Hi Guys, Ya'll need to check out a UDS, I built one and it works very good at holding temperature. I over killed mine, but if you google UDS you can find a simple build that's true to the concept. You should be able to build a "true to concept" one in a weekend. I've cooked Boston Butt and spare ribs so far, going for beef brisket this weekend. All the best!
Take Turbo Diesel's advice regarding foiling butts. A very easy smoker to use is the Weber Smokey Mountain. I have the 18.5" and 22.5" for bigger cooks. Very easy to maintain temps for extended cooks. Forget about water pans and just foil the pan or deflector. I foil after 2 hours since the smoke ring is set by that point. Then shoot for 205 degrees, a little hotter smoker temp of 275 will just get things done faster.
good point 275 is the high limit for me. I usually cook butts about 10 hours and they will start to turn black and hard on the bottom, even at 275
I'd have to look at my notes but it seems like I am achieving 205 internal temp in closer to 6 hours. The foiling helps a lot and I also turn the meat over and switch from bottom to top rack if using both so all gets about the same amount of heat.
Do yall use a drip pan or let the grease drip into the fire? I was using the temp of 160 as the time to foil, Bandit, how does the compare with the 2 hours? I'm having a great time learning, should be cutting wood, but slow cooking with a cold beer is more fun.
Well, this will be a first for me, as I've never had pork butt, but I bought one today, and now have to decide how it gets cooked. Too cold out to put it on the grill. No smoker. Since this was my wife's idea, maybe she has a plan for cooking method.
Put a couple wood chips in a foil envelope and cut a slit in the top of the foil to let the smoke out. Turn the exhaust fan on over the stove/oven Put it in the oven at 250 uncovered. As long as you don't mind a little smoke smell in the house
The WSM has a water pan that I leave dry and just foil to aid in clean up. I generally put a tin foil pan inside to catch the grease. This way the water pan is actually just a heat deflector. After 2 hours the internal temp will be no where near 160. The foiling really helps get through the "stall" much quicker. Turbo Diesel is correct that achieving the 200-205 degree internal temp is essential in converting fibrous, (tough connective tissue) collagen to tender moisturizing goodness.
Thanks to you both, Bandit and Diesel, two different methods. And to PapaDave, I'm not sure there is any way to cook Butt that's not good, we cook for large groups with four crock pots.. But the smoked, well that is something special as to the flavor. Never to old to learn.
Yep, sometimes "the stall" can last for hours and be very annoying thus tempting you to turn up the temp on your grill. just let it be and have a little patience and do not turn up the heat on your grill/smoker. You can always apply the "Texas Crutch", foil the butt and add a little apple juice to speed things up, I just ride it out without foiling here is some goo reading on the stall and the texas crutch amazingribs.com yep, I do the same and you can also you can foil any meats and wrap and place in a cooler with towels or newspaper for many hours and they well stay plenty warm if by chance your meat finished up way too early
I'll be trying beef brisket next week in the UDS, plus three Butts after that. Will be feeding about 30 for a couple of days. A normal man, still green on slow cooking would sweating this challenge, but I'm feeling no pressure, remember Hop Sing on Bonanza? He was feeding a captive audience and would slap you up side the head if you complained. That's my audience, mostly men and being fed free food? I'm not looking for any complaints. lol
My opinion is that foil is not a crutch. Failing to use it is poor technique. I like to do pork shoulders unwrapped for 8-10 hours and then remove from the smoker, wrap in foil and let them finish in a cooler for 2-4 hours. The resting time allows the connective tissues to break down and gives a moister easier to pull end product. No need to stick a thermometer in them until the very end, and even then, I rely on texture and feel more that temp. If you don't stick a thermometer in it too early, you don't know when it is stalling and you don't need to. No need to rush the stall or do anything other than keep smoking so why measure? Brisket, I like large full briskets which require running the smoker a bit warmer to get them done. I want them fully cooked in 12 hours or so. I find if it takes longer they get drier so I adjust temp based on the size of the meat to shoot for the same finish time. If doing 14-15 on briskets that means 275 give or take in my smoker, but machines vary. No foil on briskets if I can time it right. Just a bit of rest, slice and serve if you can.
I started using the foil technique for my ribs, and have had no reason to switch from that method. I switched about 5 or so years ago. Perfect ribs every time.
For the times you don't want to grill out, but have a pork butt. If you like carnitas, try this easy recipe. It's foolproof. And absolutely delicious. http://www.rickbayless.com/recipe/slow-roasted-pork-carnitas/