07-21-2024, 04:25 PM
Yesterday I smoked a couple of pork butts for the first time.
Piggly Wiggly had cryo-vac butts on sale so I took the plunge. I found my old, dented cheap smoker in the shed and got it ready. It's an old Brinkmann Cajun II I got for about $40 probably 20 years ago.
I massaged some yellow mustard on both butts and covered them with some rub I bought. Threw them on about 10AM when the smoker hit 220*. I had trouble keeping a constant temp and I didn't want an 18 hour smoke so I kept trying to hit around 250*. After 9 hours they were up to 160* so I wrapped them in foil and put them in the oven at 350* to finish. I was tired of constantly running outside to fuck with them.
It took a while to get passed the stall but at 8PM one was at 200* and the other finished at 9.
I was fairly happy with them, however, there were some issues.
I used apple wood chips instead of larger pieces so I didn't get as much smoke as I wanted. The chips would quit on me after a bit and I would have to soak some more in water and throw them in the coals. I tried to use the foil pouch technique but that was a frost. As a result, the butts weren't all that smoky. But, they are still pretty good and I received no complaints.
BTW, the 'temp gauge' on the Brinkmann only showed 'warm, normal, and high' so I popped a hole in the lid and shoved in one of my old brewing thermometers.
Piggly Wiggly had cryo-vac butts on sale so I took the plunge. I found my old, dented cheap smoker in the shed and got it ready. It's an old Brinkmann Cajun II I got for about $40 probably 20 years ago.
I massaged some yellow mustard on both butts and covered them with some rub I bought. Threw them on about 10AM when the smoker hit 220*. I had trouble keeping a constant temp and I didn't want an 18 hour smoke so I kept trying to hit around 250*. After 9 hours they were up to 160* so I wrapped them in foil and put them in the oven at 350* to finish. I was tired of constantly running outside to fuck with them.
It took a while to get passed the stall but at 8PM one was at 200* and the other finished at 9.
I was fairly happy with them, however, there were some issues.
I used apple wood chips instead of larger pieces so I didn't get as much smoke as I wanted. The chips would quit on me after a bit and I would have to soak some more in water and throw them in the coals. I tried to use the foil pouch technique but that was a frost. As a result, the butts weren't all that smoky. But, they are still pretty good and I received no complaints.
BTW, the 'temp gauge' on the Brinkmann only showed 'warm, normal, and high' so I popped a hole in the lid and shoved in one of my old brewing thermometers.