First smoked pork butts

[rick83]

Got them rubbed down last night and let them hang out in the fridge. Just put them on with some hickory and apple mix around 220. Rub was a mixture i put together of paprika, cayenne, kosher salt, garlic powder, onion powder and a little seasoning salt. My plan is to smoke for about 6 hours or so till maybe 140° then finishing

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• rick83
• Mar 21, 2014

in an oven at 200° till IT of 200-210. Not sure if i'm going to wrap in foil in the oven yet.

 

[rick83]

There was also some brown sugar in my rub

 

[dockman]

I pull mine at 190-195 and have not had a problem pulling so far. In my mind it does not dry out as much.

 

[so ms smoker]

  I would go ahead and cover with foil before putting in oven.  Save those juices!

  Mike

 

[Rafter H BBQ]

:yeahthat: If ya gonna do it like that, no prob but keep them juices... Like Mike said !! :biggrin:

 

[demosthenes9]

Only use target finishing temps as a guide.   Poke the meat and check to see if the bone slides out easily.  If so, it's done.

 

[rick83]

IT is about 170° right now. Probably will go to 195°

CAM00145.jpg

• rick83
• Mar 22, 2014

 

[doohop65]

Looking good rick. Are you planning on using any finishing sauce? I am a newer smoker and tried it last time for the first time and it was awesome.

 

[rick83]

Ok, the finished product before i pulled it. They turned out great with a nice smoke ring. I did wrap foil around the pan when they were in the oven

CAM00146.jpg

• rick83
• Mar 22, 2014

 

[doohop65]

Excellent smoke ring. Looks tasty to me.