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Message
Smoking my first butt this weekend(Update pg 3)
Posted on 9/26/17 at 9:57 am
Posted on 9/26/17 at 9:57 am
I've smoked plenty racks of ribs, chicken wings, etc. but never a butt.
Looking for some recs/tips for my first time.
I've heard of the infamous "stalling," but was wondering if anyone else had any things to look out for, tips, etc.
Should I marinade the whole thing? Inject it? Bone in or no bone? Any recipes y'all have that I could use?
I'd appreciate any and all advice. TIA.
Looking for some recs/tips for my first time.
I've heard of the infamous "stalling," but was wondering if anyone else had any things to look out for, tips, etc.
Should I marinade the whole thing? Inject it? Bone in or no bone? Any recipes y'all have that I could use?
I'd appreciate any and all advice. TIA.
This post was edited on 10/1/17 at 8:58 pm
13
Posted on 9/26/17 at 9:59 am to cforester821
I’d get a bone-in, brine it and go with a simple rub.
Then for future butts, you can get fancy with injections and tweak the rub a little.
I prefer bone-in because it’ll tell you when it’s ready.
Then for future butts, you can get fancy with injections and tweak the rub a little.
I prefer bone-in because it’ll tell you when it’s ready.
Posted on 9/26/17 at 10:12 am to cforester821
I don't inject anything I smoke. I want to taste the meat and smokiness, and injections get in the way of that. I usually use simple rubs.
As far as your smoke...butt's take a while so leave yourself plenty of time. They are very forgiving though, so you don't have to worry to much about overcooking it.
Look up Aaron Franklin's recipe on youtube.
As far as your smoke...butt's take a while so leave yourself plenty of time. They are very forgiving though, so you don't have to worry to much about overcooking it.
Look up Aaron Franklin's recipe on youtube.
Posted on 9/26/17 at 10:24 am to cforester821
Bone in... and a rough estimate is about 1-1.5 hrs a lb. if you get in a crunch for time you can always wrap it.
If the bone doesn't pull out, it prolly isn't ready.
You can use some sort of fruit wood and or pecan. They usually work well. Have a buddy that placed in the top 10 overall at Memphis in may this year in shoulder. Uses pecan and cherry.
Also.... I personally like keeping a pan of water in there to keep things moist.
I personally go around 235-250 depending on what my smoker is doing that day...
I don't inject, fat side up and liberally season with a bad byruns and brown sugar mixture.
If the bone doesn't pull out, it prolly isn't ready.
You can use some sort of fruit wood and or pecan. They usually work well. Have a buddy that placed in the top 10 overall at Memphis in may this year in shoulder. Uses pecan and cherry.
Also.... I personally like keeping a pan of water in there to keep things moist.
I personally go around 235-250 depending on what my smoker is doing that day...
I don't inject, fat side up and liberally season with a bad byruns and brown sugar mixture.
Posted on 9/26/17 at 10:27 am to HebertFest08
quote:
bad byruns and brown sugar mixture.
If you use bad byrons I strongly recommend adding the brown sugar. It needs it to cut the salt
Posted on 9/26/17 at 10:37 am to Saskwatch
quote:
you use bad byrons I strongly recommend adding the brown sugar. It needs it to cut the salt
I don't find it to be over the top on salt. That being said, if that's all I was using I would guesstimate like I would do with a normal mixed Cajun seasoning. I generally go about 1:1 with bad byruns and brown sugar.
Was a thread on here with some information on a seasoning blend company that does good stuff up in Memphis....
Posted on 9/26/17 at 10:48 am to cforester821
Bone in for sure. Watch the Franklin BBQ Boston Butt Episode for it. His method works perfectly.
Posted on 9/26/17 at 11:08 am to Saskwatch
I cut Bad Byron’s 2:1 with turbinado and I like my results. Cook it fat up at 235-250 until it hits an internal temperature of 195.
Posted on 9/26/17 at 11:16 am to cforester821
What type smoker are you using and do you plan to use a water pan?
Posted on 9/26/17 at 11:18 am to jmon
quote:
What type smoker are you using and do you plan to use a water pan?
Got a dyn-a-glo bullet smoker and I do intend to use a water pan.
Posted on 9/26/17 at 12:23 pm to cforester821
I use Chris Lillys recipe for pork butt. It's never failed me.
Posted on 9/26/17 at 12:34 pm to cforester821
The water pan is used strictly as a heat sink, that is, to help maintain the temp in the 225 to 275 range.
