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Message
Smoking Boston butt
Posted on 3/18/16 at 9:05 pm
Posted on 3/18/16 at 9:05 pm
What say ye? Trim the fat cap or not? Fat cap up or down?
I'll hang up and listen...
I'll hang up and listen...
Posted on 3/18/16 at 9:11 pm to drobis1
Trim but not the whole thing, leave about half inch of fat or so. I say cap down so the fat can act as a barrier to the heat, but I've done it up too. Haven't noticed a big difference.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
Posted on 3/18/16 at 9:26 pm to drobis1
trim a little fat
and fat cap up
also don't get hotter than 250
eta: seems like i remember the rule being 1.5 hours per pound?
i'd have to look it up
and fat cap up
also don't get hotter than 250
eta: seems like i remember the rule being 1.5 hours per pound?
i'd have to look it up
This post was edited on 3/18/16 at 9:28 pm
Posted on 3/18/16 at 9:36 pm to drobis1
Trim fat layer if thick, fat cap up, cruise at 225 until internal temp of 195, pull off smoker, wrap and store in cooler with towels underneath and on top for at least an hour. Pure gold after that!
Posted on 3/18/16 at 10:33 pm to drobis1
I trim my fat cap more than most, where I leave just 1/8" or so. I smoke at 225 and any more fat than that leaves a lot of remaining at the end and I end up losing all my good bark from the entire top of the butt.
Posted on 3/18/16 at 10:48 pm to drobis1
You can trim, but I don't
Fat cap up
I like to smoke low, like 220-225, for 2-2.5 hrs/lb. probably closer to 2.5
Fat cap up
I like to smoke low, like 220-225, for 2-2.5 hrs/lb. probably closer to 2.5
This post was edited on 3/18/16 at 10:49 pm
Posted on 3/19/16 at 7:30 am to drobis1
I'll be odd man out of the temperature. I shoot between 250-300. I think I did my last one around 290 for most of the time. Butts do well at higher temperatures and you can drastically shorten your time and lessen your stall.
Posted on 3/19/16 at 8:33 am to drobis1
I leave the cap on and score the fat in a crosshatch pattern about 1/4 inch deep. I think it helps it render more evenly and allows the rub to penetrate the meat under the fat. I smoke it fat side up at 230-250.
Posted on 3/19/16 at 9:14 am to drobis1
My big offset has tuning plates, just below the bottom shelves, which give off radiant heat. Fat cap goes down to protect the butt from the higher heat. My smaller offset runs hotter at the top and the meat is closer to the top of the pit steel than it is the bottom, so the fat cap goes up.
What I'm trying to say is that I use it as a protective barrier to the hottest part of the pit.
Fat cap up or down? Folks have been fighting over this for as long as they've been throwing meat on a fire.
What I'm trying to say is that I use it as a protective barrier to the hottest part of the pit.
Fat cap up or down? Folks have been fighting over this for as long as they've been throwing meat on a fire.
Posted on 3/19/16 at 9:19 am to drobis1
I've only done 2 so far. Trimmed to about 1/4". First one was smoked with apple and came out good, but the 2nd I used oak and I enjoyed that one better. It's just a matter of preference of flavor. Also dry rub is the way to go using mustard to adhere it.
Posted on 3/19/16 at 10:19 am to drobis1
I buy them trimmed to about a half inch. Always cap up at 250. Apple and mesquite or oak wood.
Posted on 3/19/16 at 10:27 am to drobis1
I trim the cap off, cut it in to small chunks and make oven cracklins. I don't think it significantly aids in cooking. A lot of waste too. Not a fan of mustard rub. I do salt, pepper, onion powder, garlic powder, cayenne and paprika. Whatever your method, it's hard to screw up a butt. Experiment and enjoy.
Posted on 3/19/16 at 4:44 pm to drobis1
Only trim big chunks of fat. Then out the cap side up.
Here's my procedure I took from Aaron Franklin
Smoked Boston Butt/pork shoulder
1.5 hrs/lb @ 225
1/4 to 1/2 lb per person depending on sides
Rub:
1 cup black pepper
1 cup kosher salt
1/4 to 1/2 cup paprika for color
1 tbsp granulated onion powder
1 tbsp granulated garli powder
Mix together in a shaker and coat evenly
The Meat:
Don't trim the fat, unless you have a chunk hanging off the side.
Rub with olive oil (bonding agent for rub)
Liberally apply rub all over.
1 hour before cooking take out of fridge
The Smoke:
Get temp up to 275 degrees.
Place fat side up.
In about 4 to 5 hours the fat will split. Spritz with apple cider vinegar.
Pick up off grill with a towel and wrap in foil at this point. Double layer on bottom.
Spritz good and wrap.
After an additional 4 hours it should be done. (Internal temp of 203). Bone should slide out or loosen up.
Open up foil and let it sit about 30-45 minutes.
Move to foil pan and shred it up.
Here's my procedure I took from Aaron Franklin
Smoked Boston Butt/pork shoulder
1.5 hrs/lb @ 225
1/4 to 1/2 lb per person depending on sides
Rub:
1 cup black pepper
1 cup kosher salt
1/4 to 1/2 cup paprika for color
1 tbsp granulated onion powder
1 tbsp granulated garli powder
Mix together in a shaker and coat evenly
The Meat:
Don't trim the fat, unless you have a chunk hanging off the side.
Rub with olive oil (bonding agent for rub)
Liberally apply rub all over.
1 hour before cooking take out of fridge
The Smoke:
Get temp up to 275 degrees.
Place fat side up.
In about 4 to 5 hours the fat will split. Spritz with apple cider vinegar.
Pick up off grill with a towel and wrap in foil at this point. Double layer on bottom.
Spritz good and wrap.
After an additional 4 hours it should be done. (Internal temp of 203). Bone should slide out or loosen up.
Open up foil and let it sit about 30-45 minutes.
Move to foil pan and shred it up.
This post was edited on 3/19/16 at 4:45 pm
Posted on 3/19/16 at 9:18 pm to drobis1
I ve done only 3 or 4. I don't trim but think I will next time comes out little to fatty. I use mustard for binding. Dry rub Dark brown sugar,Paprika,Coarse black pepper,Chilli powder,Garlic powder,Onion powder,Cayenne pepper & Kosher salt rub on the night before. I like using red oak. Occasionally spray with apple juice to keep it moist.
Thinking bout trying the injecting thingy next time.
Thinking bout trying the injecting thingy next time.
Posted on 3/20/16 at 10:16 am to drobis1
Leave it fat cap up while smoking. Trim the remainder before serving.
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