First Pork Butt!

You might want to read Smokin's Pork 101,while you are waiting.

Forget what you just said about 190º,charcoal,time per lb,etc.

KISS and "it's done when it's done".

Don't try to overthink it on the first attempt.

Go with the basics, rub it down put it in and pull it around 195.

See how that is, then adjust as needed.

If you HAVE to have a SR, because your dad/friends tell you that's the only way to tell it's smoked (they're wrong, have to tell you, just search on Smoke Ring and you'll find out way) then add a chunk or two of charcoal. All you're doing is curing the outside (that's why it's pink)

The bark is a function of the rub as much as the smoker. Try the first time see how it goes, then we can help.

There really is a wealth (over 10 years) of info in the forum, so if you have questions, do a quick read through the subject forum (such as this PB one) and you'll get a lot of tips from current owners.

To add a comment from someone who is FAR from being an expert, and has only been using a CS for about 5 years.

It sounds to me like you are taking a CS and trying to make your product come out like you remember your Dad doing. That's an admirable thing to do, but one of the other maxims here is to "learn your smoker first, and then work on the product."

By reading the forum through FIND and seeing the results everyone else has had, you might go faster to your end result. To try to jump into the middle may waste a lot of time.

I am sure you can get the product you want, but start at the beginning of the process and work your way there.

My $.02

I am sorry if it seems like I am jumping ahead. I have been reading a lot of things on this site and I am very excited about all of the info and help here. I was just trying to get the best possible result the first time. I am sorry. I will try it plain and simple and let you know how it works out.

Most of us have gotten over excited, and the experienced folks bring us down to earth. Neat thing is we simplify the process and walla, great smoked pork butt or whatever. I'm sure you'll enjoy it. Let us know how it turns out.

Like pags says.

We all do.

You'll notice I might make a few posts,that don't need to be followed for all things.

When I moved gradually away from other cookers,Smokin'Okie got me thru my first Smokette-one step,and a lot of notes,at a time.

Had to unlearn a bunch of things.

Of course he and I were teenagers in those days.

Hey, us "old dogs" as someone called us in the forum, we sometimes forget the excite of a new cooker. Don't let us control that enthuasism, we're just trying to help.

It's hard to learn a lot of things all at once, that's why we're trying to focus on one at a time.

Oh, and take lots of notes. Times, temps. Weight of meat, rub, etc. Keep track of your successes and your failures (and don't repeat your failures)

Thanks guys! I rubbed it down last night and planed to put it on this morning! BUT.... It is cold and alittle winding out side so it took it more than 1 hour to come to temp.

So I put it on at 300 at 10:30 I did add a little more pecan chuck to it as that that was in there had cooked down quit a bit already. Knowing it would take it a while to get back up to temp and how long it was going to need to be in there I thought I would be ok.

The new chunck is in the back on the box, or the door side, and I am hoping that if there is bad smoke I will burn that off before the meat gets up to temp to take it in.

We are at 286 and the meat is at 50 as I typr this at 11:00!
So here we go!!!

Sounds like you are still trying to overthink the process.

No need to wait for it to come to temp,just put meat in and turn it on.

The outside temp and wind won't affect it,anymore than the color of your T-shirt.

Take notes on the whole process,so you'll know your timing for next time.

Opening the door,may take 1/2 hr to come back to temp.

Why worry,you aren't frying bacon.

Most folks will suggest putting your wood at the front of the box,by the door.

If you think you have bad wood,don't use it.

Otherwise,put it in and cook.

Most folks will think that 286º is a mite hot for cooking a butt.

Have fun,its a butt and the most forgiving of all your cooks-unless you worry it to death.

Well thanks!

It is 1:30 and we are at 299 and the meat is at 146.

Since I am cooking hot or at a high temp I think I will turn it down to 225 for the rest of the cook/smoke.

I will keep you updated!

Don't be alarmed when the internal temp seems to hang between 160* & 175* "forever." You are headed thru the plateau. Be patient & let the smoker do it's job. You'll not be disappointed!

Read Pork Butt 101 and other threads on Pork Butt. Before you start a brisket or later turkey or ribs, make sure you read the 101's and other forum posts under each of the types of product you're smoking.

I think if you had read Pork Butt 101, you would have started your butt at 225* or so. I little knowledge to start will help you a long way, and then the folks on this forum can help you even more. Nice thing is that it's hard to make a serious mistake with these smokers. I suspect at the higher temp your pork butt will just finish faster and still be pretty good. It would, however, spend less time in the smoke absorption period with the hotter oven temp.

Good luck with the butt.

The outside temp will have zero effect on the smoker coming up to temp. That same 800 degree insulation to keep the heat in, will keep the cold out.

The only think letting it come up to temp WILL help with is knowing exact times of cooks.

It will take time "it's done when it's done" means that the PB will take it's own time coming to temp.

Be patient, and when it's ready to pull, poke it a couple of times to make sure the meat is tender (you want to feel little/no resistance)

Ok I lowered the temp to 225!

Now we are at 225 and the meat is at 174 at 3:30 this afternoon! We are getting there!!

