If you soak them well enough, and keep your heat low enough, they’ll last a good long time without catching fire. When they are finally consumed, you just add some more from your bucket.
Okay, I smoked my second Boston butt today. Here’s what I did and here’s how it went.
I got up at 6:30 a.m. and had the meat on the smoker at 7 a.m. I used Kingsford Natural “Competition” briquets. I put a couple of hickory chunks I had soaked in water all night on the coals. Went about my business. Every 90 minutes or so, I put fresh coals in. About 10. And for the first 3 hours, more chunks of hickory. After about 4 hours, I started using my vinegar-based mop. I mopped it every time I had to replace coals in order to minimize temperature changes.
I wound up using about 12 pounds of charcoal. I think my problem is that my smoker is not very good. It has a lot of openings from which air can get into and out of.
Regardless, after about 11 hours, I got the internal temp up to about 195. My guests were arriving so I figured that was close enough. I took the meat off the smoker and let it rest for about 20 minutes. I started pulling it and it came apart in my hands MUCH more easily than my first one. It was also very juicy. Instead of pulling and tearing at the meat, I could just basically rub it between my fingers and it would separate.
Served it with a choice of regular bbq sauce or a vinegar based sauce. It got rave reviews. Turned out really good.
Good job! Glad everybody enjoyed it.
Now, of course, you have to get or build a better smoker. Preferably one where you can renew your fuel supply without opening the meat section. But that really isn’t essential. I smoke on an old 55 gal malt barrel, set on its side and split in half. Works quite well.
The first time I made Pulled Pork in my smoker I didn’t know anything! I pulled it out right when it reached 165 (I made the same mistake Runner Pat made, I didn’t want it to be overcooked). It was terrible!
Then I saw an episode of Alton Brown where he taught how to cook pulled pork. I follow his instructions and it’s PERFECT every single time.
Here’s the episode
Part 1:
Part 2:
He also teaches you how to make your own ceramic smoker for $47.00
Silenus, I guess I wasn’t clear. I do have an offset smoker where I can add fuel without opening the meat chamber. However, I chose to mop when I added fuel figuring I’d minimize the loss of heat from opening the fuel chamber AND meat chamber, since a new batch of heat was coming anyway. It worked for my needs. But yeah, I think I need a more contained, less leaky, thicker-walled smoker. But I will continue to experiment with this one.