Help with my first butt...

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Smoke Blower
Original poster
Jul 25, 2006
Columbus, Ohio
I've done butts before, but this will be a completely on the smoker butt as opposed to throwing it in the oven.

First, I started it at 9 AM, so it's not going to be ready for a while.

It's a 3 lb butt (boned) so will that affect the cooking time for me? (like shorten it)

Anyone know a good pork finishing sauce? There's rub on it, but I dont plan on misting it or anything.

Hey woody,

Good luck with the butt. I use a finishing sauce by soflaquer:

I find that 6-7 lb bone in butts take 10-12 hours, so yours will not take that long. Are you planning to foil at 165F and finish foiled to about 195-200F? I find that technique gives very moist results. I also rest the foiled butts wrapped in 3-4 old towels in an insulated cooler for at least an hour makes the pork easier to pull if that is your final goal. I also have done without foiling until the time that I pull it out of the smoker for a rest.

I attended a wedding in July in Columbus. The reception was catered by City BBQ. Good pulled pork there!

Keep us informed. Pictures are also appreciated!


I did a 6lb butt two days ago. It was on the smoker for a good 12 hours. Once it reached 164 internal temperature, I foiled it and put it in the oven 'till it reached 196. I then put it in a Hot/Cold bag that I bought at Super Walmart for $1 (found it in the frozen food isle) and let it rest for 1 hour. I made SoFlaQuer's finishing sauce recipe (in the pork forum), poured it all over the pulled meat, and mixed it in with my (gloved) hands. It was the BEST! Try the finishing sauce! Keep us posted. Good luck!!
Yeah, I didn't think it would take that long myself. If you had to guess...what would you say it would take? 9 hours perhaps?

Uh...when it comes to the thermo aspect, I left my probe thermo at work this week and can't get to it. So I'm flying blind on this one. Fitting that it's my first one, eh?

Pictures are being taken!!! I usually post all of 'em at the end of smoke.

My wife says I'm a nerd for doing this. I think she just doesn't understand me.
9 Hours would probably finish it. Do you have an instant read thermo that you could stick in to check the temp? That's what i would do if my digital were not available.

The butt right after it went in the smoker.
I had 3.5 sandwiches. Mmmm. I am going to puke I'm so full.

I put it in about 9:30 and pulled it out about uh, 5:30 or so.
Thank you very much. I think I would have had a harder time with a larger butt.

I just finished the last of the pork. I had, oh, 8 sandwiches and a a bunch of forkfulls from it. Gosh, that's good stuff.

No one tells you how addictive this stuff is (the food OR the grilling).

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