The best advice I ever got with pork butts was to make sure to put a pan underneath it, or smoke it in a pan. The juices(liquid gold) that come out of those bad boys once de-fatted and mixed back in with the pulled product is to die for.
225-245* till meat gets to 200 or bone pulls out with ease if you do not have a thermometer. Some like to wrap up at 165, but I like to go uncovered, collect juices and add back to the meat..Good luck!
Have you tested it? New smokers need to burn production crud before being used.
I also recommend "Playing with it" before a real cook.. Get to know your temps how long it takes to heat up. How long it takes to recover temp when you open the door etc.
Also test your thermometers TODAY.
All this actually contributes to enjoying the experience.
All good advice here. Key is to smoke/ cook by temp and not time. You don't need the fanciest thermometers to get started but you will in time learn how your equipment operates. That will allow you to relax and not worry so much about technology. Although personally, I just enjoy buying stuff I don't really need. Boston Butts are a really good way to learn the art as they lend themselves to a wide range without ruining them. The 225-240 range is good for butts. They are not always as rendered if you blast them with a hot and fast method. Bearcarver always posts really informative threads and tutorials from his cooks. Check out his link. Although he cooks primarily in electric systems and I am a true stick burner, the fundamentals are the same.
Thaw it two days before the cook. Apply your rub the night before the cook. Typically the butts are not dense enough to support injecting flavors (no puns!) as they have plenty of fat to support the muscle membrane. Wrap it tightly in plastic wrap and let it sit until the morning of the cook.
If it cooks longer than expected, well, welcome to the club. If it finishes to early prior to the meal then consider a holding method. Some call it a texas crutch, faux cambro, cooler method. Ultimately, its an insulated container method for hold hot food with minimal interior air space. Old towels work well as they are easily washed. My buddy used old pillows but I think they are disgusting. Just sayin'...
Best of luck and keep us posted. Lots of folks are happy to chime in. Some of us reply only when we have chewed though a bit of bourbon but in general the advice is spot on. Welcome to the club.
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