New to the art of smoking by way of TN

[MrHead]

Just purchased a Dyno-Glo vertical charcoal smoker (first one) . Assembled it soon after it was delivered, before I went in to work yesterday morning. Attempting to smoke a pork butt in the am. Any advice?

 

[Big Glenn]

Welcome to the forum. Great information hear as well as great people. Best forum on the internet.
Have you seasoned the smoker yet?

 

[kruizer]

Welcome to SMF from Minnesota.

 

[phathead69]

Which part of TN and welcome

 

[SlickRockStones]

Welcome from here in Knoxville.

 

[smokerjim]

welcome to smf, great place here, only advice with pork butt's is to have patience and plenty of beer on hand

 

[noboundaries]

Mr. Head, welcome to SMF with your new toy. Glad you're here and looking to put it to work. A butt is so forgiving all you have to do is slather it with rub, toss it in a smoker at a 225F chamber temp or higher, then go away until it probes tender with a sharp anything. Meat size and chamber temp will determine when it finishes. At 225F, 2 hours per pound is a general guideline, but probe before then. At 325F, about an hour per pound, give or take until it probes tender. Let us know how it turns out.

Enjoy the forum!

Ray

 

[SmokinAl]

Welcome to SMF!
Just smoke it to an IT of about 205, and the bone should come out clean.
That's it!
Al