First Pork Butt

Discussion in 'Pork' started by mrgoblueguy, May 28, 2015.

  1. mrgoblueguy

    mrgoblueguy Newbie

    Smoking my first one this weekend on an electric or tricks for a newbie?
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Mr GBG, Look in the search bar at the top of the screen for all kinds of tips,temps and times.Have fun !
  3. 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.
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      The first tip would be to start early and allow plenty of time. You can't rush good Q.

  5. tumbleweed1

    tumbleweed1 Smoking Fanatic

    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.

    Good luck.

    Last edited: May 30, 2015
  6. Haven't opened the door for 8 hours. IT at 185.  Smoking at 225 and it is a 8 lb butt.  Will keep posted!
  7. b-one

    b-one Smoking Guru OTBS Member

    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!
    demosthenes9 likes this.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You have Patience , keep it . . . and I hate to do this but :


    Have fun and . . .
  9. mrgoblueguy

    mrgoblueguy Newbie

    I'm a newbie but I think it's looking pretty darn good...even made some north Carolina style bbq sauce for it
  10. Looking Great !!!    [​IMG]

  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    You had me at "Carolina" (sauce) [​IMG]

    Now, what's up with that hunk of pork?

  12. mrgoblueguy

    mrgoblueguy Newbie

    I didn't get to try it till.after work but I enjoyed it
  13. robcava

    robcava Meat Mopper

    Nice first run! Thumbs Up
  14. mrgoblueguy

    mrgoblueguy Newbie

    Thank you...I.figured pork is easier than brisket
  15. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Looks real nice & juicy!


  16. Ok, so it took 11 hours.

    Then rest for 2 hours.  Family ate like fools, it turned out pretty damn good .  I was thrilled!


Share This Page