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I would like to try my hand at smoking a pork butt this weekend
Posted on 3/21/14 at 6:38 pm
Posted on 3/21/14 at 6:38 pm
What would be easier for a novice smoker with a webber kettle? How long should I smoke it for rubs, sauces?
This post was edited on 3/22/14 at 1:43 pm
9
Posted on 3/21/14 at 6:55 pm to sloopy
smoked one last week on my kettle. i have the really cook ash catcher at the bottom so you can control the temps pretty decent. I take a chimney, fill it with either stubbs charcoal or kingsford competition... the latter I uses saturday and the coals lasted the entire smoke for about 8-10hrs. I can't be exact cause we drank a bunch. Let the fire come out the top of the chimney and then drop your coals on one side. let it cool down to 250-275ish and add your wood chunks (i use pecan). add butt, close and adjust dampers accordingly for temps. If you have the ash catcher it needs to be b/w the first and second holes to achieve a good temp. Top damper needs to always be half open. if you need it to go quicker wrap it in foil. ribs take about 4-5hrs, 2-2.5 smoke, then 2-2.5 wrapped in foil. I mop with apple cider, worchestshire type mixture... Good luck 
Posted on 3/21/14 at 6:56 pm to HebertFest08
Oh and smoke a butt, takes less time than a shoulder. bone in, when the bone pulls out its done.
This post was edited on 3/21/14 at 6:57 pm
Posted on 3/21/14 at 8:10 pm to sloopy
Pork needs to be at 175 internal temp before one can truly "pull the pork". Pork is done at 150, but you will need to keep it going to continue to breakdown the meat for pulling, provided that's what you are shooting for.
Posted on 3/21/14 at 8:19 pm to sloopy
I suggest, if ur 1st time... To smoke around 225-250 for several hours... Then finish in your oven. Some say smoke flavor is obtained in less time than most smoke anway.
If you are lookin to "slide the bone out and pull the pork" - Get the internal temp to close to 200. It will "sit" around 180 for an extended period of time.... Dont give up on it. It will cross the threshold and pass 190. Let it rest a lil while and slide out the bone.
And fwiw, im a dry rub only guy. I know plenty that spray it with sauces, apple juice, etc... Just not my thing. I like heavily seasoned dry rubbed & smoked pulled pork. I typically smoke a while and finish in oven so the smoke flavor isnt too strong for all that are eatin. Serve with several sauces for diners to choose... Vinegar based sauces... Make u a blue cheese slaw.
This has been on my noggin since R2R did one in the oven.
If you are lookin to "slide the bone out and pull the pork" - Get the internal temp to close to 200. It will "sit" around 180 for an extended period of time.... Dont give up on it. It will cross the threshold and pass 190. Let it rest a lil while and slide out the bone.
And fwiw, im a dry rub only guy. I know plenty that spray it with sauces, apple juice, etc... Just not my thing. I like heavily seasoned dry rubbed & smoked pulled pork. I typically smoke a while and finish in oven so the smoke flavor isnt too strong for all that are eatin. Serve with several sauces for diners to choose... Vinegar based sauces... Make u a blue cheese slaw.
This has been on my noggin since R2R did one in the oven.
This post was edited on 3/21/14 at 8:22 pm
Posted on 3/21/14 at 8:32 pm to HebertFest08
quote:
Oh and smoke a butt, takes less time than a shoulder. bone in, when the bone pulls out its done.
They are the same thing.
Posted on 3/21/14 at 8:35 pm to reb13
Don't shoulders usually have the whole bone in? not just the piece like in a butt? and that huge chunk of fat....
I realize they are the same piece of meat, but they are different cuts so to speak
I realize they are the same piece of meat, but they are different cuts so to speak
This post was edited on 3/21/14 at 8:36 pm
Posted on 3/21/14 at 9:20 pm to HebertFest08
Did 2 butts last week on a WSM
Held it around 235, hickory, John Henry Pecan Rub (love this stuff for pork and chicken)
Almost 15hrs Internal hit 201. Bone pulled out clean.
Never opened the pit. Butts are really easy and best for beginners. You can wrap if time is an issue.
Held it around 235, hickory, John Henry Pecan Rub (love this stuff for pork and chicken)
Almost 15hrs Internal hit 201. Bone pulled out clean.
Never opened the pit. Butts are really easy and best for beginners. You can wrap if time is an issue.
Posted on 3/21/14 at 10:23 pm to sloopy
Try to brine it overnight if you have time. That makes a huge difference. Next day pat dry then put on thick rub that has a lot of brown sugar. 225 for about 16 hrs. Target about 190 internal temperature, bone should pull right out and pork should pull apart easily after letting rest for a few minutes.
Posted on 3/21/14 at 11:22 pm to sloopy
Smoke it at 250 until it hits 160-165 then wrap in foil and continue cooking to 190-195.
Posted on 3/22/14 at 12:40 am to sloopy
Posted on 3/22/14 at 3:38 am to Degas
Great read.
As far as the method on a weber kettle...smoke snake is how I roll and I can control the heat anywhere I want between 180-250 within about 10 degrees.
Good luck, post some progression pics when ya get started
As far as the method on a weber kettle...smoke snake is how I roll and I can control the heat anywhere I want between 180-250 within about 10 degrees.
Good luck, post some progression pics when ya get started
Posted on 3/22/14 at 8:46 am to sloopy
This is my rub. Go heavy on the chili and light on the cayane. throw some brown sugar in there also.
I like to get my pork butt up to 203-205 internal temp. The magic happens just above 203. It can take up to 18 hours on the smoker to overcome the stall and get to 200. As another poster said you can pull it and put it in the oven at about 160 and still have a great butt.
Once the pork is pulled douse it in a vinegar and red pepper concoction, I can post my recipe later if needed.
Posted on 3/22/14 at 8:48 am to sloopy
Shoulder and butt are the same thing, and just YouTube Franklin BBQ pulled pork and follow that method
Posted on 3/22/14 at 8:54 am to LSU-MNCBABY
Guys, thanks for all the replies. Great info. I have smoked ribs using the snake method and plan to us it again.
Posted on 3/22/14 at 8:59 am to Creamer
Fancy Paprika
Posted on 3/22/14 at 9:49 am to sloopy
Here is how I do mine...following the Franklin method...always come out great. You can adapt for the kettle. Good luck, make sure to come back and post some pictures.
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