pork butt (aka bone in pork shoulder)! make this your first long cook. pork butt is easy and very forgiving. put some rub on it and cook at 250 until the internal temp hits 200 - 202. you can wrap once the temp hits 160-170 to speed it up if you want. wrap in a towel and put in a cooler with the lid cracked for about an hour or until the temp falls back down to 160 - 170. put it on a big ass platter and shred for delicious pulled pork. i'll also sometimes spray with apple juice as i'm slicing to keep it moist. i like to serve on warm kings sweet hawaiin rolls with red onion and sweet baby ray's bbq sauce.
this post was submitted on 14 Jun 2023
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Hah - I've got one in my Pit Boss as I type this. The best thing about a pork shoulder as the first smoke is that it smokes for a while and gets a good first seasoning in the smoker. I've always heard an hour to an hour and a half per pound, I usually plan on the longer side and then if it's done early wrap it in foil and then beach towels and throw it in a cooler and let it rest until I'm ready, the foil-beach towel-insulated cooler combination keeps it hot.
Do you wrap in the smoker at the stall? I don't for pork butt.
Usually no, but late yesterday I did hoping to speed things up. Not sure it helped haha. I threw a pan of baked beans under it at some point to catch drippings and that was a good decision.
congrats! i have the 560
resources: amazingribs.com for getting started and the fb group for Gravity-specific discussion
if i could talk to 2012 me (when i first started):
- don't put the meat in until the charcoal smoke has died down
- if something went wrong, it probably has to do with heat and air
- keep a log so you know what works for future cooks
- don't stress out over things too much
- learn what kind of smoke causes bad flavors
lastly, it's helpful to get a thermometer to track the internal temp of the food you're smoking, and the temp of the cookbox. this is all i've ever needed, but there's all sorts of gadgetry out there
Thanks for the tips!! I’ll definitely Pick up one of those thermos.