two pork butts

[drains]

Now in the "stall". One butt at 167 the other at 169. Have the maverick remote in the den beside me a good 40 feet away from the transmitter. So far so good.

[drains]

Trying to post pics but it says file to large? They are pics taken by phone camera. I have never ran into this problem.

[SuperDave]

You'll need to use a photo editor to resize.  Photobucket allows you to host and then edit the pics.  I've also heard that Tapatalk App allows one to do it from their phone. 

[DivotMaker]

Maybe this will help with the pics, Dale:

Posting Pictures

You just need to re-size them; most phones default to a pic that's about 2 mb in size, which is too big.

[drains]

Here are some pics of my first smoke. Butts and baked beans.

[gregbooras]

Congrats, looks like amazing first smoke!

Greg

[swthorpe]

Well done, Dale!   I don't know if you smoked the baked beans, but if not, give that a try sometime...you won't be disappointed. 

[drains]

Thanks. The baked beans were indeed smoked and very delicious. We had leftovers that lasted for days and it fed a lot of folks. Many thanks for all the guidance.

[DivotMaker]

Fantastic, Dale!  Absolutely fantastic!  I'm sure it tasted even better than it looks, but hard to imagine how!

[MarkF]

Looks great! I remember my fist smoke. It was before the internet and it took a number of pork butts to figure it out. I love that we can jump into here and get such a high level of help!

Mark

[swthorpe]

+1   

[RG]

Looks great! I am about to be smoking two 9 pounders myself. Drains, how long did yours take to cook?

[drains]

It was about 18 hours start to finish. I opened the door once to put the beans in. I highly recommend smoking beans along with the pork if you are planning on having any. The stall started at 169 degrees and lasted for hours . I emptied the drip pan once. I think next time I may foil wrap at 150 and try to shorten the cooking time. The food was delicious and required little input on my part so easy Q will be a regular event around here. Good luck and happy smokin!

[Bigjo]

I smoked 2 butts this past Sunday. I put both on second rack slot from top.  Fat up.  Dry rub only.  Cooked till IT hit 150 degrees then I flipped them over into individual foil pans.  Put two tablespoons BBQ sauce, Tabasco chipotle liquid sauce about one tablespoon, and piled a big handful of chopped onions on top.  Covered n cooked till 195.  Just before falling apart.  One I cooked for a friend.  Said it lasted 30 minutes on table.

[JSRFrench]

I regularly smoke Pork Butts, highest rack possible 2 on the rack pan of baked beans under the butts.
I marinate & inject always from the fat cap which I slice checkerboard fashion prior to smoking.
Generally I get a laugh from the guys who are into using a meat thermometer - means you are opening up the Smoker numerous times greatly increasing the smoking time. The standard smoking time Pdf is fantastic & pretty much on mark.