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If everything goes right your reaction should be. "Good lord, and it gets better as I learn the thing?" Big Grin


It should take 12 but may take 20hrs at 225. She's done when she's done.

Oh...and 4-6 oz of wood.


Use the find button and you'll see pics of what to expect and some good advice for now and later on.
Around here you'll here 195-205.


I like to take the meat out at 190 and let it rest in foil(in an empty cooler if ya got one) for and hour or so. It'll rise to about 195 and be ready for pulling. It all depends on the texture and juice you want. Butt is pullable from about 187-205(after 205 it starts to get kinda dry). It's choppable at 165-177 and sliceable at 177-183.

These are absolutely MY numbers made by MY tastes. Over time you may find that they just don't quite work for you.
Remember, it's the first time.

One, read PB 101 in the Open forum (near the top of the page)
Two, season it, put it in, plan on 2 hours per pound. Have a good temp probe to test the temp
Three, take it out at 195 (your first time) and eat away.

Just put 2 chunks of wood (it's your first) so you don't want to oversmoke. Start with that and adjust up or down from there.

Read through the Open Forum there are a lot of posts about PB and there is also the Pork Archives. More tips and info there than you can ever read; current archive has over 500 topics and 3500+ posts Big Grin

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