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I tend to back into my finish time based on a temperature setting. Seems I have posted that before, but in short I swag about 1.5 hours per pound at 225, shorter for 250 and longer for anything under 225. I generally start @180 for a solid two hrs. For some smoke and then up the temp to 250. I never wrap unless I have a monster hunk of meat or have very little time. RT has a vid as do others on doing the hot and fast cooks for butts and brisket as does Miron Mixon aka MeatHead. Can find them on YouTube.I need advice on smoking a 7.5 lb. Pork butt on my new Deck Boss. What temp and about how long will it take, and to what IT do you pull it and wrap?
I appreciate the helpful advice.I tend to back into my finish time based on a temperature setting. Seems I have posted that before, but in short I swag about 1.5 hours per pound at 225, shorter for 250 and longer for anything under 225. I generally start @180 for a solid two hrs. For some smoke and then up the temp to 250. I never wrap unless I have a monster hunk of meat or have very little time. RT has a vid as do others on doing the hot and fast cooks for butts and brisket as does Miron Mixon aka MeatHead. Can find them on YouTube.
If you wrap wait for the stall somewhere between 150 - 170 degree. When the temp just sits there not increasing for a longer time than it has been.
Pork is rather forgiving and Always cook to temp using a trusted thermometer.
If you are pulling the pork the final temps can run 195ish to 205 but if it is a bone in, giving that bone a little twist will tell the story. The bone should come right out and clean.
Best of luck and enjoy. It is about the adventure and the learning.![]()
I do mine at 225. But fillet them in half. It really cuts down on the time and you get twice the bark. A 12lb will take 4.5-6 hrs
I’ve done it and it wasn’t dry, but also a 3hr rest in the cambro as well. I imagine the helped tremendously. Mine was boneless.Assume that's for a boneless, and that doesn't dry it out at all?
Yes, if it has a bone I remove it.Assume that's for a boneless, and that doesn't dry it out at all?