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First Smoke Today!!

meowey

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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
 

vulcan75001

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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
 

Dutch

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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.
 

meowey

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Folks,

Thanks for the replys.

Meowey
 

nickbailey

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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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