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Smoking Pork Butt - Advise wanted!

It does have a thermometer that is there on the outside and its says 225-250 constantly. I think I've discovered my issue with discussions with others on another forum. Heres what I found out:

I have to open the door on the smoker every hour to change out the woodchips. I don't have a loader which allows me to do that on the side. B.c. I have to open the door so often the meat can't get going at a good rate. The woodchips turn to ash within an hour which is no good...

Thanks for the link on brining

May 10, 2011
buckeyemusicman in Home Cooking

Smoking Pork Butt - Advise wanted!

Fair enough! I'm new to the site. Literally just signed up so I'm figuring things out. Hopefully I can get some help! The BBQ sauce I made is pretty good to go with it

May 09, 2011
buckeyemusicman in Home Cooking

Smoking Pork Butt - Advise wanted!

Greetings all! I've started the art of smoking within the last 6 months and have some decent success so far. Started off with wings, then a turkey breast, a pork loin (which didn't go too well), a fulll turkey, an currently tonight I'm smoking a pork butt.

Brining - I'm fine with but will definitely take any tips to that. For this pork butt I brined it in just water, salt, and sugar.

Rub - Millions of options there but this is what I did - Brown sugar, salt, garlic powder, chilli powder, onion powder, paprika, and pepper.

I put the pork in fat facing up at 1PM EST. I'm going on to hour 8 and the pork is still at 135. I'm aware of the plateau of temperature when the fat is rendering however I feel as if I will never meet the 190 degrees everyone talks about. I'm going to go by when the bone pulls, but its just concerning. I am using a masterbuilt electric smoker. The pork butt was almost 11lbs according to the package.

May 09, 2011
buckeyemusicman in Home Cooking