My First Butt's

1BADHAWG · 10-21-2011, 12:54 PM

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

bbqchicken · 10-21-2011, 12:57 PM

good luck!

hamiltont · 10-21-2011, 01:01 PM

Sounds like a plan.. Butts are my fav. Very forgiving and might tasty! Good luck!!!

colonel00 · 10-21-2011, 01:02 PM

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.

DirtyDirty00 · 10-21-2011, 02:06 PM

i just got 3 butts last weekend. 2 of them were 4 pounds BONE IN... yup... i dont know either...

1BADHAWG · 10-21-2011, 02:13 PM

these are bone in.....just small, they had buy one at regular price @ $2.99 lb and get the next one for $4.....

Ron_L · 10-21-2011, 03:18 PM

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.

Big George's BBQ · 10-21-2011, 03:45 PM

Have fun

BigBobBQ · 10-21-2011, 05:14 PM

good luck, I think you will do fine.

swallytrip · 10-21-2011, 08:17 PM

Quote:

Originally Posted by DirtyDirty00

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

hamiltont · 10-24-2011, 08:31 AM

Quote:

Originally Posted by swallytrip

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!!!

1BADHAWG · 10-24-2011, 08:50 AM

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

daninnewjersey · 10-24-2011, 08:53 AM

Quote:

Originally Posted by 1BADHAWG

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....

10-21-2011, 12:54 PM	#1
1BADHAWG Is lookin for wood to cook with. Join Date: 09-23-11 Location: Oxford NC Downloads: 0 Uploads: 0	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

10-21-2011, 01:01 PM	#3
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	Sounds like a plan.. Butts are my fav. Very forgiving and might tasty! Good luck!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

10-21-2011, 01:02 PM	#4
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	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. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

10-21-2011, 02:06 PM	#5
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY Downloads: 0 Uploads: 0	i just got 3 butts last weekend. 2 of them were 4 pounds BONE IN... yup... i dont know either... __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

10-21-2011, 03:18 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-21-2011, 12:57 PM	#2
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	good luck!

10-21-2011, 02:13 PM	#6
1BADHAWG Is lookin for wood to cook with. Join Date: 09-23-11 Location: Oxford NC Downloads: 0 Uploads: 0	these are bone in.....just small, they had buy one at regular price @ $2.99 lb and get the next one for $4.....

10-21-2011, 03:45 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Have fun

10-21-2011, 05:14 PM	#9
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	good luck, I think you will do fine. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

10-24-2011, 08:50 AM	#12
1BADHAWG Is lookin for wood to cook with. Join Date: 09-23-11 Location: Oxford NC Downloads: 0 Uploads: 0	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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