A little help with my butt :-)

Discussion in 'Pork' started by jerseyguy63, Aug 31, 2013.

  1. jerseyguy63

    jerseyguy63 Newbie

    Ok, now that I have your attention[​IMG]

    Smoking my first butt on my wsm. 9.5lbs. What I've read so far is that I NEED to start the night before, if I want to eat at a decent hour. Approx. 1.5hrs/lb? What would the optimal internal temp be? If I want to slice it or pull it, does the temp make a diff? Any suggestions would be helpful. I'm going to start tonight, so I'm going to put rub on now. 11:30a.m. Thanks!
     
  2. preacherman1

    preacherman1 Fire Starter

    you want the internal temp to be at 195-200 if you want it pulled.  you  will notice at the end of your cook that bone will be pushed out that's what you want;be careful when you pick it up it can and will fall apart  and I would go up to 185for sliced  I prefer to pull it myself

    hope that helps some and epect it least 12 hrs of cooking time

    Good Luck
     
  3. jerseyguy63

    jerseyguy63 Newbie

    I see a somewhat sleepless night ahead! It is a boneless butt. Will that cut down on the cooking time?
     
  4. jerseyguy63

    jerseyguy63 Newbie

    For the record, nailed it! AWESOME pork butt!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]

    [​IMG]
     
  6. jerseyguy63

    jerseyguy63 Newbie

    It was gone before I knew it! I screwed that one up! 
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pp don't last long. Lol

    Your off the hook this time.
     
  8. jerseyguy63

    jerseyguy63 Newbie

    A picture of the duck I smoked yesterday. FANTASTIC!
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good

    Never tried duck.
     

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