My First Pork Butt

[Michael_in_TX]

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

[holehogg]

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

[ofelles]

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.

[Michael_in_TX]

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.