Saturday's 'Team DC' Pork Butt

[Jeekinz]

(my first post went MIA for some reason)

Using tips from deifferent members on the forum, the pork butt is underway.

6 am I got the smoker started with charchoal, and a apple juice filled foil pan placed in the smoking chamber.

About 6:45am the shoulder went on with only a coat of OO and S&P.

From 7-9am, I had a temperature dillemma. The guage on the smoker was off 100 deg. compared to 5 other thermometers I had. Two bucks and a 3/8" drill bit later...VOILA, it was fixed.

I threw on a rack of spares to compare the different fuels. This is my first "Low & Slow" with solely briquettes.

so far so good, pics to follow.

 

[Barb L.]

Yum, can't wait to see the pic's, let us know how they turned out !!

 

[buckytom]

is it ready yet?


is it ready yet?


is it ready yet?

 

[Jeekinz]

Meanwhile.....

Video of Mutt - Photobucket - Video and Image Hosting

 

[swinchen]

How is it going Jeekinz? We are smoking butt at the same time. Man, I am anxious!

Are you finding it difficult getting the temerature up to the 225-250 range? I am struggling with it, so far my only solution has been feed tons of charcoal. I am almost though an 18 lb bag!


It will be fun to compare pictures

 

[Jeekinz]

As I was saying...temperature dillema...And this was AFTER I tried adjusting it.....

 

[Jeekinz]

So here's what I started with. The butcher left another piece for the Mutt. (why was that in there anyway?)

 

[Jeekinz]

Basically, this is what the SFB looked like ALL DAY. I went through one and a half 18lb. bags of briquettes. (should I rant now?....OK)

I kept a steady temp of 215-250 (250 tops) for 14 hours. The highest temp I achieved was 184 degrees in the shoulder. (see the remote probe in the pics)

 

[Jeekinz]

This was taken around 6pm.

 

[Crash]

As I was saying...temperature dillema...And this was AFTER I tried adjusting it.....

So, in the dead of winter when you thought you were maintaining 225*, the actual temperature was 125* or there about?

 

[Jeekinz]

I decided to make my own BBQ sauce. After reading a few recipes on the web, I just came up with my own concoction. It included the following (sorry no measurements, I just threw the junk in the pot )

Ketchup; whole grain mustard, worster-whatever sauce, tabasco, cayenne, salt, pepper, Woeber's (ran out of fresh horseradish), bourbon, molasses, brown sugar, apple juice, cider vinegar, onion and garlic.

Uncle Bob would be proud....

 

[Jeekinz]

About the time I finished my sauce, which came out AWESOME, this happened:

 

[Jeekinz]

BTW - the smoker was on the OTHER side of the deck.

 

[Jeekinz]

So.......the BBQ sauce was awesome (it could be all that bourbon talking tho).

Why did the meat never get to 200-205?

{{{CRASH}}}, I feel your PAIN!!! That SFB loaded up with ash. To make a long story short, it was no easy task getting rid of that ash. I was soooo full, it was smouldering the coals!

I threw some mesquite chunk on for an hour which gave a nice taste to the ribs.

I removed the butt just before posting the pics. It's wrapped up in foil, going in the fridge. I'm going to have to put it in the oven for a while tomorrow.

 

[Jeekinz]

How is it going Jeekinz? We are smoking butt at the same time. Man, I am anxious!

Are you finding it difficult getting the temerature up to the 225-250 range? I am struggling with it, so far my only solution has been feed tons of charcoal. I am almost though an 18 lb bag!


It will be fun to compare pictures

I went though 1 and 1/2 bags.

I hope yours came out good!!!!

 

[Jeekinz]

So, in the dead of winter when you thought you were maintaining 225*, the actual temperature was 125* or there about?

No. It was set too low, so I was overcooking the food. I played around with it this morning trying to adjust it, but to no avail. What a piece.... !

The guage I got from Lowes was two bucks. I really reccommend picking one up.

 

[AllenOK]

Jeekinz, that's why I'm a "log-burner". Briquettes produce to much massively bulky ash for me. Wood produces ash, but it doesn't mass as much, and compacts down nicely.

The next time I smoke something, I may do the same photo-rama, to show you my process. Hopefully, that will be Monday.

 

[love2"Q"]

looks great ... well done ...
and at least you had a umbrella ...

 

[swinchen]

Sorry that we experienced the same problem man. Talk about a downer eh? Let us know how it came out when you finish it up.


Sam

 

[Jeekinz]

Sam,

I cooked mine in the oven today for 3 hrs at 270. I let it sit, then pulled it. It actually came out pretty good. I have alot left over in the freezer.

I love good Q, but to waste a WHOLE day (and we all know how much those free days are worth)...I think it will be a once or twice a year event.