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Smoked the best pork butt of my life on Saturday. Interested in how y'all do it.
Posted on 7/6/26 at 10:03 am
Posted on 7/6/26 at 10:03 am
10.5 lb bone-in butt. Trimmed the fat, coated with mustard and applied a rub that I like (Fire & Smoke Society Honey Garlic).
Put it on at 8:30 am at 230 degrees. Camp Chef pellet grill using hickory pellets. Didn't touch it until 6:30 pm. Sometimes I have to wrap it for a couple of hours to get the internal temp up, but didn't need to.
Delicious. Outside was a little crusty and dry in a couple of spots but the meat was super tender. I would love to get more of a bark around the whole thing next time. Suggestions invited.
Put it on at 8:30 am at 230 degrees. Camp Chef pellet grill using hickory pellets. Didn't touch it until 6:30 pm. Sometimes I have to wrap it for a couple of hours to get the internal temp up, but didn't need to.
Delicious. Outside was a little crusty and dry in a couple of spots but the meat was super tender. I would love to get more of a bark around the whole thing next time. Suggestions invited.
7
Posted on 7/6/26 at 10:32 am to Slippy
quote:
Trimmed the fat
Is this typically done for a pork butt? I trim a brisket (leaving a 1/4" of fat on) but never a pork butt. Did you trim all the fat cap off?
quote:
Outside was a little crusty and dry in a couple of spots
Maybe leave that fat on and you won't have this issue.
This post was edited on 7/6/26 at 10:34 am
Posted on 7/6/26 at 10:37 am to Slippy
quote:
I would love to get more of a bark around the whole thing next time.
quote:
230 degrees
Try cooking at 275 next time. It will caramelize the sugar better.
Posted on 7/6/26 at 10:40 am to Slippy
quote:
Smoked the best pork butt
quote:
Camp Chef pellet grill
No you didn't
Posted on 7/6/26 at 11:34 am to Slippy
I wrap mine. Reserve some of the liquids afterwards put thru a fat separator and add back in when I pull the meat apart.
Posted on 7/6/26 at 11:54 am to Slippy
Starting at 230* is fine but I'd recommend bumping the temp to 275 or even 300 when your internal temp stalls. That's usually around 165*. Then let it go to 185-190 or so internal unwrapped. You should have a really good bark by then.
Pull it, double-wrap in foil, add some apple juice, another top coat of your rub and even some bbq sauce if you want. Seal it up and put it back on until internal reaches 205. Take it out and open her up. See if the shoulder bone will pull out by hand. If so, she's done.
Wrap it back up and rest it on the counter until internal comes down to 150 or so. Finishing it is another story.
Pull it, double-wrap in foil, add some apple juice, another top coat of your rub and even some bbq sauce if you want. Seal it up and put it back on until internal reaches 205. Take it out and open her up. See if the shoulder bone will pull out by hand. If so, she's done.
Wrap it back up and rest it on the counter until internal comes down to 150 or so. Finishing it is another story.
Posted on 7/6/26 at 12:15 pm to Slippy
Smoke on a BGE.
Never trimmed fat unless we're talking some small relic.
Use 50:50 pecan, post oak
Salt & pepper followed by whatever I can find - Byron's or Sweet Rub of Mine
Alternate during the cook between fat side up and fat side down
Usually target 205°F internally
Occasionally wrap in tin foil at around 180°F
Pork butts/shoulders are pretty forgiving so there's some latitude in how you do it.
Never trimmed fat unless we're talking some small relic.
Use 50:50 pecan, post oak
Salt & pepper followed by whatever I can find - Byron's or Sweet Rub of Mine
Alternate during the cook between fat side up and fat side down
Usually target 205°F internally
Occasionally wrap in tin foil at around 180°F
Pork butts/shoulders are pretty forgiving so there's some latitude in how you do it.
Posted on 7/6/26 at 12:57 pm to Mister Bigfish
quote:
I wrap mine. Reserve some of the liquids afterwards put thru a fat separator and add back in when I pull the meat apart.
I do this also and it really moistens the meat well and remains juicy even when heated after refrigeration.
I use an upright smoker with the coal pan on the bottom, water pan about 6 inches above it and 2 grates at the top. I'll strain the water pan for the juices and get rid of any oil accumulated and use that liquid in the pulled meat.
Posted on 7/6/26 at 1:06 pm to Slippy
quote:
Camp Chef pellet grill using hickory pellets
Maybe dump the ez bake oven for something running real wood and fire
Since I cook my booties in bulk, vac seal and freeze to use for various random meals (mexican dishes, sandwiches, salads etc), I like to do coarse salt and pepper mixture with a little bit of garlic powder, and paprika for color. I don't use a binder.
I get the offset anywhere between 250-275, cook until I get the desired bark, then wrap with bacon fat, and cook until it probes like butter. I put the booties in foil trays, unwrap, and shred it in all of the fatty goodness
This post was edited on 7/6/26 at 1:07 pm
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