First Smoke Today!!

Discussion in 'Pork' started by meowey, Jul 17, 2006.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Just finished eating some pulled pork sandwiches. I got two 6.5 lb pork butts at Sam's yesterday. Rubbed them last night. Into the GOSM smoker at 5:30 AM this morning they went. Used a combo of hickory and apple chips. Had to add more chips at about 9 AM. Temps were rock steady at 235 all day. Butts reached 195 degrees at about 7: 15 PM.

    Is that about the right amount of time (almost 14 hours) for butts that size? It pulled very easily with forks.

    Second question. I would like to use chunks instead of chips. Does anyone know of a good online source as I have no access to wood locally?

    Thanks in advance.

    Meowey
     
  2. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Meowey
    Welcome to the forum.. sounds like you are off to a good start.
    If I can't find chunks in the local hardware store...I then order them from Cabellas...they have the apple/cherry/alder/mapel...10# baggs for 9 bucks..usually get them within the same week I order them in...
    As far as time on the butts.. the formula is 1.5 hours/lb., but it isn't unusual for them to take longer than the estimate...just the nature of the beast..
    Hope this helps ya..

    Later
    Richard
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Meowey,
    With pork butts, I run my temps around 245-250 deg. They can take the heat and are very forgiving. I'm somewhat limited myself on woodchunks-plenty of hickory and misquite. For other woods I go HERE. 10 pound bags for $6.95 or $7.25 depending on what wood you order.
     
  4. tommy c

    tommy c Meat Mopper OTBS Member

  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Folks,

    Thanks for the replys.

    Meowey
     
  6. As far as wood chunks go compared to chips, I get mine at TSC stores and I use a mixture of chunks and chips.
     

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