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Message
Need help big arse pork butt
Posted on 10/23/19 at 7:48 pm
Posted on 10/23/19 at 7:48 pm
Sorry but I’m cooking for a bunch or 16 yo boys.
Got a huge bone in butt.
Do I brine? Inject? What temp do I pull? And what temp do I take off?
Rec Tec bulls eye with hickory pellets.
Thank you. Please be kind.
I think wrap at 140 and pull at 180?
Thinking too much in bring and rub
Got a huge bone in butt.
Do I brine? Inject? What temp do I pull? And what temp do I take off?
Rec Tec bulls eye with hickory pellets.
Thank you. Please be kind.
I think wrap at 140 and pull at 180?
Thinking too much in bring and rub
This post was edited on 10/23/19 at 10:47 pm
11
Posted on 10/23/19 at 7:52 pm to TTU97NI
You rub the night before and wrap in saran wrap. Take it off at 205 after smoking at 225-250. A rule of thumb seems to be 90 minutes per pound but that depends on other factors too. You only wrap if you want to when it's at the stall around 165. I don't. Also, score the fat side. It makes for spectacular buttery soft bites that can't be resisted when pulled out of the smoker.
This post was edited on 10/23/19 at 7:55 pm
Posted on 10/23/19 at 7:55 pm to TTU97NI
Those hickory pellets are going to give a VERY robust flavor. I dont smoke with pellets, but I'd consider blending that with a less harsh fruit wood.
I remove at 195-203 internal. 225-275 for cooking temp would be fine. But that's all a personal preference.
I remove at 195-203 internal. 225-275 for cooking temp would be fine. But that's all a personal preference.
Posted on 10/23/19 at 7:58 pm to TTU97NI
Don't eat pork, it is unclean
Posted on 10/23/19 at 8:01 pm to KosmoCramer
quote:I use mesquite on butts often because I find that when I pull it and blend it all together the meat keeps a bit more noticeable smoke flavor throughout. The smoky outside isn't as diluted as it is with milder woods.
Those hickory pellets are going to give a VERY robust flavor.
Posted on 10/23/19 at 8:22 pm to TTU97NI
quote:
Need help big a pork butt
Need help writing a title too.
Posted on 10/23/19 at 10:24 pm to Man With No Plan
Not sure why I am getting downvoted for this? I am right if you do research on the issue.
Posted on 10/23/19 at 10:29 pm to Man With No Plan
Why don’t you share some of this “research” with us?
Posted on 10/23/19 at 10:39 pm to iAmBatman
quote:
Why don’t you share some of this “research” with us?
Posted on 10/23/19 at 10:46 pm to BigDropper
Was gonna say big arse pork butt. Thanks all. Sorry this got sidetracked. But they usually do.
Posted on 10/24/19 at 12:12 am to Man With No Plan
Ostrich can't fly...
Posted on 10/24/19 at 12:30 am to TTU97NI
How many lbs is it?
Posted on 10/24/19 at 1:37 am to TTU97NI
i did two butts the other week:
one texas style salt+pepper
the other my homemade rub which is a little sweet with a kick.
smoked both with hickory and apple for ~9 hours total
Cooked to about 160-165, both stalled around the same time, wrapped and finished to 195-200.
the one with my rub, I put a layer of honey ontop of the fat side 3 hours in. the salt/pepper one i left alone.
use some kind of binder for the pork when you season it. people like mustard. I just used kewpie mayo because I ran out.
my rub - people liked this one more than the salt/pepper combo, but near even (it was like 12 to 9 in favor).
1/4 cup salt
1/4 cup paprika
1/4 cup light brown sugar
1 tablespoon pepper
2 tablespoon asian 5 spice
1 tablespoon tumeric
1 teaspoon cayenne
one texas style salt+pepper
the other my homemade rub which is a little sweet with a kick.
smoked both with hickory and apple for ~9 hours total
Cooked to about 160-165, both stalled around the same time, wrapped and finished to 195-200.
the one with my rub, I put a layer of honey ontop of the fat side 3 hours in. the salt/pepper one i left alone.
use some kind of binder for the pork when you season it. people like mustard. I just used kewpie mayo because I ran out.
my rub - people liked this one more than the salt/pepper combo, but near even (it was like 12 to 9 in favor).
1/4 cup salt
1/4 cup paprika
1/4 cup light brown sugar
1 tablespoon pepper
2 tablespoon asian 5 spice
1 tablespoon tumeric
1 teaspoon cayenne
This post was edited on 10/24/19 at 1:38 am
Posted on 10/24/19 at 5:03 am to BigDropper
quote:Don't get caught up in minor details like this, if it doesn't chew its cud, it is unclean eat. Out of everything though, eating Pork, bacon is the worse. The pig is quite possibly the dirtiest animal on Earth, really you should do research before eating crap. You are what you eat...
Ostrich can't fly...
Posted on 10/24/19 at 5:58 am to Man With No Plan
I bet you fun at a tailgate party.
Posted on 10/24/19 at 6:04 am to Man With No Plan
Your list is batshit crazy. Coons and snails are good eats.
Posted on 10/24/19 at 6:06 am to unclejhim
quote:Actually I am, a few people have said I am fun before, maybe they lied, idk
I bet you fun at a tailgate party.
Posted on 10/24/19 at 6:40 am to htran90
quote:
1/4 cup salt 1/4 cup paprika 1/4 cup light brown sugar 1 tablespoon pepper 2 tablespoon asian 5 spice 1 tablespoon tumeric 1 teaspoon cayenne
Did it come out really salty?
I add a tiny bit of salt to my pork rub.
Posted on 10/24/19 at 7:13 am to TTU97NI
I smoked a butt this past weekend. I don't wrap it, and I brine it overnight to keep it moist. I use a bone in Boston Butt, usually around 6-7 lbs. Here's my tried and true recipe that always gets compliments:
Brining Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves
Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Put pork in a large mixing bowl with brining solution. Refrigerate overnight 12-24 hours.
Pat dry, rub all over. Put in smoker or oven at 225. Cook until internal temp is 200. You can pull it when it hits 175 or so, but it really starts getting tender around 190.
Usually takes about 90 min per pound. If you get in a time crunch you can jack your cooking temp up to 275.
Brining Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves
Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Put pork in a large mixing bowl with brining solution. Refrigerate overnight 12-24 hours.
Pat dry, rub all over. Put in smoker or oven at 225. Cook until internal temp is 200. You can pull it when it hits 175 or so, but it really starts getting tender around 190.
Usually takes about 90 min per pound. If you get in a time crunch you can jack your cooking temp up to 275.
Posted on 10/24/19 at 7:20 am to TTU97NI
I inject hours to a day before. This is my entire recipe/process.
That finishing sauce adds moisture and a nice flavor.
I have also began using a specific BBQ sauce.
Jack Millers OR Pig Stand 40% mixed with Sweet Baby Rays Brown Sugar 60%. Just mix it in a bowl with a spoon.
That finishing sauce adds moisture and a nice flavor.
I have also began using a specific BBQ sauce.
Jack Millers OR Pig Stand 40% mixed with Sweet Baby Rays Brown Sugar 60%. Just mix it in a bowl with a spoon.
This post was edited on 10/24/19 at 7:23 am
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