1st time Newbie trying boneless pork butt roast

Discussion in 'Pork' started by stuje, Dec 31, 2011.

  1. stuje

    stuje Newbie

    Hello All,

    This is my first post as well as my first smoke attempt.

    I received a smoker as a Christmas gift from my wife and I have been stalking the posts on this site and trying to learn what to do, how, when, etc.

    I finally just decided to buy some meat and give it a whirl.

    i bought a boneless pork butt roast.  I tried to slather some mustard on it as suggested by others then I put some rub on it.  I have not had the chance to make a rub of any kind so I threw together a mix of some different rubs I have grilled with in the past.

    I put it on a little after 9:30 this A.M.  It is now at about 159 IT.

    I plan to foil it at 165 or so and try to wait until IT is 195-200 before wrapping in towels and putting in cooler for a while.

    I have been spraying with some apple juice and using hickory wood for smoke.

    Please let me know what I am doing right or wrong.

    Thanks for letting me be part of the community!

     159 IT picture

     [​IMG]
     
    Last edited: Dec 31, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    Would you go over to roll call & introduce yourself so we can all give you a proper SMF welcome.

    Your pork butt looks delicious! 
     
  4. big andy a

    big andy a Smoking Fanatic

    Looks like you're doing all the right things and the butt looks great.  

    Welcome to the forum.

    [​IMG]

    Curt.
     
  5. stuje

    stuje Newbie

    Thanks!

    I am getting close to foiling it soon.

    I'm a little concerned it is going to be dry.  Of course I may be over thinking it all too.

    Just seems to have taken a bit longer to get to 165 than what I had planned.  I probably checked it and the smoke situation more often than needed early in the process.

    Thanks for your feedback.
     
    Last edited: Dec 31, 2011
  6. Don't be surprised if the temp stalls around 160 for one to several hours.

    Don't panic, don't jack the heat up to try to hurry it along.

    Just remain calm and be patient.... It will be done when IT is ready to be done.

    If you try to hurry it then your finished product won't be a tender and juicy as it could have been.
     
  7. Welcome to the Forums. Sounds like you're doing it right. Don't rush it if it stalls, they usually do. Just keep it
    simple and don't over think things. Looks great so far. :thumb1:

    Steve
     
  8. stuje

    stuje Newbie

    Just came in from foiling it.  Wrapped it up in two layers after it hit 165 IT.

    Temp inside the smoker is running around 240.

    Thanks for the advice!
     
  9. flash

    flash Smoking Guru OTBS Member

    FYI, in the future, buy the "bone-in" butts. I seem to notice more flavor from them, plus they will usually smoke faster also.
     
    Last edited: Dec 31, 2011
  10. sprky

    sprky Master of the Pit OTBS Member

    sounds like yo are doing every thing right Good job on your first smoke

    I do both bone in and boneless like you are doing, I buy which ever is cheaper. Personally I cant tell a difference in flavor

    The only problem with throwing a bunch of rubs together is you can never recreate it. been there done it

    Happy New Year

    [​IMG]
     
    Last edited: Jan 1, 2012

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