Pork Butt - Trim or not

no need to trim fat on a PB. Fat up or down is a toss up; for me I go with fat up. The wood sounds about right to me. Good luck with it. Have you read the PB 101?

Thanks TN Q - yes I have read PB 101 - great information. Love this forum.

I don't trim and fat side down. Wood amount looks good.

I diffently wouldn't trim for your 1st PB, will help with the seasoning. I normally go to Sam's and get a package of 2 that are close to the same size. I do like the ones that are trimmed closer, for more bark when smoking.

I don't use apple anymore with my PBs, instead mix the hickory with cherry. I save the apple to use on my ribs with some hickory. I like more smoke on my bigger meats 5-6 ozs. This is something that you will need to decide after a few, because eveyones taste is different.

I've cooked them both ways fat up and fat down, again you will need to decide by experience.

See a theme, to each his own, because with these fine smokers you can make Que just like you like with just a little experience.

Good luck and have FUN!

Fat up for me. And that is exactly the wood I use on butts. I cook mine to 195* internal (no peeking til it's done), double wrap in foil, wrap in towel for about an hour. I put it in a cooler if I need to hold longer than that.

I just finished a 10 lb PB just like that....didn't trim the fat, placed in smoker fat side up, didn't open the door until the internal temp hit 195*, FTC for one hour and then the wife and chowed down OMG was it good !!!

Thank you everyone for your posts. Final results - I wound up smoking the PB for 15 hours (to 195 degrees internal temp). flavor is tremendous. I did not FTC it - I let it sit for about 40 minutes and then pulled it with a couple of forks. I will FTC next time.