1st Smoke - Pork Butt - Need help

[Golfer1659]

So I am thinking about using 2 chunks of wood and cooking at 250 degrees until 190 degrees internally.

I got a pork butt from Restaurant depot.  I am going to cook one of the 9lb butt.

I am going to cover in mustard and then lay down Daves Famous Rib rub.


Any thoughts?  I am thinking it will take around 9 hours.

 

[es1025]

Add a water pan, and use a probe thermomter. Each piece of meat after 7 hours check the temperature.

 

[NDKoze]

Sounds like a pretty solid plan with the addition of the water pan that Ed recommended.

250 is higher than the 225-235 that most of us here use and typically take 1.5-2.0 hours per pound. But, Boston Butts can handle the heat pretty well and I would think 250 would be fine.

FYI, I usually put my butts in at midnight and run at 225 for them to be done in the early afternoon, then double-foil wrapped and into a cooler with some towels on top to rest until it is time to pull.

Let us know how it goes and remember to take pictures.

 

[Limey]

+1 on Gregg's temperature, timing and technique. However butts are pretty forgiving but I think you are probably light on time, at least in my #3s.

 

[drains]

In my #3 pork butts that are 9 pounds and up take 18 hours @ 235 and that's whether it's one or two butts at a time and I use 6 ounces of hickory for the whole smoke. This time frame has been consistent from day 1. Be sure you cook by temperature not time because it can sometimes backfire.

 

[Golfer1659]

So best I start it tonight at midnight and do at 225 and if it's really slow I'll bump up to 235degrees in the morning and then just come home a little earlier from work.

Also there really isn't any trimming for a pork butt.  Just little external pieces hanging off

 

[Golfer1659]

Prep for the first smoke

 

[es1025]

Looks good.

 

[NDKoze]

If you start at midnight at 225, I doubt that you will have to bump it up unless you want it done by lunch. For an evening meal smoke, mine usually gets done in the mid-afternoon. I have wrapped/rested for up to 5 hours with zero issues.

 

[Golfer1659]

I woke up and started it at 6am. 

 

[NDKoze]

That will work too, but I would run at 235 then and you might need to bump up later.

 

[Golfer1659]

Yea exactly what I'm thinking, it's at 235 now.  I may bump it up this afternoon

 

[Golfer1659]

So if I wanna bump up the temp from 235 let's say to 250 do I have to reprogram the PID entirely?

 

[Golfer1659]

Bumped it up to 245

 

[Glock_21]

Next time try Tony's brine.

http://smokinitforums.com/index.php?topic=1608.0

You will never smoke another Boston Butt without it.

 

[NDKoze]

Next time try Tony's brine.

http://smokinitforums.com/index.php?topic=1608.0

You will never smoke another Boston Butt without it.

+1 I use this 95% of the time and it never disappoints.

 

[Golfer1659]

Pulled it at 195 and double wrapped in foil and placed in cooler with towels.  A couple pieces stuck to the grill and I ate them and OMG......I nearly fainted lol..........fringing amazing taste, tender, you could taste the smoke but wasn't over bearing and a nice flavor.

 

[Golfer1659]

The last photo after it was out for a while.  Should of taken a open picture sooner but was eating too much.  I let it rest for over an hour.  This thing was AMAZING, like eating stick of butter almost, just melted in your mouth and could pull by hand the whole time.  The bark was OMG, like a flavor magnet and candy.  I had my neighbor come over  and he is a no BS type of guy, said best pulled pork he has ever had.....brisket and another pork butt starting Thursday night and Friday.....

 

[DivotMaker]

Looks fantastic, Kyle!  Congrats! 8)

 

[Golfer1659]

I never opened the door once......just cooked to 195 temp and pulled it immediately.

I thought it came out perfect......