Just picked up a DBS before Christmas, I have a 5 lb pork butt to smoke for pulled pork. I've heard 170 deg F internal temp I was thinking of cooking at 250F for the smoker. Any suggestions for a rub, how long to keep the smoke on, time it may take to cook, etc.?
Welcome to the forum WillyP.
For pulled pork you'll need to go to an Internal Temperature (IT) of 195?-205?F. I would then wrap the butt in Foil, Towel, and place it in a Cooler (FTC) for 2-4 hours before pulling to allow the juices to reconstitute. I like to cook at 225?F for the smoker and use 4-6 hours of Hickory smoke. Jan's Dry Rub is wonderful for pulled pork.
Here's a link for the rub: http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub (http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub)
Like smoker pete says, IT of 195? - 205? after the smoke you can bump to 250.
Just remember it is BBQ (low and slow) and can take 12 -18 Hours or more to cook.
they have you pointed in the right direction
I have an 8# butt in my Bradley now.
Put it in last night at 9:30pm and it is 3:50 the next day.
It is at 165?F right now.
It is for New Years Day.
Hope all goes well with yours!
Thanks all! Put it in set smoker for 250. Smoker had a tough time keeping the temp up as it was windy and -5C (about 28F). Smoked 6 hours, wrapped in foil and finished in the oven at 275, then let rest about an hour....turned out great.