I would keep the rub simple for your first attempt, S&P, brown sugar, garlic, and other spices of your choosing. Search for rub recipes and gravitate to the more simple ones and that peak your interest. This way, you have a basis to build off for future attempts. Butts are very forgiving so it's difficult to screw it up.
Purchase some Hawaiian slider rolls, make a simple, sweet slaw, some jalapeño peppers, red onions soaked in vinegar and pile on the pulled pork.
ETA: I like to use fruit woods and one hickory/ pecan chunk in the first few hours of smoke. Your good to go after that and no further smoke wood is needed.
I would keep the rub simple for your first attempt, S&P, brown sugar, garlic, and other spices of your choosing. Search for rub recipes and gravitate to the more simple ones and that peak your interest. This way, you have a basis to build off for future attempts. Butts are very forgiving so it's difficult to screw it up.
Purchase some Hawaiian slider rolls, make a simple, sweet slaw, some jalapeño peppers, red onions soaked in vinegar and pile on the pulled pork.
ETA: I like to use fruit woods and one hickory/ pecan chunk in the first few hours of smoke. Your good to go after that and no further smoke wood is needed.
This post was edited on 9/26/17 at 12:35 pm
Posted on 9/26/17 at 12:36 pm to CHEDBALLZ
This recipe looks good, minus the injection, imo. I never inject pork butts.
Posted on 9/26/17 at 12:45 pm to cforester821
No marinades or injections. Keep it simple. I use a store bought pork rub for conveince sake but any rub you would normally use on ribs or wings would be fine here.
I smoke with cherry wood for pork butt but any fruit wood would work. I like a mix of cherry and oak. Also, I spritz the pork with apple juice towards the end of the cook before I wrap.
Stalling will happen around 160-170 degrees. I typically let it power through the stall first, then at 180 wrap in foil. Let go until 200.
Pork butt is very forgiving so a higher heat is fine. I usually smoke at 275-285. Takes about 10 hours for a 8lb butt.
I smoke with cherry wood for pork butt but any fruit wood would work. I like a mix of cherry and oak. Also, I spritz the pork with apple juice towards the end of the cook before I wrap.
Stalling will happen around 160-170 degrees. I typically let it power through the stall first, then at 180 wrap in foil. Let go until 200.
Pork butt is very forgiving so a higher heat is fine. I usually smoke at 275-285. Takes about 10 hours for a 8lb butt.
This post was edited on 9/26/17 at 12:49 pm
Posted on 9/26/17 at 1:25 pm to Dav
What's a decent price /pound for a pork butt?
Posted on 9/26/17 at 1:26 pm to cforester821
so that's what the kids are calling it these days...
Posted on 9/26/17 at 1:43 pm to cforester821
use lube.. and ease it in.. LOL, jk. good luck!
This post was edited on 9/26/17 at 1:44 pm
Posted on 9/26/17 at 1:53 pm to SUB
quote:
Look up Aaron Franklin's recipe on youtube.
This....I used to not inject, but I have the last two times and they have come out amazing! I make this injection, and then just inject the hell out of it:
Chris Lilly's Six-Time World Championship Pork Shoulder Injection
3/4 cup apple juice
1/2 cup water
1/2 cup white sugar 1/4 cup table salt
2 Tablespoons Worcestershire Sauce
Combine all ingredients and stir until sugar and salt are dissolved.
I've also started not wrapping my pork butt. Seems to make the bark even better. I do spray it every now and then with a mixture of apple cider vinegar and hot sauce.
Good luck.
Posted on 9/26/17 at 1:58 pm to Dav
quote:I pay zero attention to pork, they are just about fool proof. I am not a fan of any injections, except for turkey breast.
No marinades or injections. Keep it simple. I use a store bought pork rub for conveince sake but any rub you would normally use on ribs or wings would be fine here.
I smoke with cherry wood for pork butt but any fruit wood would work. I like a mix of cherry and oak. Also, I spritz the pork with apple juice towards the end of the cook before I wrap.
Stalling will happen around 160-170 degrees. I typically let it power through the stall first, then at 180 wrap in foil. Let go until 200.
Pork butt is very forgiving so a higher heat is fine. I usually smoke at 275-285. Takes about 10 hours for a 8lb butt.
I season with what ever I have in the cabinet and put on the Primos with oak, pecan, or some fruit wood chunks. Let it settle somewhere between 225 and 275, and let her rip till she is ready.
Posted on 9/26/17 at 2:14 pm to jmon
If I brine I dont inject.
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