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First smoked pork butts

post #1 of 10
Thread Starter 
Got them rubbed down last night and let them hang out in the fridge. Just put them on with some hickory and apple mix around 220. Rub was a mixture i put together of paprika, cayenne, kosher salt, garlic powder, onion powder and a little seasoning salt. My plan is to smoke for about 6 hours or so till maybe 140° then finishing in an oven at 200° till IT of 200-210. Not sure if i'm going to wrap in foil in the oven yet.
post #2 of 10
Thread Starter 
There was also some brown sugar in my rub
post #3 of 10
I pull mine at 190-195 and have not had a problem pulling so far. In my mind it does not dry out as much.
post #4 of 10

  I would go ahead and cover with foil before putting in oven.  Save those juices!



post #5 of 10
yeahthat.gif If ya gonna do it like that, no prob but keep them juices... Like Mike said !! biggrin.gif
post #6 of 10

Only use target finishing temps as a guide.   Poke the meat and check to see if the bone slides out easily.  If so, it's done.

post #7 of 10
Thread Starter 
IT is about 170° right now. Probably will go to 195°
post #8 of 10
Looking good rick. Are you planning on using any finishing sauce? I am a newer smoker and tried it last time for the first time and it was awesome.
post #9 of 10
Thread Starter 
Ok, the finished product before i pulled it. They turned out great with a nice smoke ring. I did wrap foil around the pan when they were in the oven
post #10 of 10
Excellent smoke ring. Looks tasty to me.
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