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Smoking Pork Butt BBQ and Time Management

Imby | | Jul 13, 2006 09:47 PM

We are hosting a BBQ/Cookout this weekend, and I intend to smoke a pork shoulder, NC-style, on my Weber kettle. I have used it to smoke before, so I'm OK with general technique, but my concern is time management. Rather than risk the BBQ not being ready when folks arrive, I will probably err on the side of caution and start extra early. If the pork finishes an hour or three before folks arrive, what's my best approach?

- Pull right away and put in foil dish, reheat in oven if necessary
- Put in foil and pull later
- Something else?

And are there any good rules of thumb for smoking (e.g. 1.5 hrs per pound at 225 degrees)?

Thanks in advance!

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