FAQ – Smoking Time for a 5 Pound Pork Butt and Best Rub for Beginner

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Q: i am looking to smoke a pork shoulder picnic roast for the first time. It will be smoked in a smoker with an offset firebox. It weighs about 5 lbs and i was wondering how much smoke time do you think it should have and what would be the best rub for a beginner.

A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling.

If you do not have a thermometer then I would apply smoke for the first 3.5 to 4 hours then  just apply heat for the remaining time.

Try to maintain 225-230 degrees during the entire process.

Regarding rubs.. I have an amazing rub recipe that I sell and obviously I feel it is better than anything you will find online or in a book somewhere. If you want more information and some testimonies then Click Here.

Good luck on the picnic.. if you have any more questions or need something clarified, please let me know.

 

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Comments

  1. Rich says

    I have yet to get 1.5 hours per pound with a steady temp of 230
    º. It’s more like 2.5 or 3 hours per pound at 230º. And yes, I use a good quality thermometer (maverick).

  2. Ray says

    Smoking 3 butts this weekend on a charcoal grill with a side fire box. This is my first time trying this. Any tips?

  3. Tanya Lazarte says

    Dear Jeff,

    I have purchased your rub and sauce mix a couple of years ago. They are great. I am just getting back into smoking, after finding out I own a pretty good smoker. it's a Masterbuilt 30" electric. I want to smoke a pork butt and can't find the recipe on your site. I have looked through my newsletters and still can't. Can you help a beginner out. Thanks a million for all you do. Oh yeah, is there anyway a person who bought the recipes before can get the free gifts you offer now with the purchase of your rub and sauce?

    • John Burtman says

      Just purchased a Weber 18.5" Smoky Mountain Smoker.  Seasoned it the other day and was amazed how well it holds a temperature.  My question is when using 100% hardwood charcoal do you still get smoke after your smoking period (i.e boston butt on smoke for 4 hours) during the heat stage only to finish the butt?

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