Greetings all! I've started the art of smoking within the last 6 months and have some decent success so far. Started off with wings, then a turkey breast, a pork loin (which didn't go too well), a fulll turkey, an currently tonight I'm smoking a pork butt.
Brining - I'm fine with but will definitely take any tips to that. For this pork butt I brined it in just water, salt, and sugar.
Rub - Millions of options there but this is what I did - Brown sugar, salt, garlic powder, chilli powder, onion powder, paprika, and pepper.
I put the pork in fat facing up at 1PM EST. I'm going on to hour 8 and the pork is still at 135. I'm aware of the plateau of temperature when the fat is rendering however I feel as if I will never meet the 190 degrees everyone talks about. I'm going to go by when the bone pulls, but its just concerning. I am using a masterbuilt electric smoker. The pork butt was almost 11lbs according to the package.
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