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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-02-2013, 12:57 PM   #16
Toney Marconi
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Food Lion has butt for $1.49/lb this week.
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Old 02-02-2013, 01:13 PM   #17
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Try 4 Shiner Bock per pound, that should get you there.......
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Old 02-02-2013, 01:15 PM   #18
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Quote:
Originally Posted by CarlWayne View Post
Completely serious. Always wanted to smoke a pork butt but never have. Want to smoke it at 250 for however long. What is the internal target temp to look for?
You, my friend,are in for a sweet cook! Wait till you start to pull and see how much of that bark you eat.

I've used meatheads Memphis dust on butts and its really good. Last time I added 2 tablespoon chili powder and it gave it an amazing red color.
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Old 02-02-2013, 01:18 PM   #19
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Thanks for all the replies. Y'all really helped me out. Going to do baby backs today and maybe put the butt on late tonight or early tomorrow.
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Old 02-02-2013, 01:38 PM   #20
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I really don't think cooking Crona is a good idea. Congrats on that fine butt your wife gave you!
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Old 02-02-2013, 01:56 PM   #21
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Any woman who goes to town and comes home with beer and a fresh butt for ya is a good woman
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Old 02-02-2013, 02:05 PM   #22
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I agree with Blu, 300 or so. I did my first the other day at 320, took 5 1/2 or so hours for a 9 pound and about 6 1/2 for a 12. wrapped at 160. Nothing added when wrapped. One was plain and the other deli mustard and brown sugar.

http://www.bbq-brethren.com/forum/sh...d.php?t=152840
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Old 02-02-2013, 02:10 PM   #23
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Quote:
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Try 4 Shiner Bock per pound, that should get you there.......
This sounds about right to me
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Old 02-02-2013, 04:12 PM   #24
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Your wife is a keeper, for sure. This may be your first butt, but after you taste it, it won't be your last!
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Old 02-02-2013, 04:42 PM   #25
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Quote:
Originally Posted by Toney Marconi View Post
Food Lion has butt for $1.49/lb this week.
if you have a wegmans near you they have shoulder for 1.29 a pound everyday.
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Old 02-02-2013, 04:44 PM   #26
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another vote for cooking it at 300
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Old 02-02-2013, 07:52 PM   #27
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all great advice so far. don't plan dinner for a particular time. when it's done, it's done. Start a wee bit earlier and when it IS done, foil and place in cooler with towels around it and then finish prepping the rest of your meal.
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Old 02-02-2013, 07:55 PM   #28
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Quote:
Originally Posted by Crazy Harry View Post
Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance
That's what she said .
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Old 02-02-2013, 07:59 PM   #29
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That is one good woman!
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Old 02-02-2013, 08:01 PM   #30
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Yiur wife did good Enjoy the Butt. Mine usually go 200+ A lot of people wwill wrap @ 165. Let it rest wrapped in foil in a cooler for a couple hours before pulling Pu rub on tonight
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