Pulled pork is one of those barbecue staples everyone should master. We always say pork butt should be one of the first things you cook with a new smoker. The amount of fat makes it a very forgiving piece of meat. So even if you get the odd temperature flare-up you can’t do too...
There's lots of good info in there, especially a good finishing sauce (it's a more tradition Carolina Style than Stogies suggestion of Chicken broth -- Stogie, what ARE you thinking...CHICKEN broth on pork) You can also do a search on "Pork Butt". You might not have seen it, depend...
If I cut a 10 pound pork butt into two 5 pound pieces and smoke both of them at the same time, should I expect them to take approximately 7 1/2 hours to cook or 15? Or something between the two times? (i understand the point about cooking to temperature, not to time, just want...
Pork butt 225 – 250°F 205°F 1.5 hours/lb Baby back ribs 225 – 250°F 180°F 5 hours Spare ribs 225 – 250°F 180 – 185°F 5– 7 hours Loin 225 – 250°F 145°F 4– 5 hours Belly bacon less than 100°F 140°F 6 hours Whole hog 225 – 250°F 205°F 16 – 18 ...
cooking area on the YS640 is 640 sq. in. and I find it to be a perfect size for a family of 4 or larger. Larger capacity also allows for a variety of foods to be cooked at the same time like pork butt's and some ABT's etc. Maybe a pie tin of beans to liven up the meal...
7Some Quick Tips from the Pros: 8It’s a Wrap! What is the Texas Crutch, and Why Use it? Texas crutch is a simple step in the process of slow-cooking or smoking large pieces of meat like pork butt or beef brisket. During the cook, once the meat has enough time to take on a ...