Frist timer

Ballew · 05-31-2014, 12:23 PM

Hello, I'm new At this whole smoking thing. Got A ? At what temp. & How long to smoke a 7 1/5 lb pork butt. I have a masterbuilt electric smoker. Thanks Ballew

darkoozy · 05-31-2014, 12:37 PM

Lots of opinions on achieving the end result. There are two trains of thought on the style of cooking bbq. Low and slow, hot and fast.

I cook low and slow, at 225. At that temp you looking at roughly 1.5hrs per pound. You looking at 11 hours give or take. Time is just a guide line though. You have to cook to tenderness, after a safe eating temp over 190 is a good guide line. I like to take mine over 200.

With pork butts they are done, when the bone falls out clean.

With pork butts I like to wrap in a foil pan once the bark is where I like it, normally 3/4 of the way through the cook. Then let foil bring it all the way till it's done. The butt will render some nice juices you add back to the pull.

Good luck on you cook, it's an awesome addiction...

Demosthenes9 · 05-31-2014, 01:18 PM

One thing to add is that if this is your first time using the MES, I'd be sure to have another thermometer to independently verify the chamber temps in your smoker. MES's are notorious for being inaccurate. It might say that you are cooking at 225, when in reality, you are at 180.

Brian in Maine · 05-31-2014, 01:33 PM

Good advise above. you can also reduce the cooking time, and increase the bark by trimming the fat cap off. There is plenty of internal fat in a but to keep it moist. Good luck, and welcome!

SmittyJonz · 05-31-2014, 01:50 PM

Set it at 250* and run it 8--10 hrs till bone wiggles like a little kids loose tooth.

frognot · 05-31-2014, 01:54 PM

Quote:

Originally Posted by darkoozy

With pork butts they are done, when the bone falls out clean.

With pork butts I like to wrap in a foil pan once the bark is where I like it, normally 3/4 of the way through the cook. Then let foil bring it all the way till it's done. The butt will render some nice juices you add back to the pull.

Ditto. In terms of temps, I use foil mine when the IT (internal temp) is around 160. I usually cook at temps of around 300 in a Big Green Egg.

05-31-2014, 12:23 PM	#1
Ballew Wandering around with a bag of matchlight, looking for a match. Join Date: 05-30-14 Location: Dayton,Ohio	Frist timer Hello, I'm new At this whole smoking thing. Got A ? At what temp. & How long to smoke a 7 1/5 lb pork butt. I have a masterbuilt electric smoker. Thanks Ballew

05-31-2014, 01:33 PM	#4
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	Good advise above. you can also reduce the cooking time, and increase the bark by trimming the fat cap off. There is plenty of internal fat in a but to keep it moist. Good luck, and welcome! __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

05-31-2014, 01:50 PM	#5
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Set it at 250* and run it 8--10 hrs till bone wiggles like a little kids loose tooth. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

05-31-2014, 12:37 PM	#2
darkoozy is One Chatty Farker Join Date: 03-03-14 Location: Sachse, Tx	Lots of opinions on achieving the end result. There are two trains of thought on the style of cooking bbq. Low and slow, hot and fast. I cook low and slow, at 225. At that temp you looking at roughly 1.5hrs per pound. You looking at 11 hours give or take. Time is just a guide line though. You have to cook to tenderness, after a safe eating temp over 190 is a good guide line. I like to take mine over 200. With pork butts they are done, when the bone falls out clean. With pork butts I like to wrap in a foil pan once the bark is where I like it, normally 3/4 of the way through the cook. Then let foil bring it all the way till it's done. The butt will render some nice juices you add back to the pull. Good luck on you cook, it's an awesome addiction...

05-31-2014, 01:18 PM	#3
Demosthenes9 is Blowin Smoke! Join Date: 04-29-10 Location: Louisville	One thing to add is that if this is your first time using the MES, I'd be sure to have another thermometer to independently verify the chamber temps in your smoker. MES's are notorious for being inaccurate. It might say that you are cooking at 225, when in reality, you are at 180.