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Need advice

post #1 of 6
Thread Starter 
I am fourteen and very new to smoking I am going to attempt a pork butt any advice is greatly appreciated I need to know what the internal temp should be and how many hours of smoke before I wrap it and any good recipes

post #2 of 6

Welcome to the forum!  I'm going to move your thread to the appropriate (Pork) forum and will pm you with it's location.

post #3 of 6

There!  You would want to smoke it at approx.  225° to 250°, in that range.  Initially you need to get it over 140° internal within 4 hours.  It may well stall, sometimes for 2-3 hours, around 150° or so, that is normal.  Final temp should be around 205° for pulling.  Time?  Hard to say, it's more the temp than time, but roughly around 10 - 15 hours.  Use the Search Bar for recipes!

post #4 of 6
Everybody cooks a little differently. I cook my butts at 250-275. I did an arm roast today (very similar to a Boston butt) it was just at 9 lbs and it took 7.5 hours. I wrapped it after about 5 hours or so. I've also had them take 11 hours.
post #5 of 6

Welcome to the SMF Family...Start by reading this... http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke


Here are some Recipes, Good Luck....JJ


Mild Bubba Q Rub (All Purpose)


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice


For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...



Foiling Juice / Sweet Pulled Pork Finishing Sauce


Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses



2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.


Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.


Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.


I was AMAZED...No additional sauce needed. ENJOY...JJ


Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice


Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...


KC Bubba Q Juice


2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce


Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.



Ijust made this last night. The family wanted BBQ Sauce for wings. Good Stuff!



post #6 of 6

I cook mine at 250F.  Usually need about 1.5 to 2 hours a pound.  I take it to an Internal Temp of 205F and wrap in towels in a cooler for an hour before pulling.  I NEVER wrap the butt.....that's just my thing as I do LOVE a nice bark on mine.....I feel wrapping makes the bark mushy. 


Good luck and welcome to the SMF family!!!



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