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Electric Smoker

post #1 of 10
Thread Starter 

I am going to smoke a Boston Butt.  I've read a lot of advice here and am ready to do this.  Any last minute advice.  I am going to dry rub it tonight and plan on serving about 9pm Xmas Eve.  What time do I allow for smoking for the best results?  What are the best flavor chips for pork? Fat up or down? 

 

You guys are awesome.

post #2 of 10

Dry rubbing tonight is fine, you do not mention the size of the butt, nor the temp at which you will smoke it.  I will give you my opinion and you can take it for what it is worth.  Firstly the butt is one of the most forgiving pieces of meat you can smoke.  Let's assume a typical butt of say 10 pounds.  I would start that butt at 11 AM at 235 degrees.  It is important to monitor both the internal temp of the butt as well as the temp inside your smoker.  I always foil my butts at 165 then take them to 203-205.  I pull them and place them in an ice chest wrapped with a towel for at least an hour, however two or three hours will not hurt, before pulling.  I enjoy hickory wood the best with my butts but this is purely personal taste.  I caution you to watch your temps closely and do not worry if it gets done at 6 or 7 just put it in the ice chest.

post #3 of 10
Bear55
I don't think hes going to be eating at 9pm with an 11am start and a 2 hour rest at 235 cook temp. You are only allowing an 8 hr cook for a 10 lb butt? No way.
post #4 of 10
Thread Starter 

It is about 10 lbs and I am assuming to keep the temp at 225.  It is my 1st one on an electric smoker.  Any other advice team!.  I have had great success indirect heat with my rill.  The family loves the smoked version so I'm off in new waters.

 

Again thanks and any other tips or help is great.

post #5 of 10
Thread Starter 

Bear55, I am going to try your temps and keep in longer per geerocks advice.

post #6 of 10
Minimum hour and a half per pound at 235. I'd actually go to 250 in case you get a stubborn butt with a long stall. It may be done a bit sooner but a 10 pounder will stay for several hours if you wrap it nice and tight in double foil, wrap that in a heavy towel, and drop into a cooler. Its better to be done early and hold the meat than to be eating your xmas eve meal at midnight.
post #7 of 10
Quote:
Originally Posted by geerock View Post

Minimum hour and a half per pound at 235. I'd actually go to 250 in case you get a stubborn butt with a long stall. It may be done a bit sooner but a 10 pounder will stay for several hours if you wrap it nice and tight in double foil, wrap that in a heavy towel, and drop into a cooler. Its better to be done early and hold the meat than to be eating your xmas eve meal at midnight.


Ditto, with stress on the MINIMUN of 1.5 hrs ,better to plan on more if your not foiling,fat up for me and apple chips for me.

post #8 of 10

You have plenty good advice from above.  If the butt doesn't reach the pulling temp or doesn't want to pull easily, serve it sliced.  It will still be delicious and no one will know you didn't plan it that way.

 

Keep good notes and have fun doing your smoke.

 

Tom

post #9 of 10

Excellent advice from the other posts. The thing with pork butts is, no two pigs are alike. Not all butts will cook in the same amount of time. I've had some finish in 10 hours and some have taken as long as 16 hours. They break down differently. Let us know how it works out. Happy smokin.

post #10 of 10

Must be done by now?? where's the pics???...LOL.......Willie

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