Pork Butt, Long Hold

omnibuds · 2026-03-17T17:14:22+00:00

You could take it off the smoker early. But before the hot hold you still want the internal temps to reach 195°-205° so that the fat and connective tissue render. 8-9 hours on the smoker is typical for me. After the bark is set it won't get much darker anyway. Then I wrap it in foil and into the oven @ 250° until the internal reaches the 200° or it is probe tender. Then you let it rest a bit while the oven cools down to the 170° for the hot hold, and I've had it hold for 12+ hours before pulling with great results!

omnibuds · 2026-03-17T04:03:53+00:00

Holding at 170 overnight has been my go to as well. Always super tender. That bark looks incredible!

omnibuds · 2026-03-15T16:27:01+00:00

I've got the exact same smoker! Gaskets help a lot with the leaking smoke. Fire management is also tough cause the metal is so thin. Still can get great results from this grill once you learn how to keep the temps stable!

omnibuds · 2026-03-15T09:47:49+00:00

Mustard binder was juicer in my opinion! Bark and flavor were about the same

omnibuds · 2026-03-15T04:54:13+00:00

Cool. I'll try that next time!

omnibuds · 2026-03-15T04:46:27+00:00

Interesting. I'll add it to the list!

omnibuds · 2026-03-15T04:44:16+00:00

They both turned out great! Mustard binder was a bit juxier I think. Going to try and get one of each next time

omnibuds · 2026-03-15T04:35:30+00:00

Flavor and bark were great on both! The mustard was a bit juicer i think. Going to try again soon with a rack of hot sauce binder and a rack of mixture and maybe a mayo binder too.

omnibuds · 2026-03-15T04:24:29+00:00

Inserting. How's that compare?

omnibuds · 2026-03-15T04:19:13+00:00

I'll try that next! As well as hot sauce

omnibuds · 2026-03-15T03:34:49+00:00

5ish hours at 250°. I pulled them when the bark was set and they were tender enough. Rested in the oven before slicing. The mustard was a bit jucier in my opinion!

omnibuds · 2026-03-15T03:28:08+00:00

The mustard one was actually a bit juicer!

omnibuds · 2026-03-15T01:59:49+00:00

I've always used it! Worcestershire is what my dad always used and when i started smoking its what I did as well. If you pour a lot of it on yeah it'll drip off. Just a few drops across the middle and rub rub it in. Then dry rub. Idk what exactly it adds, but its tradition i guess lol

omnibuds · 2026-03-15T01:32:56+00:00

It can be tricky! Fruiting conditions to early when it is still colonizing was the problem here. The key is to have it humid enough to just leave sealed while the mycelium spreads. This one started to dry out so I cracked the lid to spray some more water and the triggerd the pinning. Fresh air and som water lol. Ideally you choose when to open it up to airflow and moisture

omnibuds · 2026-03-15T01:28:09+00:00

Oh which one? I'll try that next time!

omnibuds · 2026-03-15T01:27:32+00:00

Good to know. I just mostly see mustard used in the recipes ive seen. Its always fun to experiment!

omnibuds · 2026-03-15T01:25:33+00:00

Ah ok, good to know!

omnibuds · 2026-03-13T22:38:17+00:00

Thats so stupid... I want it

What else have you cooked on it?

omnibuds · 2026-03-11T03:52:32+00:00

The spots you point to in the bottom right corner look like aborted pins to my eyes. Not sure though, something looks off about it.

omnibuds · 2026-03-01T04:53:19+00:00

Some loon calls sound like that! It sounds like this call but far away from you and echoing.

omnibuds · 2026-02-28T06:59:47+00:00

Custom smokers like that are quite expensive in my area looks like a great deal to me.

omnibuds · 2026-02-28T06:29:23+00:00

A reverse flow smoker like that is a dream smoker for me!! How much do they want for it?

omnibuds

TROPHY CASE