Pork butt help - Page 2

Lake Dogs · 04-15-2014, 09:50 AM

> Type of cooker, type of wood, amount of wood, type of charcoal, dirty fire, type of sugars, all will have varied results. Even different types of sugar will burn at different temperatures.

Add in humidity and external temps and winds, and all bets are off... :-) Every situation is different.

You dont have to foil. I do, but I've never had the "it tastes bland" thing going on. I apply my rub fairly liberally and I also inject with some of my rub in the injection. I also foil on color, but probably a tad darker than yours, for me that's about the 4.25 to 4.5 hour mark. I leave 'em foiled like this all the way through taking them off the smoker and into the resting "nest" for a few hours...

Now that I type this, do you rest yours? It really helps re-hydrate the meat, but also gets those flavors back in it somewhat...

Some leave their rubs on overnight. I dont; I rub and inject right before lighting the fire, so it's usually about an hour before putting them on the smoker.

Chenernator · 04-15-2014, 02:08 PM

Quote:

Originally Posted by IamMadMan

^ +1 ... I agree with the above.

Type of cooker, type of wood, amount of wood, type of charcoal, dirty fire, type of sugars, all will have varied results. Even different types of sugar will burn at different temperatures.

I use a low sugar rub, smoke with cherry wood, and I do not foil. I get a nice red-mahogany color every time. I like to use this as the eye-catcher, but once it's pulled it all the same, the color is only on the outside.

I also spritz several times with apple juice during the last 20 minutes to leave a nice sheen on the piece of meat.

Now that's the color I'm talking about.

THoey1963 · 04-15-2014, 02:55 PM

Quote:

Originally Posted by IamMadMan

^ +1 ... I agree with the above.

Type of cooker, type of wood, amount of wood, type of charcoal, dirty fire, type of sugars, all will have varied results. Even different types of sugar will burn at different temperatures.

I use a low sugar rub, smoke with cherry wood, and I do not foil. I get a nice red-mahogany color every time. I like to use this as the eye-catcher, but once it's pulled it all the same, the color is only on the outside.

I also spritz several times with apple juice during the last 20 minutes to leave a nice sheen on the piece of meat.

Ok, that's the goal for my next butt...

QDoc · 04-15-2014, 03:07 PM

Trim your butt defining the Money Muscle and exposing it. Apply a liberal coating of Smoking Guns Hot. Smoke for 2 hours at 180 using Apple wood. Increase your temp to 275 until thew butt reaches 175. Double Wrap with foil and cook to 205-210.
Unfoil and pour the juices in a bowl. Rewrap and refrigerate for 3-4 hours.
Remove and pull your pork removing as much fat as possible. You should be able to slice the money muscle. Check your juice, it should have a fat layer on top. Remove this. Underneath you should have a gelatin that is pure heaven. Scatter this on top of the pulled and sliced. Add a little rub if it needs it, Cover with foil and heat for 1 hour at 350. Not competition but excellent.

04-15-2014, 09:50 AM	#16
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	> Type of cooker, type of wood, amount of wood, type of charcoal, dirty fire, type of sugars, all will have varied results. Even different types of sugar will burn at different temperatures. Add in humidity and external temps and winds, and all bets are off... :-) Every situation is different. You dont have to foil. I do, but I've never had the "it tastes bland" thing going on. I apply my rub fairly liberally and I also inject with some of my rub in the injection. I also foil on color, but probably a tad darker than yours, for me that's about the 4.25 to 4.5 hour mark. I leave 'em foiled like this all the way through taking them off the smoker and into the resting "nest" for a few hours... Now that I type this, do you rest yours? It really helps re-hydrate the meat, but also gets those flavors back in it somewhat... Some leave their rubs on overnight. I dont; I rub and inject right before lighting the fire, so it's usually about an hour before putting them on the smoker. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

04-15-2014, 03:07 PM	#19
QDoc is one Smokin' Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas	Trim your butt defining the Money Muscle and exposing it. Apply a liberal coating of Smoking Guns Hot. Smoke for 2 hours at 180 using Apple wood. Increase your temp to 275 until thew butt reaches 175. Double Wrap with foil and cook to 205-210. Unfoil and pour the juices in a bowl. Rewrap and refrigerate for 3-4 hours. Remove and pull your pork removing as much fat as possible. You should be able to slice the money muscle. Check your juice, it should have a fat layer on top. Remove this. Underneath you should have a gelatin that is pure heaven. Scatter this on top of the pulled and sliced. Add a little rub if it needs it, Cover with foil and heat for 1 hour at 350. Not competition but excellent.