Smoking a Butt

[gaug3]

Well I smoked some ribs with the smokenator and came in 2nd place in a backyard BBQ completion!! The presentation is what got me. 3-2-1 is the way to go.

Now, I’m ready to smoke a butt. I plan to smoke an 8 pound butt for this weekend.

I will be using the Kingsford Competition briquettes. I know I need to have 48 unlit briquettes in the cavity, and fire up 12 and place them in the cavity once they are nice and hot. Since I will be smoking for a long time, probably 12 hours, I want to make sure I add the right amount of briquettes at the right time while maintaining a perfect temp for the whole smoke.

What do you suggest?

[ahrjmr]

I would put in about 8 briquettes after the first two hours. Just remember, all of the newly placed briquettes will not start right away so the temp will not go up drastically.

[gaug3]

Will that last 12 hours?

[nwnb]

I find when I need a big amount of meat, 6-8 lbs, it's easier to do it with 2 smaller 3 to 4 lb pieces. This gets you done quicker and gives you more surface area for flavor and bark.

[gaug3]

So how many briqs do I add and how often?

[Don Thompson]

Gaug3
Pack the baffle as best you can.
What I would do is wait until hour 4.5 to completely refill the baffle. If you figure you are going to cook for 12 hours. You will have to replenish several times, refill again after 4.5 hours. If you see the baffle very empty you should refill immediatly.

I have found that 7 pounders usually reach 165 deep internal after about 4 hours. The meat starts to platue or I should say temperature plateaus.
You can let the water evaporate. Go to the dry kettle settings, 1/8" lower vent settings, and then use the upper vent about 3/8" to 7/16" to bring the dome temperature up to 255-270 degress. This will raise the temp up on the food support grill by about another 30 degree thus driving more heat into the meat, dissolving the collogen.
You will find a crusty dry bark, but the interior will be pretty moist. You can also baste the butt with a mop.
Mops are used to retain water in the meat, in conditions where people didnt have as much moisture or heat control.

Don

[ruhtar2001]

When you smokenate a butt, which rack do you place the boy on and which side up? Also, if you do foil at say, 165, how long does it usually take to hit 195?

Over Dunn

[twigster]

I prefer the 6-7 lb butt. I know its a small difference compared to an 8 lb, but I find I like the results better.

[bigsteve]

Jul 26, 2009 1:22:55 GMT -5 ruhtar2001 said:

When you smokenate a butt, which rack do you place the boy on and which side up? Also, if you do foil at say, 165, how long does it usually take to hit 195?

Over Dunn

I've only done 2 small butts on the Sn'ator, each was about 3 pounds (I cut the larger ones in half and smoke one at a time.) I smoke on the main grate, and try to hold my temp at the grate at 230*. After I foil at about 165, it goes pretty quick. By then I've been through the stall, and the meat temp climbs steadily. I can't give you a precise time, because I didn't watch the clock that closely.

If you're worried about having the meat done on time, START EARLY. You can put 2 butts side by side, and one will cruise to the finish line, and the other will stall for hours. If you get done early, keep the butt wrapped in foil, then wrap in towels, and put into a cooler. The meat will stay hot for a few hours, and will baste in it's own juices the whole time.

[bigsteve]

Oh, forgot you asked about which side up to put the butt on the grate. Well, there are 3 schools of thought to that. Some swear to put the fat cap down, to insulate against temperature spikes. But I don't think that's an issue with a Sn'ator. Others swear to put the fat cap up to baste the meat. But the meat is already marbled, so I don't know how much that helps. The third school of thought (which I subscribe to) is to cut the fat cap off. That way, you're not wasting time cooking the fat you're not going to eat, and you get more bark that way.

But it's all good. So as you start smoking meat, try it different ways and see what you like.

[planeguy]

Give yourself pleanty of time when smoking a butt on the kettle!!!!

I did at 6 lb boneless butt and it stalled out at 155' for 4 hours - remember PATIENCE is KEY.

I also filled a pan up with water and put it on the charcoal grill so I would have to keep opening up the Kettle to fill the water pan. I think by hour 4 I finally restocked the Smokenator with fresh coal. - Worked out well.

I let it hit 165 - 170, foiled the butt & finished it in the oven. Once it hit 200 I put it in a cooler for about 3 hours before pulling.

[ruhtar2001]

Thanks guys. I've been smoking butts on a BDS for about a year 1/2, but like to play with my 30 year old kettle with the smokernator. Have just cooked ribs so this will be a first time butt. My wife ain't crazy about the smoke taste, so I'll tone it down with maybe a strip of apple, then a 165 wrap. Think I'll put a probe on it, leave it in the kettle, then jerk and rest at 195. Got a 5 lb. bone-in, so I'll keep the watch on it and let you know. Will jump the temp to 250 which is easy to do on my kettle. It's amazing how steady you can keep it on these 22 1/2 Webers! Would like to show photos, but don't know how on this forum.

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[rhaen]

Trying a butt in the morning. I plan on getting up early and foiling it once it get to 165. Once foiled what temp should I cook at in the weber and for how long? I am smoking two 6lb butts.

[bigsteve]

Aug 15, 2009 20:23:02 GMT -5 rhaen said:

Trying a butt in the morning. I plan on getting up early and foiling it once it get to 165. Once foiled what temp should I cook at in the weber and for how long? I am smoking two 6lb butts.

Once foiled, you should take it out to 205* for pulling. Time is not that important. You should put some juice or something in the foil so that the meat braises. If you intend to mop or spritz the meat, just use that.

It's a good idea once the meat hits 205* to make sure the foil is tight and sealed, then wrap it in a couple of old towels, and put it in a cooler for at least an hour. That way, the meat will continue to cook some, and the juices will redistribute in the meat. If you're running late, and can't let the meat rest in a cooler, it's not the end of the world, but it's better if you can mange it.

As far as time goes, a very rough estimate at 225* cooking temp is 1 1/2 hours per pound. I find that once foiled, the meat temp goes up much faster than before it's foiled.

I re-read your question: "Once foiled what temp should I cook at in the weber" I generally leave it right at about 225-240. It's not the end of the world if it goes a little higher once foiled. But, cooking lower helps break down the Collagen and fat to make it tender and juicy.

[slider6]

I did 2 8 pound butts this weekend for a family BBQ. I loaded up the chamber with a mixture of lump, briquettes and hickory chunks then added about 12 or so lit briquettes.

Temp control was easy, but I don't remember my exact settings. I checked it every half hour or so and adjusted the vents accordingly. I keep mine around 200 F.

I also use a mop.

I put them in a noon and by 8 PM they looked good.

Then I cheat.

I put them in my crock pot with my Carolina style sauce and a few cans of chunk pineapple, set it on low and forget it.

Sunday morning brought delicious, fall off the bone BBQ. Sme of my guests said it was the best they'd ever had.

d**n, I'm hungry now!