Forum

Hi fellow q'ers!

Just wanted to report back on how my Super Bowl butts came out.

The weather was close to 20 degrees when I put my meat on the smoker.  I hadn't done any smoke project in the winter before and was surprised at how much trouble I had keeping temp.  I also burned thru quite a lot of lump coal at least in the early stages.  As it warmed up throughout the day, that was less of an issue.  The same thing for the temp. as well.  I was more able to keep it steady as time went on.  By the way, temp was around 225-230 for most of the cook.

I cooked two butts which had a combined weight of about 15 lbs.  I cooked them fat side down for at least 5 hours and then flipped them over for the duration.  I was reasonably happy with the bark that was created, but I think it could have gotten barkier.  This time, I did not use a water pan nor did I spray the butts with apple juice which I have done before.  I have our host to thank for that.

The butts came off at around the 13 hour mark.  What was interesting or strange was that I could only get an internal temp. of about 184.  I had not had that issue before.  When they came off, they were wrapped in heavy duty foil and allowed to rest for 30 min.  They pulled with no problem and the blade bone came out clean.  I am glad I pulled them when I did as I have overdone butts before.

Overall, I was really satisfied with the outcome.  Next time, I will inject more fluids and also try and make the bark more substantial.  Also, I don't think I will do a smoke project in the freezing cold.  Maybe ribs since they take a fraction of the time.

Thanks!

beltwaybbq  

Thanks much!

My next project will be the brisket.

I will report back.

beltwaybbq