This will be my first go at smoking. I have read various things and watched the videos, but I expect that is tantamount to reading how to ride a bicycle.

The consensus seems to be at internal temp of 160, wrap it and put back on smoker until internal temp reaches 200. It would seem to be simpler and easier to wrap and put it in the oven at 250, rather than back on the grill, until the desired internal temp is reached. I ask you experts for insight here.

Thanks in advance.

It is easier to wrap and put in the oven, but who wants to stand around an oven drinking beer?

Well, I don't wrap, but either the oven or smoker is cool. Whatever is easier.

I have never used a meat probe or any type of meat thermometer. I smoke by weight, everything at 225°. A pork butt gets 90 minutes per pound. Wrap it in paper half way. You could put it in the oven but it's more fun to drink beer by a smoker than by an oven.

Flip, my next undertaking will be brisket. How long do you smoke it per pound?

I don't even use a thermonuclear. The bone will almost fall out when it is reade.

100 minutes a pound at 225° is what I do.

Send us all a sample, we will taste test for you 😎

They are difficult to mess up. The worst I ever had was wonderful.

I am not a fan of pulled pork, I think it’s ok, you just over cook it and cover it in sauce. My wife just so happened to tell me she was craving pulled pork at 11 am this morning, we normally eat about 6:30. So I started the fire before leaving to the store, cubed up the pork butt, tossed it in a foil pan and seasoned it. I threw it on the pit hot and fast, after a few hours of stirring it so all the pieces got smoke I covered it in foil. Then welp as pulled pork goes it was super tender and I added more seasoning to it. It came out like this..

By that scale, the 7 pound flat I cooked today would’ve been about 175 IT.

Some people can cook by feel, I can at a certain point, but I need to know what the internal temp is and when so I know when to feel it. Every piece of meat will cook differently and I don’t lift my lid until it’s reached a minimum temp that I set.

That just works for me

Good lord that looks awesome. Never thought of doing it that way on the pit. I've got a couple of little butts from some 60-80 lb sows in the freezer. Its time for some samwiches and some pork tacos!

Man that looks good!

I've never used a temperature probe, or cooked by the lb on a butt. It goes on the pit (I don't wrap) and comes off when I can pull the bone. When it's done it's done, tender with good bark.

I thought I was the only one.

Skinner I do the same works every time. That pork up above looks real tasty also !

All meat can be done this way. It will tell you when its done.

We put coleslaw with a touch of cayenne on our puled pork sandwiches in Arkansas and Tennessee.

That's what I do for pork butt, I use the 90 minutes a lb as a timetable to plan my day but pull the meat when the bone comes out easily.

Solid plan.

I'm like everyone else, when the bone comes out. Usually around 75 minutes a lb @225.
Anyone try twice smoking it? Buddy talked me into trying it. It was ok, adds time though. Let it rest 30 minutes then pull it. Put it in a tin pan, toss it with a third to half a cup of cider vinegar and dust it good with your dry rub and toss again. Put it back in the smoker at about 100 degrees. Don't want to cook it anymore, just smoke it up. Over the next 2 hours, toss it about every 20 minutes or so. After a couple hours take it back in and sauce it up, ready to go.
At my house, people want to eat it as soon as I pull it, and don't want to wait.

Dont over think it, pork buts are way easier than brisket etc. You almost cant over cook them. I like anything from 225-275 degrees, I dont wrap mine. If its feral pork etc. I brine it, if its domestic its got plenty of juice in it.... Might have to cook one this weekend now.

Double smoked sounds like a gimmick to me, that's just too much work, no one is going to notice anyway.