Looking to smoke my first butt

[onoku]

Thus far I have only smoked ribs and my wife has been wanting me to do pulled pork, so I think I'm gonna give it a go this weekend. I am a bit lost in the sauce, if you will, about the whole process. 

In Jeff's 5-day, he talks about prepping the butt the same way you would ribs pretty much. Do I have to do anything else to the meat such as score it? 

Approximately how long should I expect it to take from smoker to plate? About 12 hours? 

How much charcoal should I expect to go through, and how long should I be putting wood chunks in for?

I think those are all the questions I have at the moment. I would appreciate any advice you guys could give me.

 

[chef jimmyj]

Thus far I have only smoked ribs and my wife has been wanting me to do pulled pork, so I think I'm gonna give it a go this weekend. I am a bit lost in the sauce, if you will, about the whole process. Finishing sauce goes on the Pulled meat at the end. Here is a recipe...http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

In Jeff's 5-day, he talks about prepping the butt the same way you would ribs pretty much. Do I have to do anything else to the meat such as score it? If there is a lot of fat, you can trim it to 1/4 inch or score it for better Rub penetration. I like to schmear with mustard and Rub generously then wrap and rest overnight. Then go from Refer to Smoker.

Approximately how long should I expect it to take from smoker to plate? About 12 hours? If you maintain 225-250*F the meat will take 2 hours per Lb and add an extra 2 hours to CYA/Rest the meat.

How much charcoal should I expect to go through, and how long should I be putting wood chunks in for? I have no idea, it depends on your smoker and the smoke time based on the size of the Pork. How long to add chunks? It's a Smoker...If there is meat inside you should be making Smoke! Unless you foil of course.

I think those are all the questions I have at the moment. I would appreciate any advice you guys could give me. You can smoke the whole way to 200-205*F for pulling or foil the meat at 165-170*F IT at finish to 205*F this will get through the Stall faster and save some time...Good Luck...JJ

 

[so ms smoker]

  What chef Jimmy said...trust us...

Mike

 

[onoku]

Thanks guys. 

 

[weberlamp]

Dont forget pics, good luck

 

[bomftdrum]

I'm trying jj finishing sauce this weekend and I cant wait to se how it tastes.