Hello people!!

Discussion in 'Roll Call' started by cameronmcg, Apr 9, 2016.

  1. I'm Cameron from glenpool Oklahoma. I just got back from the butchers. Picked up 2 pigs my kids show'd for 4H. A couple weeks ago I picked up a little master built electric smoker so I'm trying it out as we speak. 2 racks of ribs, 1 tenderloin, and one 3lb pork butt. This is my second time using the smoker and never smoked a butt. How long at 225?
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Probably 5-6 hours, but don't cook to time, cook to IT. It should be about 200-205* when ready to pull. Let it rest at least 1/2 hour to redistribute the juices. You will probably catch a stall at around 150-160*. You have a 3# butt, but depending on the thickness or density of the meat, it shouldn't take too long to power through.

    Good luck with your cook. Please post some pics along the way. Joe
     
    cameronmcg likes this.
  3. c farmer

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

    Yup Joe got you covered.

    We love pics
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Thanks, Adam.
     
  5. smokinal

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

    Welcome to SMF, Cameron!

    Glad to have you with us!

    Al
     

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