I'm new to this site, but been reading for a few weeks. First time to post anything.
I have 2 pork butt rubbed down and in the fridge right now. I told my sister dinner time will be Sunday at 6. Both pork butts weigh around 7 pounds each. I know it's about 1 1 1/2 to 2 hours per pound. Whith two butts weighing about 7 pounds each, what time should I start tonight or Sunday morning. To have dinner on the table at six.
I will be using a propane Masterbuilt smoker and plan on keeping it between 220 and 240.
It's only going to be 5 of for dinner, so I know I will have plenty left. That's good because my plan is to freeze some for camping trips coming up, like next weekend.
And I'm new to smoking. I've done three different smokes the past three weekends:
1st - Beer Butt Chicken - To much flare up and white smoke, didn't know what I was doing. After reading this site I know now that white smoke is bad smoke and flare ups are not good. So, I've changed a few things. I know have a cast iron skillet for the wood chips, which took care of the flare ups and white smoke.
2nd - Ribs - They were really good. I went out and got an internal thermoter for the smoker and meat. My stock theremoter and my new theremoter was about 40 degrees difference. I thought the smoker was running a little hot than what the stock theremoter said.
3rd - Trout - I had 2 20 inch trout. After all of my adjustment, I was getting the thin white blue smoke during the entire process and I was able to get a good reading on my temp. The trout was pretty good.
Thanks, sorry this was so long.