- 53 Posts. Joined 12/2015
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First pork butt.
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You can wrap but it likley won't get the outside bark layer so many love. What internal temp are you going for? You are making pulled pork yes?
Good deal, 200 IT should be OK to pull - Sometimes when people start out on butts the don't go to a high enough IT and then they get bummed out on why their PP didn't turn out good. It's all about IT and patience... or patience and IT.
Show us some pics of the PP masterpiece!
How big is the pork butt? the last one I did was around 8.5 lbs. and took 17 hours in the smoker at 225 to 235 degrees.
I have better temp control after building my smoke shack to keep wind and weather more of a non factor. I like the rubs with brown sugar as a part, ended up with a good bark.
Sounds good, get ready for the stall. I try to pull between 200 and 205 degrees and had excellent results. It takes patience the first one I did I thought it would never get there, but boy was it good. We ate late that day.
The stall is when the IT temp climbs and then stops, it seems like the IT just stopped and the temp does not move up: (Stallled)
You just have to wait, and wait, and wait. Then, usually when your not looking, the temp starts to move up again.
I don't wrap mine, but I think most wrap around 165F, that will work fine.
Just an FYI, this thread would normally be posted in the Pork Forum. No Problemo though!
Keep up the good work!