I just finished up my 1st pork butt and my 1st time cooking on my charcoal smoker. Everything I've ever smoked has been on my Masterbuilt electric smoker and while I like the convenience of the electric I must say that cooking on the charcoal smoker is more fun!
I started last night by making up an injection and shooting up the pork butt and let it marinate overnight. I mixed up a batch of rub so I could get right to it in the morning. I reluctantly pulled myself out of bed at 6am to start my smoker and get the butt ready for some smoke. Once the smoker got up to 250 I slapped it on the smoker and let the fun begin! Since this was my 1st time using the charcoal my biggest worry was controlling the temp. My Maverick ET732 really helped me out with that. I put it on the smoker at 7:15am and at 1pm it had reached an IT of 170. I took a foil pan, added apple juice, put the butt in and double foiled the top and finished it off. The IT made it up to 203 and I let it rest in the smoker for about an hour. I pulled it off the smoker about 4:45pm, pulled it apart and chopped it up. I had made a pasta salad earlier in the day that went nicely with the pulled pork sandwich, and I used my homemade bbq sauce (Jeff's recipe with a few mods).
I must say that this is the BEST thing that I have ever cooked in my smokers and it was devoured by everyone here! I will definitely be making this one again!!!
It's about 6 1/2 lbs, all rubbed down and ready for the smoker.
After about 5 hrs on the smoker. I used hickory and apple wood for this smoke.
I pulled it after about 9 1/2 hours on the smoker.
All chopped up and ready to go!
Topped off with my homemade bbq sauce.
I started last night by making up an injection and shooting up the pork butt and let it marinate overnight. I mixed up a batch of rub so I could get right to it in the morning. I reluctantly pulled myself out of bed at 6am to start my smoker and get the butt ready for some smoke. Once the smoker got up to 250 I slapped it on the smoker and let the fun begin! Since this was my 1st time using the charcoal my biggest worry was controlling the temp. My Maverick ET732 really helped me out with that. I put it on the smoker at 7:15am and at 1pm it had reached an IT of 170. I took a foil pan, added apple juice, put the butt in and double foiled the top and finished it off. The IT made it up to 203 and I let it rest in the smoker for about an hour. I pulled it off the smoker about 4:45pm, pulled it apart and chopped it up. I had made a pasta salad earlier in the day that went nicely with the pulled pork sandwich, and I used my homemade bbq sauce (Jeff's recipe with a few mods).
I must say that this is the BEST thing that I have ever cooked in my smokers and it was devoured by everyone here! I will definitely be making this one again!!!
It's about 6 1/2 lbs, all rubbed down and ready for the smoker.
After about 5 hrs on the smoker. I used hickory and apple wood for this smoke.
I pulled it after about 9 1/2 hours on the smoker.
All chopped up and ready to go!
Topped off with my homemade bbq sauce.
