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New guy with Butt questions... Help

post #1 of 7
Thread Starter 

I'm new at smoking, I,ve done two smokes so far. First was country ribs that were ok, second was baby backs that my sons said were really good. I have a few questions on doing a bone in butt. Do any of you wrap in foil at any time during the smoke? What flavor wood chips do you prefer for a butt? Thanks for any help.

post #2 of 7


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post #3 of 7

I use hickory myself but that's just my preference. On butts I smoke till about 160-165 and then foil and take them to 195-200 and let set wrapped up for an hour or so. Some folks will put them back on the smoker to get a good bark, I'm not a bark fan myself so I just keep then foiled. Lots of ways to smoke them just depending on how you like them. I will say they are hard to mess up, very forgiving piece of meat. Stop by roll call and introduce yourself and take advantage of the free smoking e-course, the link is in my signature as other helpful things. icon14.gif

post #4 of 7

X2 -- meateater has ya covered.  190* to slice, 195-205* to pull.  I just did 2 on Sat. and they shredded perfectly at 195*.  When you hit 195, insert your meat themo into a new place; if it goes in w/o resistance, the meat is done.  If not leave on for another 5* climb and check again.  Butts and Picnics are done the same way -- easy peezy!



post #5 of 7


welcome1.gif   Glad to have you with us!


Ditto on the above advice.

post #6 of 7

Usually a Hickory/Cherry mix for me. And I would suggest chunks over chips. They just last longer.

As to wrapping, I do. Alot take them all the way, but I don't want to get 2 smokes out of my cannister of propane when I can get 6, so around 160 to 170º internal, I wrap the pork. I have also started raising the temps after wrapping. Bringing it up to as high as 275 to 280º. It does not seem to hurt the pork in any way. Recently did a 6 1/2 lb butt in a little over 7 hours.

post #7 of 7

I do it the same way as meateater. Welcome to SMF.

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