My First Pork Butt (Q-view) Updated.

Discussion in 'Pork' started by smokedinstl, Dec 1, 2011.

  1. Smoker pre heated and staying between 245 and 250 with hickory chunks. 8+lbs pork butt has been rubbed down with yellow mustard and the rub was paprika, brown sugar, white sugar, salt,celery salt, black pepper, cayenne pepper, dry mustard, garlic powder,onion powder and sat in the fridge for 14hrs. Its now been in the smoker since 5am centeral time hope its done just before 5pm so i can start pullin it around 6. Will remove when it hits 200 and then to rest. Any pointers would be appreciated. Thanks Bill more pics to come. 


    5 1/2hrs in and just probed its at 145 and topped off wood chunks.

    Last edited: Dec 2, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

  3. smokinal

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

    It will be close, if it doesn't look like it will be done in time you can foil it with some liquid & that will speed up the cooking time.
  4. jmonty580

    jmonty580 Fire Starter

    If I learned anything from my first one last weekend its that times go out the window. I had 2 shoulders around 8 pounds each (1 was slightly bigger than the other), and 1 finished in 12 hours and the other took 16 hours to get to 192 degrees (when i gave up on trying to reach that 200 degree mark).
  5. sunman76

    sunman76 Master of the Pit

  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Great color

    How'd it turn out? [​IMG]
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looks good can't wait to see end result
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good for sure. Cant wait to see the finished pics
  9. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    its lookin pretty good so far ready to see the finish
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    OK you got my attention  i will Wait 
  11. [​IMG]

    Had to foil to get it done by 5 hit 200 and pull and wrapped in towel and rested in cooler for an hour plus.


    Pulling and mixing with finishing sauce it was super moist also made sum home made bbq sauce I came across on the fourm. YUM YUM.
  12. Thanks Fpnmf  for the finishing sauce pointer it took it to the next level the wife and I really enjoyed!
    Last edited: Dec 2, 2011
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    You are welcome!!!

    The chow looks fabulous!!

  14. sqwib

    sqwib Smoking Guru OTBS Member

    Great Job.

    Thanks for sharing.
  15. smokinal

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

    The PP looks beautiful!

    Nice job!

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