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First Pork Butt

post #1 of 16
Thread Starter 
Smoking my first one this weekend on an electric smoker..Any.tips or tricks for a newbie?
post #2 of 16

Mr GBG, Look in the search bar at the top of the screen for all kinds of tips,temps and times.Have fun !

post #3 of 16

I'm going to do my first one this weekend as well.  I ma little uptight about it but I'm optimistic that it will be awesome.

post #4 of 16

  The first tip would be to start early and allow plenty of time. You can't rush good Q.

 

   Mike

post #5 of 16

Use a good rub, a good thermometer & keep the door shut.

Have patience. The butt is forgiving, so you'll really have to do something bad to screw it up.

I have an electric & maxed mine out to 275 degrees & was eating an 8 pounder within 10-11 hours of starting it up.

Monitor your temps (the smoker AND the meat) & keep the wood going until at least the stall/wrap or IT of 160-170.

Good luck.

 

TW

post #6 of 16

Haven't opened the door for 8 hours. IT at 185.  Smoking at 225 and it is a 8 lb butt.  Will keep posted!

post #7 of 16
Quote:
Originally Posted by The Macdaddy View Post

Haven't opened the door for 8 hours. IT at 185.  Smoking at 225 and it is a 8 lb butt.  Will keep posted!

At 225* your progress will slow as there isn't a big temp difference between meat and smoker be patient or turn it up 275-300 if you need to finish it off. Have you thought about a finishing sauce look them up with the search feature they add moisture and flavor. Enjoy your smoke!
post #8 of 16

You have Patience , keep it . . . and I hate to do this but :

 

worthless.gif 

 

Have fun and . . .

post #9 of 16
Thread Starter 
I'm a newbie but I think it's looking pretty darn good...even made some north Carolina style bbq sauce for it
post #10 of 16

Looking Great !!!    :Looks-Great:

 

 

Gary

post #11 of 16
Quote:
Originally Posted by mrgoblueguy View Post

I'm a newbie but I think it's looking pretty darn good...even made some north Carolina style bbq sauce for it

You had me at "Carolina" (sauce) :biggrin:

 

Now, what's up with that hunk of pork?

 

TW

post #12 of 16
Thread Starter 



I didn't get to try it till.after work but I enjoyed it
post #13 of 16
Nice first run! icon14.gif
post #14 of 16
Thread Starter 
Thank you...I.figured pork is easier than brisket
post #15 of 16

Looks real nice & juicy!

Congrats!

 

TW

post #16 of 16

Ok, so it took 11 hours.

 

 

Then rest for 2 hours.  Family ate like fools, it turned out pretty damn good .  I was thrilled!

 

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