- Mar 6, 2010
- 22
- 10
The wife was kind enough to grab a small pork butt at the butcher today. I am going to use it tomorrow to test out the new smoker (Smoke Hollow 34" LP)... This is my very first smoker, so total newbie alert here.
Anyway, help would be appreciated on the proper procedure so this virgin experience turns out well...
The pork butt is 4.5 lbs and I will be using Billbo's Rub and Sauce.
Wood choices are: Pecan, Alder, Hickory or Jack Daniels -- any recommendations on which to pick for the pork butt?
1. From what I gather, I need to first verify the temp in the Smoke Hollow as those door probes are not that great. I have a digital remote thermometer we use during thanksgiving, it has two long probes and pretty long braided leads.
2. Once I get the temp sorted, I need to fill the wood pan with chips (Ill soak them for 30mins) If I want longer smoke wrap the chips in foil and poke some holes in for it to release.
3. Fill the water pan almost all the way to the top with plain water. (Refill if needed)
4. Smoking should be about 1.5 hrs per pound of pork at approx ~225*
Some dumb newbie questions....
1. How long should I let the rub set on the pork before I pop it in the smoker?
2. Should I spray the meat with anything? Would you recommend basting the butt with Billbo's bbq sauce?
3. Do I flip/rotate the butt over or just leave it alone?
4. Will I need to refill the wood chips or is two/three handfuls enough for the whole smoking session?
Feel free to clue me in on anything I may be missing
Anyway, help would be appreciated on the proper procedure so this virgin experience turns out well...
The pork butt is 4.5 lbs and I will be using Billbo's Rub and Sauce.
Wood choices are: Pecan, Alder, Hickory or Jack Daniels -- any recommendations on which to pick for the pork butt?
1. From what I gather, I need to first verify the temp in the Smoke Hollow as those door probes are not that great. I have a digital remote thermometer we use during thanksgiving, it has two long probes and pretty long braided leads.
2. Once I get the temp sorted, I need to fill the wood pan with chips (Ill soak them for 30mins) If I want longer smoke wrap the chips in foil and poke some holes in for it to release.
3. Fill the water pan almost all the way to the top with plain water. (Refill if needed)
4. Smoking should be about 1.5 hrs per pound of pork at approx ~225*
Some dumb newbie questions....
1. How long should I let the rub set on the pork before I pop it in the smoker?
2. Should I spray the meat with anything? Would you recommend basting the butt with Billbo's bbq sauce?
3. Do I flip/rotate the butt over or just leave it alone?
4. Will I need to refill the wood chips or is two/three handfuls enough for the whole smoking session?
Feel free to clue me in on anything I may be missing