Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: prjohnson on January 11, 2016, 10:56:29 AM
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Parents got me a smoker for Christmas (Masterbuilt Propane from Cabelas). Being new to smoking, I figured I'd try a butt. Put a rub on it Saturday morning, fridge, then started smoking it around 5A.M. Sunday.
8.5 pounder, I figured it would be ready around dinner (WRONG!). The thing hit a wall at 135 (Noon), then again at 170 (Midnight), where it seemed like forever to go up any degrees. I quit smoking & wrapped it in foil at 160. I kept the temp at between 225-240 the entire time. I went to bed around 12:15, Set my alarm for three hours & it was just below 180, another three hours later & it was finally at 195. 6:30, I pulled it off, wrapped it in more foil, then a towel & put it in a cooler. I'm going home soon to pull it apart. Here's what it looked like at 6:30. Any reason why ya'll think it took so long?
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it should fall to pieces. Looks delicious.
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It split in two when I picked it up. Taste awesome!
Guess lesson here is not to plan on certain times with bbq.
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8.5 lb butts usually take me 24 hrs or so on my egg.
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I do 2 on the XL in 8 hours... 4 open in the smoke and 4 wrapped.
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I do 2 on the XL in 8 hours... 4 open in the smoke and 4 wrapped.
What's your temp set at?
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8.5 lb butts usually take me 24 hrs or so on my egg.
Mine stay unwrapped at a consistent 225*.
Sometimes they are ready in 20.
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325
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Put a thermometer in the smoker...yours may be off a little and not hitting the 225 mark. Mine did the same thing.
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Put a thermometer in the smoker...yours may be off a little and not hitting the 225 mark. Mine did the same thing.
Yep...my water tray affects the system's reading of chamber temp.
- Torg
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Thanks for the input!
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Prep is important. We rub our butts with mustard and cover with our favorite rub from rebel butcher supply. Buy it by the case. Chill over night. Put on by 8am, and it's at temp around 4, rests until 6, enjoy for supper and sandwiches for a week.
Another thing I do sometimes is after 2 hours in the foil is open it up and put an entire bottle of BBQ sauce on it. Just pour it on and dump it in. Cover well. It does good things.
I cook with a remote thermometer that reaches a few doors down, that provides grill and internal temp. Pull it at 197 usually.
I really want a CyberQ but can't figure out how to make it wrap it at 4 hours, so the remote is fine, and I'll probably settle for the temp control like some buds have.
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I do 2 on the XL in 8 hours... 4 open in the smoke and 4 wrapped.
Doug, what is the bark on yours like when you foil wrap for the last 4 hours?
I have never wrapped. I like a good crust on mine.
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I do 2 on the XL in 8 hours... 4 open in the smoke and 4 wrapped.
Doug, what is the bark on yours like when you foil wrap for the last 4 hours?
I have never wrapped. I like a good crust on mine.
It develops well in the first 4 hours, so very similar, but probably not as thick as if not wrapped...very tasty, but a good crust if you don't drown it in sauce like I do sometimes. We like that too. IMO the wrapping helps reach the desired temp faster and holds more moisture in.