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First Timer with New Smoker and Pork Butt

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kokodo

kokodo

Newbie
Original poster
Aug 19, 2013
4
10
Portland OR
Hello!  I'm new to the forum, but I've been a lurker on the site for about a week.  

I recently purchased a Masterbuilt Electric Smoker, and I'm planning on cooking an 8 lb. pork butt for pulled pork.

The recipe book I'm using says to cook it at 250 for 7-8 hours, and then foil it and do 2 hours at 275.

After looking at most of the posts on pork butts, it seems like that isn't really enough time.  I'm a little confused as to follow the recipe, or 

go with the 1.5 - 2 hrs per pound.  

I'm also not sure how often I should add wood chips.  I don't want to over smoke.

Any tips will be appreciated.  Thanks Much
 
Welcome to the forum fellow PDX'er!

Pork butts cook by internal temp. not time, and to make it funner each piece of meat cooks differently.
  • Basic butt smoke is this:
  • Put together a rub (or buy one if you need to)
  • Slather the outside off the butt with a very thin layer of yellow mustard - it's just a glue to hold your rub on, it won't add any flavor and you don't need a lot.
  • Apply the rub and set your butt in the fridge.
  • Get your smoker set up and up to temp at 250°
  • Put your butt in and leave it alone till the internal temp hits 165°.
  • Wrap it in foil and continue to cook it till the internal temp hits 200°
  • Pull it out of the smoker, wrap it in a couple of old towels and put it in a dry ice chest to rest for at least 1 hr.
  • After it has rested, pull/shred it.
That is a basic 1st time process - you are looking at anywhere from 8-12 depending on the piece of meat..... but the step where you rest it in the cooler can be as long as 4 to 6 hrs. and the butt will still be really hot. I would plan on a 10 hr. cook, and if you finish up early just hold it in the cooler longer.

Also look up puled pork finishing sauce, to put on the meat after it is pulled.

Good luck, and don't forget the pictures!
 
Thank you for the info!  Right on PDX!!  So far I'm on the right track..
  • Put together a rub (or buy one if you need to)  CHECK
  • Slather the outside off the butt with a very thin layer of yellow mustard - it's just a glue to hold your rub on, it won't add any flavor and you don't need a lot.  CHECK
  • Apply the rub and set your butt in the fridge.  CHECK
All the rest seem to fall in line with what I was kind of expecting

I'm planning on this for a dinner w/ company at 6:30pm, so I'm going to get up at 6am to start this so I can have some wiggle room if needed.

One other question....How often do I add wood chips?
 
I have not used an electric smoker, but a rule of thumb is if you smell smoke you are getting smoke (even if you can't see it). Basically keep the smoke flowing till you foil it.

After you get more comfortable you can do unfoiled butts, but the foil is your friend while you get a feel for your smoker.
 
kokodo said:
Thank you for the info!  Right on PDX!!  So far I'm on the right track..
  • Put together a rub (or buy one if you need to)  CHECK
  • Slather the outside off the butt with a very thin layer of yellow mustard - it's just a glue to hold your rub on, it won't add any flavor and you don't need a lot.  CHECK
  • Apply the rub and set your butt in the fridge.  CHECK
All the rest seem to fall in line with what I was kind of expecting

I'm planning on this for a dinner w/ company at 6:30pm, so I'm going to get up at 6am to start this so I can have some wiggle room if needed.

One other question....How often do I add wood chips?
Click to expand...
I use an MES 30. With the MES you will need to add chips every 30-45 minutes. The funny thing though is that the only time I used chips in my MES was when I seasoned it. I bought an AMNPS from here http://www.amazenproducts.com/    & have never looked back! I highly recommend the AMNPS to any MES owner - it really does work that good! 
2thumbs.gif
 
kokodo said:
Thank you for the info!  Right on PDX!!  So far I'm on the right track..
  • Put together a rub (or buy one if you need to)  CHECK
  • Slather the outside off the butt with a very thin layer of yellow mustard - it's just a glue to hold your rub on, it won't add any flavor and you don't need a lot.  CHECK
  • Apply the rub and set your butt in the fridge.  CHECK
All the rest seem to fall in line with what I was kind of expecting

I'm planning on this for a dinner w/ company at 6:30pm, so I'm going to get up at 6am to start this so I can have some wiggle room if needed.

One other question....How often do I add wood chips?
Click to expand...
1.5 hours per LB x 8lb butt= 12 hours

2 Hours per LB x 8lb butt = 16 hours.

Now add 1 hour rest.

You still have to pull it.

Your not in the smoker up to temp at 6am

At best you are already late when you wake up at 6am

Happy smoken.

David
 
The biggest thing to resist is don't open the door on the smoker unless you absolutely have to. A lot of folks want to peak, spritz, mop, ect. when they first start smoking, but every time you open the door you at 10 to 15 minutes to the smoke, and that adds up on a long smoke.
 
Thank you all for your info.  I've been so busy, that I haven't had time to post a response.

The pork butt turned out perfect!!  It pretty much went right as scheduled.  I got up early, put it in by 6, 8 hours at 225 w/ the internal temp at 160.

I wrapped in foil for 2 hours until the internal temp was 205, let it set for 1 hour, and pulled that beauty.

So Good!!
 
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