Pork butt and brisket.

Discussion in 'General Discussion' started by blaze22, Apr 16, 2015.

  1. blaze22

    blaze22 Newbie

    Hi everyone,

    I'm looking for some advice. I have a vertical electric smoker and I've done numerous brisket smokes and chicken but never pork. I have a 6 lb brisket and 5 lb boneless pork butt that I'm looking to smoke and have finished around the same time to serve. Any advice? I'm preparing now to smoke at 225 degrees for 7-8 hours. All responses and advice is welcome. Thank you!!
     
  2. timberjet

    timberjet Master of the Pit

    2 hours per pound plus a two hour rest. 12 hours. Minimum. Could be more could be less. Don't make the classic mistake of not giving yourself enough time. Pulled pork keeps hot wrapped in foil and towels in a dry cooler for up to 5 hours. Here is Bear's step by step for Pulled pork and he has the same kind of smoker you do.

    http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, time is a cooks best friend , use it wisely...
     
  4. Good advice Oldschool

    Gary
     

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