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Discussion in 'Pork' started by mrgoblueguy, May 28, 2015.
Smoking my first one this weekend on an electric smoker..Any.tips or tricks for a newbie?
Mr GBG, Look in the search bar at the top of the screen for all kinds of tips,temps and times.Have fun !
I'm going to do my first one this weekend as well. I ma little uptight about it but I'm optimistic that it will be awesome.
The first tip would be to start early and allow plenty of time. You can't rush good Q.
Use a good rub, a good thermometer & keep the door shut.
Have patience. The butt is forgiving, so you'll really have to do something bad to screw it up.
I have an electric & maxed mine out to 275 degrees & was eating an 8 pounder within 10-11 hours of starting it up.
Monitor your temps (the smoker AND the meat) & keep the wood going until at least the stall/wrap or IT of 160-170.
Haven't opened the door for 8 hours. IT at 185. Smoking at 225 and it is a 8 lb butt. Will keep posted!
At 225* your progress will slow as there isn't a big temp difference between meat and smoker be patient or turn it up 275-300 if you need to finish it off. Have you thought about a finishing sauce look them up with the search feature they add moisture and flavor. Enjoy your smoke!
You have Patience , keep it . . . and I hate to do this but :
Have fun and . . .
I'm a newbie but I think it's looking pretty darn good...even made some north Carolina style bbq sauce for it
Looking Great !!!
You had me at "Carolina" (sauce)
Now, what's up with that hunk of pork?
I didn't get to try it till.after work but I enjoyed it
Nice first run! Thumbs Up
Thank you...I.figured pork is easier than brisket
Looks real nice & juicy!
Ok, so it took 11 hours.
Then rest for 2 hours. Family ate like fools, it turned out pretty damn good . I was thrilled!