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A little help with my butt :-)

post #1 of 9
Thread Starter 

Ok, now that I have your attentiondrool.gif

Smoking my first butt on my wsm. 9.5lbs. What I've read so far is that I NEED to start the night before, if I want to eat at a decent hour. Approx. 1.5hrs/lb? What would the optimal internal temp be? If I want to slice it or pull it, does the temp make a diff? Any suggestions would be helpful. I'm going to start tonight, so I'm going to put rub on now. 11:30a.m. Thanks!

post #2 of 9

you want the internal temp to be at 195-200 if you want it pulled.  you  will notice at the end of your cook that bone will be pushed out that's what you want;be careful when you pick it up it can and will fall apart  and I would go up to 185for sliced  I prefer to pull it myself

hope that helps some and epect it least 12 hrs of cooking time

Good Luck

post #3 of 9
Thread Starter 

I see a somewhat sleepless night ahead! It is a boneless butt. Will that cut down on the cooking time?

post #4 of 9
Thread Starter 

For the record, nailed it! AWESOME pork butt!

post #5 of 9

th_What_NO_QVIEW.gif

 

worthless.gif

post #6 of 9
Thread Starter 

It was gone before I knew it! I screwed that one up! 

post #7 of 9
Pp don't last long. Lol

Your off the hook this time.
post #8 of 9
Thread Starter 
A picture of the duck I smoked yesterday. FANTASTIC!
post #9 of 9
Looks good

Never tried duck.
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