First time smoker, going to do First Pork Butt and need some advice

Discussion in 'Pork' started by shawnmaloney01, Jun 26, 2013.

  1. I have read a lot about different techniques and a lot of it was posted long time ago and trying to decide on approach to do my first pork Butt.

    Do you recommend putting the meat in an foil pan to keep it more moist?

    If put in a pan, do you turn the meet in the pan at any point?

    Thanks, want the first attempt to be fairly sucessfull, as doing it for the 4th of July
     
  2. Their is no rule as to if you do or don't use a pan. I use a pan with a rack in it. That way i catch some drippings. It keeps my smoker cleaner. With the rack i also get nice bark. all the way around.

    I do npt turn it at all. Keep the door closed. As much as possable.

    For sliced cook to 190-200   For pulled 200-205 IT

    Happy smoken. and remember to post pics.

    David
     
    shawnmaloney01 likes this.
  3. finsfree

    finsfree Smoke Blower

    IMO, no pan no need to turn either. The fat will keep it moist.
     
  4. megt123

    megt123 Smoke Blower

    I cook right on the rack. Also no turning with fat down I don't inject either. One thing, If you don't want to spend more than 12 hours then cook it at a higher temp. By that I mean no higher than 300 degrees. It won't hurt it and will come out just as good.
     
  5. If you are using a sugar based rub. You need to stay below 250 or the sugar will burn. If no sugar you can do 300 no problem.

    What are you smoking on?

    Happy smoken.

    David
     
  6. Smoking on a master forge 2 door propane.
     
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Ditto theMule69

    It also depends on your cooking apparatus.

    This article was written for Stick burners --->Click Here<----

    Here's a pic of a loin on a cooling rack on top of a pan.

    • one in one out
    • Flipped and rotated for a better bark formation

     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Sorry posted before you posted your smoker type

    From my cooks on the GOSM a flip probably wont be necessary, but I would catch the drippings, just place a pan on a rack below the butt, make sure there's enough space in between the pan and butt so the airflow is not hindered too much.
     
  9. megt123

    megt123 Smoke Blower

    I hate to disagree with you Mule, But my rub is sugar based and nothing burned. I was around 275-300 for six hours. It was a Boston Butt and the bone pulled right out.


     
  10. megt123

    megt123 Smoke Blower

    I use a UDS that I built.

     

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