7 pound bone in pork butt yellow mustard and a little bit of this and that rub. Planning on around 10 hours total. I spritzed with apple juice and upped the temperature to 225
by Agreeable-Sort-6672
5 Comments
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Crispyskips728
260 250 250. I nake beef jerky at 185. You sre not properly cooking and rending the fat. Thats why most of these post are 16 hr pork butts when mine only take 9 hrs. Fire lit at 5am meat goes on at 6 and we eating dinner same day every time. Nothing should take longer than 12 hours to smoke
ellzray
Another vote for 250-275. You’re just drying it out. If you want smoke, just cook unwrapped the whole way at 275 till 205. Then rest it for 4 hours.
Polyhedron11
Hope you are checking it with an internal probe.
My first pork butt I made the mistake of “I want it to finish in X amount of time”. Now I just crank it up a bit when I want it to go faster and it finishes when it finishes.
225-250 during initial then up to 275-300 around stall time. Which for me has been about 150-160 internal. Do it early and then rest in a cooler if you need it ready at an exact time.
5 Comments
[deleted]
260 250 250. I nake beef jerky at 185. You sre not properly cooking and rending the fat. Thats why most of these post are 16 hr pork butts when mine only take 9 hrs. Fire lit at 5am meat goes on at 6 and we eating dinner same day every time. Nothing should take longer than 12 hours to smoke
Another vote for 250-275. You’re just drying it out. If you want smoke, just cook unwrapped the whole way at 275 till 205. Then rest it for 4 hours.
Hope you are checking it with an internal probe.
My first pork butt I made the mistake of “I want it to finish in X amount of time”. Now I just crank it up a bit when I want it to go faster and it finishes when it finishes.
225-250 during initial then up to 275-300 around stall time. Which for me has been about 150-160 internal. Do it early and then rest in a cooler if you need it ready at an exact time.
I honestly thought it was frozen from the photo.