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First Pork Smoke Help Please

post #1 of 5
Thread Starter 
I want to do a pork butt this week but I would like some advice please. This is my first time for this so I am looking for the beginner recipe. Do I sit the butt in a brining solution( water,salt, suger, and honey) overnight or would I be best served do a dry rub overnight

I have also been reading a lot about how ya'll do it, and I think I'll just take mine to 200 degrees in my smoker, take it out and put it straight into a pan. Let it sit for 30-60 minutes and then pull.

Now this is just what I have gathered from you fellas on here, but as this will be my first one, please help me with any revisions that you might think are neccesary. Thanks a lot
post #2 of 5
I don't brine, but use a rub. If you have not seen it, the other day I posted a Basic Pulled Pork Smoke thread. Check it out. If you still have questions after reading it please ask!


Take care, have fun, and do good!


post #3 of 5
I've followed this method and have had good success!

Cover the pork down with rub, Jeff's rub is great and Debi has many good ones on her web site.

Wrap in platic wrap and refrigerate overnight.

Put on the smoker at 225-250. After a few hours when the rub has set and every hour after I spritz the butt with some apple juice to add moisture.

I take the butt to an internal temp of 165 degrees, pull it out, wrap it in foil and put it back in to an internal temp of 195-200 degrees.

I leave it in the foil, wrap it in an additional layer of foil, wrap that in a clean towel and put the whole affair in a clean empty cooler where I let it sit for 2 hours.

Be careful when you unwrap it as it will be hot!. Pull pork and add the accumulated juices to the pan.

Remember that you may hit a plateau when the temperature of the meat stays the same for an hour or three, just be patient and keep going.

Good luck.
post #4 of 5
You got it partner! Enjoy!
post #5 of 5
Gust like they said and be ready for some great "Q".
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