Smokenator Pork Butt

A 10 hour low-n-slow using the amazing Smokenator. We put a 9 LB Boston butt on the Weber, and with very minimal tending, ended up with a delicious,smokey, cooked-to-perfection feast. Lump charcoal requires a bit more attention during a long afternoon at the pit, but with the steady temperature that a Smokenator is able to maintain, it wasn't a very busy afternoon!

Category:

Howto & Style

Tags:

• BBQ
• Barbecue
• Smokenator
• Boston Pork Butt
• Shoulder
• Hardwood
• Lump Charcoal
• Weber One Touch Silver
• canon HV 30
• Kaydrah Communications.

[PismoBeach]

My gosh, this is getting close to a viewership milestone.

Going HOG WILD !

Congratulations, Dan.

[SmokeyGoodness]

@PismoBeach Thanks, Steve! Whoa, look at all of those volunteer saplings! (We took 'em down last year). This really IS an urban forest.

[ardoinjc]

Looks good ! I don't think charcoal bricqettes are that bad for you . I usually don't cook higher than 225 degrees. I keep the top vent fully to 3/4 open and control the heat using the bottom vent. After 3 hours of cooking I stop adding wood chips as I don't like it over smoked. I time it 90 mins per pound...8 lb. roast will usually take me about 12 hours. I just bought a smokenator so maybe these will change when I start using it. I found your video looking for vids on the smokenator.

[SmokeyGoodness]

@ardoinjc Thanks for watching! I have a feeling you're gonna love your new Smokenator! It really is a great BBQ accessory. It will hold a constant temp for hour after hour!

We did a brisket with it on memorial day…Perfect smoke ring, perfect moisture, etc.

[vtorralbes]

I had trouble with the temperature...do you ever have that problem? I had problems keeping it above 220. I had the bottom vents opened and the top vent a little more than half way shut. When I opened the top vent, the temp got up to 300-325...seemed as if I was always watching the temp. Any suggestions?

[SmokeyGoodness]

@vtorralbes When that happens, I usually close that bottom vent, starting at 1/2 way, and tweak it from there. It takes a bit of practice, but soon you'll find that "sweet spot".

Thanks for watching!

[MustGrill]

I have had the Smoke a nator for several years. It cooks so good. It's a shame that the inventor has disabled comments. Use Kingsford, it's the only coal I have used that's work the best. Check out my ribs this weekend I have smoked butts, briskett, pork loin, whole beef filet. You will not feed 200 people, but it will feed 15 folks real good.

[eLfuTaChee]

nasty!!

[ardoinjc]

Also if anybody wants the best site for Bar B Que tips and tricks you need to give Meathead a look at Amazing ribs....amazingribs(.)com

[SmokeyGoodness]

@abreckenridge24 Thanks for the comment! Since I was really doing an experiment with using lump charcoal in the Smokenator (something I have not seen anyone else do), I was just keeping the chamber about 2/3 full for the last 4 or 5 hours of the cook. I think I was only adding 3 or 4 chunks every 2 hours or so.

I did pull the pork butt off a bit too early. It reached an internal temp of about 175…Should've let it go for another 2 hours.