FIRST PORK BUTT - Once again, thanks to the Board for all of your help

[Ben Milano]

I smoked my first pork butt on Sunday and it came out GREAT! Here are the sepcs

6 pound butt, bone-in
Mustard slather and homemade sweet rub prior to placing in smoker
MM to start smoker
Hickory and Adler wood chunks
Temp averaged 250 degrees
Smoked for a total of 11 hours with the last hour's temp dropping to between 225-250 degrees

Added wood, charcoal and water at various times throughout the process, mainly at the 1/2 way and 2/3's mark

Took off and let rest for about 20+ minutes
De-boned and pulled pork, actually it literally fell off the bone.

Ate while shredding with forks
Added vinegar based mop sauce and vacuum sealed
Yielded about 4 pounds +/-

Without a doubt, and my family attested to this, it was THE BEST pork they have ever tasted.

I hope this helps.

 

[Susan Z]

Well done!

Any idea what the meat temp was when you pulled it off?

 

[Bryan S]

Ben, Sounds great. Curious about the need to add charcoal. I'm guessing you didn't start out with a full ring of fuel. Anyhoo sounds like it went great. Congrats.

 

[Russ Hazzon]

Nice job Ben. As for adding coal and the MM method. Make sure you fill your ring to the very top (heaping) with coal and then add about 15 lit coals on top of that. Without any wind they should last you 18-24 hours without having to add more coal.