It's been a long time.......

Former Member

Hi Folks.......I'll be smoking an 11.5# pork butt next week and I just need some refreshers. Here's what I think I need to do-

Use 2.5 oz of Hickory

Set temp control to 225

Use an internal cooking chamber temp probe as well as a probe in the thickest part of the meat

Pull the butt at 190 and let it rest before pulling

Am I on the right track?
Thanks in advance

9/13/157:09 AM

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joemMember

Hard to go wrong. I'd recommend reviewing Pork Butt 101.

9/13/157:38 AM

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morningflyerMember

Sounds good, might want to take temp 195-200

9/13/159:37 AM

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pagsMember

Once you get to 192* or so, begin to test the butt with a probe like the smoker's temp probe. When it slides through the meat like a knife through room temp butter, the butt is ready to pull.

9/13/1511:03 AM

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