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Green Horn - First Pork Butt


Joined Jan 11, 2021
Hi all,
This was my 4th time smoking and using the Masterbuilt MB200. Wanted to thank the forum. Picked up many good ideas from y’all. Here’s the story on the butt. Prepped the 8lbs bone in butt which I paid $12.80 on sale at Frys in AZ. Last night trimmed the fat to about 1/4“ and removed the hanging meat. Used mustard and added a home made rub I found on the Web. Wrapped in tinfoil and chilled over night. Got up today at 4:30 and allowed the butt to sit on the counter for about an hour. Used hickory chips and monitored smoker temperature to a range of 225 with an external electronic thermometer at the back of the rack where the butt was. Every hour add new chips and a 50/50 spritzer of apple cider vinegar/apple juice. Things were progressing well until the butt reached about 158. The butt stalled I learned today for about 3 hours. Took the butt out after 15 hrs. Let the it sit for about 30 min and the meat pulled apart very easily. Oh man was it amazingly delicious. The family couldn’t stop eating. It was a lot of work today but fun and well worth the effort. Still lots to learn and experiment with. Again thanks for the posts as they help me today.



Master of the Pit
SMF Premier Member
Joined Feb 25, 2018
Welcome aboard, looks great, butt is very versatile , loaded hog back taters are great using it .


Smoking Fanatic
★ Lifetime Premier ★
Joined Feb 11, 2018
Welcome to SMF, Oakums! Looks like a nice start to a new week.


Master of the Pit
SMF Premier Member
Joined Jan 13, 2015
Welcome and Great Job. Next step, learn about how to use your smoker with pellets in a tray. Way easier than feeding the beast every hour or so with wood chips. Hint: see A-Maze-N

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