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WHAT? What is the easiest, no-brainer, go to the supermarket, get the meat, come home, throw in wood, throw in the meat (maybe put rub on it), cook to xyz temp, slice, and chow down? Something you can't mess it up.

I have read through The 101's and the Lessons for new users. Having never smoked before and really only grilled steaks, chicken breasts, and brats (pre-cooked at that) I am embarrassed to admit that the pork butt 101 made me duck under my covers and hide for an hour. All the trimming and part names through me for a loop. I know it is great info, and I hope a month from now I see all that as old hat. But to build up my confidence what should I do for my first couple (if not 1/2 dozen) smokes?

I don't want to do pre-cooked sausages. Anything Turkey, Chicken, or Pork would be considered first over brisket, ribs, and such that seem to be a lot harder. My wife would prefer turkey or chicken, but other stuff can be done first so I am more prepared as those seem a challenge not to dry out.

I have a smokette (008) seasoning as I type. Grocery stores nearby, though not sure I have a butcher nearby. We do have a Costco in town, not sure what they have though. I bought one of those Maverick smoker thermometers. I have apple, hickory, and mesquite for wood. And whatever the rub was that came with the smoker (I think it was ribrub and chicken rub). And of course normal kitchen spices (salt, pepper, etc.)

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If your local grocery has sales on pork steaks,country style ribs,pork stirfry,pork chunks for kabobs,ground pork,boneless country ribs,etc.,they all come from pork butts.

Pork butts all come in 2 packs-about 15-17 lbs.,in about 65 lb cases.

The manager has to cut,trim,package,to sell all these.

Look for what is on sale and offer to buy a two pack,untrimmed,for the sale price.

He does no work,and should be thrilled.

You will lose 50%,after cooking,so cook both and freeze the leftovers.

Check to be sure therm is accurate,check Cookshack racks to see they are running an average of 235* at cook surface.

Pack rub and brown sugar onto butts,until they won't hold more.8 oz on each can't hurt.

You can not put too much.

Put probe in smaller butt,one on each rack.

Turn on at bedtime.

About 192* internal,open door and check.

If bone wiggles and butt is soft,wrap in foil,towel,cooler a few hrs.

Pull and eat with Smokin's Pullin' Sauce.

If this ain't perfect,take good notes and ask what to do next time.

Can't think of much easier.
Thanks for the replies. Seems like the pork butt is the winner for ease so far. Anything else?

I am going to have to get true pork butt to try this weekend but since I was antsy to at least try something this week I ran to the grocery store in hopes they would have a pork butt. I had no luck getting anything I recognized as such, but did pick up a pork shoulder blade roast boneless 4lbs for $5. I figured surely it is a shank or butt. I remember reading don't get boneless, and don't get the stuff that has the 12% solution in it, but the pickins were slim at this store. VERY slim. Meat counter guy suggested getting pre-marinated pork tenderloins that looked tasty on the grill, and I guess I could smoke those, but I have no clue. But I passed on those and hopefully I won't hurt my smoker cooking this boneless thing, and it won't come out tasting awful. Plan to:

    Leave the net on???? Maybe take out of net and put ribrub on and put back in net.
    Use small chunk of Hickory. That will probably be overkill for 4lbs.
    Cook at 225.
    Until 195ish....since Smokin Okie's guide says he does smaller butts to that temperature and GLH indicated the same above.
Guessing it will be 5-6 hours of time.

BTW Tom, that sounds like an excellent tip to get some good pork butt! Thought have to check Costco out now too.
Originally posted by twofer:
When that pork butt comes out of the smoker, it will look and smell tasty. .... If you see anything that you think you might not want on your sandwich, throw it in your discard bowl. ....

LOL....I sure hope it goes that way. Though, not sure I am going to know what doesn't look good to eat. I guess jello fatty stuff should be easy to pick off. Smokin Okie said something about brown and white, brown better. Didn't know if he was saying the white was fat, throw it out, or if there are two different meats. I have eaten plenty of pulled pork sandwiches from bbq joints , but I ate em, I didn't look at em!
I think everyone hit the nail on the head. Pork butts are easy. I picked up a couple from Walmart (Tyson brand). I soaked them in apple juice, put them in the smoker for 13 hours. At hour 12, we openned it up and injected/poured Smoking Oakie's Mop sauce on it. Final product was awesome. I wanted to get pics, but it was like vultures tearing into a dead zebra.

