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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-21-2011, 12:54 PM   #1
1BADHAWG
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Default My First Butt's

went to a local pork outlet today picked up 4 butts they are small and range from 4 to 5 lbs ...so tommorow will be the day to experiment on these, i am going to make up some rub from some of the suggestions from you guys on the forum..i am thinking 8 hours to cook @ 225 to 250 to get to around 190 does this sound about right??? then pull and foil and let rest in cooler for a couple of hours,,...the first thing i cooked when i got my WSM was spatchcock chicken....came out awesome...and have done a meatloaf which was a hit with the family.... love this website great reading and ideas from all you experts.............wish me luck
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Unread 10-21-2011, 12:57 PM   #2
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good luck!
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Unread 10-21-2011, 01:01 PM   #3
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Sounds like a plan.. Butts are my fav. Very forgiving and might tasty! Good luck!!!
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Unread 10-21-2011, 01:02 PM   #4
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4-5lbs is pretty small. I assume they are boneless. At those cooking temps I would be surprised if it went as long as you think. Personally I would take them well over 200* if you are measuring by temp. Remember to monitor the doneness by feel too as that will be your true test. For butts though, I think you can use temp and get good results. Just take it past 200* minimum.
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Unread 10-21-2011, 02:06 PM   #5
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i just got 3 butts last weekend. 2 of them were 4 pounds BONE IN... yup... i dont know either...
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Unread 10-21-2011, 02:13 PM   #6
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these are bone in.....just small, they had buy one at regular price @ $2.99 lb and get the next one for $4.....
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Unread 10-21-2011, 03:18 PM   #7
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Don't focus too much on a specific temp. They will be done when your thermo probe goes in with little to no resistance. That can happen at different internal temps for each butt.
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Unread 10-21-2011, 03:45 PM   #8
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Have fun
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Unread 10-21-2011, 05:14 PM   #9
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good luck, I think you will do fine.
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Unread 10-21-2011, 08:17 PM   #10
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Quote:
Originally Posted by DirtyDirty00 View Post
i just got 3 butts last weekend. 2 of them were 4 pounds BONE IN... yup... i dont know either...
Do you remember what meat packing company they came from? Im a butcher and we get them from a company calleD farmland a divisoin of smithfield i think and there tiny cant even cut them into good pork steaks but if they come from IBP or Excel then they are sometimes on the border of huge
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Unread 10-24-2011, 08:31 AM   #11
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Originally Posted by swallytrip View Post

Do you remember what meat packing company they came from? Im a butcher and we get them from a company calleD farmland a divisoin of smithfield i think and there tiny cant even cut them into good pork steaks but if they come from IBP or Excel then they are sometimes on the border of huge
I've tried butts from Farmland & they were ordinary sized (7-9 lbs.) but I wasn't very happy with the final product. IBP, Excel, and Hormel are far superior products IMO. Cheers!!!
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Unread 10-24-2011, 08:50 AM   #12
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Nahunta pork center is where these butts came from they are based out of Pikeville NC, they have a outlet at the Farmers Market in Raleigh....they came out great for my first time, smoked them with Hickory and Apple chunks at 275 for about 6 hours untill the internal temp was 195.... foiled them for 2 hours...meat fell off the bone... pulled meat apart used some Georges Hot. also bought a 3lb chuck roast and cooked that on the bottom rack...used two forks to shred.....put some Sweet Baby Rays on it ....I am hooked already...... thinking about what to try this weekend
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Unread 10-24-2011, 08:53 AM   #13
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Quote:
Originally Posted by 1BADHAWG View Post
I am hooked already...... thinking about what to try this weekend
Get used to it...and don't be surprised when you have your first dream about barbecue....
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