WHAT'S THE BEST WAY TO DO PORK BUTTS? - Page 4

NFLNative · 12-21-2011, 06:13 PM

Make sure they're really greasy

Ron_L · 12-21-2011, 06:56 PM

I would like to repeat my post from June of 2010

Quote:

Originally Posted by Ron_L

Holy Resurrected Thread, Batman!

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

Bertha's BBQ · 10-28-2012, 05:38 AM

Well when I am smoking mass quantities of butts i smoke for 3 hours using hickory and cherry wood at what ever temp i can keep Bertha at depending on the weather. Then I wrap them and cook them for another 4 to 6 hours....let the owner of the butt pull and season.

When cooking a few for myself, I have always been told the meat will not take smoke for more than 3 hours...I smoke 4 hours to be safe....I inject Bishops 3 n 1 sauce and apple juice mixture and wrap for 6 hours....meat falls apart, touch up with a little Lot O Bull seasoning and more 3 n 1 sauce and you have the best pulled pork ever.

Once wrapped the oven will work fine and save on your wood supply. Sometimes i cook several and then freeze heat and then pull and season when needed.

captndan · 10-28-2012, 09:41 AM

All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.

El Ropo · 10-28-2012, 09:51 AM

Time warp is to blame

Bludawg · 10-28-2012, 09:53 AM

Quote:

Originally Posted by captndan

All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.

That pretty much sums up my approach as well only I cook hotter.

Smokin' D · 10-28-2012, 09:54 AM

Dang Worm Holes!

10-28-2012, 05:38 AM	#48
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL. Downloads: 0 Uploads: 0	Well when I am smoking mass quantities of butts i smoke for 3 hours using hickory and cherry wood at what ever temp i can keep Bertha at depending on the weather. Then I wrap them and cook them for another 4 to 6 hours....let the owner of the butt pull and season. When cooking a few for myself, I have always been told the meat will not take smoke for more than 3 hours...I smoke 4 hours to be safe....I inject Bishops 3 n 1 sauce and apple juice mixture and wrap for 6 hours....meat falls apart, touch up with a little Lot O Bull seasoning and more 3 n 1 sauce and you have the best pulled pork ever. Once wrapped the oven will work fine and save on your wood supply. Sometimes i cook several and then freeze heat and then pull and season when needed. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

10-28-2012, 09:51 AM	#50
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Time warp is to blame __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

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12-21-2011, 06:13 PM	#46
NFLNative Knows what a fatty is. Join Date: 06-07-09 Location: Lake City, Fl. Downloads: 0 Uploads: 0	Make sure they're really greasy

10-28-2012, 09:41 AM	#49
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.

10-28-2012, 09:54 AM	#52
Smokin' D is one Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	Dang Worm Holes!