Pork butt. It's almost impossible to screw it up.

Sounds good. Length of time on a 7lb'er?

12-14 hours if you're doing low and slow (225).

Don't cook by time, cook by temp.

You want an internal temp of 190-200. The temp will stall around 170 for 1-2 hours but once it gets past that stall, you get the difference between pork that can be pulled, and pork that needs to be sliced.

It takes a very long time - at least 1.5 hrs/lb. But there's no set time. You want to get the internal temp up around 200 if you're pulling it. It's going to stall at 165-170 for at least an hour.

Sounds good, thanks for the help. If it takes that long I may have to wait until another day to do it, have some stuff to do in the morning.

Just start it on the smoker for 5 or 6 hours then finish it at 225 in the oven. You're not in a competition. Cheating is fine, especially if it means the difference between having Q or not having Q.

190-200 internal temp on a 7 lb. pork butt is overcooked.

The weight has nothing to do with it. And no, it isn't.

I live in Phoenix and it is 110 outside, I wanna do as much of it outside right now as possible! lol

But that could work if I don't want to have to tend to the smoker all damn day. Thanks.

Is it? At what point can it be pulled then?

No..no it is not unless you intend on slicing it. For pulled pork, 190-200 is perfect

Who knew that an internal temp of a 6 lb. butt vs. a 9 lb. butt made no difference? Tell me more.

If you're short on time, just foil it around 160 and leave it on the smoker, it will push it through the stall.

Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.

http://i250.photobucket.com/albums/g...5/DSCN0377.jpg