Newbie doing 1st Pork Butt

I hear ya! Got my 008 Thursday night and am going out now to take off a pork butt. Going to try a brisket a little later today. Lots of great info here and the folks seem kinda country. Good luck.
Don

Had to fix this up a bit. Got my 008 Thursday night and spent Friday night with two lovely butts coming off today. Now a 7# brisket is coming to room temp. I was going to use a fork and punch a bunch of holes in the fat cap, and put it in the smoke. I'm trying that half oj and half coke marinade.

Don

Hey Don....

Good luck with your brisket. As for being country, I think alot of us Okies are on the forum. May have to do with CS being here in Ponca City, OK.

Might take a little longer than 10 hours for that butt. When you see it is in a plateau, crank it up full blast until done.

Welcome to the forum guys !

Not sure whether I have a problem or not but it's been on almost 12hrs set at 225, but my second thermometer says 240-245, and the meat temp is only 130. What do you think?

My 1st butt took almost 16 hrs in my 08. Don't worry and DON'T OPEN THE DOOR. As you will here many of the old timers on here say "it's done when it's done."

Well my very first Pork Butt is now history. And if I do say so myself, it was FANTABULOUS. Everybody loved it. Took about 13-1/2 hrs but it was well worth the wait. Should've let it get to 190 but at 185 I just couldn't stand it any longer.

What a fabulous smoker! Can't believe it is really that easy. After years of wood & charcoal, the Cookshack seems all but automated.

I guess I'll try some ribs next. This could get addictive.

Great to hear. Don't be too concerned with cook times. Just let it get to temp, then eat. Its really that simple. If you are cooking to eat at a certain time, allow ridiculous amounts of time so that you aren't tempted to rush things. You can always do the foil, towel, cooler method to keep warm for hours and pork butt can ALWAYS be reheated and be just as delicious.

I am surprised it got done that soon. You cranked it up, didn't you ?

quote:

Originally posted by Old Rookie:
Not sure whether I have a problem or not but it's been on almost 12hrs set at 225, but my second thermometer says 240-245, and the meat temp is only 130. What do you think?

My standard, and TradeMarked reply It's done when it's done is important. Until you've cooked a few, taken notes and got through this, there will be lots and lots of questions. RELAX of the first few cooks, consider them practice.

Glad it came out great for you, patience is the most important ingredient in BBQ.

Thanks for the feedback, all of you. A question on temps. I use 2 different themometers; 1) Maverick Redi-Chek & 2) JLR Smart BBQ. Any input on either; and is there a way to change the frequency on the JLR unit? How reliable are remote themometers?

Huh-oh, we've changed topics here in the middle of a thread.

Do yourself a favor and get those temp probes that are wired and plug into the lcd readout that has a magnet on back and attaches to your smoker. Save alot of headaches.

GLH: You talkin about a particular brand?

Nope. I think they are all made in the same Chinese factory.

Old Rookie:

I use Polder, have 3 of them and have never had a problem.

GLH & Tiger: Thanks for the input.