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Message
Smoking Pork Butt
Posted on 4/13/17 at 2:04 pm
Posted on 4/13/17 at 2:04 pm
This is maybe my 2nd try at it. Tips??
I was gonna inject with Apple Cider Vinegar and then wrap in foil in the end. Suggestions welcomed
I was gonna inject with Apple Cider Vinegar and then wrap in foil in the end. Suggestions welcomed
11
Posted on 4/13/17 at 2:08 pm to HarrisLetsRide
I've been watching lots of YouTube videos for different techniques. Low and slow and leave it alone are the common themes. I am in favor of spritzing from the point of the stall until the end. I'm also not one to wrap--keep moisture in your smoker and let it ride.
Posted on 4/13/17 at 2:11 pm to HarrisLetsRide
We just had a discussion about this on the OT. Here is Darth's method.
LINK
quote:
OK, here's what I do on a butt. As for rub, I usually just get McCormick's or Bad Byron's.
1. Inject butt with brine. Avoid injecting up against the bone.
2. Rub butt first with regular mustard and then whatever butt rub you like. Make sure to totally coat the butt.
3. Put butt on smoker, fat side up, at 225 degrees. I prefer mesquite or cherry, but use whatever wood you prefer. Smoke butt until internal temp of butt reaches 165 degrees. During smoking periodically (about every 20-30 minutes) spray butt with apple juice to keep moist.
4. Pull butt off smoker and let rest for about 15 minutes. Place out a length of aluminum wrap and INDUSTRIAL STREGTH plastic wrap (enough to totally wrap the butt so nothing can leak out). Place the butt on this fat side down. Pack a layer (like 1/2 thick) of brown sugar on the top of the butt. Wrap butt air tight in the industrial strength plastic wrap and then aluminum foil. 5. Place butt back on smoker (still at 225 degrees) until internal temp of butt reaches 195. 6. Remove butt from smoker and place in large oven pan. Unwrap butt and either cut or pull. Be careful when opening wrap from the butt because it will be full over VERY hot juices. Serve with sauce on the side.
LINK
Posted on 4/13/17 at 2:11 pm to HarrisLetsRide
Don't wrap it or inject it. Smoke at 225 until it hits 195 then wrap and rest. There's plenty of fat in it to keep it from drying out.
Posted on 4/13/17 at 3:05 pm to HarrisLetsRide
Always use the aluminum foil for covering the beans and potato salad...to keep the flies off.
Posted on 4/13/17 at 3:16 pm to Trout Bandit
quote:
Don't wrap it or inject it. Smoke at 225 until it hits 195 then wrap and rest. There's plenty of fat in it to keep it from drying out.
Exactly
I don't get the need or want to wrap/inject flavorful, fatty meats.
You could literally throw a pork butt untouched on a smoker @225, Don't touch for 8 hours, and it will be delicious
Posted on 4/13/17 at 3:17 pm to GynoSandberg
I'm planning to do my first one Saturday. I got some of the jay Ducote's molasses mustard and dry rub. Hopefully it'll come out good. Doing some ribs as well
Posted on 4/13/17 at 3:21 pm to HarrisLetsRide
How I do it:
- 24 hours before I put it in the smoker I brine it. I pat the Butt down with a damp paper towel, then sprinkle salt over the entire Butt.
- Morning of I cover the Butt in a generous amount of Butt Rub. (That's the name of the rub, Butt Rub.)
- For the first 2-3 hours, I consistently feed the smoker a mix of Hickory and Apple wood-chips (I've got an electric smoker), probably every 20-30 minutes. For the next 2-3 hours, I might add wood-chips every hour.
- I smoke at 225 degrees until the meat gets to ~165 internal temp. That's when the stall happens. Once I notice the stall, I crank the heat up to about 270 degrees and wait for the internal temp of the Butt to hit 195. Once it hits 195 I give maybe 5-10 minutes then I pull it.
- I never wrap the Butt or inject it. I'm no pro, but this method has consistently worked out really well for me.
