Finished the first smoke on new smokette. Read a lot first. Listened closely to my mentor and forum member Stano. Used the meat themometer. Never opened the door till temp was right. Grabbed the pretty five pounder out of the smoker. Covered and put in the fridge. Sliced it up the next day. Wonderful flavor and look. Little wifie who thought no smoker could be worth that price has changed her mind.

bcbob

Congrats on your successful smoke. Now, "what the heck was it?" I am assuming a butt. Most anything could be 5 #.

On posts like these we like details, something that most people (save Smokin & Tom) cannot go overboard on. Time, temp, cut, rub, finishing sauce, etc. I would have said "foil" but Mr. Smokin would've shot me.

Have fun with that bad boy but do remember the details next time!

WTG!!!

Well I was so proud of it I forgot to name it. Yes, as per everyone's instructions my first smoke was a Pork Butt.

What I ask now is, why do the call it a butt when it comes off the shoulder. Some call it a Boston Butt. Inquiring minds want to know.

bob

Pretty sure cause it was originally considered the 'butt cut' off the whole shoulder. Sorta like the butt of a gun ?

Welcome to the forum. Well done.

I wanted to congratulate you on your first smoke and welcome you to the forum as well. If you need anything please feel free to contact me if you need any supplies or help on a recipe! Happy smoking to you!

I used to cook these in a Cameron stove top smoker before I got my Cookshack. The Cameron requires a relatively flat piece of meat. You can either treat it as a rib or as a butt. I always use a dry rub.

If the stores around here have a sale on country style ribs, they usually also put out their butts at the same or lower price. So I haven't cooked country style ribs in a long while. But I will keep them in mind if I need to do a lot of pork quickly. They will work great for that, thanks for the tip.

Finally, my Cliff Claven moment: It is said that in pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". The name "Boston butt" is not used in Boston but is used in other parts of the U.S.

The name comes from the original packaging, but (butt?) I still love to make my niece's faces go red when I describe the things that I do to my butt.

I agree with smoking duffy. You can smoke country style ribs in 3to4 hours and cook 15 as easily as 2pounds. Only cook them to 180 because they are thinner then butts. This weeks butts 1.18 pound in cryovac awesome deal in small town Nebraska.