quick update

[grinder]

I have a day off between shifts and want to do some smokin... can't for the life of me find the pound/time/temp of meat/temp of smoker formula for a pork butt. How about any time wrapped in foil? What about time wrapped in towel in cooler, post smoker-pre slicing? I will do a dry rub. anything during the smoke? I am off to sam's to pick up a butt and brisket and am hoping to come home to some directions. thanks.

[BBQchef33]

estimate 1.5 hours per lb at 225-250.

some foil at 160, i foil at 175-180. Once its tender, rest in cooler for as long as u can hold out. spray during he smoke with apple juice, mix in whatever else you like. I have been using a mix of apple juice and cherry juice. Last few hours I add a little honey to the juice to help form a nice bark.

use our search button for alot of detailed directions.. or cheke the roadmap at the top of this forum, there may be somethign listed in there too.