Tried to smoke a pork butt

[Tomme boy]

Well we "were" going to have pulled pork for a get together Mon afternoon. Threw a 12lb butt in the smoker about 9pm. It was coming along nicely until about 2:30am. I noticed the temp dropped about 200* so I went and bumped the temp a little. Well about 15 min later I smell something and it is not right. I looked out the back window and see my smoker is blowing flames out of every hole it can find. I shut the gas off and let it burn itself out.

It is about all hard as a rock. It was a grease fire I know that but it was not weeping that bad. I think it lit off the grease from before that collected at the bottom. And the new burner that I put in burns hotter. I went with a cast iron universal burner. It is a low pressure burner.

Looks like I am going to hit the market in the morning and get another one. Then back on the smoker for a couple hours and through it in the oven inside to finish it. I think I can get it done by 3PM.

 

[CWLONGSHOT]

Larger cuts always seem to stop temp rise for a while then jump for me too. I used ta bump fiddle move stress... Now I just Pop another cold one and ride it out. Always been fine since. Im not a patient man. If I got it most anyone can!!

Enjoy the day my brother! May god bless all those souls who made the day possible.

CW

 

[Brad]

Love my pellet smoker for that reason. Set the temp, make sure it has enough pellets, and go to bed. Always works for me.
I know roughly how long each cut will take and plan the start time around what time I want to get up.

 

[dale2242]

I just bought a pellet grill, Brad.
I`m still in the early learning stages but love it so far.
A pork loin and jalapeno poppers will be goin on today.

 

[Tomme boy]

I would love a pellet one, but $$$$ A friend has a offset that I want. He built a newer larger one for his catering business. It has wheels that is trailerable. It is an old LP tank. But I don't think I need something that big. If I end up with it I think I will cut it in half so it is more manageable.

 

[Ian]

Nice thing about a side-box is you don't generally ever risk a grease fire in the cooking/smoking chamber.

 

[fiver]

easy to put a grease drip in them too.

I usually start my stuff in the oven then move it out to the smoker to give it the bark and smoke bight.
it gives the meat a chance to rest at a lower temp, and you only need an hour of smoke to get the flavor.
just put whatever it is in dry and you'll get the smoke flavor real easy.

 

[Intel6]

It is called "the stall" and it is normal. Basically caused by the meat "sweating" and cooling itself. You can wrap it and spread out the process or just push through it. I prefer to just push through it, lot less work.

I linked a article about it on a website called Amazing Ribs. They really go in depth on the science of BBQ/smoking., very interesting stuff.

The Stall - Amazing ribs

 

[Tomme boy]

It normally takes me about 12-14 hours by keeping it on the smoker the whole time. I try to go 200-225* No water just pecan wood chunks and the propane heat. It get moisture from the propane. The last hour or so, at about 185* I turn the heat to 300 and keep an eye one the temps. I pull it at 200* That last bit of heat helps to char it a little more. Then I wrap it in foil and let her sit for at least an hour before tearing it apart. I also save whatever joice in the foil to add back to the shredded meat.

My favorite smoked anything is Canada goose. It is the only way I eat waterfowl now. But I don't hunt anymore so I am at the mercy of friends and family that still do.

 

[Rockydoc]

When the internal temperature of the meat reaches 185 to 190 I like to wrap it in foil and put into an Igloo, Yeti,etc. line the cooler with newsprint to absorb grease. The meat will continue to gently cook and tenderize.

i have a Kamado Joe ceramic type charcoal cooker and temperature is as easy to control as the pellet cookers.

 

[CWLONGSHOT]

It normally takes me about 12-14 hours by keeping it on the smoker the whole time. I try to go 200-225* No water just pecan wood chunks and the propane heat. It get moisture from the propane. The last hour or so, at about 185* I turn the heat to 300 and keep an eye one the temps. I pull it at 200* That last bit of heat helps to char it a little more. Then I wrap it in foil and let her sit for at least an hour before tearing it apart. I also save whatever joice in the foil to add back to the shredded meat.

My favorite smoked anything is Canada goose. It is the only way I eat waterfowl now. But I don't hunt anymore so I am at the mercy of friends and family that still do.

Ooh now I gotta try that!!! Somehow never thought to attempt it!!!

CW

 

[Tomme boy]

CW, use cherry or apple for the goose. Take it to 165* and that is it. Make sure to leave the skin on. But score it across the fat one way then go across the scores the other way. A cross hatch if you will.

 

[fiver]

cherry is great with wild game.
I like alder for fish.
and apple has it's uses as a pre-post for the other two, but does better for stuff like mac-N-cheese as it's own flavor.
I have used Peach for lamb and I think that is about the best pairing ever, not so easy to get though.