First time. Bone in. 6lbs.

Rub butt with ____

Smoke at ___degrees with _____wood. Water pan in bottom.

Spray with water? How often?

Pull butt when it reaches _____internal degrees.

Then you wrap in foil and towels and stick in a cooler? For how long?

Clueless here. I have the whole day and no set time to eat so no need to rush.


ETA: trimmed and sprinkled with salt last night.

This morning sprayed with apple juice and rubbed with "Memphis dust" rub from amazing ribs. Put in the electric smoker at 9am on 225 with Apple chips every 45
Minutes. in the stall.

At 2pm. Idc what people say about electric smokers, it had produced damn tasty food so far. Easy too for a guy with baby detail.





will update later with finished results and plating.

I had good luck with this on my last butt.



275 degrees. try not to vary more than 10 degrees either way.

I use charcoal and hickory.

I use a water pan in the smoker but a dry pan under the butt. the dry pan will catch the fat and spray drippings. this should go on the meat after it is "pulled".

spray with a mixture of apple cider vinegar and cranapple juice. 1/4 cup vinegar to 4 cups or so of juice. spray every 45 min or so.

internal of 190

Pork rub and brown sugar
225-250
Pecan
No need to spray
205

I followed franklins method and was pleased here's his video.
https://youtu.be/LbzEa_juegs

I did mine last:


250 for 20.5hrs (10.62lbs)
The Good One lump charcoal
Mix of brown sugar, pepper, salt, paprika and chili powder. Splash of Bourbon as a binder
200-205 depending on the measuring point.

Big green egg here.

Edit:

No spray or water pan. Just a drip pan in the egg.


Edit 2:

At 250-275 figure 2 hours per pound.  At 275-325 1.5hours per pound.

Salt and pepper: add garlic and onion powders if you want

325-350degrees. 225 takes too long to cook and makes for an unpredictably long stall.

Apple wood.

Pull at 205-ish.

I only wrap if the meat is done before I am ready. Now that I cook it at higher heat i don't worry about it so much. Wrap if you need to, but don't make it a big deal.

I use olive oil lightly all over, Sea salt and pepper coated well.

I smoke at 235-265 for as long as it takes to get the meat to 200-205 F!

Pull and let rest for an hour if you can!



Yank the blade out and shred!


Eat like a king!

I'm not a big fan of BBQ sauce, but I make up a batch of Red Sauce when I'm having guests over.

4 parts ketchup
1 part apple cider vinegar
1/2 cup brown sugar
1 Tbsp garlic powder
1 tsp celery seed
1 tsp cumin
Chili powder to taste
Cayenne powder to taste
Kosher salt to taste


Make sure you do the rub the night before, then wrap the butt in plastic wrap and put it on a half sheet pan in the fridge overnight. Put it on the counter before you go out to light the smoker in the morning.

Hope this helps.

No rub.my sauce complements the meat.
265-270 for about 11-12 hrs,hickory


no spray ,no water pan


185 for sliced/200 for pulled


don't wrap it.serve it.


 

Sorry:.I cook about 24 butts at a time adjust your time for this

John Henry's pecan rub mixed with a rub called "butt rub".  Smoke at 235 over pecan or hickory, I don't use a water pan. I pulled the one I did today at 203 but the one the other weekend at 197.  Use the fold trays from the grocery and put the butt in thay and then stick in the cooler and use foil on top of that. Leave in cool an hour or so.

And you are not clueless.  You e got a lot of it down.

I suggest starting with just a basic salt and pepper. You can add more flavors but salt and pepper is just fine and lets you really taste the meat. If you start with a more complicated rub consider rubbing the meat with a basic yellow mustard first so can really pack on the flavor.
Smoke at 180-300 degrees. The temp depends on your time frame. I put mine on the night before at 180 and adjust in the morning.
Any flavor wood except the stronger ones such as mesquite. Some even like mesquite though. Hickory and fruitwoods are good.
No water pan or spray necessary. Water pans are mostly used to buffer an uncontrollable smoker and just waste energy. Spraying with apple juice can be good at the end to help develop a sweet and crunchy bark. If you are using a sugar based rub it is just extra work IMO.
Internal temp should be 195-210 degrees. Use probe test. Stick it in and wiggle it. If it pushes through the meat like butter it is done.
FTC isn't necessary. Use it if you finish early and want to hold it until dinner time. If you are ready to eat just put it on the counter for 20 minutes or so to rest.

Update.

Did you sniff your butt? How was it?

My stomach is grumbling now. Thanks.

My butt smells great thank you very much.

I think we were 158 at 2pm. At 167 now. hopefully we push through and eat in the next 3 hours.

Is it bark or burnt,  though?

Enjoy your butt dude

The bark around the bone was a little dried out.

But the rest of the bark was crispy and sweet on the outside, juicy on the inside.



Plated.

20.5 hours for a 10lb pig


My last one was 9lbs and only took 11.5 hours at 275ish.

Looks good, but is that whole Rosemary in your rub?  You need powdered.

Ok, I'm hungry now.