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hi my name is Paul. i would love to be a pitmaster bit for now i will settle for being s third time smoker

post #1 of 10
Thread Starter 
New to smoking. Trying to figure out rule of thumb on smoking butts. Times per lbs
post #2 of 10

Welcome to a great forum.

 

What type of smoker are your using?

post #3 of 10

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

1.5 - 2 hours per pound. 190° for sliced 200° - 205° for pulled.
Happy smoken.
David

post #4 of 10

Yep, X's 2, themule has you covered on his response. 

post #5 of 10
Thread Starter 
Hey TheMule69. I started the Boston Butt around 3 am. Woke up every two hours to add more wood chips. I am using a Brinkmann Gourmet electric smoker. Better than what I have used two times in the past, wich is A Brinkmann Gas grille. It worked well :grilling_smilieworked ok . The gas grill worked ok, but because of my inexperience. Led the meat to be cooked a little too much char. And having to make the foil packs with the wood was kinda a hassle. But did the job. I still plan on smoking it a few more hours. My temp is around 175.thanks for the reply.
Paul in Florida.
post #6 of 10
Quote:
Originally Posted by pauly View Post

Hey TheMule69. I started the Boston Butt around 3 am. Woke up every two hours to add more wood chips. I am using a Brinkmann Gourmet electric smoker. Better than what I have used two times in the past, wich is A Brinkmann Gas grille. It worked well :grilling_smilieworked ok . The gas grill worked ok, but because of my inexperience. Led the meat to be cooked a little too much char. And having to make the foil packs with the wood was kinda a hassle. But did the job. I still plan on smoking it a few more hours. My temp is around 175.thanks for the reply.
Paul in Florida.

If you will post pics of your smoke over in the pork section a lot more people will see it. Also th_nopicsye3.gif

Happy smoken.

David

post #7 of 10

Hi Pauly,

I'm new here also. You will find a WEALTH of info here! Lots of very nice folks, also.

 

Have fun,

Scott

post #8 of 10
Hey Paul

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
post #9 of 10

Pauly Welcome to SMF the search bar on top of the page will be your best friend.

Richie

post #10 of 10

Hello and good morning from beautiful and wet  East Texas, welcome to the forum. Lots of great information and real good people here.

 

Gary S 

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