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First pork butt tomorrow

post #1 of 5
Thread Starter 

It's time for my first pork butt in the MES tomorrow.  I've read a lot of post and step-by-step how to's so I think I can make this a success.  I have been using my chargriller duo for about 2 years now, but have never tried a butt yet, a little nervous.  I asked the woman to pick up a butt and she brought me a picnic shoulder, go figure, so I'm gonna pick up a butt today and try both at the same time.  If you have any suggestions for me, let me hear it.  I'm all ears!  I'll try to post pics as I go.

 

Wish me luck!

post #2 of 5

Assuming you are making pulled pork, my advice would be not to rush, go by internal temperature and not time in smoker.

 

200F - 205F and it will pull beautifully.

 

Have fun and post us some pics of this butt-fest.

 

:welcome1:

post #3 of 5
Thread Starter 
Thanks for the advice. I'm trying to remember the pics. Lol. Should I pull and wrap or let it go? If I pull it, what temp is good to pull?
post #4 of 5

Follow Bear's infamous Boston Butt How To: http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step

 

It will turn out great.

post #5 of 5
Thread Starter 
Thanks Red. I've read that post many times over. Plan to follow it to a t...lol
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