Smoking Boston Butt

Follow the guidelines for wood amount.  That's about the amount I use  except I like a 50-50 mix of apple and cherry.  If there isn't enough smoke flavor, then you can add more wood initially next time.  You don't need to have smoke from wood for 8 hours. I have learned it is better to follow a recipe the first time so I have an idea on what the dish is supposed to taste like and then I can make changes the next time to fit my tastes.

These smokers seem to hold onto the smoke so if you use too much wood you will probably get a bitter flavor.  Also do a search for meat not absorbing smoke after it gets to 140 deg temp.

Appreciate the advice, thanks

I never use more than 3 oz for anything in my SM066, but try it and see if you like it. Pork butt isn't very expensive. As the earlier poster mentioned, after around 140 internal temp (well before the stall, the meat won't absorb any more smoke, so no need to add more wood.

thank you all for your feedback.  putting the boston butts in the smoker today and will I stick with cookshack's recommendation for the amount of wood to use.

Let us know how it turns out and whether you like it.

The pulled pork turned out amazing. The family has a favorite BBQ restaurant and they all agreed that the smoker took it to the next level. They were amazed. 

John Canfield. How long did you smoke the Butt and @ what temp? What temp did you take it out? Doing one today and it's a first. 

225 and pulled it out at 199.   Wrapped it in tin foil and thru it in a cooler for 1 hour to rest. 

For me anything over 6 or 7 lbs is an overnight cook. I always figure 2 hours per lb at 225.

It was an overnighter. 15 hours @ 225 sitting @ 190. Going to go a little longer.  It'll done for the party! Thanks for all the input!

Went 19+ hours, finished @ 200.  2 hrs a lb. 

Wow long cook. Mine did not have the bone in it and when I pulled it out of the vacuum sealed package it was actually 2 7lb shoulders so I only needed 8hrs. Hope you enjoy it.