Yoder Smokers Community Forum

curly wrote:Just my humble opinion. Lots of great cooks/advice on this forum.

1. I read Yoder Herb talking about FTC (foil, towel, cooler) would this work to finish the cook and then place in cooler take it to work and is should be good to eat by lunch time?

-Definitely. I've kept a butt in a cooler wrapped as described for 5-6hrs and it was still almost too hot to pull with my hands (gloved of course)

Agree!

2. Since this will be an overnight cook, which pellet flavor cooks using the least amount of pellets so I can get the most amount of sleep, LOL? I need to check on it the least during the night. I'm using exclusively BBQ delight and have just about all the varieties they sell.

They sell many And I think mixes too. That's the easiest way to go. I use Two mixes, one for beef and one for pork/chicken. I still have pure mixes like just apple to add more flavor profile using the AMZN tube smoker filled with pure pellets. Nice to have as a addition. I don't use it much, no need too. Unless I'm doing cold smoke jerky in my old MES, temps at a low 100f.

-I can easily get Lumberjack brand around me. I usually go 5hrs on a full hopper before even looking at it to decide if it needs more. Never even close to running out. Even less consumption during the heat of summer.

[b]LB is a good mix brand, I used it before my place went to Q, I read it's the same company.

[/b]
3. As a first time cook, which temp, rack, meat and damper position is the safest?

-For a butt, I set it on the middle bottom rack. 225. Damper in about 6in from the right.

4. I read about injecting the pork butt is this necessary if it's all about eating? Can I season with rub and let it sit in fridge wrapped (in what) all day before the overnight cook? I have an injector...

-I like to rub mine the night before. Experimented with injecting the last one with Cherry Dr. Pepper prior to rub. turned out very moist.

Pork butts have a lot of moisture. Butt having that golden butter from the pan to mix back in when you shred it is awesome. No need to inject IMHO.

5. Including myself and staff there are 6 of us, what size pork butt do you recommend? Based on this weight what is the total cook time? There's another office in the building so if word get's out...

-I've always gone with the "since I'm doing it, I might as well fill 'er up". Never an issue with freezing the leftovers. Or take some little foil pans to send some home with your co-workers

6. Are there any "secrets" that will make this extraordinary and far and above off the street pulled pork?

It's your first butt. Calm down. If the folks like it you are a winner.

-I've had good luck with not lifting the lid for the first 4hrs. Then inserting a probe for temp. Wrapping in foil (keeps it moist, but does lose some bark) with a little more CDrP at 165. Pulling it off whenever it starts to jiggle like jello (between 195-205)


No reason to check it right away. You lose heat. Keep it closed.

This is going to be the first of many pork butts so I'll let you guys know when I plan to cook, weather permitting!!!


---Chris

dawktah2 wrote:Just a quick update as I plan to post pictures of the whole process I am waiting for the weather to cooperate on a Wednesday night. Thunderstorms forecast again.

Conumdrum wrote:Yea, it's a big chunk of frozen meat. I like to put it in the sink for 4-5 hours before stating the long term thaw in the sink.

Glad you got it done! You can bump the temp to 275 or so to save a hour or two.