New Posts  All Forums:Forum Nav:

First Butt

post #1 of 33
Thread Starter 
This will be my 4th go with the new smoker. Previous chicken and ribs came out well. Today is a 4# butt. From what I've read over these forums I'm looking at 6-7 hours? Also, seems kinda small compared to other butts I've been reading about here; is it likely that Jewel cut them in half; will that matter?
post #2 of 33
Thread Starter 
No brine. Mustard slather then rub. Overnight in refrigerator.
post #3 of 33

Also remember on pork butts, time is of no essence. Temp is what matters most.

Good therm will help alot. Foil around 165, then let go till 200-210. Some will take longer

then others. 

 

Happy Smokin'

 

Mike

post #4 of 33
Thread Starter 
Out of fridge.
post #5 of 33
Thread Starter 
Unwrapped
post #6 of 33
Thread Starter 
Into smoker. Fingers xd!
post #7 of 33
Looks like a good start. If you have the time, about 2 hours per lb, IMHO the bark is better without wrapping it. It takes longer but for me the time is an investment. A 4 pounder is about half a butt but will still be great.
post #8 of 33
Thread Starter 
An hour in. More chips in wood box. Alder and apple.
post #9 of 33

great looking shoulder

post #10 of 33
Thread Starter 
4.5 hours at 169 degrees.
post #11 of 33
Thread Starter 
This was about 3 hrs in.
post #12 of 33

dang all the way to 170 with no stall yet huh

post #13 of 33
Thread Starter 
Maybe cause its just a 4 pounder?
post #14 of 33

yeah possibly....might get lucky and not have a long stall!36.gif

post #15 of 33
Thread Starter 
196... Almost there...
post #16 of 33
Thread Starter 
Been at 196 since 5:45. Is that too high for a stall? Smoker temp has been between 225-250 all day. Now taking to just over 250. Glad it's just me & wife tonight...
post #17 of 33

nah theres no high or low for a stall....they all different ya know

post #18 of 33

just have to get it to 140 within the first few hours

post #19 of 33

depending how late yall are willing to eat...your actually good to go after about 190 so....

post #20 of 33
Thread Starter 
Thanks. At 197. Will give it 20 more minutes then it goes to rest.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork