first piece of butt and im gonna pull it

[oregonboy]

Now i know the subject is missleading! but I'm doing my very first pork butt today,I started at 7:00am and its now 3:00pm internal temp is 150 and the pit temp is 190ish. made some slaw and caint wait to eat. i injected and rubbed, so i will post some pics in a few hours and you kids can tell me how it looks and i will tell you how it tastes. :wink:heres the first one.
http://i5.photobucket.com/albums/y164/ore4x4boy/th_IMG_0637.jpg (http://i5.photobucket.com/albums/y164/ore4x4boy/IMG_0637.jpg)

[serialgriller]

hmmmmmmm......if your pit temp is only 190*, it's gonna be very difficult to get your internal temp on the butt to 200* or 205*. might outta try to get that pit temp up to between 225* and 250*.

just my $.02

[Mic]

:shock: :o So after 8 hours this butt is only 150* internal? :? :? Please forgive me and someone else correct me if I'm wrong...but that seems kinda low ta me for the hours cooked! :? Have ya foiled it or just sittin naked? How big is yer butt? :shock: :oops: :wink:

Mic

[txpgapro]

oregonboy got a big ol' butt, oh yeow! Turn the heat up on that thing or you'll end up with mush. Take to at least 225.

[TAR RIVER RAT]

That is TOO low and slow. Get pit up to 225-250.
Tarpit

[Kirk]

You gotta get that puppy up to 195 - 205 degrees internal, then wrap it up and let it rest awhile b'for you pull it. You could probly even stick it in the oven to finish since it sounds like the pit's dying out.

[HFD26]

Kick that temp up a few notches to around 225 to 235.

[oregonboy]

Oh how i hear what you are saying!she peaked at 170 internal after 11 hrs.it tasted great,looked good,smelled good, but no fall apart. couldent pull it so i chopped it up. i think as you say hotter and longer.the texture was like a tender ham.this was my first time and a good practice one.the butt was about 7 lbs and i foiled it at 8hrs and i got another one in the fridge for the fourth.im doing brisket on the 4th too,i got that down the butt was extra fun, heres some finished pics.thanks for all the advice :lol: :lol:

http://i5.photobucket.com/albums/y164/ore4x4boy/th_IMG_0638.jpg (http://i5.photobucket.com/albums/y164/ore4x4boy/IMG_0638.jpg)
http://i5.photobucket.com/albums/y164/ore4x4boy/th_IMG_0642.jpg (http://i5.photobucket.com/albums/y164/ore4x4boy/IMG_0642.jpg)

[Paul Taylor]

That is a good looking chunck of meat OB. Don't wory man. practice makes perfect. Just keep on keeping on.

Paul Taylor

[Mic]

Yeah, oregonboy practice makes perfect! :wink: I'll take mine to 195*-205* and let em rest for a couple hours...they will pull easily then! Yours look good anyhoo! Thanks for sharin.

Mic

[oregonboy]

I was trying to cook it like a brisket.i'll put the fire to it next time :wink: it ate good anyway.

[rstcso]

The first butt I cooked I fought it to get it to "pull". I undercooked it. I've since learned that 200* or so is not that big a deal with the butts and they still come out juicy. What is said about the bone just sliding out when done is true and holding for an hour or more wrapped and in a hot box (aka cooler) will help. I also agree to bump up the temp on the smoker or you'll never get it hot enough. I alway inject mine with Chris Lilly's recipe and cover with TexasBBQRub.