- 24 hours before I put it in the smoker I brine it. I pat the Butt down with a damp paper towel, then sprinkle salt over the entire Butt.
- Morning of I cover the Butt in a generous amount of Butt Rub. (That's the name of the rub, Butt Rub.)
- For the first 2-3 hours, I consistently feed the smoker a mix of Hickory and Apple wood-chips (I've got an electric smoker), probably every 20-30 minutes. For the next 2-3 hours, I might add wood-chips every hour.
- I smoke at 225 degrees until the meat gets to ~165 internal temp. That's when the stall happens. Once I notice the stall, I crank the heat up to about 270 degrees and wait for the internal temp of the Butt to hit 195. Once it hits 195 I give maybe 5-10 minutes then I pull it.
- I never wrap the Butt or inject it. I'm no pro, but this method has consistently worked out really well for me.
This post was edited on 4/13/17 at 3:29 pm
Posted on 4/13/17 at 3:43 pm to OMapologist
I brine for about 12 hours.
Rub some mustard on it, then rub it up with my own rub based off Memphis BBQ Co recipe. Like playing with different sugars/pepper for pork butt.
225 smoke with 2/3 pecan and 1/3 hickory til it hits 195 internal. I will wrap in the stall if I want it done faster. Most of the time I don't touch it til 195. I will let it rest after 195 for an hour or two and then pull.
Rub some mustard on it, then rub it up with my own rub based off Memphis BBQ Co recipe. Like playing with different sugars/pepper for pork butt.
225 smoke with 2/3 pecan and 1/3 hickory til it hits 195 internal. I will wrap in the stall if I want it done faster. Most of the time I don't touch it til 195. I will let it rest after 195 for an hour or two and then pull.
This post was edited on 4/13/17 at 3:44 pm
Posted on 4/13/17 at 3:44 pm to OMapologist
Interesting. The one and only time I didn't wrap, I pulled at 195 and it was rubbery and chewy.
I usually follow the Franklin method.
I usually follow the Franklin method.
Posted on 4/13/17 at 3:53 pm to JoseVargasTX
quote:
I am in favor of spritzing from the point of the stall until the end.
You can do that, but just know that you're actually extending the stall by doing so.
My number one recommendation would be this: BRINE.
Cup of salt, some brown sugar, bay leaf, some vinegar, smash a few cloves of garlic, some onion slices, gallon or so of water. Let that sucker sit overnight. Absolutely worth the effort.
Second recommendation...get a dual digital thermometer (one for the meat and one for the BBQ). Pull it when it gets close to 196 or so (you're targeting 203).
If you want to move it along during the stall, wrap with butcher paper. It'll help and won't completely ruin the bark.
Posted on 4/13/17 at 4:12 pm to Chucktown_Badger
Lot of folks in here wet brining pork butts. I always find that ends up a bit of a hammy flavor. I will inject for competitions and very occassionally at home, but it is really not necessary. If you inject, Chris Lilly's injection is simple and cheap, but use 1/4th of the salt.
(1) Trim butt of excess fat. Remove fat cap if you want. I like to trim back some of the fat cap so I get more rub.
(2) Slather butt with light coat of mustard or bacon fat, then generously apply rub.
(3) Let sit about an hour
(4) Onto smoker at 225-250. I prefer a mix of pecan and apple.
(5) Pull at 160 and wrap with 1/2 cup of apple juice and apple cider vinegar 2-1 ratio. Sometimes I just use a steam pan without wrapping if I feel like better bark, but overall I prefer to foil it in the steam pan.
(6) Pull at 195-200 (start probing at 195 for texture). Put in cooler, throw towels over it and let sit for 30minutes to 1 hour. (If in comp, pull 1 or 2 at 180-185 for slicing)
(1) Trim butt of excess fat. Remove fat cap if you want. I like to trim back some of the fat cap so I get more rub.
(2) Slather butt with light coat of mustard or bacon fat, then generously apply rub.
(3) Let sit about an hour
(4) Onto smoker at 225-250. I prefer a mix of pecan and apple.
