- Jun 11, 2013
- 2,638
- 822
Was gonna wait until tomorrow morning to throw a few butts on the smoker but I'm up so I figured I'd get a jump on it. Old man has been eating a consistent diet of White Castle sliders since my mama passed away so I'm gonna drop him off a few pounds and a few for my sister as well.
Not sure of the weight on these butts since I bought them in case form. But if you follow my style of thinking (the correct style :)) you don't need to know much more than the finished temp. That temp would be 198-203 imho.
I'm the guy who's known for 26-30 hour pork around here but I don't want to do that this weekend. The centers of these butts were still frozen and that's gonna add time. So I'm gonna bump my usual temp of 220 up to 250. Hell I might even bump it up to 275 when I wake up tomorrow. I've done hot and fast before on the barrel but never in the mes with pork butts. Should be interesting.
9 times out of 10 I'm a hickory or hick/apple guy on Pork. Tonight I decided to use Apple mixed with some sugar maple. Never used sugar maple before and it's been sitting around for a while so why not.
Sugar maple & Apple lit.
Butts rubbed down. I'm guessing these are in the 8-9 pound range.
Not sure of the weight on these butts since I bought them in case form. But if you follow my style of thinking (the correct style :)) you don't need to know much more than the finished temp. That temp would be 198-203 imho.
I'm the guy who's known for 26-30 hour pork around here but I don't want to do that this weekend. The centers of these butts were still frozen and that's gonna add time. So I'm gonna bump my usual temp of 220 up to 250. Hell I might even bump it up to 275 when I wake up tomorrow. I've done hot and fast before on the barrel but never in the mes with pork butts. Should be interesting.
