Help with my first Pork Butt

hollywood4 · 10-18-2013, 08:51 AM

I am going to try to smoke my first pork butt tomorrow (home tailgate for ILLINI vs Wisconsin) I am using a Master Forge Cabinet smoker. I have a few questions and will appreciate any advice.

1. Wood or Charcoal? Both? I have been using apple wood and Kingsford for my ribs and they've turned out good.
2. Do I need to spritz it with apple juice or water periodically or just let it cook?
3. I use 3-2-1 for my ribs, should I wrap the pork butt at any point?

Thanks for the help.

ButtBurner · 10-18-2013, 08:52 AM

how big a butt?

what temp are you cooking at?

start early

I dont spritz, just let it cook

hollywood4 · 10-18-2013, 09:03 AM

I was thinking 275 and its 8lbs.

AJP · 10-18-2013, 09:06 AM

Quote:

Originally Posted by hollywood4

I am going to try to smoke my first pork butt tomorrow (home tailgate for ILLINI vs Wisconsin) I am using a Master Forge Cabinet smoker. I have a few questions and will appreciate any advice.

1. Wood or Charcoal? Both? I have been using apple wood and Kingsford for my ribs and they've turned out good.
2. Do I need to spritz it with apple juice or water periodically or just let it cook?
3. I use 3-2-1 for my ribs, should I wrap the pork butt at any point?

Thanks for the help.

1. I do wood and charcoal, gives it a better smoke flavor. If you are feeling like trying something new, stick to the apple wood but try some lump charcoal.

2. I don't spritz, I like a nice bark.

3. I don't wrap I just let it cook. If it is your normal 8lb or so butt give yourself plenty of time to cook it. I like to take mine to 200 - 205 for a nice easy pull.

Packmanjim · 10-18-2013, 09:07 AM

I use all wood (Pecan) because I have a stick burner, rub and inject with apple juice and worsey the night before, then smoke that baby until it gets about 165 Internal temp or the bark color you wnat, then wrap in foil and cook until done 200+ IT. Pork butts are probably the easiest think to smoke. Mine come out perfect every time.

gtr · 10-18-2013, 09:13 AM

I'd say stick to the fire method you're familiar with, esp. for the first time out on pulled pork. I don't spritz, and I only foil if I think the bark is getting too barky or if I'm in a hurry. Allow a couple/few hours cushion - butts hold great wrapped and in a cooler - that way it'll be done on time.

Bludawg · 10-18-2013, 09:16 AM

#1 Pig is Pig what woks on ribs works on the rest of the critter
#2 NO! slam the door and leave it be
#3 It depends on what temp your cooking at. I run at 300+ I foil it is after4 hrs at 275 it would be around 5 hrs ( this is an approximation of when the stall begins)

sliding_billy · 10-18-2013, 09:17 AM

I agree with gtr. Use the fire method you know. Spritzing is a waste IMO. I do not like to foil either (unless I am on a time crunch and the stall gets out of hand). I think 275 is a good temp, BTW. Cook until the bone wiggles free easily and a probe goes in like butter. Internal temp can vary.

oifmarine2003 · 10-18-2013, 09:48 AM

I did a pork shoulder last weekend in the UDS @ 300, did not foil, cooked to an IT of 202 before I even looked at it, and then did the probe test and it was "like buttah".

hollywood4 · 10-18-2013, 10:20 AM

Thanks for the tips! Ill post some pics here tomorrow and let yall know how the cook went.

SmittyJonz · 10-18-2013, 10:51 AM

Charcoal n wood Chunks - Cherry or Hickory or both , 275-300* for 7-10 hrs till the bone wiggles easily or probes tender if boneless - around 200* +\- I don't wrap cuz I like Bark.
Picnic pictured but it's all the same

Diesel Dave · 10-18-2013, 06:13 PM

All above advise is spot on.
I foil sometimes and others I don't.
When I foil, I use a foil pan and cover. this is easier for me to get the juices that the butt produces to mix in after pulling it.
But either way you go I'm sure you'll do just fine

Happy Hapgood · 10-18-2013, 08:44 PM

I never foil a butt but nothing wrong with it. Hickory most of the time.

hollywood4 · 10-18-2013, 08:48 PM

Thanks everyone. All the pics look great! I'm gonna be up at 5am tomorrow to get my fire started and I can't wait!

letdasmokeroll · 10-18-2013, 09:39 PM

I like to run all wood and around 275-300 8lb butt Im looking at about 6 hrs cook time sometimes I foil ...sometimes I pan it ....sometimes I just let it roll ...my opinion is do what feels right to you but remember its all heat and meat... when its done ..its done ....enjoy

