It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
New to smoking or just want to brush up on your skills? Be sure to check out our
pages to see which flavors pair best with different meats. One of our new favorites is the
Down and Dizzy Pork Shoulder
, which uses hickory smoking wood.
edited November -1
I have a 4.5 pound butt that I just received from a co-worker. (fresh off the farm) I want to make it pulled pork by Friday. (Christmas Party) Any suggestions... how long to cook/smoke... rubs...etc...[p]Thanks for any suggestions.[p]Ger
There are tons of butt suggestions on the standard linked sites (Whiz, WessB, etc.), and you can hardly go wrong. 250 dome, smoke of your choice, indirect, prob 2 hours/lb. or so. Remove at 200 internal temp., pull 1-4 hours later--hold foiled in cooler while waiting. I'd read the usual sites first, though, and make up my own mind about how to proceed. Butts are really forgiving, however. Most newbie mistakes seem to be when trying to cook them too low. The egg is pretty simple to keep at 250, but lower than that is more challenging.
Powered by Vanilla