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Started By
Message
Help me smoke my first pork butt
Posted on 12/12/14 at 10:44 am
Posted on 12/12/14 at 10:44 am
Just getting into the world of smoking. Doing my first butt this weekend for pulled pork. Have a few questions.
Brine or no brine?
Marinate? Inject?
I've read some saying to rub in mustard and dry rub, wrap in plastic wrap overnight. Thoughts on this?
What temp to cook to?
Should I foil it any point?
Cook to temp, wrap in foil and towels, and let rest in cooler for a while?
Any tips and advice is welcomed.
Brine or no brine?
Marinate? Inject?
I've read some saying to rub in mustard and dry rub, wrap in plastic wrap overnight. Thoughts on this?
What temp to cook to?
Should I foil it any point?
Cook to temp, wrap in foil and towels, and let rest in cooler for a while?
Any tips and advice is welcomed.
This post was edited on 12/12/14 at 10:47 am
9
Posted on 12/12/14 at 10:53 am to Hat Tricks
wrap in dry rub and wrap in plastic overnight
Before smoking take a little dry rub and mix it with apple juice in a sauce pan. heat on low heat and stir. Not all ingrediants will dissolve.
Inject into butt. pile brown sugar on top.
smoke the butt until it reaches 160-165 degrees. after that it is no longer drawing in smoke it is pushing liquid out. wrap now. bring butt up to 200 degrees....hold for an hour then take off and let it rest for couplke of hours. you can even do the final stage in an oven. I have even taken them off the smoker at about 2 am, wrapped them and put them in the oven at 200 degrees and gone to bed and pull them out at about 7 am.
open up, pull meat apart, discard any unmelted fat.
Before smoking take a little dry rub and mix it with apple juice in a sauce pan. heat on low heat and stir. Not all ingrediants will dissolve.
Inject into butt. pile brown sugar on top.
smoke the butt until it reaches 160-165 degrees. after that it is no longer drawing in smoke it is pushing liquid out. wrap now. bring butt up to 200 degrees....hold for an hour then take off and let it rest for couplke of hours. you can even do the final stage in an oven. I have even taken them off the smoker at about 2 am, wrapped them and put them in the oven at 200 degrees and gone to bed and pull them out at about 7 am.
open up, pull meat apart, discard any unmelted fat.
Posted on 12/12/14 at 10:54 am to ndtiger
Posted on 12/12/14 at 10:59 am to ndtiger
Since it's your first time I would spend a little time and watch a few prep videos on youtube, then google some recipes until you find one you like. Pork butt is an extremely forgiving meat, hard to screw it up too bad.
I personally put a rub on and inject and slow cook at 225-250. Depending on the size of the butt I smoke for a few hours then wrap in foil. Once it gets to 195-200 I take off and wrap the foil covered meat in a towel and put it in an empty ice chest for an hour.
I personally put a rub on and inject and slow cook at 225-250. Depending on the size of the butt I smoke for a few hours then wrap in foil. Once it gets to 195-200 I take off and wrap the foil covered meat in a towel and put it in an empty ice chest for an hour.
Posted on 12/12/14 at 11:00 am to Hat Tricks
You'll get a buttload of opinions on this.
I keep it about as simple as I can and "here's how I do it" and it works well:
- Light coat of olive oil just to get the rub to stick
- Apply rub (more is better than less on pork shoulders). There are tons of rubs out there. I've been using Sweet Rub o' Mine supplemented with brown sugar.
- Smoke at 225 degF (I use pecan) until about 195 degF internal temp.
- Take off smoker; let sit for 30-60 minutes (allows the juices to 'get back in'; If you pull too soon it will dry out quickly.)
- Pull and dig in!
Happy smoking.
I keep it about as simple as I can and "here's how I do it" and it works well:
- Light coat of olive oil just to get the rub to stick
- Apply rub (more is better than less on pork shoulders). There are tons of rubs out there. I've been using Sweet Rub o' Mine supplemented with brown sugar.
- Smoke at 225 degF (I use pecan) until about 195 degF internal temp.
- Take off smoker; let sit for 30-60 minutes (allows the juices to 'get back in'; If you pull too soon it will dry out quickly.)
- Pull and dig in!
Happy smoking.
Posted on 12/12/14 at 11:06 am to Hat Tricks
quote:
Brine or no brine? Marinate? Inject?
NO. pork butts are already juicy as hell. you can't mess them up. all 3 things are unecessary this isn't a turkey.
quote:
I've read some saying to rub in mustard and dry rub, wrap in plastic wrap overnight. Thoughts on this?
slather with mustard, cover in dried rub, slap in smoker. dont overthink this.
quote:
What temp to cook to?
i got to 195-205 and when that blade bone slides out clean as a whistle you know you're the man.
i typically cook around 225 but you can go as high as 250-260 and probably be ok.
quote:
Should I foil it any point?
when its done?
nah, no need to foil during the smoke. quote:
Cook to temp, wrap in foil and towels, and let rest in cooler for a while?
absolutely. at least an hour resting in foil/towels in a cooler or your oven to give it a chance to cool and reabsorb juices.
you cut that shite right away and say bye bye to like 20% of the juice that pours out.
good luck!
smoking a pork butt isn't rocket science and because of all the fat in the pork, its very forgiving if you make a mistake on the heat or something. ETA SINGLE MOST IMPORTANT ADVICE...DONT TAKE IT OFF TOO SOON!! sometimes you might feel its 'stuck' if the temp won't move beyond 170 or something..be patient..have another beer (or 6) and eventually it will start to move up again.
