WHAT'S THE BEST WAY TO DO PORK BUTTS?

[ciret]

I've read a number of butt prep and cooking techniques. What is the favorite method used?

Right now I'm planning to rub with Southern Flavor and smole at 230-240 until the internal temp hits about 175 then foil and into a cooler for about an hour.

Sound reasonable? Any pointers? Pitfalls to watch for?

Still tryin' to get it all together :)

[ciret]

OK, kept reading, sounds like I need to foil at 175, back in the smoke 'till 190 internal temp, then unwrap and go another 45 min to an hour, foil again and cooler for an hour.

Sound better?

[kcquer]

Eric, I'm probably as big a fan of unwrapping as there is in this lot, I don't unwrap butts. Commonly held technique here is close to what you've got. Wrap @ 160, take up to 190 for slicing, 200 for pulling, cooler till back down to 160. It just falls apart, and the juice is awesome. I didn't use to be such a pulled pork fan but I like it alot better now than I used too. You'll hit a plateau around 180, you'll think your therm is farked cause it won't move for ever. Be patient it will eventually, and once it does the rest doesn't take long at all. Best of luck. Oh yeah, spray thoroughly when you foil up. Juice or what ever, Bill steals his kids drink boxes. I use apple juice and pepsi 50/50. Thinking I might like Phil's touch of the jug.

[ciret]

Cool, thanks for the insight. Do you spray during the cook before you foil?

Now I just have to contend with the midwestern weather Sunday :( Supposed to start out ok, then thunderstorms. We'll see.

[kcquer]

For pork butts I don't, using the above method it just couldn't be any juicier. Spraying often with apple juice will make the prettiest Q you ever toook a picture of though.

[Solidkick]

If you can outlast the weather until you get them butts to 160*, they'll finish nicely in the oven. I've gotten a little more lazy in my golden days and just get tired of feeding the bandera, so the oven and a nap work real well together.... :wink:

[Solidkick]

Do you spray during the cook before you foil?

I spray about every hour and a half, or anytime the heat gets out of control after loading new fuel.

I do spray mine up real good while wrapping, almost like a pool of juice.

[parrothead]

Look out for that weather ciret. It's about to get nasty down hear by Joliet.

[BBQchef33]

Too late now, but i used to brine a butt in applejuice and herbs. If ya have the time, thats my favorite way, but i dont always have that time.. i usually rub with mustard, coat heavy with the rub.. for buts, I always add some nutmeg to the rub. Then i cook spraying often with apple juice/bourbon and wrap at 165-180. usually write after my "stuck" zone. That stuck zone can last 3 hours sometimes, but thats all the collegen breaking down so its a good thing. Then i foil to 200 in heat then take it out and rest to 165.

Look for the recipe for "Down home pulled pork" in our files/recipe section. Not the recipe section, but files section and recipes under that. Its an awesome vinegar based sauce for the pulled pork. let me know if ya need help finding it.

[ciret]

Fighting the weather. :cry:

Having some extreme cooker temp swings due in part to weather. Temp dropped, wind picked up rain started. My shelf temp dropped to 130, took me an hour to get it back up, sort of. I can only get up to 160-190 from my 2 probes on the butt level shelf.

I'm using charcoal and chunks for flavor. I think I'm gonna go get some lump to try and get the temp up.

Farking rain :evil:

[mfalle]

I'm really new to this, But I had the same trouble with my Brinlmann Smoke King Deluxe, I made a couple of modifications, seemed to help. First I covered the floor of the fire box with fire brick, then I threw the worthless charcoal grate away and welded up a basket. (temporary one until I can afford on of Al's. I also put some firebrick in the bottom of the smoke chamber, Not fitted like the fire box just laid in for kind of a heat sink. Oh yeah I had to put legs on the basket to raise it up a little. Also made a big difference. After my disaster with the whole chickens, I now bring it up to temp, 250-260 with Kingsford and then use lump the rest of the way. Seems I have to feed it a little more often but the temp stays up and the flavor seems to be better.

