I am planning to cook 2 boston butts in am each around 6 pounds with bone in. How long do you think I should allow for cooking>? It will be my second time ever using this cooker and first for Boston Butt.
Any help would be great.
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well since you didnt say if it was an fec or sm model here is what i go in both my fec and sm
4 hours on smoke setting for the fec or set the sm to around 170 cook temp for same amount of time
kick heat to 250 degrees both models and then figure around 1 to 1 1/2 per pound. so in this case i would cook for around 10 hours total time (4 hrs smoke and 6 hours at 250)
this should get you in the ballpark
jack
4 hours on smoke setting for the fec or set the sm to around 170 cook temp for same amount of time
kick heat to 250 degrees both models and then figure around 1 to 1 1/2 per pound. so in this case i would cook for around 10 hours total time (4 hrs smoke and 6 hours at 250)
this should get you in the ballpark
jack
In another post, stlouisstyle says he's using a 50. Does that smoker cook approximately the same as the 150?
Jack's pulled pork always sells out at the farmers' market. And we do a great frozen meat business with it as well. We've noticed a difference in the way it comes out when the humidity is real high. It seems to be harder to pull. Has anyone else noticed this?
Thanks
Peggy
Jack's pulled pork always sells out at the farmers' market. And we do a great frozen meat business with it as well. We've noticed a difference in the way it comes out when the humidity is real high. It seems to be harder to pull. Has anyone else noticed this?
Thanks
Peggy