook (10 hours) between 250 and 290. I'm quite proud of that, especially compared to when I first got my grill back in December and my temps looked like a crazy sine wave.

              Absolutely, without question, I will do this again. I'll do some things differently. One, sheepishly, I'll plan for a ~1 hr per pound cook time. I'll also try to get my temps a little lower towards 250 (brisket practice more than anything). I also need to come up with a way of getting additional coals in there without being so haphazard about it. I refilled my coals three times and was essentially did 3/4 of a chimney atop the existing coals. Probably should do 1/2 or so. And take the meat out to avoid getting ash on it.

              I may also try the traditional Meathead method of dry brining a day ahead of time.

              The pork isn't perfect. While the bark is great, the first two inches or so is a little dry. (Below that....oh so moist. Yum!) I wonder, did my higher temps cause the dryness near the surface or is it because I didn't wrap? (My temps did creep up to around 290 for about two hours.) Should I have spritzed/mopped? I purposely didn't spritz/mop as I was afraid of washing off the bark and/or making it really muggy.

              I'm beyond delighted with how well this turned out....my first "real" low and slow smoke.

              Comment


              • JoeSousa
                JoeSousa commented
                Editing a comment
                When I have to add coals or knock the ash down in my SNS I will take a piece of foil and throw it over the meat. Not wrap it but just cover the meat. That will help keep the ash off. Much easier than trying to move the meat off and on the grill.

              • Razor
                Razor commented
                Editing a comment
                To back up Huskee, I highly recommend something like this; https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Outstanding! Love saying ‘I told you so!’ 😉
            • Michael_in_TX
              Club Member
              • Dec 2018
              • 173
              • Texas Gulf Coast
              • Grills:
                Weber 22" Kettle Premium w/Slow N' Sear 2.0
                W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                Accessories:
                Thermopop (Instant Read)
                Weber iGrill 2 (Grill and Meat Temps)

              #9
              Oh, I pulled (pun intended) at 198 degrees. My thermopop went through it like butter essentially all over.

              Comment

              • Michael_in_TX
                Club Member
                • Dec 2018
                • 173
                • Texas Gulf Coast
                • Grills:
                  Weber 22" Kettle Premium w/Slow N' Sear 2.0
                  W.C. Bradley & Co Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                  Accessories:
                  Thermopop (Instant Read)
                  Weber iGrill 2 (Grill and Meat Temps)

                #10
                And I only let it rest for 20 minutes. Was hungry.

                Comment

                • Red Man
                  Club Member
                  • May 2018
                  • 593
                  • Western Washington

                  #11
                  Looks great, congrats! I have a hinged grate, which makes adding coals pretty easy. I use a large piece of foil I slip under, and fold over the meat. I push any remaining coals to one side of the SnS and then fill the rest of the SnS up with unlit coals.

                  Comment

                  • Reds Fan 5
                    Charter Member
                    • Sep 2014
                    • 231
                    • Western Springs, IL
                    • Equipment
                      Weber Genesis Gas
                      Weber 22" Kettle (black)
                      Smokenator
                      Slow N Sear

                      Thermometers
                      Maverick 732 Redi-Chek
                      Thermopop

                      Fuel
                      Kingsford Blue Bag
                      Kingsford Professional

                      Wood
                      Apple (chunks)
                      Mesquite (chunks)
                      Hickory (chunks)
                      Oak (chunks)

                      Beverages
                      Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

                      Bourbon: Basil Hayden
                      Rye: George Dickel
                      Cocktail: Manhattan

                      Personal
                      Married, one child (son)
                      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                      Associate Dean at Chicago area university

                    #12
                    Congratulations on your maiden voyage. You will learn something with almost every cook.

                    Comment

                    • obiQsmoker
                      Club Member
                      • Jul 2018
                      • 147
                      • Seattle Area
                      • Started this tasty craziness in 2018.
                        Using a Traeger Silverton pellet smoker.
                        Home is the Seattle area...
                        So much to learn, but it’s a helluva fun education!

                      #13
                      Grats man, wasn’t THAT fun! Did my first long cook just last summer, and it kind of set the hook. You’ll learn and tweak each one. Thanks for sharing - love the photos - I’m drooling over here!

                      Comment

                      • fzxdoc
                        Founding Member
                        • Jul 2014
                        • 4162
                        • My toys:
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                          Pit Barrel Cooker (which rocks)
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                          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                          Camp Chef Somerset IV 4-burner outdoor gas range


                          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                          Adrenaline BBQ Company's SS Rack for DnG
                          Grill Grate for SnS
                          Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                          2 Grill Grate Griddles
                          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                          Fireboard Extreme BBQ Thermometer Package
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                          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                          Thermoworks Thermapen MK5 (pink)
                          Thermoworks Thermapen MK4 (pink too)
                          Thermoworks Temp Test 2 Smart Thermometer
                          Thermoworks Extra Big and Loud Timer
                          Thermoworks Timestick Trio
                          Maverick ET 73 a little workhorse with limited range
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                          Maverick (Ivation) ET 732
                          Grill Pinz
                          Vortex (two of them)

                          Two Joule Sous Vide devices
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                          Instant Pot 6 Quart Electric Pressure Cooker
                          Charcoal Companion TurboQue
                          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                          BBQ Dragon and Dragon Chimney

                          Shun Classic 8" Chef's Knife
                          Shun Classic 6" Chef's Knife
                          Shun Classic Gokujo Boning and Fillet Knife
                          Shun Classic 3 1/2 inch Paring Knife

                        #14
                        Looks wonderful. Congrats on that cook!

                        Kathryn

                        Comment

                        • Troutman
                          Club Member
                          • Aug 2017
                          • 6269
                          • Republic of Texallence

                          • OUTDOOR COOKERS
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                            Classic Thermopen
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                          #15
                          Good work. Pork butts are generally pretty unforgiving. As mentioned above, try wrapping next time. I'm an ardent pink butcher paper guy, keeps the bark in tact and helps prevent moisture loss that may have contributed to your surface dryness. You're now officially a pulled pork guy !!!

                          Start thinking of ways to use that pulled magic, anything from sandwiches, to tacos, in a pasta sauce; the sky's the limit !! Show us how you do it !!!

                          Comment


                          • AverageJoe
                            AverageJoe commented
                            Editing a comment
                            OH OH put some in poppers omnomnomnom

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