Ok here is my first go at this, 8 hours latter it was dinner time. I used mustard and a Weber rub called sweet and tangy. I smoked it with Hickory in my ECB. I am getting much better at keeping temp with the help of a charcoal starter from Loews. Give me some feedback please. Thanks Mojo:lurk:

Looks good Mojo.... I bet thats a growl from getting to close to the meat not a grimace on your boys face...lol , But give us your take on it.. Did it have a good flavor, to dry, to smoky, not enough smoke.. Did you foil during the smoke... Temp you pulled at.... yada.. yada... Im babbling again ..

Looks like at least one person is happy with it! Did it pull easy and complete or did it seem stringy? Hard to tell from the pics.

Yeah... a little more info... But looks pretty darn good... especially as voted on by the consumer!

Looks good Mojo.... I bet thats a growl from getting to close to the meat not a grimace on your boys face...lol , But give us your take on it.. Did it have a good flavor, to dry, to smoky, not enough smoke.. Did you foil during the smoke... Temp you pulled at.... yada.. yada... Im babbling again ..


Great smoke flavor. A little too barkie but was very tender. I took it to 180 then wrapped it in foil. took it off at 210, in the cooler it went for one hour before pulling it it pulled like butter. Most of the fat was gone.

Might have been your first but wont be the last i'll bet.:drooling::cool:

To much bark could be from to much rub, or running to high temp in the smoker..ECB;s temp gauge in the dome is a POS... cant rely on it.. What did the butt / shoulder weigh before smoking...??

It was 4 pounds I had bought an 8 pounder but cut it in half. maybe should have done the whole 8 pounds.

It was 4 pounds I had bought an 8 pounder but cut it in half. maybe should have done the whole 8 pounds.

Yes you should have, probably woulda took a couple more hrs, but just think how much meat you would have right now.

I would suggest to foil it at 170 if you like less bark,or make up your own rub with turbinado sugar instead of granulated processed sugar. A mop with veggie oil in it will also create a softer bark.

Sounds good... IMO maybe the next time you smoke the other half put a pan under the butt and add about 1" of water... That way it will catch the drippings from the butt... When you pull to foil pull the pan... Also when you get ready to pull the butt add the juice from the foil to what was in the drip pan..

Pour into a separator so you can get the juice and not to much fat... After you pull the butt.. add the juice.. This will add additional flavor and help soften the bark a bit..

Yes you should have, probably woulda took a couple more hrs, but just think how much meat you would have right now.

I would suggest to foil it at 170 if you like less bark,or make up your own rub with turbinado sugar instead of granulated processed sugar. A mop with veggie oil in it will also create a softer bark.

Thanks Capt. I will try that for the next round.the only thing was the bark that I wasn't crazy about.

Thanks Tex. I was not sure about a pan because i did not want to lose smoke flavor. would the pan be a factor in that?

You just need a better rub, or maybe a cleaner/better smoke. IMO, easy to fix, they get better each time you do one!:thumb:

You just need a better rub, or maybe a cleaner/better smoke. IMO, easy to fix, they get better each time you do one!:thumb:

He's due the freebee from me and Ken... sooo.... :thumb:

Thanks Tex. I was not sure about a pan because i did not want to lose smoke flavor. would the pan be a factor in that?



You wont loose any smoke flavor.. If you place you butt on the top shelf and place a rack on top of the smoker water bowl.. Put your drip pan there on the rack under the butt.. The drippings will have smoke flavor as well..


Like Capt Dan said too.... Have you done any of the mods to your ECB??


.

You wont loose any smoke flavor.. If you place you butt on the top shelf and place a rack on top of the smoker water bowl.. Put your drip pan there on the rack under the butt.. The drippings will have smoke flavor as well..


Like Capt Dan said too.... Have you done any of the mods to your ECB??


.
I have drilled a bunch of holes in the charcoal pan and that made a world of difference. and I got a charcoal starter at lowes the helped too. Doctor phreak helped me out with that.

Thats good... Also take a look at some of the other mods HERE (http://www.smoked-meat.com/forum/forumdisplay.php?s=&daysprune=&f=25)... Check the stickies at the top...

A good remote thermometer like a Maverick ET-73 would be a priority investment if you do not have one yet..

mojo looks good.....nice job on your first youre no longer a cherry....i agree with capt dan i would of done the whole 8lbs would have some leftovers ...i am kinda of the same way on bark...i like it but not a heavy bark...overall did a fine job and once you learned how to control that ecb man next thing you know you will be the pro helping someone out...poi-nts

Great for your first butt, tho I too like already said like "big butts and I can not lie" I usually run a 8 - 10 lb butt, it does take longer and the plateu can be a big drag on a bigger butt... but.. it is worth the effort.. I did two this weekend. The raw sugar makes a big difference in your bark!
poi-nts