Smoked a butt today. Finished!

I've never injected any of the pork butts or briskets I've smoked. The pork, especially, has enough fat content to keep the meat super moist and I just love the flavor of the natural smoke.

I cooked two 10 lb. Boston Butts just a couple weeks ago now and they turned out great.

The week before that I wet brined a turkey and smoked it and it was so good my wife wants me to do another one soon.


Let us know how it turns out since it sure looks good.

I put on a boneless 7lb at 11:00 am, about how long of a cook should I expect @ 250 degrees?

Direct heat

Bold strategy

quote:

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I put on a boneless 7lb at 11:00 am, about how long of a cook should I expect @ 250 degrees?

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I generally do 10 lb. butts at the same temperature and leave it on the smoker uncovered for no less than 8 hours, then wrap it in foil to finish off for another 2 hours or so, sometimes on the smoker and sometimes in the oven at 250 depending on the weather outside. When done, the blade bone pulls out clean and the meat is very moist this way.

I also only use wood chips/chunks 2 times during the process. I'll get a nice bed of charcoal good and started, add the wood for the smoke and about 4 hours later, add more wood and that is plenty enough to give the meat a nice smoke flavor. Too much smoke tends to make the meat taste bitter to me.

Never buy this POS. Started a butt at 5a and it has over fed pellets twice. Called CS and they said not to fill pellet box up. What? Sending a timing chain or some sh?t. I’m done RecTec on line 2

Added the thermometer after I took the pic above. Almost at 195.
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That turned out nice fatboy. What ceramic grill do you use?