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Old 06-16-2007, 11:47 AM   #1
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Saturday's 'Team DC' Pork Butt

(my first post went MIA for some reason)

Using tips from deifferent members on the forum, the pork butt is underway.

6 am I got the smoker started with charchoal, and a apple juice filled foil pan placed in the smoking chamber.

About 6:45am the shoulder went on with only a coat of OO and S&P.

From 7-9am, I had a temperature dillemma. The guage on the smoker was off 100 deg. compared to 5 other thermometers I had. Two bucks and a 3/8" drill bit later...VOILA, it was fixed.

I threw on a rack of spares to compare the different fuels. This is my first "Low & Slow" with solely briquettes.

so far so good, pics to follow.

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Old 06-16-2007, 11:49 AM   #2
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Yum, can't wait to see the pic's, let us know how they turned out !!
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Old 06-16-2007, 12:42 PM   #3
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is it ready yet?


is it ready yet?


is it ready yet?
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Old 06-16-2007, 12:43 PM   #4
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Meanwhile.....



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Old 06-16-2007, 05:30 PM   #5
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How is it going Jeekinz? We are smoking butt at the same time. Man, I am anxious!

Are you finding it difficult getting the temerature up to the 225-250 range? I am struggling with it, so far my only solution has been feed tons of charcoal. I am almost though an 18 lb bag!


It will be fun to compare pictures :)
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Old 06-16-2007, 08:37 PM   #6
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As I was saying...temperature dillema...And this was AFTER I tried adjusting it.....

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Old 06-16-2007, 08:39 PM   #7
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So here's what I started with. The butcher left another piece for the Mutt. (why was that in there anyway?)

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Old 06-16-2007, 08:43 PM   #8
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Basically, this is what the SFB looked like ALL DAY. I went through one and a half 18lb. bags of briquettes. (should I rant now?....OK)

I kept a steady temp of 215-250 (250 tops) for 14 hours. The highest temp I achieved was 184 degrees in the shoulder. (see the remote probe in the pics)

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Old 06-16-2007, 08:44 PM   #9
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This was taken around 6pm.

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Old 06-16-2007, 08:45 PM   #10
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Quote:
Originally Posted by Jeekinz
As I was saying...temperature dillema...And this was AFTER I tried adjusting it.....

So, in the dead of winter when you thought you were maintaining 225*, the actual temperature was 125* or there about?
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Old 06-16-2007, 08:51 PM   #11
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I decided to make my own BBQ sauce. After reading a few recipes on the web, I just came up with my own concoction. It included the following (sorry no measurements, I just threw the junk in the pot )

Ketchup; whole grain mustard, worster-whatever sauce, tabasco, cayenne, salt, pepper, Woeber's (ran out of fresh horseradish), bourbon, molasses, brown sugar, apple juice, cider vinegar, onion and garlic.

Uncle Bob would be proud....

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Old 06-16-2007, 08:53 PM   #12
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About the time I finished my sauce, which came out AWESOME, this happened:

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Old 06-16-2007, 08:54 PM   #13
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BTW - the smoker was on the OTHER side of the deck.
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Old 06-16-2007, 08:57 PM   #14
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So.......the BBQ sauce was awesome (it could be all that bourbon talking tho).

Why did the meat never get to 200-205?

{{{CRASH}}}, I feel your PAIN!!! That SFB loaded up with ash. To make a long story short, it was no easy task getting rid of that ash. I was soooo full, it was smouldering the coals!

I threw some mesquite chunk on for an hour which gave a nice taste to the ribs.

I removed the butt just before posting the pics. It's wrapped up in foil, going in the fridge. I'm going to have to put it in the oven for a while tomorrow.
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Old 06-16-2007, 09:03 PM   #15
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Quote:
Originally Posted by swinchen
How is it going Jeekinz? We are smoking butt at the same time. Man, I am anxious!

Are you finding it difficult getting the temerature up to the 225-250 range? I am struggling with it, so far my only solution has been feed tons of charcoal. I am almost though an 18 lb bag!


It will be fun to compare pictures :)
I went though 1 and 1/2 bags.

I hope yours came out good!!!!
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Old 06-16-2007, 09:09 PM   #16
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Originally Posted by Crash
So, in the dead of winter when you thought you were maintaining 225*, the actual temperature was 125* or there about?
No. It was set too low, so I was overcooking the food. I played around with it this morning trying to adjust it, but to no avail. What a piece.... !

The guage I got from Lowes was two bucks. I really reccommend picking one up.
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Old 06-16-2007, 11:03 PM   #17
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Jeekinz, that's why I'm a "log-burner". Briquettes produce to much massively bulky ash for me. Wood produces ash, but it doesn't mass as much, and compacts down nicely.

The next time I smoke something, I may do the same photo-rama, to show you my process. Hopefully, that will be Monday.
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Old 06-17-2007, 07:41 AM   #18
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looks great ... well done ...
and at least you had a umbrella ...
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Old 06-17-2007, 07:26 PM   #19
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Sorry that we experienced the same problem man. Talk about a downer eh? Let us know how it came out when you finish it up.


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Old 06-17-2007, 08:47 PM   #20
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Sam,

I cooked mine in the oven today for 3 hrs at 270. I let it sit, then pulled it. It actually came out pretty good. I have alot left over in the freezer.

I love good Q, but to waste a WHOLE day (and we all know how much those free days are worth)...I think it will be a once or twice a year event.
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