Hello Gentlemen!
So my smoker arrived and I have seasoned it so its ready for use.
I've got a great big pile of nice hardwood to burn
and, per recommendations from
@MASShole
@usmctanker242
@Te Huna Matata
@Saku's Son
I've bought a pork butt to smoke. It's a collar butt, so no bone, but i understand it is nearby and similar to the boston butt cut. It's very nicely marbled.
I got a 2.8kg = 6.6 lb cut. no bone.
SO, my bbq friends, can i ask for some advice for my virgin smoke?
Couple of queries below. I want to have a tasty outcome of course, but for my first smoke i think simple is best. So I would like to do the minimum fancy stuff whilst i get used to temp management/fire control etc. I am going to throw it on in the morning, and not planning to needing to have it ready at any particular time. So I'm not stressing about hitting a stall and missing dinner or anything.
- What temp should i be aiming for throughput the cook and for final meat temp? I have a 4 probe wifi inkbird so i'll have a nice live temp reading for the chamber and the meat.
- How should i prepare this cut? it's pretty homogeneous, well shaped, and doesn't have a thick fat layer on the surface, so i don't think i need to trim or prep the cut for smoking?
- What do you recommend for rubs/marinades etc, if anything?
- Should i think about wrapping mid-way through the cook, and if so, at what temp? Wrap in butchers paper or foil ?
- Resting the meat - what should i do? I read so much about wrapping in a towel and then in an esky (cooler box) etc, is this necessary?
Thanks boys. Appreciate your expert help!