[RIX]

I know this is an old thread off the road map but I am doing a butt this coming weekend on a weber kettle, I don't think I will be able to keep the temps down around 225-250, I am guessing more like 300+. The rule seems to be 1-1.5 hours per lb at the lower temps, what kind of time per lb can I expect if my kettle holds at around 300? Thanks for the great info guys. RIX

[LGerber]

Very interesting reading in this thread, and I am looking forward to using some of the tips suggested. I really liked the idea of apple juice and bourbon

[motley que]

I know this is an old thread off the road map but I am doing a butt this coming weekend on a weber kettle, I don't think I will be able to keep the temps down around 225-250, I am guessing more like 300+. The rule seems to be 1-1.5 hours per lb at the lower temps, what kind of time per lb can I expect if my kettle holds at around 300? Thanks for the great info guys. RIX

I would still say about an hour or so, but remember its done when its done. put the exhaust vent over the butt, have the bottom vents around 1/2 open. thats how i started on butts

[The_Kapn]

I know this is an old thread off the road map but I am doing a butt this coming weekend on a weber kettle, I don't think I will be able to keep the temps down around 225-250, I am guessing more like 300+. The rule seems to be 1-1.5 hours per lb at the lower temps, what kind of time per lb can I expect if my kettle holds at around 300? Thanks for the great info guys. RIX

At 300 ish, you will be at 3/4 (or less) to 1 hour per pound on an 8lb Butt.
It is not an exact science.
We routinly cook at 300-350 and it works fine.

But remember, it is meat temp (190-200 or so) and probe feel and not time that determines when it is done!

Plan on being done early and drop it is a hot box (cooler) to hold till ready to serve. Just makes it "mo-better" :lol:

Let us know how it goes.

TIM

[Mooner]

I know this is an old thread off the road map but I am doing a butt this coming weekend on a weber kettle, I don't think I will be able to keep the temps down around 225-250, I am guessing more like 300+. The rule seems to be 1-1.5 hours per lb at the lower temps, what kind of time per lb can I expect if my kettle holds at around 300? Thanks for the great info guys. RIX

If you do it hot your gonna have to go by feel or temp probe. The same rules still apply though. Get that 1.5 hours per pound out of your head. If this is your first one then you can use that rule as a very rough and I mean very rough time estimate but the thing is done when it's done. At high heat 300-325 remove the fat cap, rub her down with little sugar in your rub and cook it. Every 20 minutes to half hour flip it and rotate the meat. When it starts to look nice and crusty or at 160 internal wrap it in foil with a little apple juice and still flip it every half hour. Your butt should be done in 4 hours at 325. You have to feel your meat. Press it with your fingers..does it feel mushy like a rare steak? If it does then your done, or when it hits 200-205.

[RIX]

Thanks guys, I have really studied up on the road map and think I have everything figured out (sure to have some hiccups but thats ok). I will definatly pay more attention to meat temp and feel than time but I want to have this done around a certain time so I'd like to know about when to start. For an 8 lb butt I will give myself a good 10 hours prior to serve time, like you said I will cooler it for a while if I have the extra time. Thanks again guys. RIX

[chinesebob]

Very interesting reading in this thread, and I am looking forward to using some of the tips suggested. I really liked the idea of apple juice and bourbon

I use apple cider, a little butter, and bourbon. Unless I want to drink it too then I skip the butter.

I put mine in smoke to 195 and pull them off. I foil them for about 20 - 30 minutes afterwards but I don't put them back on. They fall apart in my hands.

Of course with Ginny it's hard to mess up a piece of meat unless sh runs out of water..

[RIX]

If you do it hot your gonna have to go by feel or temp probe. The same tules still apply though. Get that 1.5 hours per pound out of your head. If this is your first one then you can use that rule as a very rough and I mean very rough time estimate but the thing is done when it's done. At high heat 300-325 remove the fat cap, rub her down with little sugar in your rub and cook it. Every 20 minutes to half hour flip it and rotate the meat. When it starts to look nice and crusty or at 160 internal wrap it in foil with a little apple juice and still flip it every half hour. Your butt should be done in 4 hours at 325. You have to feel your meat. Press it with your fingers..does it feel mushy like a rare steak? If it does then your done, or when it hits 200-205.


Thats great info, thanks. Looks like I can scale back the amout of time needed a bit, and like you said its done when its done, but more like 6 or 7 hours prior to serving I will start rather than 10 hours. Thanks again.

[Smokin Gator]

Don't cut yourself too short. Better to be done way early and cooler than to be sweating having it done. Don't be afraid to have it coolered for 3-5 hours.

If you have a smallish cooler (for one butt) just fill the rest of the space with old towels.

If you realize it will be in the cooler for 2 or more hours I would consider pulling at 195. It is going to continue cooking for quite a while.

Best of luck bro...

