Beer brats are......AWESOME!!!!!They requested beer brats next...lol
Beer brats are......AWESOME!!!!!They requested beer brats next...lol
If you are pulling it the magic number is 198 for me. I take mine off at 198 then rest.smoking my first pork butt Monday. Any tips?
Edit: Current plan is to rub and inject an apple juice/cider/spice mix, in the smoker @225 for up to 8 hours spraying periodically with the brine, wrap it in butcher paper at 160, pull it at 185, rest it in a cooler until it hits 195.
As mikek mentioned, I wouldn't pull it until it's near 200*. Somewhere in the 203*-205* range seems to be where both pork butts and brisket seems to really get tender. With pork you've got a pretty good bit of wiggle room in there. I don't wrap my butts and have never had one dry out on me and they always fall apart.smoking my first pork butt Monday. Any tips?
Edit: Current plan is to rub and inject an apple juice/cider/spice mix, in the smoker @225 for up to 8 hours spraying periodically with the brine, wrap it in butcher paper at 160, pull it at 185, rest it in a cooler until it hits 195.
What's the weight? 8lb pork shoulder will take 12-15 hours on the smoker at 225°. I pull at 202° and wrap, then into cooler for a minimum of an hour. I don't spray with anything during the process. Water pan underneath is all. I just rub with my homemade rub 24hrs prior to smoking, throw it on the grill and walk away till it hits that 202°smoking my first pork butt Monday. Any tips?
Edit: Current plan is to rub and inject an apple juice/cider/spice mix, in the smoker @225 for up to 8 hours spraying periodically with the brine, wrap it in butcher paper at 160, pull it at 185, rest it in a cooler until it hits 195.
Hmmm.. its a small 6 pounder. I'll start a bit earlier.What's the weight? 8lb pork shoulder will take 12-15 hours on the smoker at 225°. I pull at 202° and wrap, then into cooler for a minimum of an hour. I don't spray with anything during the process. Water pan underneath is all. I just rub with my homemade rub 24hrs prior to smoking, throw it on the grill and walk away till it hits that 202°
I always allow 2hrs per pound at 225° You never know how long the "stall" will last but allotting 2hr per lb will generally get it done in that timeframe.Hmmm.. its a small 6 pounder. I'll start a bit earlier.
EDIT: And I'm not against cheating and finishing in the oven at a higher temp to cheat/shorten the cook.
I have been playing with the holy voodo on chicken and chops and have been pleased with the results.Que the music... I like pork butts and I cannot lie... All seasoned up for tomorrow's smoke session! Secret recipe and Holy Voodo by Meat Church. Pic was before seasoning of course. View attachment 278572