This post was edited on 12/12/14 at 11:10 am
Posted on 12/12/14 at 11:09 am to Kingwood Tiger
I second kingwood Tigers post.
Posted on 12/12/14 at 11:14 am to ndtiger
quote:
wrap in dry rub and wrap in plastic overnight
Before smoking take a little dry rub and mix it with apple juice in a sauce pan. heat on low heat and stir. Not all ingrediants will dissolve.
Inject into butt. pile brown sugar on top.
smoke the butt until it reaches 160-165 degrees. after that it is no longer drawing in smoke it is pushing liquid out. wrap now. bring butt up to 200 degrees....hold for an hour then take off and let it rest for couplke of hours. you can even do the final stage in an oven. I have even taken them off the smoker at about 2 am, wrapped them and put them in the oven at 200 degrees and gone to bed and pull them out at about 7 am.
This. My trick is, once it gets to 165 i wrap and let it sit until it gets to 190-200. Then i take it off, wrap it in a towel, and put it in a small ice chest and let it rest an hour.
Posted on 12/12/14 at 11:22 am to CAD703X
What CAD said
Posted on 12/12/14 at 11:22 am to fillmoregandt
quote:
fillmoregandt Help me smoke my first pork butt What CAD said
Posted on 12/12/14 at 11:28 am to BugAC
quote:
This. My trick is, once it gets to 165 i wrap and let it sit until it gets to 190-200. Then i take it off, wrap it in a towel, and put it in a small ice chest and let it rest an hour.
FTC or Texas Crutch
To the OP, I don't inject, I do mustard, rub and wrap overnight.
Posted on 12/12/14 at 2:14 pm to Pettifogger
I am also in the don't inject, don't foil camp. Mustard works fine...it's just to get the rub to adhere. Olive oil works too, as does a little sugary liquid (dr pepper, Apple juice, etc). You need a drip pan, too.
Posted on 12/12/14 at 2:58 pm to Hat Tricks
No brine......no injection.
Salt
Pepper
Garlic P
Onion P
Paprika
Brown Sugar (optional)
Cook @ 225-275
Wrap after 4-5hrs
Rest in towels/cooler
FWIW......it is extremely hard to frick up a pork butt.
Salt
Pepper
Garlic P
Onion P
Paprika
Brown Sugar (optional)
Cook @ 225-275
Wrap after 4-5hrs
Rest in towels/cooler
FWIW......it is extremely hard to frick up a pork butt.
This post was edited on 12/12/14 at 8:22 pm
Posted on 12/12/14 at 3:04 pm to Hat Tricks
When it reaches 160 internal temp it will hit a plateau where it stays there for a long time. As others have said, wrap it in foil at that point if you want to cut down on cooking time. The only drawback is that your bark will soften from the steam and liquids in the foil. Good luck!
Posted on 12/12/14 at 3:10 pm to Hat Tricks
I rub with mustard and spices.
Smoke at 225ish until it hits the 160 stall.
I then wrap it and finish it in the oven until internal temp gets upper 190s.
Rest.
Pull.
Smoke at 225ish until it hits the 160 stall.
I then wrap it and finish it in the oven until internal temp gets upper 190s.
Rest.
Pull.
Posted on 12/12/14 at 4:13 pm to BottomlandBrew
Pretty much what CAD said, except I do inject. Probably not necessary, but I follow a recipe that has served me well many times.
You can't screw up pork butt too much unless you pull it too early. It can take forever sometimes to get thru the stall (around 160-170) and get on up to 190+, where it needs to be. If you pull too early you may have to serve sliced rather than pulled pork.
I use the recipe below. It is for a whole shoulder (never see those here), but the amounts of rub and injection work well for two butts, which is what I do. I skip the saucing step. Serve sauce on the side for those who want it.
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution.
Apply a generous amount of rub onto meat. Pat so the rub will adhere.
Place in a smoker and cook with indirect heat for 16 hours on 225°F.
Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking.
When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
Plenty of good info at the Virtual Weber Bullet under cooking topics and on the bulletin board. Here is a whole page on pork butt issues.
You can't screw up pork butt too much unless you pull it too early. It can take forever sometimes to get thru the stall (around 160-170) and get on up to 190+, where it needs to be. If you pull too early you may have to serve sliced rather than pulled pork.
I use the recipe below. It is for a whole shoulder (never see those here), but the amounts of rub and injection work well for two butts, which is what I do. I skip the saucing step. Serve sauce on the side for those who want it.
Chris Lilly's Six-time World Championship Pork Shoulder
Recipe By : Chris Lilly of Big Bob Gibson's
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
Inject pork shoulder evenly with injection solution.
Apply a generous amount of rub onto meat. Pat so the rub will adhere.
Place in a smoker and cook with indirect heat for 16 hours on 225°F.
Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking.
When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
Plenty of good info at the Virtual Weber Bullet under cooking topics and on the bulletin board. Here is a whole page on pork butt issues.
Posted on 12/12/14 at 4:53 pm to CBLSU316
quote:
FWIW......it is extremely heard to frick up a pork butt.
It is a good meat for a first smoke - enjoy! Post pics
Posted on 12/12/14 at 8:19 pm to Hat Tricks
As long as you're using charcoal, you can't go wrong. You're in for a treat mane
Posted on 12/12/14 at 11:10 pm to LSUTigersVCURams
low + slow if nobody added the "secret"
Posted on 12/14/14 at 10:06 am to Hat Tricks
Update?
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