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  1. mrballiette

    First boneless pork butt.

    I've had great luck cooking at 225 for 1.5 hours per pound. When it gets to the stall (around 165) I take it out, inject with drippings from water pan, and wrap in foil and place back in until internal temp is around 200. Remove from smoker, keep wrapped in foil, wrap in towel, place in a cooler...
  2. mrballiette

    First boneless pork butt.

    I was using hickory chips. It only holds around a cup of chips or two, so chunks and logs are off the table. I wonder if pellets might perform better since they'd be able to maximize the area that holds the wood. That's got my gears turning a little now, and I might try them next time. Thanks...
  3. mrballiette

    First boneless pork butt.

    Thanks Al! It was a success. Very tender. Wish I could have gotten a little more smoke flavor. Next time I'm going to pull and foil around 160 to help prevent some of the ends from slightly overcooking. I pulled, injected drippings, and foiled at around 180 and it was still excellent though. I'm...
  4. mrballiette

    First boneless pork butt.

    I'm new to smoking. Just picked up a Masterbuilt digital electric smoker 40" on sale at Sam's for $279. I already seasoned it and smoked some beans and chicken, but I'm about to do my first boneless pork butt and have some questions. 1) How long per pound to smoke? 2) What temp? 3) It's two...
  5. mrballiette

    New to Smoking

    Thanks Danny! I've already signed up for the five day course and am browsing the forums to get a better feel for how everything is set up. Michael
  6. mrballiette

    New to Smoking

    Got a new combo gas grill/gas searer/charcoal grill/smoker from Sam's on Father's Day. Really excited to get into smoking some meat! From Hot Springs, Arkansas. Here's the rig: http://www.samsclub.com/sams/smoke-hollow-4-in-1-combo-grill/prod3920115.ip?navAction= Any tips are appreciated.  My...
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