Butt and tenderloin


 
P

Paul Smith

New member
I will fire up the wsm tomorrow for the first time. The butt is a little over 5 pounds and 8 pounds for the loin. What type of wood chunks and what should I be prepared for? Thanks
 
I personally like applewood for my pork. I have also used Jack Daniel's oak barrel chips. Some people seem to like Hickory as well. I have only one butt smoke under my belt, but I can say that you should be prepared to be patient. Mine was just over 12lbs and took just over 11hours to reach 196 degrees. Pulled it off, foiled and popped it into a cooler for a few hours before pulling. Hope yours goes well and enjoy.
 
The butt will take much longer than the loin, so keep that in mind if you want them done at the same time. Or you could just be like me and hate to see an empty grate in my WSM.
 
Try a mix of hickory and apple. Say for every 2 apple chunks use 1 hickory chunk. As far as what to be prepared for it sounds like some good BBQ to me!! If it's a time estimate I would guess 7-8 hours on the butt at 250. I recently read a recipe to take a pork loin off around 130 so it wont dry out. If it's a pork tenderloin you should be fine around 140-145. Good luck and let us know how it goes. This is the recipe I was referring to: http://www.grilling.com/pork-loin-with-cola-balsamic-reduction/
 
I use hickory with butts. I find apple to be too mild for my tastes. The butt will take much longer than the loin. Don't rush it. I usually shoot for an internal temp of 192-195. The butt will hit a stall point where the internal temp will stay at 170 degrees or so for what seems like forever. Be patient and don't be surprised if the butt takes 10-12 hours when cooking at 225-250.

As for the loin, I wouldn't hit it with a lot of smoke as I would the butt. I'd cook the loin to 140 internal temp. Good luck!
 
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