First Pork Butt

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Smoke Blower
Original poster
Jun 8, 2012
Norman, OK
All, I'm smoking my first butt today.  It's about a seven-pounder, rubbed with a commercial rub (Bilardo Bros.; it was given to me some time ago by a friend and I figured I'd try it).  I rubbed yesterday, let it sit in the fridge overnight, and started today around 1300 local (yes, I got a late start).

Going on the grill:

T+5.5 hours: IT now 155°, smoker temperature still steady.  Minor spikes to 300° when I take the lid off and admit air, but it falls back down to 250° within just a few minutes.

It's now too dark here to take pictures, so no more Qview until I pull it off.
Is it done yet? LOL 
Is it done yet? LOL 
Ha!  Yeah, it's done and gone.  I snapped a pic, then forgot to post it.

Some sampling may have occurred.

It turned out okay; most of it was fork-tender, but there were spots that weren't quite there.  I suspect it could have used another hour, and better temperature regulation (it swung between 175° and 300° toward the end as I got tired and the wind kicked up).  Still, it tasted good, and packaged off into individual servings, made great sandwiches and burritos on and off for a few weeks.  The burritos were especially good; my local grocery has a sweet-and-sour cole slaw that went great with it. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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