Smokin a butt

[Native_Horn]

Hey folks, so I'm cooking a few things today for my bday bbq, pork butt, some chicken, ribs,etc. I'm smoking the ribs on the little green cheapy smoker. First one I did a few months ago turned out really good, figured I'd do it again. Everything seems like it's going good, but it's only been on about an hour and a half and it's already at 130 degrees. The smoker gauge has been pretty much pegged at 290 since I put it on. I'd prefer it a little lower but I think that's what I had it around the last time. Just seems like it's pretty hot pretty quick. It's only about a 5.5lber, so I was figuring about 5-6 hours on the smoker then an hour in the cooler. Any thoughts out there?

Thanks

CM

[dadymat]

first off, personally i would never trust a stock therm gauge.....all mine seem to vary from cook to cook.....i use an oven thermometer on the racks and a digital probe that mounts to racks.......and I wouldnt worry about the internal temp of the ribs....once the fat starts breaking down it will stall out for a while and dont go by temp...when they are done to your liking...then they are done, also I cook mine at 275....as far as 290 (if thats what it really is) id rather have it run a little hot than a little low on ribs....also ivve never put ribs to rest in a cooler.....i only do that with thick cuts of meat like brisket, shoulders and butts.....unless im trying to keep hot for hours

just my 2 cents......im sure others will chime in

[CliffCarter]

I cook my butts around that temp or a bit higher, you should be OK, your time estimate seems about right.

[dadymat]

im confused.....you asking about ribs or butts?

[Native_Horn]

Hey guys, sorry for not getting back to this sooner.

I did mean pork butt and not ribs, so sorry for the confusion. It cooked in about 6 hours running around 290 on average. Got up to 210 internally before I pulled it. Didn't necessarily want it that hot, but was busy doing other stuff before I was able to get over and take it off. Came out pretty good and tasty and pretty moist. Used Salt Lick's spicy rub. Only issue after it cooked was I think I let it rest a little too long and it started cooling down and was a little hard to pull apart. Here are some pix. Stupidly, I didn't take any after I had cut it up.

CTM41BdayPorkButt_2846.jpg

CTM41BdayPorkbutt_2847.jpg

CTM41BdayPorkButt_2848.jpg

[Native_Horn]

Here's some more pix of the smoker warming up and after I took it off.

CTM41BdaySmoker_2851.jpg

CTM41BdayPorkButt_2854.jpg

CTM41BdayPorkButt_2856.jpg

[Native_Horn]

And here's a few after I took it out of the cooler and started shredding it a bit on one end before remembering to take a pic. Of course everyone started diggin in before I could take a pic of it all shredded.

CTM41BdayPorkButt_2860.jpg

CTM41BdayPorkButt_2862.jpg

[Native_Horn]

And lastly, I also cooked some Ribs on the gas grill, so throwing those pix on here as well.

CTM41BdayPorkRibs_2859.jpg

CTM41BdayPorkRibs_2863.jpg

[jerodpb]

looks good, thanks for not sharing the actual product ("I hope you're picking up on the sarcasm, cause I'm laying it on PRETTY thick"....Richard on Tommy Boy)

[Native_Horn]

Jerode I definitely get the sarcasm.

Truth be known, and as sad as it is, I barely got a few nibbles of it myself because as fast as I was shredding it, the hands were taking it.

[jerodpb]

I really don't like fresh pulled pork.....

I LOVE the leftovers....later, reheated.....as long as they last...

[Native_Horn]

True dat. Next time I'm cooking one, no one's getting their hands on it until I've had plenty AND stashed some away.