Help with first time Pork butt

[mdjason]

Just got a 10.8 lb pork butt looking to rub it down tonight and smoke tomorrow. Have never smoked anything for a long period of time  on the kettle so I'm wondering if I should run a snake or use the smokenator I recently got on FB marketplace. If anyone could help or  link a thread that points me in the right direction it would be much appreciated. Also if there are any recipes/finishing sauces that anyone recommends feel free say them or send the link to those threads as well, thank you!


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[michaelmilitello]

Hi there.   A snake is pretty easy and predictable.  On a 22 you might be hard pressed to finish it without adding coal.   I'd recommend smoking till you get the color you want and the bark is set, which will be around the "stall."   You'll probably be at about 160 internal if you're monitoring temps.  Wrap in foil at that point.   I cheat and finish in the oven.  Btu is a btu.  Cook to 195-200 but always check for tenderness.  Rest the meat at least an hour after you stop cooking.  Pork butt is super forgiving so don't sweat the temps.   Have fun.  Drink a or two. 


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[WNC]

Good luck, like said above butts are super forgiving.
Tons of ways to do it. It might be worth trying your smokenator just because you've got one. I've never used one, I like the snake method.
I'm from NC so in terms of sauce I'd say you'd have to use a vinegar sauce.
I make this one as a finishing sauce.
One of those smaller bottles of apple cider vinegar (I think they're 2 cups)
3 tablespoons of brown sugar
1 tablespoon salt
1 tablespoon crushed red pepper
You don't even have to heat it up, just pour a little out of the bottle and put everything in and shake until the sugar and salt are dissolved
Good luck, post some pics!


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[bbqking01]

I know this is cheating too, but I Grill 4-6 hours on my kettle, then in the roaster, or crock pot for a few hours or over night on low, and walla, good Smokey tender fall off the bone pulled pork. Pro tip; may need to add water, or broth to keep from getting too dry.


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[cliffhanger]

Doing one tomorrow for my riding buddies. Following this recipe to try something different

https://youtu.be/4omNfZ_6WYs

It is strictly a cooking video

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[mdjason]

Thanks for the replies, here are some before pictures as well as the finished product after about 17-18 total hours of snaking on the kettle.



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[michaelmilitello]

Looks grate.  How's it taste?


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[cliffhanger]

Very Nice! Snaking mine right now

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[mdjason]

Thank you both it had a pretty standard rub but it tastes really good and hickory gave it a nice smoke flavor. Was also happy with how the bark came out even with wrapping it, good luck on your snake!


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[JEBIV]

looks as though it worked out well