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Posted on 4/14/17 at 10:16 am to Rouge
quote:
Thoughts? Love the freaking port bark
I cut it in half occasionally to do the same, it is an amazing ribs recommendation. With how cheap pork butt is, you might as well try it and see if you like it.
This post was edited on 4/14/17 at 10:17 am
Posted on 4/14/17 at 10:52 am to Burlee
quote:
This!!! 205 is the right number if you're pulling it.
For me each butt can act differently. At 195 I start sticking my thermapen in to get the tactile feel. I keep probing until it sticks through the meat the way I want it....could be at 197, could be at 203. Also depends how long I will let it sit in a cooler before serving.
Posted on 4/14/17 at 12:12 pm to cave canem
quote:
please explain how you feel I am overthinking this
Wasn't talking to you
Posted on 4/14/17 at 12:34 pm to NOFOX
quote:
Some people like up, saying that the fat bastes the meat as it cooks, but I find there is more than enough intramuscular fat for that and fat cap up just messes with the bark.
That makes sense.
Posted on 4/14/17 at 12:44 pm to PapaPogey
quote:
I feel like 195 is a little low. 200-205 is the magic number IMO.
I thought you pull it early because of carryover cooking.
Posted on 4/14/17 at 12:45 pm to Crawfish From Arabi
quote:
I don't think he's talking directly to you, but just hit reply on the most recent reply. Who knows.......I could be just over thinking it.
Posted on 4/14/17 at 1:49 pm to Chucktown_Badger
I have cooked some to the 200-205 range before, the only thing I decided was the meat could get a little mushy in that range. Think about from physics, if you cook it for 12hrs to 195, even though you take it off it still cooks another 10-15 degrees. That is why the 195 guys say wrap in foil and rest for hr.
Posted on 4/14/17 at 10:16 pm to golfntiger32
Just rubbed mine down with Jd's molasses mustard, dry rub and salt and threw it in the fridge. Hopefully it'll be on the smoker around 8am.
Posted on 4/14/17 at 11:04 pm to Trout Bandit
quote:
Don't wrap it or inject it. Smoke at 225 until it hits 195 then wrap and rest. There's plenty of fat in it to keep it from drying out.
Posted on 4/14/17 at 11:45 pm to Rouge
quote:
I am thinking about cutting shoulder into fourths to increase surface area for more bark
Thoughts? Love the freaking port bark
I think it is going to cook pretty fast in those size pieces making a really good bark difficult.
Just my opinion though, give it a shot and let us know.
Posted on 4/15/17 at 9:05 am to HarrisLetsRide
Don't overthink it. To each his own but I just don't think it's necessary to brine a pork butt.
Just rub it with oil or mustard, apply whatever rub you want to use, and throw it in the smoker.
If you want to spritz it with something every now and then that's fine too.
Cook it till it's done. Somewhere between 195 & 203. I take mine on up to 203 but that's just personal preference.
Just rub it with oil or mustard, apply whatever rub you want to use, and throw it in the smoker.
If you want to spritz it with something every now and then that's fine too.
Cook it till it's done. Somewhere between 195 & 203. I take mine on up to 203 but that's just personal preference.
This post was edited on 4/15/17 at 9:07 am
Posted on 4/15/17 at 2:20 pm to Hat Tricks
I'm 6 hours into mine... it's at 173 right now.. so far it's looking good
Posted on 4/15/17 at 3:13 pm to Glock17
I think I've stalled a bit... been around 173 for an hour now
Posted on 4/15/17 at 4:09 pm to Glock17
Yeh bud. You got a little ways to go.
Posted on 4/15/17 at 4:27 pm to Trout Bandit
Finally climbing again... I cracked the heat up a little... butt is looking nice though.
Posted on 4/15/17 at 7:10 pm to Glock17
I think my first butt smoke was a success...
Was really easy to pull and was falling apart when I took it off the smoker. Total smoke time was about 9.5 hours...
The finished results
Was really easy to pull and was falling apart when I took it off the smoker. Total smoke time was about 9.5 hours...
The finished results
Posted on 4/15/17 at 11:05 pm to HarrisLetsRide
I smoked one for tacos today. Put on a rub, smoked at 300-350 for 90 minutes, then put it in a crockpot with a mojo-ish mix for 2.5 hours until the internal temp reached 200 degrees. Let it sit for 20-30 minutes, then pulled it apart and coated it in the mojo/drippings. Turned out pretty well.
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