(5) Pull at 160 and wrap with 1/2 cup of apple juice and apple cider vinegar 2-1 ratio. Sometimes I just use a steam pan without wrapping if I feel like better bark, but overall I prefer to foil it in the steam pan.
(6) Pull at 195-200 (start probing at 195 for texture). Put in cooler, throw towels over it and let sit for 30minutes to 1 hour. (If in comp, pull 1 or 2 at 180-185 for slicing)
This post was edited on 4/13/17 at 4:13 pm
Posted on 4/13/17 at 4:43 pm to NOFOX
quote:
Lot of folks in here wet brining pork butts. I always find that ends up a bit of a hammy flavor
I prefer brine over inject. It's all up to what you like in the flavor.
Posted on 4/13/17 at 4:50 pm to HarrisLetsRide
Posted on 4/13/17 at 5:04 pm to Degas
I think I read amazingribs front to back when I got into BBQing. Lots of great stuff. Though of course there's always more to learn and the only way to get better is experience.
Posted on 4/13/17 at 5:13 pm to HarrisLetsRide
quote:
I was gonna inject with Apple Cider Vinegar and then wrap in foil in the end. Suggestions welcomed
I find injecting is wasted on butts. They are so fatty and juicy. Have a great dry rub, smoke at 250 till it gets the bark you are looking for then wrap in foil till fork tender like butta. #buttwhatdoiknow
Posted on 4/13/17 at 5:27 pm to TheChefRob
I always use Chris Lilly's Six-time World Championship Pork Shoulder. (I think he won a couple more since he named it that.)
He uses an injection made of:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
I don't know if it really makes a big difference. I've always done it, and it is always great.
I don't wrap butts. Use hickory chunks and maybe some others such as cherry or apple for smoke. A couple of nice ones usually take 14 hours or so at 225-250 to get to 195 in the center.
He uses an injection made of:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
I don't know if it really makes a big difference. I've always done it, and it is always great.
I don't wrap butts. Use hickory chunks and maybe some others such as cherry or apple for smoke. A couple of nice ones usually take 14 hours or so at 225-250 to get to 195 in the center.
Posted on 4/13/17 at 6:12 pm to Trout Bandit
quote:
Don't wrap it or inject it. Smoke at 225 until it hits 195 then wrap and rest. There's plenty of fat in it to keep it from drying out.
This is my method. Any advantage to having the fat side up/down? I usually keep it down, but that's just how I was told to do it
This post was edited on 4/13/17 at 6:12 pm
Posted on 4/13/17 at 6:40 pm to HarrisLetsRide
The ole pork butt......possibly the easiest cut of bbq meat to cook. I see a lot of people on here falling in love with an IT (typically 195), or time and cooking temp. When it comes to numbers, they are almost irrelevant. I say this because there is no exact number when the butt is ready. Rob got it right when he basically said that it's done when the texture is right. Benefits of wrapping: it helps slow down the loss of moisture and you can save the juices for serving later, also speeds up cooking a little. Injecting isn't necessary, but it is the only way to get added flavor into the center of the butt. As far as brining with more ingredients than salt, your wasting products from your pantry. Sodium is the only molecule that will work it's way into the meat. Everything else is just surface flavor. That's what rub will do for you. The perfect cooking temp is a whole other topic.
This post was edited on 4/13/17 at 6:42 pm
Posted on 4/13/17 at 7:44 pm to Crawfish From Arabi
quote:
The ole pork butt......possibly the easiest cut of bbq meat to cook. I see a lot of people on here falling in love with an IT (typically 195), or time and cooking temp. When it comes to numbers, they are almost irrelevant. I say this because there is no exact number when the butt is ready.
No one is falling in love with IT. We are just lazy. We have new fancy devices like pellet smokers, electric, WSM or ceramic smokers controlled with something like a heatermeter. Mine sends me a text message when it hits 195 to start checking it.
This post was edited on 4/13/17 at 7:46 pm
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