[spicewine]

I have had a number of butts stick " Hang at a certain temp and not continue to increase in temp" for an hour or so. I don't go by the time per pound rule. You have to treat each butt differently and go with internal temps as opposed to time. I cook mine at 210-230 and take it to about 190 and cooler if done early. In comps I will cook no less tha 3 butts to get the best flavor advantage and try to get some slices if I can. I do inject but do not spritz.

Spice

[Bigmista]

Why can't you cook at a lower temperature?

[Meat Burner]

Why can't you cook at a lower temperature?

What Bigmista said.

[Yakfishingfool]

Wouldn't the temps in the meat really determine the plan of action? I take butts to 195, foil and pull at 205. Maybe a bit too high but damn they are juicy and tender. No injectates, just a rub and foil. Scott

[tony76248]

After I have applied rub to my butt, I will place it in a disposable aluminum pan then cook (I smoke just about everything at 225) it that way until an internal temp of 200 is achieved, it will normally take all night. Then once I have that temp, I will pour all of the grease/liquids from the pan (there will be a bunch) and I will then wrap with foil or just place foil over the pan, I will then place in cooler until ready to pull/serve. Some folks will reapply the rubs at some point during the cook or just prior to foiling, that will be your call. Also if you use the aluminum pan you can pour out the grease and add some apple juice prior to letting rest in the cooler.

[Bigdog]

After I have applied rub to my butt, I will place it in a disposable aluminum pan then cook (I smoke just about everything at 225) it that way until an internal temp of 200 is achieved, it will normally take all night. Then once I have that temp, I will pour all of the grease/liquids from the pan (there will be a bunch) and I will then wrap with foil or just place foil over the pan, I will then place in cooler until ready to pull/serve. Some folks will reapply the rubs at some point during the cook or just prior to foiling, that will be your call. Also if you use the aluminum pan you can pour out the grease and add some apple juice prior to letting rest in the cooler.

Tony,
Do you discard all the juices?

[tony76248]

Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier.

[Bigdog]

Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier.

I have never tried a pan before. Usually put the butts on top as a baster, or on top of the water pan. Thanks for replying so fast.

[RIX]

Why can't you cook at a lower temperature?

I have just found that on my weber kettle that it is hard to keep the temps below 275 or 300, unless I want to be opening the lid and adding pieces of charcoal every 20 min.
My plan is to start with 20 pieces of rancher lit in the chimney, add a 1 or 2 small pieces of smoke wood, let the smoek settle for a bit then put the butt on. Then monitor internal temp of meat and temp of cook area, I will shoot for the lowest temp possible but it seems hard to get below 275.
Maybe if I use the minion method, say 20-25 pieces of unlit rancher and add 10 pieces of lit rancher and a wood chunk or 2.

[big brother smoke]

Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier.

I do the same thing! Pan is filled to the brim and I am burning sticks.

[Bigmista]

I have just found that on my weber kettle that it is hard to keep the temps below 275 or 300, unless I want to be opening the lid and adding pieces of charcoal every 20 min.
My plan is to start with 20 pieces of rancher lit in the chimney, add a 1 or 2 small pieces of smoke wood, let the smoek settle for a bit then put the butt on. Then monitor internal temp of meat and temp of cook area, I will shoot for the lowest temp possible but it seems hard to get below 275.
Maybe if I use the minion method, say 20-25 pieces of unlit rancher and add 10 pieces of lit rancher and a wood chunk or 2.

There is the problem!! Too much lit charcoal at one time. The minion method is your friend!

[RIX]

There is the problem!! Too much lit charcoal at one time. The minion method is your friend!


Ok Mista, so use the minion method and I should be able to keep the temps lower?

My idea of the minion method: Set 20-25 unlit pieces of charcoal on the edge of the kettle, then lite 5-8 pieces and add to the unlit along with my chunk or chunks of wood. Wait 15 -20 min, then put the butt on?
Does this sound about right? Is my lit to unlit charcoal ratio ok? Thanks

[RIX]

After I have applied rub to my butt, I will place it in a disposable aluminum pan then cook (I smoke just about everything at 225) it that way until an internal temp of 200 is achieved, it will normally take all night. Then once I have that temp, I will pour all of the grease/liquids from the pan (there will be a bunch) and I will then wrap with foil or just place foil over the pan, I will then place in cooler until ready to pull/serve. Some folks will reapply the rubs at some point during the cook or just prior to foiling, that will be your call. Also if you use the aluminum pan you can pour out the grease and add some apple juice prior to letting rest in the cooler.