Don't be scared of trying ribs. I did several racks of baby backs following Oakies 101 and they all came out perfect.
We do whole turkey breasts often. Easy and quick. I cook them to 165ish pull and wrap in foil and put in a cooler for an hour. Can't beat the flavor and I think just about anything I do in my AQ is pretty darn easy. Sure the cook can vary depending on the meat quality, but I don't think you can go wrong cooking in a Cookshack cooker.
Good answer by crony.

Turbinado also has a slightly different flavor,as well.

Some folks like a little of its flavor,and some brown and white in the process.

The higher scorch rate is probably the reason most state.

As to blocking smoke,go to the closest supermarket to a cookoff ,and the sugar shelves are bare.

Dentists send us thankyou cards ,for full

employment. Big Grin

If folks can't get enough sugar to stick,that is what big jugs of honey ,and even corn syrup are for.

If folks could figure out how to put a stick in their entry,they'd use the dipped candy apple approach.

Guys don't come to your site to borrow a Tbsp,or 1/4 cup of sugar.

They ask for a spare two lb bag,until they can run to Walmart. Eeker

I hope this answers question about the smoke.

Boneless butts are sold by cases, at box stores,to save labor time in the restaurant trade,as they may fast cook,and only to 150*-170*.

This way ,they save cook time,fuel, get higher yield,etc.

They also may slice,cleaver,or toss whole into a buffalo chopper.

The buffalo converts it to about rice grain size with one crunch,and all they have to do is pour the gal jug of sauce over it.

Hope this helps with both questions.
Thanks for the replies.
I am curious as to why so much sugar is so important? Is that specific to Butts and all pork products or all smoked meats in general? Most commercial rubs and rub recipes don't seem to have large amounts of sugar in them, so I am just wondering if there is some benefit other than ending up with a sweeter bark/meat? Thanks!
Well,that could be another thread.

Contest cooking,the judges eat one,or two bites,and you have to grab them then.

If they ate it all,it would be two-three lbs.

Most bbq eaters like sweet,whether they admit it or not.

Many people feel pork needs a good bit of salt, to drive the flaver.

Many feel that you need some back heat.

Hopefully,they all balance.

Do we all eat at home like comp foods?

Only if we are practicing.

The original question was about blocking smoke.

The extreme answer was to indicate that judges don't think so. Wink

Many folks feel that sugar does help in bark formation.

Hope this helps a little.
Last edited by tom
Originally posted by B.Tatton:
Thanks for the replies.
I am curious as to why so much sugar is so important? Is that specific to Butts and all pork products or all smoked meats in general? Most commercial rubs and rub recipes don't seem to have large amounts of sugar in them, so I am just wondering if there is some benefit other than ending up with a sweeter bark/meat? Thanks!

In the end it all comes down to what flavor profile YOU enjoy. If you like your foods with less sugar then that's just fine and dandy.

On the commercial rubs found in grocery stores having less sugar. This usually comes down to one thing. Salt costs less than sugar.

Also, to touch on what Tom was getting at with balance. Sugar is used to balance salt. On top of that I've found that adding sugar to balance salt is much easier than adding salt to balance sugar in a rub. Maybe others feel differently but that's how I do things.
Like crony said.

Cook to your ,and your family's taste ,when you are serving for your enjoyment.

When cooking chili comps,you cook a lot different ,than when trying to grab the judges' attention.

When asked if bbq cooks are "whores to the judges' tastes",you can guess the answer. Big Grin

Lots of cooks barely smoke,or season chicken-except at comps.

An example of simple home cooking is Trish Trigg,the spouse in the great Smokin Triggers team,has our own drbbq cook his spares with essentially a salt and pepper seasoning.

He fixes them for her, when they are at comps, together.

They have been known to cook 48 weeks/yr and all she gets is comp ribs. Eeker

Many fine brisket cooks ,cook using salt,pepper,and some garlic, to eat at home-so it tastes like brisket.

Hope this helps a little.

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