Perfect butts
- Thread starter mnsmoker
- Start date
DivotMaker
New member
The twins look great, Jim! Can't beat a perfect pair of butts! ;D
Pork Belly
Moderator
Those look great!
DivotMaker
New member
Smokster said:
Better yet - no tan lines!
southernsmoker
New member
How many ounces of wood did you use?
southernsmoker
New member
Thanks! I used 5 oz oak this morning for my two 8 lb butts - started at 7 am @ 245 degrees...can't wait to get home from work to check on them.
NDKoze
Moderator
southernsmoker said:
Just wondering why you are cooking so high? Most here (me included) smoke butts at 225.
I have started smoking ribs a bit higher at 235, but still like the low and slow at 225 for the butts. I know it is only 20 degrees, but I think it may make a difference.
This will be a good experiment to see how yours turns out at 245.
southernsmoker
New member
Divotmaker suggested that I cook at 240 - so I just bumped it up a bit since the two butts are about 8.5lbs each. I am anxious to see how they turn out. - good I hope!
S
slojoe
Guest
I didn't know about the 225 bit till I came on this site, used a 250avg for years on butts and brisket, seemed to be fine, never any complaints. This machine will avg out a lot better than my old stick burner, you gonna love it.
southernsmoker
New member
so you smoke your boston butts @ 250 avg on the SI? What is average smoke time till 200 degrees?
DivotMaker
New member
southernsmoker said:
Not to answer for Joe, but I think he said he used to smoke them at 250 on his stick burner. Most folks, with the SI, use 225-240. I use 225 until it gets through the stall, then up the temp to 240 until I get around 195 internal temp. Then, wrap/rest in the cooler for an hour or so.
NDKoze
Moderator
I typically plan my smokes so that I don't have to bump my temp up. I think in a perfect world you leave it at 225 the whole time, and bump it to push through the stall if you are in a time crunch.
I have done about a dozen butts in the SI so far and have only had to bump it up twice.
In the end, we're only talking about a 15 degree bump, so maybe it is inconsequential to the flavor/moisture/taste/etc. But, unless someone tells me that they get "better" results by bumping the temp, I am going to try to smoke the whole butt at 225 as I usually have the time because of starting early enough. If anything I sometimes have to rest my butts in the smoker for an hour or two and then a 1-2 hour rest in the cooler.
My 2 cents.
I have done about a dozen butts in the SI so far and have only had to bump it up twice.
In the end, we're only talking about a 15 degree bump, so maybe it is inconsequential to the flavor/moisture/taste/etc. But, unless someone tells me that they get "better" results by bumping the temp, I am going to try to smoke the whole butt at 225 as I usually have the time because of starting early enough. If anything I sometimes have to rest my butts in the smoker for an hour or two and then a 1-2 hour rest in the cooler.
My 2 cents.
southernsmoker
New member
So what is your average cook time @ 225 for and Internal temp of 198-200? I smoked two Boston Butts yesterday - one about 8 lbs and the other about 7 lbs. Set temp gauge to 240 degrees and the 7 lb was @197 in 12 hours and the 8 lb was at 195 in 14 hours. is there something wrong with my smoker or is this normal? This is my 2nd time using it since purchase.
S
slojoe
Guest
Sounds like you got it going on, if they come out tasty, that's the proof you need.
