Can the butcher be right?

[Griffy]

I figure -- I have this awesome new toy and it doesn't make sense to go the regular grocery store when there is a meat processing/retail store about 10 miles from my house. This business has been around quite a while, the owner is an old school smoker who has a smoke house right on the premises.  I ask about a fresh (not frozen) bone in pork butt, which he says he has on hand.

I tell him I intend to smoke it -- he proceeds to tell me that I won't be able to get the temperature high enough to make decent pulled pork from it.  He says that he can't even do it with his "electronic smoker."

Surely he must not know the awesome power of the BS! 

I know there are dozens of recipes for smoking a butt, but I'm looking for just a basic starter guide.  Here's my plan – any feedback would be greatly appreciated.

I plan on preheating the BS to 210, then dropping it down to 195F.
I am planning on smoking 4 hours with hickory then 1 hour of apple.
Continue slow cooking for another 4-5 hours and FTC for 2-3 hours.

Would anyone like to shoot holes in my plan?
Any ideas on a basic rub?

Cheers!

[Arcs_n_Sparks]

Would anyone like to shoot holes in my plan?
Cheers!

I do not see the step where adult beverages are involved. This would seem to be a serious shortcoming...  :o

Arcs_n_Sparks

[Griffy]

True, however I thought that was implied.  ;D  I'll baste myself in Wild Turkey every 30 minutes. ;)

Cheers~

[Mr Walleye]

Hi Griffy and welcome

When I do my buts I try to keep a cabinet temp of about 210 and shoot for an I.T. of 195. In my experiences it usually takes a total time anywhere from 15 to 23 hours, not counting FTC. Of course there are alot of variables not the least of which is the size of the butt. I use 1 alder then 1 apple for 3 to 4 hours for smoke. I'm sure others will chime in as well.

Good luck
Mike

[Griffy]

Wow. 23 hours? I need to learn not to give up so easily. Do you smoke with the vent 1/2 open or mostly closed?  On my first smoke I kept the vent mostly closed. A lot of condensation built up in the smoker, which I thought would be good to keep the humidity high.

[Arcs_n_Sparks]

Condensation on your glass: good
Condensation in your BS: not good

Arcs_n_Sparks

[Mr Walleye]

That's a good line Arcs!  ;D

Griffy, you really don't want any condensation in the cabinet. Most of my smokes I have the vent 1/3 to 1/2 open. There are times when I open it more or less but thats the majority of the time. You want the vent open enough that there is no smoke backing up through the generator. I find chicken or a big load of jerky gives a lot of mosture off during the first couple of hours so during this period I usually have the vent open more.

Mike

[Wildcat]

Griffy, these guys are right on.  Keep the moisture low.  Plenty of time for moisture during the FTC process.

[Gizmo]

I will disagree most stearnly with Arcs and Sparks. 
Condensation on the glass is NOT GOOD.  Glass SHOULD STAY FROZEN.  8)

Sorry Sparkler.  LOL  Just had to do it.

[Wildcat]

 ;D ;D

[Mr Walleye]

Now that I think about it.... If you are allowing condensation to build on your adult beverage glass... Your not drinking fast enough!

:D  :D  :D  ;D

Mike

[Gizmo]

Mr Walleye,
You nailed it.

[Arcs_n_Sparks]

I will disagree most stearnly with Arcs and Sparks. 
Condensation on the glass is NOT GOOD.  Glass SHOULD STAY FROZEN.  8)

Frost on the outside of your glass is condensation; it just froze upon impact. The difference between frost and water is a "matter of degree."   :D :D :D

[Gizmo]

The techie got us there.
Touche'

[LilSmoker]

Griffy: I'm a bit puzzled at why your butcher says about the bone in, and getting up to temp?

Whenever i do pulled pork, i always buy a big shoulder/butt with the bones left in, including part of the neck bone, i just remove the rind, apply the rub and in it goes, comes out perfect every time.

I think as you say he doesn't know the awesome power of the BS? ::)