Hi, my name is Jeff. Earlier this year I picked up my first smoker (electric), and I've been hard at it since. I love smoking so far, but the reality is that I'm still very green when it comes to smoking. At this point, I've only been focusing on ribs and have had some success. I'm stepping up to a longer smoke this weekend -- pork butt -- for a family event. This will be my first time smoking anything this long (or anything that isn't ribs for that matter), and I have some questions that I could really use help with.
I picked up a Maverick wireless thermo. I haven't had to us a thermo yet because i've been cooking ribs.
- Where is the best or recommended place to stick the internal meat probe in the pork?
- When wrapping the butt or placing it in a tin pan with a foil cover, how do you manage the wire coming off the meat probe? I would think that pulling the thermo out, wrapping, and reinserting it would only create unnecessary punctures in the meat, and thus allowing it to dry out more. Do most just wrap around the wire?
A couple more questions:
- Do most people inject a pork butt before smoking it? Is there a good reason not to?
- I was reading Jeff's "best mistake ever made" pork butt newsletter. In this cook, he finished the meat in the oven. Other cooks he didn't. Is there a general consensus on which method is better?
- For a pork butt, what are some wood preferences? I was thinking of using a 50/50 of hickory and mesquite. Almost all the woods are available to me, with the exception of peach. Any recommendations here?
- Lastly, is it better to mix the woods each time I add wood, or to heavy smoke through one wood by itself, then the other?
Thanks in advance for any insight!
EDIT: I reposted this in general discussion forum, and I can't figure out how to delete this post! I guess I can check both for replies. My apologies...for the repost.