Louis Cohen wrote:
> On Dec 19, 7:13 pm, Janet Wilder > wrote:
>> I tried searching the archives but nothing came up.
>>
>> My neighbor has a New Braunfels-type smoker and there is a sale on pork
>> butt at the local supermarket. We'd like to try one. (She doesn't really
>> know how to use the smoker and I have an idea from lurking here, but no
>> experience)
>
> All BBQ is cooked at 220 - 250* until tender; plan on 1 - 1 1/2 hrs
> per lb, but every pig/cow is different.
>
>> I have a few questions, if you will be so kind as to help us:
>>
>> Should we use a rub? If yes, how long before smoking should we apply it?
>
> Try different stuff; see what you like. I like a mustard slather (a
> thin later of cheap yellow mustard brushed all over) with the rub
> sprinkled on to that, shortly before cooking. If you use nothing but
> salt and pepper, you'll be fine (although I do like a thin dressing
> based on cider vinegar after the meat has been pulled).
>
>> How many hours per pound should it take to smoke the butt?
>
> Estimate 1 - 1.5 hrs/lb, but check tenderness. at a temp of 190*
> internal, teh meat will pull and most of teh fat will have been
> rendered without drying out the meat.
>> Do we have to make pulled pork or can it cook a little less time and be
>> sliced and served?
>
> Slice any time after you reach a safe temp. It will be very greasy,
> though, because the fat hasn't rendered.
>
>> I have a couple of rub recipes we are considering and she has charcoal
>> and wood chunks.
>>
>> How long should we soak the wood chunks?
>
> I think it depends on the pit. I used wrap mine, dry, in foil to keep
> them from burning up right away. Not more than 30-45 minutes if you
> do soak.

Thanks for all of your helpful answers, Louis.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life