Man I'm living the life. Smokin pork butts, just pulled one off and wrapped it in foil and put it back on the smoker. Waiting for that temp to rise.
smokin pork butts
- Thread starter lawdawg72
- Start date
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tumbleweed1
Smoking Fanatic
rmmurray
Master of the Pit
I love to smoke just haven't had a whole lot of time to do it. I took the week off and im smoking butts for my daughter's graduation.
tumbleweed1
Smoking Fanatic
What kind of rub did you use? How 'bout the wood? I see you're in Georgia- pecan, maybe?
I just brought the last of what I did Sunday to work for lunch today. It disappears fast when we eat every single meal (at home & work) off of it until it's gone. SO good, though. I truly believe there is MORE flavor by days 2 & 3.
I just brought the last of what I did Sunday to work for lunch today. It disappears fast when we eat every single meal (at home & work) off of it until it's gone. SO good, though. I truly believe there is MORE flavor by days 2 & 3.
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I got one of the recipes that was on the fourm. It turned out really well. We're not going to eat these pork butts until Thursday so they should be really seasoned because of it sitting in the refrigerator.
tumbleweed1
Smoking Fanatic
rmmurray
Master of the Pit
papabear7
Newbie
- Oct 24, 2014
- 4
- 10
Howdy All. Semi new to the forum. Had my electric smoker for about 6 months now and love it. Trying pork tomorrow for the family for some pulled pork. I purchased a bone-in 6 lb butt, keep reading 1 hour for 1 lb, is that correct? I also ready smoke to 140 -160 then pull out and put back in wrapped in foil until 195. How long does it take to get to the point where I pull it out to wrap it?
Thanks guys!
Thanks guys!
goensouth
Smoke Blower
Pork buts have a mind of their own. Some the same size take longer but I would guess around the 6 hour mark if you are smoking at 230* It's always a good idea to allow plenty of extra time when smoking butt if it gets done early it will stay hot several hours in a small cooler wrapped in foil and a few towels.
Happy Smoking
Ted
smokin-q
Smoke Blower
Put it in early, I have had them take 3 hours per pound. No need to foil, take it to internal temp of around 203* or when the bone gets very loose. IMHO, better bark without foiling.
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Great looking butts.
And yes, I think many around this forum find the smoke flavor settles in nicely the second day. I once did a large smoke for a birthday party and did a large brisket the day before since I did a ton of ribs the day of. Reheated the brisket for the birthday and it was the best ever.
And yes, I think many around this forum find the smoke flavor settles in nicely the second day. I once did a large smoke for a birthday party and did a large brisket the day before since I did a ton of ribs the day of. Reheated the brisket for the birthday and it was the best ever.
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