I bought a bunch of butts last month on sale and have been making something every weekend. Last week I made ss. This weekend its pulled pork.
This is is just shy of 10lbs. Nice fat cap. The rub is a very basic version. Paprika, brown sugar, salt, a little cayenne and a few other things that I can't remember right now. It's really good n ribs also.
Put in the my fridge built smoker at 225. Got amnz smoker going with a mix of oak and hickory. I have been using the Auberins 1800 watt smoker pid for awhile now and really like it. Keeps temps within 1 degree. I put the butt in at 7:00 pm Friday night. Figured 2 hours per pound that should have it down around 3:00 in the afternoon or so on Saturday. I have read that you should plan anywhere from 1.5 to 2 hours per pound. I would rather have it done a little earlier than later. Going to wrap it for a bit anyhow.
Well I got up around 7 on Saturday to check the smoker and was surprised to see that the butt already had an internal temp. of 188. We'll see how long she stalls. I doubt its going to work out to 2 hours per pound. My smoker is relatively new to me so I am still working the timing thing out. She is insulated very well so I don't think outside temps are much of a factor. I keep learning things every time so eventually I should have it nailed down. One thing I can say however, everything I have made so far has turned out really good. Mostly luck I suppose.
I'll be sure to post final results today once the butt is done.
Thanks for looking.
This is is just shy of 10lbs. Nice fat cap. The rub is a very basic version. Paprika, brown sugar, salt, a little cayenne and a few other things that I can't remember right now. It's really good n ribs also.
Put in the my fridge built smoker at 225. Got amnz smoker going with a mix of oak and hickory. I have been using the Auberins 1800 watt smoker pid for awhile now and really like it. Keeps temps within 1 degree. I put the butt in at 7:00 pm Friday night. Figured 2 hours per pound that should have it down around 3:00 in the afternoon or so on Saturday. I have read that you should plan anywhere from 1.5 to 2 hours per pound. I would rather have it done a little earlier than later. Going to wrap it for a bit anyhow.
Well I got up around 7 on Saturday to check the smoker and was surprised to see that the butt already had an internal temp. of 188. We'll see how long she stalls. I doubt its going to work out to 2 hours per pound. My smoker is relatively new to me so I am still working the timing thing out. She is insulated very well so I don't think outside temps are much of a factor. I keep learning things every time so eventually I should have it nailed down. One thing I can say however, everything I have made so far has turned out really good. Mostly luck I suppose.
I'll be sure to post final results today once the butt is done.
Thanks for looking.