On Oct 22, 12:39 pm, wrote:
> First time smoking. Here's what I did.
>
> Used an offset barrel smoker
> 1 Port Butt (maybe a Picnic) 6 lbs.
> Cooked 7.5 hours
> Internal temp 195 F (Digital probe)
> Cherry wood and charcoal
>
> I left it alone and did not turn it or open the lid to check on it.
> Tried to keep the temp at 250-275. It came out OK. I could pull the
> pork but it was not fall-off-the-bone pullable like I've seen others
> produce. Also, it was a bit dry for my taste. Good smoke flavor. The
> fatty areas were better. Also, the meat closer to the outside was more
> moist than further inside. On the plus side my daughter said it
> "Rocked" but I was a bit disappointed overall. Suggestions for
> improvement are appreciated.
>
> - Mike

Forgot to mention the Rub. It was a simple salt/pepper/brown sugar/
mustard affair.