Take your meat out of the smoker and then..........what's next.

Discussion in 'Pork' started by gscarfino, Jun 25, 2016.

  1. gscarfino

    gscarfino Newbie

    I'm using my smoker for the first time.  I just put a port butt in.  I'm still now sure what my plan is for when I take it out.  I see some wrap in in foil and put it back in, some wrap it in foil and let it sit and some wrap in towels and let it sit.  And I'm sure some just eat it.

    What I haven't been able to catch is for how long any of these methods are done.    I'm looking for additional feedback and opinions on methods and timing.  

    I'm sure that's been discussed here before but I'm not having much luck trying to search topics.

  2. sauced

    sauced Master of the Pit

    Cooking butts really goes by internal temps. Around 165, I wrap mine in foil and continue to cook until the internal temp is around 195-200. Then off the smoker and keep covered for 1 hour. Then pull the pork, add some finishing sauce a little bbq sauce and put on a nice potato roll, add some beans and slaw!!
  3. smokeymose

    smokeymose Master of the Pit

    I use the same method as Sauced, except I wrap the foiled butt in an old towel and let it sit in a cooler for an hour or so.
    I even eat it the same way!


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