First Time Smoker&I Need Help Please

Discussion in 'Pork' started by stephenc205, Dec 31, 2011.

  1. I received a Smoky Mountain Series Gas Smoker for Christmas.  I am trying to smoke a Boston Butt with bone in that weighs 4.73 lbs.  I have my temp right at 250 and has been there since 12:00 p.m. today.  I am confused about several things. 1.  Can someone give me an idea about how long this process will take?  I figured about 1.5 hours per pound. Is that about the correct time?  2. I used Pecan wood chips and they stopped smoking about one hour in.  So do I need to add more wood or is that 1 hour enough smoke? 3. What should my internal temp be in order to be done?  4.  Is 250 degrees a good temp for smoking?  I appreciate everyone's help and this is a great forum.  I am looking forward to learning more about smoking all kinds of meat.  Any help and feedback would be greatly appreciated.
  2. smokinal

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

    Welcome to SMF Stephen! 

    Would you please update your profile info to include your location.

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

    #1 yes 1 1/2 to 2 hours per pound

    #2 keep adding wood until it is done.

    #3 200-205

    #4 yes

    Good luck!
  3. tom c

    tom c Smoking Fanatic

  4. Al,

    Thank you for your help and the welcome.  I updated my profile and took care of the roll call also.  Thanks again!
  5. Tom,

    Thank you for the reading material.  Much appreciated.
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks like you were answered with great info and very promptly all ready!

    On question #2 my opinion is the amount of smoke is a personal preference and should also be treated like any other ingredient in a recipe, put as much on as your taste buds would prefer. My preference smoking most products is 2 to 3 hours of smoke.

    Glad you joined us stephen205 and welcome to SMF!
  7. sprky

    sprky Master of the Pit OTBS Member

    Al covered it well

    Happy New Year


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