Tony, Is this ok to do when cooking on a kettle? I usually use a water pan next to the coals under the meat, would this still work?

[tony76248]

Definitely, Just be sure to go offset. I think that the Weber Kettle gives one of the best flavors out there. Unfortunately, they require you to add charcoal throughout the cook. I personally think that the kettle cooks the best chicken out there in competitions. I haven't prepared pork butt with mine yet, perhaps I will try it this weekend. I bought a case of pork butts a month or so ago. I paid .79 lB, not a bad deal. Hard to not use the Stumps though, love to set it and forget it.

[RIX]

Definitely, Just be sure to go offset. I think that the Weber Kettle gives one of the best flavors out there. Unfortunately, they require you to add charcoal throughout the cook. I personally think that the kettle cooks the best chicken out there in competitions. I haven't prepared pork butt with mine yet, perhaps I will try it this weekend. I bought a case of pork butts a month or so ago. I paid .79 lB, not a bad deal. Hard to not use the Stumps though, love to set it and forget it.


Wow that is a good deal on the butts, I paid 1.44 per lb at Sams. I'm excited to see how it turns out on the kettle, I'll let you know next week.

[42BBQ]

This butt conversation has me regretting the decision to pass on the 12#er I saw at the big box store today. Dad gum, I'll get it next time. Fatty for the first cook though, can't wait.

[42BBQ]

Got so hungry reading...at 1:30 in the morning, that I went to a local 24 hour grocery, bought a butt, prep tonight, smoker first thing in the morning. I love this site.

[doctorsmoke]

Everything I read sounded good.

Also, you can use a Water Pan While you are Smoking the Meat.
You can mix Apple Juice and/or Pineapple Juice and/or Cherry Juice together, then mix the Juice 50/50 with Pepsi Cola, Liquid Mixture.
Doing this will keep the Meat More Moist and Add a Nice Sweey Flavor to the Juicy Meat.
You can also add some of this same Liquid Mixture to the Meat Before you Foil it at 160 or 170 and put it back in the Smoker to bring it up to 180 or 190.

[doctorsmoke]

One thing I failed to mention when I talked about the Juices.
Pineapple Juice is a Natural Meat Tenderizer.
Pineapple Juice is best when mixed 50/50 with Apple Juice, then add a little a little Cherry Juice. Then mix the Juice Mixture 50/50 with Pepsi Cola to make the Liquid Mixture.

[Ron_L]

Holy Resurrected Thread, Batman! :-D

I wonder what happened to Eric (Ciret)... He hasn't visited us in a while (last visit was in March).

[ComputerMike]

On the UDS I rub heavy with spices (mainly salt, pepper, raw sugar and cumin) and leave unattended for 12 - 14 hours, 225 - 250 ish. I spray only if I have to pop the lid for some other reason (raise temp)

[big brother smoke]

I tend to drain my pans of pork halfway through the cook now when possible. Results are less messy, Draining after the cook has caused slip hazzards :redface:

[Arkantex]

Wow... This thread has been increadibly helpful... Thanks guys!

[billfish73]

Have done several butts on a kettle grill and I find that my grate temp stays right around 250 if my dome temp is 300 or so. The butts take anywhere from 7-9 hours and I agree with disregarding the pounds per min thing and just be mindful of your internal temp (200 for me)
Also, I once had a pitmaster tell me once the only test he used to test for doneness in pork butts, is to grab the shoulder bone and if it slides easily its done, anyone use that tech?

[tech_joshua]

I usually smoke a 9 pounder. Since they take so long, I put the cold butt on the smoker as it's coming up to temp and don't open the lid for 4 hours. After it has smoked for 4 hours, mop with 3 parts apple juice, 1 part oil, and 1 part cider vinegar. Move it to a 250 degree oven and mop every two hours. I actually prefer the taste of the oven-finished butt because more than 4 hours of smoke on a butt doesn't do much more than risk a bitter bark. If you're competing and finishing in the oven isn't an option, foiling is your best bet to not get too much smoke over the long haul. But I find that finishing in the oven is best for my sanity so I don't have to babysit the smoker for 14+ hours.

[NFLNative]

Make sure they're really greasy:-D

[Ron_L]

I would like to repeat my post from June of 2010 :becky:

Holy Resurrected Thread, Batman! :-D

I wonder what happened to Eric (Ciret)... He hasn't visited us in a while (last visit was in March).