Thanks for everybodys help!

I will keep you updated and let you know how it comes out!

Can't wait for super!! I sure want to peek!! LOL

The whole purpose of cooking low and slow is rendering fat,and breaking down collagen.

All the high heat does is make things real dead,usually dry and tough.

Like they all say READ,and many talk about 2 hr/lb and they have perfect butts and zero concerns.

My old mentor,drbbq says "anything else,you are just playing with your meat"?

Well I am stuck at 179 meat temp at 6:30! So that is 3 hours to go up 5 degrees since I dropped it down to 225.

We got take out for supper! LOL

Hang in there TXGRL.
My PBs routinely take 18-20 hours at 225. Use a remote therm and walk away. I know it is really tempting to want to open the door ..especially when it is been in there for 12 hours and you want to see..but DON'T !
And don't forget to put a drip pan under the smoker. I had PB 101 printed and next to me for my first smoke. I had the bowl out to catch the drippings and completely forgot to use it. It made a complete mess and I have never forgotten it again !

Just pulled it! It is very moist and feel all appart when I went to pull it out! LOL Bad thing is that it stuck to the rack in the smoker!

It does have black crust, even with out the charcoal.

I think it needs more flavor. I just don't think that is has the good strong pecan flavor that I think it should have, or the smell. I used at least 4 chunks of wood total.

I cooked it at 300 for for about 4.5 hours then turned it down to 225 for for 4.5 hours, truth be told I turned it back up to 300 because I have to take some meds. at night and would not be able to wake up and check it through the night. So it cooked another 1.5 hours about 300.

Like I said it is very, very moist! Just need to work on the flavor! I used smack you lips rub.

Well there it is! It's done and it did season the smoker very well!

After smoking the meat, you would have a hard time telling what the smoke level is since you've reached saturation point yourself. Wait until tomorrow to judge the smoke level.

Also, don't judge any aspect of the meat until you've cooked one properly from start to finish to establish a baseline.

I believe by cooking it at the high temp you moved it fairly quickly through the zone where the meat takes on the smoke flavor. I believe after 140* or so, smoke flavor stops penetrating.

We smoke it low and slow for a couple reasons--to take on smoke and also to render the fat. Your higher temps to start and finish probably didn't allow the pork to smoke long enough.

Read the 101's. Smoke the entire time at 225* and start the butt the night before. It will take 1.5 hrs/lb or more roughly to finish. You can't rush the process and get the best results. Please read all the info available on this forum (101 and Pork Butt forum posts). It will help immensely.

TXGRL -

Looks like you may have taken some of the chicken advice and applied it to PB. For Brisket and PB most folks do as Tom says and put in a couple of chunks of wood and the meat into a cold smoker, set it to 225 and wait until the meat is at your target temperature before even thinking about doing anything else. Don't open the door, and trust your equipment to do it's job. In short - don't mess with it. You may have an unrealistic time of how long it may take. You will get other opinions guaranteed, but this is what I have found:

1. I live near Boston, MA and I can't tell the cooking time difference between August in the 90's and February when it can be 0F outside. Same goes for rain and snowstorms.

2. Meat will absorb more smoke at colder temperatures. After it reaches about 140F it won't soak up much more smoke, but it will build it up on the surface which can make it bitter. If you race through the heat-up you will miss out on good smoke penetration (no worries with chicken)

3. Unlike chicken you have a lot of connective tissue and fat to break down in a PB or brisket. You will get better results if you don't race through the temperature "plateau". The energy of the smoker is being used up by the conversion of the fat and tissue and cannot rapidly increase the temperature of the meat. Give it time to do it's job. I have seen temperature changes of 2-3 degrees over 4 hours before during the "plateau".

3. By all means, don't pull the PB early. I would rather order out for pizza and eat the BBQ for breakfast the next day. Try starting earlier. You can always Foil-Towel-Cooler it for 4 hours after it is done if it finishes too quick. (Try a search)

BTW I like some apple and hickory when I am doing pork but it is personal preference.

Also - I may be living in MA but I got my degree from TX Tech down the road from you. Guns up!!

The other thing about flavor,is at high temps the cooker is burning so efficiently -you get no smoke.

Thus-no smoke flavor.

And yes,high heat will burn it to the racks.

Like the guys all keep saying,don't think,read 101 s,and KISS.

That reminds me of another tip I forgot:

Spray your racks with Pam before you start and your food will release better. I do it every time.

For really long cooks, just reach in and "move" the PB or brisket or whatever.

What happens is as it softens/cooks/smokes it tends to melt into the shelves. Just move it once or twice during cooking it and it solve the problem. Also, do it fast. The longer the door is open, the more heat you'll lose.

Read about "plateau" and big cuts will stall out in temp, that's why we recommend you not monitor the temps on an hourly basis, you'll go crazy.

Thanks for all the advice! I will try is again in a few days to a week and see how it goes!

I have heard that apple abd hickory are better with pork and oak is better with chicken.

And yes Tech is right down the road!! Guns Up!! Although I am a Buffalo here at WTX A&M! At least I am not an Aggie!! LOL