First Smoke of the Year

Author
phlmaestro
Cheeseburger
  • Total Posts : 386
  • Joined: 2006/03/15 13:32:00
  • Location: Philadelphia, PA
  • Status: offline
2014/05/12 16:19:58 (permalink)

First Smoke of the Year

I was lazy in getting started this season, but I went in with a bang by staying up all last night to monitor the grill and the pork butt I was smoking on it to serve for lunch today. Here are the photos of the finished product, which was made on a 26-inch Weber one-touch charcoal grill that I set up for indirect heat:
 



 
It spent 18 hours on the grill, including the last five in foil with some apple juice and cider vinegar. I had to foil it because it got to the point where I could see that the pork butt wouldn't be ready anywhere near in time for my guests to eat it for lunch if I skipped the foil. In any case, the foil with the liquid probably contributed some to how moist the meat was, although it also detracted a bit from the harder outer layer. I used hickory and it was easy to taste without being overpowering. On the whole, I was very happy with how this turned out. It was an improvement over my first pork butt attempt last year.
#1

6 Replies Related Threads

    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18665
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: offline
    Re:First Smoke of the Year 2014/05/12 18:25:47 (permalink)
    Oh, nice.
    #2
    EdSails
    Filet Mignon
    • Total Posts : 4079
    • Joined: 2003/05/09 18:39:00
    • Location: Mission Viejo, CA
    • Status: offline
    Re:First Smoke of the Year 2014/05/13 00:33:57 (permalink)
    Phlmaestro,
    It looks very good. I bet your guests loved it. Try foiling it and then open or remove foil for the last hour, I do that and it seems to dry back out OK to a nice crispness. 
    But first smoke of the year? C'mon, I'm on my first smoke of the week!
    #3
    chewingthefat
    Sirloin
    • Total Posts : 6186
    • Joined: 2007/11/22 17:02:00
    • Location: Emmitsburg, Md.
    • Status: offline
    Re:First Smoke of the Year 2014/05/13 11:34:43 (permalink)
    It looked great, it is nice to have bark, but I'll take moist flavor all day long!
    #4
    ScreamingChicken
    Sirloin
    • Total Posts : 5158
    • Joined: 2004/11/05 14:36:00
    • Location: Stoughton, WI
    • Status: offline
    Re:First Smoke of the Year 2014/05/13 12:55:26 (permalink)
    18 hours is a long cook but it looks like the results were worth it, Maestro!  What was the uncooked weight?
    #5
    phlmaestro
    Cheeseburger
    • Total Posts : 386
    • Joined: 2006/03/15 13:32:00
    • Location: Philadelphia, PA
    • Status: offline
    Re:First Smoke of the Year 2014/05/13 15:50:55 (permalink)
    Thanks everyone.
     
    ScreamingChicken .... it was about 7 pounds-3 ounces .... a beautiful, bouncing pork butt.
     
    Thanks for the advice, EdSails. I think I tried that once with a brisket last year and it didn't go so well, but there may have been other problems; like the quality of the meat to start with. I'll keep the option in mind though for next time I do a pork butt.
    #6
    brisketboy
    Double Chili Cheeseburger
    • Total Posts : 1117
    • Joined: 2007/06/11 08:48:00
    • Location: Austin, TX
    • Status: offline
    Re:First Smoke of the Year 2014/05/13 16:03:21 (permalink)
    I've done briskets both ways. Wrapped about halfway through and unwrapped all the way. I think I get better bark if I don't wrap, but that's just me. I do wrap in butcher paper and leave in a cooler till it's time to eat.
    #7
    Jump to:
    © 2014 APG vNext Commercial Version 5.1