Intro

[smokepuppet]

Hello all, Tim here from Springfield, Mo.  Looks like a nice site in here and wanting to lean more about smoking.  I had a charcoal smoker but had to babysit it too much. Recently purchased a MB30 electric smoker and anxious to get started.

I did a few baby backs to start last weekend and my family went nuts over them.

I'm always welcome to any insight to the art of smoking meats.

Tips on doing my first Boston Butt this weekend are certainly welcome!

 

[noboundaries]

Tim, welcome to SMF.  Glad you are here with the new smoker and ready to have it kick butt.  Lots of MES threads about butts, so plenty of reading and advice.

Enjoy the smoke!

Ray

 

[smokepuppet]

Thank you Ray!!      

 

[submariner]

Welcome to the Forum and 225 degrees for many hours will melt a pork down to goodness!!!

 

[smokepuppet]

Thanks Sub, glad to be here.  

 

[sauced]

Welcome to the forum!!  

I don't use an electric smoker.....but the butt will stall around 165 - 175 degrees at which point you can just keep cooking as you are or wrap it in foil or even place it in a disposable pan, with a little apple juice and cover/wrap it up and cook it till you get through the stall. Goal is the internal temp at 205 for pulled pork. Let butt rest for about an hour, then pull, add some finishing sauce, a little bbq sauce and you are ready to dig in!!

 

[smokepuppet]

Ty sauced, I will definently follow that advice sir.

 

[SmokinAl]

Welcome aboard!

Good luck with that butt!

Al