First kettle smoke (using pork butt)
Posted: 13 Jun 2015, 14:06Hi Folks,
I'm wanting to look to do my first smoke. I'm looking to do something in time for dinner tomorrow evening starting tomorrow morning. Here's the kit I currently have...
I have a butchers nearby who have a great reputation called Ruby and White, and after talking on the phone they already seemed familiar with what a pork butt is. I arrived and sure enough they had a good size 6.6lb (3kg) 'pork butt' (pork shoulder, paddle/blade bone kept in and spine removed, neck end only). They've taken the skin off but I'm planning on smoking with the fat cap left on at the moment.
I'm looking to do a 3 snake around 2/3 of the 57cm bbq kinda like in this page. I'll also put 1 litre of boiling water in a tray under the meat and sprinkle 2 handfuls of dry wood chips evenly across the snake.
Do you guys think this would be enough to last the cook? Temp tomorrow is meant to be around 20c.
Thanks!
(I've edited this post, originally I was asking about what meat but have gone for pork butt!)
I'm wanting to look to do my first smoke. I'm looking to do something in time for dinner tomorrow evening starting tomorrow morning. Here's the kit I currently have...
- 57cm Weber Kettle
Weber Long Lasting Briquettes
Maverick ET-733
Weber Hickory Wood Chips (sorry, don't have chunks
)Large weber foil trays
I have a butchers nearby who have a great reputation called Ruby and White, and after talking on the phone they already seemed familiar with what a pork butt is. I arrived and sure enough they had a good size 6.6lb (3kg) 'pork butt' (pork shoulder, paddle/blade bone kept in and spine removed, neck end only). They've taken the skin off but I'm planning on smoking with the fat cap left on at the moment.
I'm looking to do a 3 snake around 2/3 of the 57cm bbq kinda like in this page. I'll also put 1 litre of boiling water in a tray under the meat and sprinkle 2 handfuls of dry wood chips evenly across the snake.
Do you guys think this would be enough to last the cook? Temp tomorrow is meant to be around 20c.
Thanks!
(I've edited this post, originally I was asking about what meat but have gone for pork butt!)