What to put in the smoker this weekend?

[Great-Kazoo]

Taking my first stab at a pork butt. Nice 10.5 pounder I got at the commissary. I forgot to get some mustard but the rub seems to be adhering okay so far (4 hours since I put it on). Been on 225 since about 11:30. First third of the pellets are Green Mountain Grills' fruit mix, next third will be their Texas blend, next third will be the Gold blend. Just realized I haven't been mopping it so off to mix some ... am taking it to a Hawaii club brunch tomorrow -- I figure it won't matter much if I goof it up because they'll eat it anyway.

You start mixing flavors of wood. it can cause a bitter aftertaste, sometimes. Spray it down occasionally with some apple juice, or beer.
NM the beers for you.

The up side is you're cooking for a group. When folks have something they would not venture to cook, the Hey can i get the recipe or so how you cook that is a bonus

Don't forget to post a pic.

[DeusExMachina]

I do water/apple cider vinegar for a spritz. Doesn't matter a whole lot.

Cook it to 200, I do 203. It's hard to fuck up pork butt and it sounds like you're doing great so far.

If you have time, let it go. If you're short on time, wrap it in foil 3-4 hours before you want it finished.

When you pull it off, rest it for at least 30 minutes wrapped in foil.

[Aloha_Shooter]

Got loads of time. The Hawaii club meets for brunch tomorrow. For some reason, one of the references I was looking at had me thinking it needed to smoke for something like 16 hours which is why I started it so soon -- wanted it to be ready about 7 AM tomorrow so I can shred. I'm going to cook to about 200 internal -- which I'm guessing will be later this evening -- then probably wrap it and let it sit before shredding. Guess I'll need to put it away for the night and then rewarm it tomorrow morning before the brunch. The other option is reduce the temp and let it keep smoking overnight at like 175 after the internal hits 200 but I'm afraid that might be overpowering.

[Great-Kazoo]

Got loads of time. The Hawaii club meets for brunch tomorrow. For some reason, one of the references I was looking at had me thinking it needed to smoke for something like 16 hours which is why I started it so soon -- wanted it to be ready about 7 AM tomorrow so I can shred. I'm going to cook to about 200 internal -- which I'm guessing will be later this evening -- then probably wrap it and let it sit before shredding. Guess I'll need to put it away for the night and then rewarm it tomorrow morning before the brunch. The other option is reduce the temp and let it keep smoking overnight at like 175 after the internal hits 200 but I'm afraid that might be overpowering.

Most definitely. Once it hits 170 or so wrap it in foil with approx 2 -3 tbsp of apple juice, till the 200 -203 temp is reached. Remove it as you planned to do. After it sits, shred then put in a crock pot removable insert . Tomorrow before you head out spritz it with some juice or water, toss in the nuker for a few till it warms up. Once there plug in the crock to keep warm.

[buffalobo]

Am too lazy to look back for turkey recipe posts. Got a 12-14 lb bird need idea on time/temp and any tasty touches.

Sent from my SCH-I545 using Tapatalk

[Great-Kazoo]

Am too lazy to look back for turkey recipe posts. Got a 12-14 lb bird need idea on time/temp and any tasty touches.

Sent from my SCH-I545 using Tapatalk

One of our go to recipe guides.
http://www.traegergrills.com/recipes...4#.VaHmD7Vex1Q

We did this one for Thanksgiving
http://www.traegergrills.com/recipes...3#.VaHmabVex1Q

Once you get comfortable with temp/times for a few varieties of meat and poultry. You haven't enjoyed something as much as you will a prime rib roast. Then using the juices for an outstanding au jus.

[Jer]

FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.

FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.

[MarkCO]

FWIW your pork butt is only going to take smoke the first 3-4hrs anyway. I've found that straight applewood works the best for pork butts. I don't do any mops or sprays and instead finish with with a nice finishing sauce (mostly apple cider vinegar & apple juice plus some spices) and foil at the 165deg mark. Also be sure you're not in the 40deg to 140deg for over 4hrs as this is when bad things happen. I usually start my smoker on 250deg and then come back down to 225deg once the internal meat temp starts coming up nicely. Don't leave it in your smoker overnight as that's for sure going to go right past 203deg. I've foiled and then thrown in something like a bath towel and then into a cooler for 4-5hrs and it comes out just fine. Perfect temperature to eat. Never less than 1hr rest no matter what your desired time to eat is.

FWIW, I use a Maverick remote temp that has all sorts of alarms built in. I set it at my desired temp of 200-203 and then if it goes off in the middle of the night I have a cooler & towel ready to throw it into but you will get better at timing them so that it finishes sometime the next day for dinner although I still have some that tend to take FOREVER so don't be too discouraged.

I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.

[Jer]

I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.

If you prefer a dryer bark then not wrapping is the way to go for sure. I'm weird & happen to prefer more of a caramelized bark though as does my wife so thats why I wrap. The time I wrap it is also a good time to bring it in to the oven if it's night, cold, rainy, windy or any combination. Much easier to limit the # of times you go outside when it's particularly shitty out. Another bonus to foiling is if you smoke larger hunks of meat it cam help to power through stalls & not sit at them quite as long.

[Gman]

We've made a beer brined turkey like this for Thanksgiving twice; http://www.traegergrills.com/recipes...2#.VaH7HZNViko

Cooking time was the same as in the oven at 350.