10-18-2013, 09:07 AM	#5
Packmanjim Full Fledged Farker Join Date: 05-26-13 Location: Rogers, Ar. In the beautiful Ozark's	I use all wood (Pecan) because I have a stick burner, rub and inject with apple juice and worsey the night before, then smoke that baby until it gets about 165 Internal temp or the bark color you wnat, then wrap in foil and cook until done 200+ IT. Pork butts are probably the easiest think to smoke. Mine come out perfect every time. __________________ Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser

10-18-2013, 09:13 AM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I'd say stick to the fire method you're familiar with, esp. for the first time out on pulled pork. I don't spritz, and I only foil if I think the bark is getting too barky or if I'm in a hurry. Allow a couple/few hours cushion - butts hold great wrapped and in a cooler - that way it'll be done on time. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

10-18-2013, 09:16 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	#1 Pig is Pig what woks on ribs works on the rest of the critter #2 NO! slam the door and leave it be #3 It depends on what temp your cooking at. I run at 300+ I foil it is after4 hrs at 275 it would be around 5 hrs ( this is an approximation of when the stall begins) __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-18-2013, 09:48 AM	#9
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	I did a pork shoulder last weekend in the UDS @ 300, did not foil, cooked to an IT of 202 before I even looked at it, and then did the probe test and it was "like buttah". __________________ Chris- Midwest BBQ Outreach

10-18-2013, 10:20 AM	#10
hollywood4 Got Wood. Join Date: 10-16-13 Location: Metamora IL	Thanks for the tips! Ill post some pics here tomorrow and let yall know how the cook went. __________________ weber OTS 18.5, Oklahoma Joe Highland Offset, Master Forge Charcoal Cabinet, WSM 18.5

10-18-2013, 08:51 AM	#1
hollywood4 Got Wood. Join Date: 10-16-13 Location: Metamora IL	Help with my first Pork Butt I am going to try to smoke my first pork butt tomorrow (home tailgate for ILLINI vs Wisconsin) I am using a Master Forge Cabinet smoker. I have a few questions and will appreciate any advice. 1. Wood or Charcoal? Both? I have been using apple wood and Kingsford for my ribs and they've turned out good. 2. Do I need to spritz it with apple juice or water periodically or just let it cook? 3. I use 3-2-1 for my ribs, should I wrap the pork butt at any point? Thanks for the help.

10-18-2013, 08:52 AM	#2
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	how big a butt? what temp are you cooking at? start early I dont spritz, just let it cook __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

10-18-2013, 09:03 AM	#3
hollywood4 Got Wood. Join Date: 10-16-13 Location: Metamora IL	I was thinking 275 and its 8lbs. __________________ weber OTS 18.5, Oklahoma Joe Highland Offset, Master Forge Charcoal Cabinet, WSM 18.5

10-18-2013, 09:17 AM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I agree with gtr. Use the fire method you know. Spritzing is a waste IMO. I do not like to foil either (unless I am on a time crunch and the stall gets out of hand). I think 275 is a good temp, BTW. Cook until the bone wiggles free easily and a probe goes in like butter. Internal temp can vary.

10-18-2013, 10:51 AM	#11
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Charcoal n wood Chunks - Cherry or Hickory or both , 275-300* for 7-10 hrs till the bone wiggles easily or probes tender if boneless - around 200* +\- I don't wrap cuz I like Bark. Picnic pictured but it's all the same __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

10-18-2013, 06:13 PM	#12
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	All above advise is spot on. I foil sometimes and others I don't. When I foil, I use a foil pan and cover. this is easier for me to get the juices that the butt produces to mix in after pulling it. But either way you go I'm sure you'll do just fine __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-18-2013, 08:44 PM	#13
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	I never foil a butt but nothing wrong with it. Hickory most of the time. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

10-18-2013, 08:48 PM	#14
hollywood4 Got Wood. Join Date: 10-16-13 Location: Metamora IL	Thanks everyone. All the pics look great! I'm gonna be up at 5am tomorrow to get my fire started and I can't wait! __________________ weber OTS 18.5, Oklahoma Joe Highland Offset, Master Forge Charcoal Cabinet, WSM 18.5

10-18-2013, 09:39 PM	#15
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	I like to run all wood and around 275-300 8lb butt Im looking at about 6 hrs cook time sometimes I foil ...sometimes I pan it ....sometimes I just let it roll ...my opinion is do what feels right to you but remember its all heat and meat... when its done ..its done ....enjoy