Started the coals on the Performer, set up the smoker using the minion method with Apple wood chunks and cherry chips. Dumped 12 lit coals into the center of the charcoal basket and let smoker climb to 200 before closing all three bottom vents 75% shut and leaving the top vent wide open.
Pork Butt hit the smoker around 8:50PM.
The temps will be monitored by the Maverick 733 remote thermometer. At 9:17PM the Grate temp is 261.
Woke to check temps on the smoker and she was cruising along at 223 grill grate temp. The butt internal temp at 190 degrees.
4:45AM Pork button internal temp is 196 degrees, she will be taken off the smoker, double wrapped in foil and placed in a cooler til game time when the internal temps hit 200. I haven’t opened the lid on the Weber Smokey Mountain once.
5:23AM after being on the @webergrills Smokey Mountain Smoker since 9PM as the night and the #Porkbutt is ready to rest.
Smoker has been running between 264 and 300.
Did not check the lid til 11:06, she’s looking niiiiice
She has stalled at 167 internal for about an hour or so. Gonna spritz her and open the vents a little, temps have settled in at grate level at 250.
The stall lasted just over a hour. Broke out at 1:15PM.
Just gonna kick back, drink a beer and let all that fat render down into succulence.
At 2:00PM she got double wrapped in foil and transported to the house where the oven was preheated for 275.
Temps started to climb slowly and at 4:15PM she hit 203 internal. A ten hour session! Wrapped the butt in a towel and placed it in a cooler to rest for an hour.
When we unwrapped her at 5:15PM the results were worth the wait-
Nephew BJ and BIL Barry as well as The Kimberley’s came over to enjoy some wings and pulled pork.
It was a Sweet Baby Ray’s kinda day-
Nephew BJ approves
Follow along live at http://www.northeastbbq.com
Had to shovel out the smoker but the show must go on.
5 lb pork butt.
Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.
Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
Two hours in and she is developing some nice color- smoker running between 266 and 315. Internal temp 132. It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.
12:00PM Update Pit temps started to recede under 260 degrees despite all bottom vents being wide open so I fired up a half a chimney of briquettes and added them through the smoker fuel door. Internal temp 160. Also spritzed again with the liquid mixture to build flavors and bark. Looking good. Don’t think I’m going to foil them.
1:20PM She broke out of the stall. 170 internal and has a nice bark forming.
1:50PM Pulled The Butts Off and Wrapped Them To bring to Sista Felicia’s. Wrapped in foil and tossed them in a cooler to transport and will finish in her oven
Brought butts to my sisters and tossed them in my sister’s oven til 195.
Pulled them out and rested for a half hour. Couldn’t resist ripping off a hunk of burnt ends