Pork butt??

[Shotgun smokers]

I need some help on smoking a pork butt.. I've seemed to have burned it everytime I do it and I need some advice to where I should pull it off/how Many hours of smoking it and cooking... Any advice helps :) thanks!

[Harbormaster]

Well, we need a little more info first.
What are you cooking on?
What temp are you cooking at?
How big is the butt?

It's always hard to predict how long a butt will take, as it can run anywhere from 10 to 24 hours. Depends on the butt. The meat is done when the meat is done, typically at 190 - 205 internal for pulled.

When you say "burnt", is it really burnt or could it be bark? Too much sugar in your rub will make the rub turn a very dark color.

Feed us a little more info and we'll be able to help you better.

[txschutte]

Lately, what works for me as far as telling doneness, is to tug at the bone. When the bone seems like it would pull freely from the meat, you have a winner. This happens at about the 10 hr range on my drums, or twelve hours on the stickburner.

[Harbormaster]

Originally Posted by txschutte

Lately, what works for me as far as telling doneness, is to tug at the bone. When the bone seems like it would pull freely from the meat, you have a winner. This happens at about the 10 hr range on my drums, or twelve hours on the stickburner.

I meant to add that Shane, thanks for covering my 6.

[Shotgun smokers]

I'm grilling on a traeger lil Tex and I haven't picked up the shoulder yet I was going to wait to hear what you all think would be a good pork. The pork was wasted, it was almost just like mush. So any advice helps

[Ron_L]

If it was like mush then it was most likely over cooked. I try to get butts that are at least 8 lbs. I feel that smaller cuts take proportionally longer per pound to cook and have a greater chance of drying out. Start out at 225 to 250 degrees for 90 minutes per pound, but that isn't a hard rule. The butt will be done when the butt wants to be done Since the Traeger has it's heat source from below the meat I would cook the butt fat cap down to help shield the meat. Once the internal temperature of the butts hits around 180 then you can start checking for doneness. The bone test is good, but I think a better test is to use an ice pick or something similar and check to see how easily the probe goes in. It should go in with little resistance. That may happen at 185 or not until 205 depending on the butt. If it is done before you are ready to eat just wrap it in a couple of layers of heavy duty foil and put it in a dry cooler with towels or newspapers for insulation. It will stay hot for hours.

[sdb25]

Lots of opinions and all work well... here's what I do;

I prefer butts in the 5-7 lb range.
I remove the entire fat cap and any easily accessible surface fat.
Slather with mustard and rub with your choice.
225 degrees will run around 90 min per pound, but don't go by time.
Follow internal temps
Butt will stall around 160 (maybe 2-3 hrs) before rising again (resist the urge to increase heat)
Take it out at 195 internal temp, wrap in foil, rest in a cooler atleast 1 hr.
Pull the pork with forks/chop it with the bone and sprinkle with some cider vinegar based sauce.

Serve it on cheap hamburger buns topped with cole slaw.

[Shotgun smokers]

Thanks Everyone! I am very excited to see how it turns out tomorrow!! I plan on getting a smaller pork butt just for fun tomorrow and work on my rub and cider vinegar based sauce sounds pretty good! again thanks!

[Puppyboy]

If you do not like the dark bark, wrap it in foil when it gets the color you like. But then keep an eye on it cause it will cook faster.