First PP this weekend

[RUBYRW]

I am going to smoke my first bone in pork butt this Sunday. It is 7 lbs. So I am going to guess it should take roughly 10 to 11 hours....does that sound right? I know it's done when it's done...Just trying to get a time frame.
Also I will pull at roughly 200 IT. At this time...do I wrap and put in cooler? Or leave sitting on counter unwrapped? How long to rest in either method?
And finally...do you mop or spray during the cook at all ?

Thanks all.

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[Russ]

Don't forget.............we like pics to drool over.

Russ

[k.a.m.]

Your favorite pork seasoning.
Crown the top of the butt and season the night before then refrigerate. Next morning while cooker is heating up lightly season again. Run cooker 275/325 bring butt to around 170 internal then wrap in foil. Bring to 205 see if bone wiggles loose if so keep wrapped and rest for at least 3 hours then pull. Adding a little more rub and sauce after pulling is optional.
I rarely inject pork and never mop.
I hope this helps.

[RUBYRW]

Ok, so after doing much research...the majority I read... 225 till IT is 195 to 205...dont wrap, don't inject. Opinions?

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[Sailor Kenshin]

I am going to smoke my first bone in pork butt this Sunday. It is 7 lbs. So I am going to guess it should take roughly 10 to 11 hours....does that sound right? I know it's done when it's done...Just trying to get a time frame.
Also I will pull at roughly 200 IT. At this time...do I wrap and put in cooler? Or leave sitting on counter unwrapped? How long to rest in either method?
And finally...do you mop or spray during the cook at all ?

Thanks all.

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Is this the shoulder part or the picnic?

[RUBYRW]

Hmmm....not sure lol.
Package says pork butt.

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[TX1911]

It's most likely shoulder. Go with KAM's suggestions and you won't go wrong.

I wrap at 170 or so, by putting into a foil pan and covering with foil. It catches the juices. I also pull in the same pan.

[RUBYRW]

How can I tell if it's a shoulder or picnic? What's a picnic?
Thanks

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[Sailor Kenshin]

Picnic is from the lower part of the leg, has a round bone, and a thick cap of fat and skin you could use to make a football, lol. Shoulder has a blade-type bone and comes from higher up on the hog.

[k.a.m.]

How can I tell if it's a shoulder or picnic? What's a picnic?
Thanks

The picnic is the lower front shoulder. A bit darker meat usually skin on. The upper shoulder "Boston butt" is lighter meat.

[RUBYRW]

Ahh makes sense. Is one better than the other for PP?

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[k.a.m.]

Ahh makes sense. Is one better than the other for PP?

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Either or works well. I actually prefer a picnic as it has more of a pork flavor to me. Typically what we get is what is on sale though.

[Okie Sawbones]

Ok, so after doing much research...the majority I read... 225 till IT is 195 to 205...dont wrap, don't inject. Opinions?

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Just my opinion, but I inject pork butt. It really increases the flavor IMHO, and my butts come out very moist. I also cook at 275 degrees. If I'm in a hurry, I'll wrap after four hours on smoke, otherwise I don't wrap, and I never mop.

If your package says 'pork butt' you did not get the picnic, so don't worry.

[RUBYRW]

Thanks everyone for the replies...ill hopefully remember the pics this sunday.

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[RUBYRW]

Oh..one last question....estimated cook time? 7lbs? Want to eat at 4pm...what time to toss it on?

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