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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 07-25-2008, 04:58 PM   #1
salth2o
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Default Pork Butt..

pulled pork is my desired result. I have smoked lots of different meats, but this is my first go with a pork butt. I intend to cook 1.5 hrs per pound at 225F, hoping to get the meat to about 190F before pulling it off the smoker. Right now it is coated with my favorite pork rub and I plan on spraying it with apple juice every hour or so. Hopefully it will be on the pit in an hour or so.

Any tips or advice will be appreciated.
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Unread 07-25-2008, 05:02 PM   #2
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That's pretty much what I do. However, I do inject with AJ before smoking. And I don't spritz.

Time and temps though are dead on for me. Are you planing to rest the the smoked butt for a time before pulling?

Don't forget the pictures? If this is your first butt we need to check it out.
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Unread 07-25-2008, 05:06 PM   #3
salth2o
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I figured I would rest the smoked butt for at least an hour. What do you recommend?

Pictures will be forthcoming. The Redhead thinks I am crazy for taking pics of the stuff I cook.
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Unread 07-25-2008, 05:08 PM   #4
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I like to foil mine and stick it in the cooler for a couple of hours before pulling.
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Unread 07-25-2008, 05:12 PM   #5
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What ^ he said, don't forget to wrap w/ towels in cooler, will stay hot for another 3 hrs or so...
not sure what you're using to cook, but PP is hard to mess up....(finding wood to knock on! LOL!)
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Unread 07-25-2008, 05:13 PM   #6
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Quote:
Originally Posted by keale View Post
but PP is hard to mess up....(finding wood to knock on! LOL!)
Roy, Don't let that secret out.
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Unread 07-25-2008, 05:18 PM   #7
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oops! I'll go back to work now...
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Unread 07-25-2008, 05:18 PM   #8
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Sounds like a good plan... I wouldn't spritz at all for the first six hours or so, but that is just me.
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Unread 07-25-2008, 05:25 PM   #9
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Quote:
Originally Posted by Smokin Gator View Post
Sounds like a good plan... I wouldn't spritz at all for the first six hours or so, but that is just me.
I've got to agree with Gator I don't want the pit opened for anything for as long as possible. I've never really felt the need to spritz butts during the cook anyway.
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Unread 07-25-2008, 05:27 PM   #10
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I am using one of these with some hickory and oak and will prolly wait a few hours before spritzing.
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Unread 07-25-2008, 05:30 PM   #11
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Quote:
Originally Posted by salth2o View Post
I am using one of these with some hickory and oak and will prolly wait a few hours before spritzing.
Why the spritz?
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Unread 07-25-2008, 05:35 PM   #12
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Quote:
Originally Posted by trp1fox View Post
Why the spritz?
??? I read somewhere that someone liked doing it that way. I am venturing through uncharted territory for me and just trying to put together a game plan.

Fat side up?
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Unread 07-25-2008, 05:38 PM   #13
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The spritz really isn't needed on the pork butt. But foiling after the temp platau will speed the cook up and provide you lots of great juices to mix into the pork as you pull it.
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Unread 07-25-2008, 05:38 PM   #14
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Quote:
Originally Posted by salth2o View Post

Fat side up?
fat down with the offset, protect the meat from that heat
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Unread 07-25-2008, 05:42 PM   #15
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You'll be fine. Unless you are competing, most butts come out great and you can always cheat with sauce for more flavor.

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