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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-29-2004, 10:37 PM | #1 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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WHAT'S THE BEST WAY TO DO PORK BUTTS?
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 :)
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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05-29-2004, 11:04 PM | #2 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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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?
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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05-29-2004, 11:56 PM | #3 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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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.
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05-30-2004, 01:17 AM | #4 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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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.
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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05-30-2004, 01:25 AM | #5 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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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.
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05-30-2004, 08:14 AM | #6 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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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....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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05-30-2004, 08:17 AM | #7 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
I do spray mine up real good while wrapping, almost like a pool of juice.
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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05-30-2004, 10:02 AM | #8 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Look out for that weather ciret. It's about to get nasty down hear by Joliet.
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05-30-2004, 10:21 AM | #9 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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05-30-2004, 12:22 PM | #10 |
Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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Fighting the weather.
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
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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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05-30-2004, 03:45 PM | #11 |
Found some matches.
Join Date: 05-02-04
Location: Michigan
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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.
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I don't care what those people in Wisconsin say Heaven on a bun is a pulled pork sammich!! |
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06-20-2007, 03:26 PM | #12 |
Knows what a fatty is.
Join Date: 04-04-07
Location: Duluth, MN
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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
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Weber kettle Weber Silver B Gasser Weber go anywhere grill |
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06-20-2007, 03:45 PM | #13 |
On the road to being a farker
Join Date: 04-01-07
Location: Stroh Indiana
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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
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06-20-2007, 04:01 PM | #14 | |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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Quote:
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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06-20-2007, 04:07 PM | #15 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
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" Let us know how it goes. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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