I have been really enjoying my smokehouse for the last several months. Everything has been great. It is my daughter's 30th birthday and wants pulled pork for dinner. So I am doing my first pork butt. I have done a lot of research here and think that I have a pretty good plan but I wanted put it up on the site to see if there is anything else I should be considering. Any thoughts or suggestions would be much appreciated. I will provide the blow by blow with q-views when I start.
8 lb boneless pork butt from RD - hard to beat $1.29/lb in the Seattle area right now.
1. Remove fat cap and cover with mustard and then Jeff's rub and into the refrigerator in the morning to start smoking late that night.
2. Preheat and stabilize the smoker at 230 - 250 degrees with water pan full.
3. Put the pork butt in the smoker at 10:00 PM ( shooting for dinner at 6:00 PM the next day)
4. I am planning on using my AMZTS with half hickory and half apple. I planning on adding smoke for about 8 - 10 hours (one tube)
5. I will watch the temperatures with an ET-732 and keep the smoker temperature @ 230 - 250. If the time looks like a problem I will bump to 265 at the end.
6. I am not really sure where I stand on heavy vs. light bark so I figured no foil and bring ET temperature up to 200 - 205 in the smoker.
7. Pull from the smoker, wrap in heavy tin foil, and wrap with towels and sit in cooler for at least an hour it may be longer depending on when it hits temperature.
8. Pull and add Jeff's or JJ's finishing sauce.
9. Serve with homemade whiskey bbq sauce on the side along with all cold slaw, cornbread, and beans.
I am really looking forward to the adventure and hopefully good eats. Please let know if you see something that I am missing or should be doing different.
Thanks,
Wazoo
8 lb boneless pork butt from RD - hard to beat $1.29/lb in the Seattle area right now.
1. Remove fat cap and cover with mustard and then Jeff's rub and into the refrigerator in the morning to start smoking late that night.
2. Preheat and stabilize the smoker at 230 - 250 degrees with water pan full.
3. Put the pork butt in the smoker at 10:00 PM ( shooting for dinner at 6:00 PM the next day)
4. I am planning on using my AMZTS with half hickory and half apple. I planning on adding smoke for about 8 - 10 hours (one tube)
5. I will watch the temperatures with an ET-732 and keep the smoker temperature @ 230 - 250. If the time looks like a problem I will bump to 265 at the end.
6. I am not really sure where I stand on heavy vs. light bark so I figured no foil and bring ET temperature up to 200 - 205 in the smoker.
7. Pull from the smoker, wrap in heavy tin foil, and wrap with towels and sit in cooler for at least an hour it may be longer depending on when it hits temperature.
8. Pull and add Jeff's or JJ's finishing sauce.
9. Serve with homemade whiskey bbq sauce on the side along with all cold slaw, cornbread, and beans.
I am really looking forward to the adventure and hopefully good eats. Please let know if you see something that I am missing or should be doing different.
Thanks,
Wazoo
