two pork butts

[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! 8)

 

[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.

 

[DivotMaker]

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.

Have to disagree with you on that one, J!  We use remote thermometers - you don't have to open the door to take a reading, as the probe stays in the meat.  If you're smoking large cuts of meat without relying on internal temperature, you're playing BBQ Russian roulette!  I've had butts that take an hour per pound, and ones that take 2 hours per pound!  You've been lucky, going off time alone.  The only meat I smoke without monitoring internal temp is ribs - they're a "feel" thing (not enough meat to get an accurate reading).

 

[swthorpe]

+1