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First Smoked Pork Butt

post #1 of 19
Thread Starter 
I picked up a 5.5 lb pork butt tonight and got it rubbed down with a mesquite seasoning rub that I bought at a local butcher shop. Going to be putting it in the smoker (MES) tomorrow morning. Will probably be using apple and cherry wood. I'll post pics as the day goes on.
post #2 of 19
Sounds good will be looking forward to Qview
post #3 of 19
as will i!
post #4 of 19
Thread Starter 
Would appreciate any tips from the veterans who have done this before. I figure I smoke it around 225-250 til it hits 160, then wrap it? til it gets to 200 degrees, and take it out, wrap in towels and stick in a cooler for an hour or so?
post #5 of 19
Here ya go follow this and you can't go wrong


Add some of this and it'll be even better

post #6 of 19
Good luck. With the MES you can skip the cooler, just spritz, add any pan drippings, wrap in foil, set your temps and forget. I did a brisket like that and went to bed. The next morning I woke up to perfect pulled brisket after 10 hours.
post #7 of 19
cannot wait for the qview!!!
post #8 of 19
Erain, have you upacked the MES yet?
post #9 of 19
tomorrow ron, wont be doin a smoke with it this weekend, using gosm. want it all set to go for next weeks smoked dried elk roasts. thanks for all the info and encouragement.
post #10 of 19
Hope all goes well. Enjoy your day!

Take care, have fun, and do good!


post #11 of 19
Mix ya up a spritz ta spray on the butt bought every hour, heps keep em moist an give yalls bark a boost too!

Otherwise yall gotta that system down perdy good! An yall can let it rest longer in an hour ifin yall likes, won't hurt it a bit! Save some them juices from the rest, yall can add em back in after the pullin contest.

Good luck an may the smoke gods smile upon yer cooker!

Better give yall sumtin fer a spritz too:

Slaughter house spritz:

8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

Put it all in a spray bottle an giver a shake, I spritz bout once an hour.
post #12 of 19
Thread Starter 
Thanks for all the responses. I just put it in the smoker and will mix up some spritz for it. I figure it should take around 8.5 hours. Here's a couple pics to start out, hope they turned out ok.
post #13 of 19
Thread Starter 
Got it wrapped in foil now, forgot to take a pic before I did that sorry. Should be ready in a couple hours.
post #14 of 19
Don't forget the pixs icon_sad.gif lol.

This is my 8.9lbs at 145.

I've been using a mop of:

Apple Juice
Dark Brown Sugar
White Sugar
White Wine vinegar
post #15 of 19
Thread Starter 
All I can say is this is going to become a habit. It turned out awesome! I made a finishing sauce that SoFlaQuer posted and used that on half of the meat and the other half I just used the juices. I'll post pics soon, I'm currently having trouble attaching files here.
post #16 of 19
I don't spritz my meat. It's not a flavor thing...it's a temperature thing (I try not to open the smoker chamber door any more than I have to).
post #17 of 19
Thread Starter 
Got my pics posted. Hope they turned out ok. Check em out.
post #18 of 19
PDT_Armataz_01_34.gif drool......looks outstanding!
post #19 of 19
Looks great. Can I have some?
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