New guy with Butt questions... Help

vettman

Newbie

Original poster

Jun 30, 2011

3

10

SE Missouri

• Jul 5, 2011

• #1

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.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 5, 2011

• #2

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-

poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to

-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 5, 2011

• #3

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. 

 

adiochiro3

Master of the Pit

OTBS Member

Apr 19, 2010

2,088

42

Bay Area, CA

• Jul 5, 2011

• #4

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!

Cheers!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jul 6, 2011

• #5

   Glad to have you with us!

Ditto on the above advice.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jul 6, 2011

• #6

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.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 6, 2011

• #7

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