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This will be my first time Smoking Pork Butt

Discussion in 'New England Members Group' started by bamofnh, Nov 16, 2013.

  1. bamofnh

    bamofnh Fire Starter

    Hi All.  Bruce here from Chester, NH.  Just getting started in Smoking about a month ago.  Only done some ribs, Butternut squash, and some Sweet Potato's.  That was a good meal.  Actually a couple good meals.  Mmmm   

    So now I got family coming over late tomorrow and I thought I'd try serving them some pulled pork.  Looks like I'll be getting up early tomorrow.  Bought Jeff's Smoking Meat Book and he says give it about 1.5 hours per pound with temperature between 225 and 240 and this Butt weighs in at 9.2 pounds.  That's about a 12 to 13 hours cook time.  Looks Like I'll be getting up around 4 tomorrow morning to get this Butt started.[​IMG][​IMG]    

    Fingers crossed, Coffee Pot Timer set, and can't wait to get started.  ha ha ha
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    What kind of pit are you cooking it on?

    My method of cooking butts is pretty simple- keep the temps in the 285°-315° range. I cook butts averaging somewhere around 45-50 minutes per pound.  I get very flavorful meat, there is no foiling so you avoid the soggy bark syndrome and there no anxiety (or complaints from the wife) about being done on time.

    The last butt I cooked was a 9.25 pounder that was on the pit for exactly 8 hours, that works out to 52 minutes per pound. Doesn't that sound better than 1.5 hours? And, believe me, that 1.5 could easily stretch to 2, especially if you try to cook at 225° in NH in November.

    If you have questions feel free to ask.
  3. bamofnh

    bamofnh Fire Starter

    Thanks for your input.  I have a 30" Masterbuilt Smoker.  I set the temp to 235*  I started it about 5:30 this morning.  I pulled out rack 3 (2nd from the top) and put it on rack 2 (2nd from the bottom).  I put a catch pan on the 1st rack (bottom) to catch the drippings.  Which I was going to chill, then remove the fat, and pour the juice over the pulled meat.

    Back to your post: After reading your post, I feel I should pull it out now.  It looks great.  I put the built in thermometer into it about an hour ago and it is reading 220*.  I was shooting for (from what I have read) 205*.  I wasn't sure if the thermometer needed to stabilize or not and how accurate it is.  It's the built in thermometer.  Still reading 223*.  So I'm going to go take it out now and let it sit a few prior to pulling it apart.  Fingers crossed.  Thanks again for your post.
  4. bamofnh

    bamofnh Fire Starter

    Well it came out good.  Everyone liked it.  It wasn't dry at all, but I was nervous where I noticed the IT was about 240*.  I don't know how accurate the built in thermometer is on the Masterbuilt 30"?  Guess I should be looking for another remote thermometer to do some comparisons.  
  5. hambone1950

    hambone1950 Master of the Pit Group Lead

    sounds like you did good ! youll get even better as you go along..[​IMG]
  6. bamofnh

    bamofnh Fire Starter

    Yeah, can't wait till I learn enough to be able to make my own rubs and sauces that actually complement which food they were for correctly.  ha ha ha  Oh and the right wood chips too.[​IMG]
  7. bobank03

    bobank03 Smoking Fanatic

    Hey Bam, we have a rule! No pics (q-view) it didn't happen! Next cook, take a few pics so we can see what you are doing! Good job with the PP! 
  8. bamofnh

    bamofnh Fire Starter

    Yup I did miss the pictures on this one.  I'll enter another from yesterday, Smoked a couple chickens.
  9. bobank03

    bobank03 Smoking Fanatic

    ok, that counts! I don't want to have to give you ones of these! ( LOL )[​IMG]