Differences when smoking pork butt on Cookshack

Former Member

I'm fairly experienced cooking pulled pork butt on my wood smoker and get great results. I just got a Cookshack SM045 and plan to do a pork butt on it tomorrow. I'm wondering if you guys have any tips on differences or things to watch for when cooking on the Cookshack. Any tips for an expereinced wood BBQer getting started on an electric?

My usual procedure on the wood smoker is: Slather with yellow mustard, apply dry rub, let sit for a while, smoke at 225 until done, basting 1 or 2 times during the entire cook. Wrap and rest 2 hours then pull.

I like a good amount of bark. Thanks for any help or advice before I get started!

9/29/1010:30 AM

❤️ 0

Original Post

Replies sorted oldest to newest

tnqMember

sounds like you pretty much have it down. Since the CS does hold in moisture very well I find no need to baste. You might try it without basting and see it it meets your taste.

9/29/1010:42 AM

❤️ 1

tomMember

Like TN Q says.

Make a bologna sandwich and put the mustard on it.Butt will get plenty wet without.

Forget mop/baste.

Check actual temp at actual cook surface.

Confirm accuracy of remote therm and instaread therm.

Fist sized chunk of wood can't hurt.[4-6 oz ].

Don't open door until 195º and then check.

9/29/1011:00 AM

❤️ 0

Former Member

Ever time you open the door, you'll lose a lot of heat and it will extend times.

9/29/1011:26 AM

❤️ 0

maxqMember

Only thing I can add to this conversation...have a small lunch tomorrow

9/29/1011:32 AM

❤️ 1

pigskinsMember

quote:
Originally posted by MaxQue:
Only thing I can add to this conversation...have a small lunch tomorrow

Classic!! LOL

9/29/1011:56 AM

❤️ 0

cal 2Member

If it were me and I was smoking at 225*, which I do sometimes, I would figure around 2hrs/lb cook time. It seems that the other fine cooks have it lined out for you.

Good luck and enjoy!

9/29/102:56 PM

❤️ 0

bubbasz1Member

I'm with Max, except I might go as far as to say don't eat lunch but sometimes that can be a stretch.

9/29/107:38 PM

❤️ 0

Former Member

Thanks for the advice everyone. I finished cooking the butt yesterday and it came out ok, but not as good as I was hoping. The meat was tender, juicy and delicious. The bark seemed a little off from what I like. It was very moist when I took it out, then rather dry and chewey after resting for 3 hours wrapped in foil in a cooler and pulling.

I cooked at 230* to a temp of 195 (15 hours.) I didn't open the door at all during the entire cook. I used 2 small pieces of hickory and one very small piece of cherry wood. I'd estimate a total of around 4 oz total wood.

Any suggestions on the bark?

10/1/109:57 AM

❤️ 0

cal 2Member

Yep,

Cut off the fat cap, ya don't need that. Might try cooking at 250* to a internal of 197-200 and see if that helps a little. I just don't like dry PB, but hey, to each his own.

Opening the door a couple times will let moisture out,but remember what Smokin' said.

Practice, take good notes, and in no time you'll get it like you like.

10/1/1010:40 AM

❤️ 0

Former Member

Thanks cal. To be clear, the meat way moist and delicious. The bark is what ended up more chewey than what I like. I'll try out your suggestions, especially opening the door mid-cook to let some moisture out.

Next on deck are 2 fatties that are rolled up and waiting in my fridge!

10/1/1012:16 PM

❤️ 0

cal 2Member

LOL!...I guess I'm the one confused. I was gonna give ya more bite. Sounds like you might have over cooked it a little,just go the other way on temp/time.

How big was the PB?

10/1/1012:22 PM

❤️ 0

Former Member

8 pounds, bone-in.

10/1/101:03 PM

❤️ 0