Help!
I've decided to try the Maple Glazed Ham recipe (http://www.bradleysmoker.com/collectorrecipes.html#GlazedHam (http://www.bradleysmoker.com/collectorrecipes.html#GlazedHam)) but instead of using ham, I was going to try a Pork Butt. (Our butcher said it smokes just like a ham and tastes better - we'll see.) The problem is that the recipe calls for 5-6 hours of smoking with Maple bisquettes for a 12-14lb ham. The pork butt is only 6lbs.
Does anyone have any advice how long to smoke a smaller piece of meat like this one? If I do 5-6 hours, will the flavor be too intense? If I cut it in 1/2, will it not be enough? Any guesses as to how long it'll take to reach a safe temperature at 220-250 deg F? (This will help me to determine when to put it in the smoker.)
This is going to be an Easter dinner for 6 people so I don't want to over or under do it.
Thanks for your help!
4 hours of smoke should be plenty for a pork butt if you like a medium smoke flavor. If you want to slice the pork similiar to ham cook it to 185f. if you want pulled pork cook it until it hits 200f. Figure at least 1.5 hours per lb cooking time to reach the 200f mark. HTH.
Great! Thanks for the advice. I really appreciate it.
:D
Thanks for the help! I have smoked about a dozen different meats and such in the BS and have to say the Pork Butt was the best I ever made! It took just over 10 hours (4 hours of smoke plus 6 additional hours of low heat) but was worth the wait! The meat pulled away from the bone quite easily and could be sliced with a fork. I kept the temperature between 220 and 235 the entire time. The only problem I had was the water bowl ran dry about 8-9 hours into it and I had to refill it to prevent the ash from flaring up. Both my kids (6 and 3) said they wanted seconds instead of Easter candy for desert. (Unbelievable!) I recommend this to anyone with a lot of time and a bit of patience!
--Mike
Glad it worked out for you Mike. You just spoiled the kids, (thats a good thing).
It's something they will always remember. I still remember my first taste of good Q when I was 7 at granpaws farm in PA. Pit smoked beef and whole pig. I thought I was never going to stop eating. To heck with the dessert stuff bring on more meat! :P :D ;D