Pork butt this weekend

[es1025]

Finally going to smoke a pork butt.
This would be the first time using the auber.
What temp do you recommend, i was thinking 235-240.
I will be using a water pan and 5-6 oz of cherry wood.
Also, i will using the no peeky method.

Thoughts?

 

[Pork Belly]

You are about to get a bunch of different answers. I prefer 225 however you need to schedule accordingly. Very likely it will be 1.75 hours a pound.

 

[swthorpe]

I allow 2hrs/lb for the  butt and if I have adequate time, then I go with 225F...especially if an overnight smoke.  If I feel I won't have enough time, then I up the temp to 235F.

 

[NDKoze]

Steve and Brian are right on in my book.

I almost always stick with 225 and allow for 2 hours per pound. I would much rather rest a little longer than have to turn up the temp to finish on time.

 

[swthorpe]

Agreed.  I just posted elsewhere to also add in an additional 2 hours for the rest period.  So if I have a 7# butt, I try to start no later than 16 hours (2x7 + 2) before the appointed time to eat! 

 

[DivotMaker]

It's about time, Ed! ;D ;D  5-6 oz of wood (I like cherry or cherry/hickory for butts), 225 until after the stall, then push it up to 240 to finish.  Take out and wrap around 195-197, let rest in the cooler for an hour.  It'll be the best pulled pork you've ever had!

 

[tbcop-is-smokin]

I'm making notes guys...just went and got something to write with...a lot of good info here on this post about good butts...you all keep posting and I'll keep writing...
Tony

 

[bigbassnutt]

I am thinking about slicing this one, should I the the IT to around 170 then pull it?

 

[DivotMaker]

I am thinking about slicing this one, should I the the IT to around 170 then pull it?

I go to 175 for sliced pork butt, Mike.  Takes a little more to get it tender, with the fat and connective tissue in a butt.  Of course, loins and other lean cuts are no more than 155.  I find 175 for sliced butts is perfect - tender and moist!

 

[gmbrown]

Steve and Brian are right on in my book.

I almost always stick with 225 and allow for 2 hours per pound. I would much rather rest a little longer than have to turn up the temp to finish on time.

I've only done one round of butts (but with 2 of them) and I found they took about 2 hours per pound at 225 also.

 

[NDKoze]

I could be way off base, but based on my experience with my #3, I think they tend to average about 10 degrees below the thermostat temp.

When I smoke a butt at 225, my smoker temp (as gauged by my Maverick ET-733) range is typically about 190-220. So, I am rarely if ever breaking the 225 mark that I have my thermostat set for. Based on the numbers from my 733, I am guessing my average temp is closer to 210-215.

I typically place my smoker probe clip on the bottom of the rack that has my meat on it equally distant from the meat and the wall of the smoker.

An Auber with a permanent probe is definitely in my future, which I think will tighten this up. But in the meantime, I have had nothing but great smokes setting my dial to 225, so I am not going to sweat it.

 

[DivotMaker]

An Auber with a permanent probe is definitely in my future, which I think will tighten this up.

Definitely!  It takes all the variables out, and the accuracy/consistency is stupid accurate!

 

[jdiver]

I'm with you on taking notes. I add notes to my notepad, then they show up on my iPhone. So they are near me if I need to look up something.

Lots to learn, and eat

 

[es1025]

Ok folks, shoot the messenger.

Started the butt 5 am this morning and need to eat by 4pm, going to wrap after 5 hours.

I know i dropped the ball. Next time ill start at midnight.

Btw, right now 4.5 hours in the it is 157.6.

 

[DivotMaker]

Did you make it, Ed?

 

[es1025]

The butt came out perfect

Smoked to 201 with a temp of 240. Took 10 hours and 10 minutes.

Let it rest for an hour.

Really good, i did wrap after 5 hours. Lots of good au jus.

Had a nice bark and the meat melted in your mouth.

 

[DivotMaker]

Great news, Ed!  Welcome to the butt club! 8)