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Unread 08-30-2011, 12:22 PM   #1
Bubber
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Default Questions for my 1st Butt!

I will be smoking my first boston butt this weekend. I have selected as my rub the Texas BBQ orginal rub. I have used this on spare ribs before with good success. My question is do I foil, do I inject it, etc. I will be smoking on my Klose offset. I will also be preparing St. Louis spare ribs on the same cook. Thanks in advance.
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Unread 08-30-2011, 12:31 PM   #2
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Hey Bubber!

I'm new to the forums and have only been smoking for 5 years, so consider the source regarding this advice.

For your first Butt smoke, I would go as simple as possible. Go with your rub, but I would go no injection, no foil, no mop.

I think that the less you mess with on your first smoke the better, and it leaves you much more room to grow and develop later.

Best of luck to you and let us know how it works out!

Regards,

Tim
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Unread 08-30-2011, 12:41 PM   #3
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I am as green as green can be when it comes to all of this! However, I did my first butt's this weekend. I injected apple juice with worshershire and rubbed down good and let sit overnight. I le it get to room temp the next morning and popped it on the smoker at about 225-250 spraying down with apple juice every 30 minutes or so. At 160 I pulled it and foiled with a little more apple juice. Put it back on the grill to about 190 and pulled it off the smoker. Let rest 30 minutes and pulled. WIthout a doubt one of the best pulled pork I have ever had.

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Unread 08-30-2011, 12:57 PM   #4
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My simple Pulled Pork.

Start with a minimum 8+ lb Butt; I prefer Bone-In. Slather the Butt with Yellow Mustard and sprinkle heavily with your Rub (This can be done the night before if wanted). Place on counter for about a ½ hour or so before putting into the smoker. Let your smoker stabilize at your cooking temp and the smoke is running light Blue before putting the meat on. Cook Indirect at 225º-250º Fat cap down, spraying quickly with Apple Juice every hour until the Butt is at 165º.

Wrap Butt in foil, spray well with Apple Juice and place back into Smoker, flip to Fat Cap up at this time. Continue cooking until Butt is at 195º-200º, until the Probe goes in like butter. Remove from Smoker and wrap in old towels and place into a dry cooler for 3-5 hours (less time is Okay but it will be better with a nice long rest), (Butt will still be too hot to handle without gloves). I like to Pull fast but still removing most the Fat before serving, enjoy!
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Unread 08-30-2011, 01:17 PM   #5
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I prefer the bark I get from unfoiled meat. I am a bark hound.....
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Unread 08-30-2011, 02:08 PM   #6
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It'll get done a lot quicker if you don't open up cooker and spritz. When you're lookin, you're not cookin. Also, if the spritz isn't the same temp or warmer than the temp of the butt, it will effectively cool down the outside of the roast, extending cook time even more. Just my personal experience, I tossed my spritz bottle 6 months ago, and prefer to smoke at 275-300, get lots more sleep that way.
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Unread 08-30-2011, 02:39 PM   #7
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Quote:
Originally Posted by El Ropo View Post
It'll get done a lot quicker if you don't open up cooker and spritz. When you're lookin, you're not cookin. Also, if the spritz isn't the same temp or warmer than the temp of the butt, it will effectively cool down the outside of the roast, extending cook time even more. Just my personal experience, I tossed my spritz bottle 6 months ago, and prefer to smoke at 275-300, get lots more sleep that way.
I cook around 230º and it does not effect my cooking time enough to notice... Minutes at the most.
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Unread 08-30-2011, 03:05 PM   #8
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I gotta agree with Midnight on this one..I've did around 150 butts and spritz every hour.. make a simple injection and just roll with it,doesnt take long and makes the butt even more tender and flavorful..stick with around 8 lb.bone in also..midnight is spot on bout restin the meat for a few hrs. the first time i let em rest i was hooked..will you be using charcoal or full size logs on this cookin? since i've never tried a real stick burner,i'm not sure bout smokin with logs but i'm sure someone will chime in shortly..good luck
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Unread 08-30-2011, 03:14 PM   #9
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i just did my first a few weeks ago as well. i did pretty much what everyone above has said. i injected with apple juice and worcheshire sauce. then rubbed it down and cooked it at 260. i spritzed but not too much. maybe every hour and a half. i foiled at 150-160 and pulled at 200. was insanely good.
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Unread 08-30-2011, 03:40 PM   #10
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Quote:
Originally Posted by grill 'em all View Post
I gotta agree with Midnight on this one..I've did around 150 butts and spritz every hour.. make a simple injection and just roll with it,doesnt take long and makes the butt even more tender and flavorful..stick with around 8 lb.bone in also..midnight is spot on bout restin the meat for a few hrs. the first time i let em rest i was hooked..will you be using charcoal or full size logs on this cookin? since i've never tried a real stick burner,i'm not sure bout smokin with logs but i'm sure someone will chime in shortly..good luck
I will have a base of charcoal to begin with, but will end up using wood splits to finish the cook.
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Unread 08-30-2011, 03:41 PM   #11
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I agree w/TD. I've smoked many butts and the first one I did was just rubbed with mustard and added my rub. Wrapped in saran and in the fridge to rest for 8-12 hrs.
Put on the smoker with apple or cherry wood at 225 and let it go until the internal temp reads 195-198. Pull and wrap in foil and then wrap in a beach towel and into a cooler for 1 hr.
The internal temps usually rise about 5* once it is pulled.
If you go simple on your first try, you will have a starting point and then you can start experimenting with injecting, etc.
I never foil butts during cooks and i also never spritz.
There are times when I do inject. some with apple juice and worcestershire sauce and others with either reg dr pepper or cherry dr pepper.
I have a mojo sauce that I will use, probably this weekend.
It's very hard to mess up a butt. Probably the easiest thing to smoke.
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Unread 08-30-2011, 04:22 PM   #12
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Bubber,have you considered pre-heatin those logs before throwin em over your coals.. again,i've never used a stick burner but i did stay at a holiday inn express last nite..jk.. seriously bro,i know gtr and militantsquatter both have klose pits and a lot of experince with them as well so they know a lot more than i..if memory serves me(uh-oh)i think pre-heatin the logs keeps a clean burn,which you want..keep us posted and please put up some pics of your new pit..i have a demented klose pit fetish..sad but true..PICS BRO PICS
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Unread 08-30-2011, 04:32 PM   #13
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Yes as grillemall said preheat Ur logs. Just keep a few on the top of the firebox so they get warm before throwing them in.

Also why start with charcoal and use wood to finish? I understand using charcoal to get the fire goin before putting on Ur food but u should use wood at the beginning to get the meat more smoke. If anything use charcoal to finish the cook. Or just stick with wood just don't oversmoke it
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Unread 08-30-2011, 06:57 PM   #14
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Maybe a stick burner is somehow different, but I'd rather cook an 8lb. butt in 7 hours, with no voodoo, and get more sleep. I'll still rest them wrapped in a cooler for 2-4 hours, but it's not a farking long cook.

Maybe I'm just a lazy SOB, tried all the spritzing and mopping before, and it extended cook times by hours, and the result was similar, but not better by any means. It's been said by me before, most of the best BBQ joints around here cook their meat at high heat, and don't spritz, inject, mop, or any of that. They just dry rub, and cook till "done". A lot of that may be due to the quality of meat they use. Just because folks have success doing low 'n slow, and spritzing, mopping etc. doesn't make it the ONLY way to do it. JMHO, YMMV.
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Unread 08-30-2011, 07:03 PM   #15
Midnight Smoke
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I also have done Shoulders using a Rotisserie. They come out excellent too. Many ways to cook a Butt and they are hard to screw up.

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