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Unread 10-18-2013, 09:51 AM   #1
hollywood4
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Default Help with my first Pork Butt

I am going to try to smoke my first pork butt tomorrow (home tailgate for ILLINI vs Wisconsin) I am using a Master Forge Cabinet smoker. I have a few questions and will appreciate any advice.

1. Wood or Charcoal? Both? I have been using apple wood and Kingsford for my ribs and they've turned out good.
2. Do I need to spritz it with apple juice or water periodically or just let it cook?
3. I use 3-2-1 for my ribs, should I wrap the pork butt at any point?

Thanks for the help.
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Unread 10-18-2013, 09:52 AM   #2
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how big a butt?

what temp are you cooking at?

start early

I dont spritz, just let it cook
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Unread 10-18-2013, 10:03 AM   #3
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I was thinking 275 and its 8lbs.
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Unread 10-18-2013, 10:06 AM   #4
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Quote:
Originally Posted by hollywood4 View Post
I am going to try to smoke my first pork butt tomorrow (home tailgate for ILLINI vs Wisconsin) I am using a Master Forge Cabinet smoker. I have a few questions and will appreciate any advice.

1. Wood or Charcoal? Both? I have been using apple wood and Kingsford for my ribs and they've turned out good.
2. Do I need to spritz it with apple juice or water periodically or just let it cook?
3. I use 3-2-1 for my ribs, should I wrap the pork butt at any point?

Thanks for the help.
1. I do wood and charcoal, gives it a better smoke flavor. If you are feeling like trying something new, stick to the apple wood but try some lump charcoal.

2. I don't spritz, I like a nice bark.

3. I don't wrap I just let it cook. If it is your normal 8lb or so butt give yourself plenty of time to cook it. I like to take mine to 200 - 205 for a nice easy pull.
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Unread 10-18-2013, 10:07 AM   #5
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I use all wood (Pecan) because I have a stick burner, rub and inject with apple juice and worsey the night before, then smoke that baby until it gets about 165 Internal temp or the bark color you wnat, then wrap in foil and cook until done 200+ IT. Pork butts are probably the easiest think to smoke. Mine come out perfect every time.
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Unread 10-18-2013, 10:13 AM   #6
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I'd say stick to the fire method you're familiar with, esp. for the first time out on pulled pork. I don't spritz, and I only foil if I think the bark is getting too barky or if I'm in a hurry. Allow a couple/few hours cushion - butts hold great wrapped and in a cooler - that way it'll be done on time.
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Unread 10-18-2013, 10:16 AM   #7
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#1 Pig is Pig what woks on ribs works on the rest of the critter
#2 NO! slam the door and leave it be
#3 It depends on what temp your cooking at. I run at 300+ I foil it is after4 hrs at 275 it would be around 5 hrs ( this is an approximation of when the stall begins)
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Unread 10-18-2013, 10:17 AM   #8
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I agree with gtr. Use the fire method you know. Spritzing is a waste IMO. I do not like to foil either (unless I am on a time crunch and the stall gets out of hand). I think 275 is a good temp, BTW. Cook until the bone wiggles free easily and a probe goes in like butter. Internal temp can vary.
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Unread 10-18-2013, 10:48 AM   #9
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I did a pork shoulder last weekend in the UDS @ 300, did not foil, cooked to an IT of 202 before I even looked at it, and then did the probe test and it was "like buttah".
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Unread 10-18-2013, 11:20 AM   #10
hollywood4
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Thanks for the tips! Ill post some pics here tomorrow and let yall know how the cook went.
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Unread 10-18-2013, 11:51 AM   #11
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Charcoal n wood Chunks - Cherry or Hickory or both , 275-300* for 7-10 hrs till the bone wiggles easily or probes tender if boneless - around 200* +\- I don't wrap cuz I like Bark.
Picnic pictured but it's all the same
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Unread 10-18-2013, 07:13 PM   #12
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All above advise is spot on.
I foil sometimes and others I don't.
When I foil, I use a foil pan and cover. this is easier for me to get the juices that the butt produces to mix in after pulling it.
But either way you go I'm sure you'll do just fine
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Unread 10-18-2013, 09:44 PM   #13
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I never foil a butt but nothing wrong with it. Hickory most of the time.

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Unread 10-18-2013, 09:48 PM   #14
hollywood4
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Thanks everyone. All the pics look great! I'm gonna be up at 5am tomorrow to get my fire started and I can't wait!
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Unread 10-18-2013, 10:39 PM   #15
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I like to run all wood and around 275-300 8lb butt Im looking at about 6 hrs cook time sometimes I foil ...sometimes I pan it ....sometimes I just let it roll ...my opinion is do what feels right to you but remember its all heat and meat... when its done ..its done ....enjoy
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