Working Toward Competition Pork Butt

[The Frog]

So I am going to do a pork butt on Saturday, and I want to start building my skills at the KCBS style.

I'll be using my new UDS... which has the option for a water pan / flower pot mod (a-la-WSM).... and I've got pecan wood to use.

I see a lot of stuff about briskets and ribs on the site, but not a lot on pork butts.

Being new to BBQ, what advice can you offer?

[Neil]

There are over 500 threads on pork butts and 137 threads on the money muscle alone.
Added benefits come with being a subscriber such as the advanced search option:http://www.bbq-brethren.com/forum/showthread.php?t=14666

Another way to get the info you wish is to ask specific questions. You will find the Brethren are extrememly helpful in aiding eachother reach Q nirvana. :biggrin:

[beerguy]

Frog, the "ROADMAP" at the top of this forum is an excellent place to start. Try this link.

http://www.bbq-brethren.com/forum/showthread.php?t=8351

[jonboy]

There are no wrong ways to do a pork butt, unless you stuffed it with tomato and peanut butter.:-P
It would be hard to ruin one.
Do a search for chris lilly championship pork butt recipe. That would be a good one to start with, since he has used it for several wins.
jon

[FretBender]

I like pecan for birds and oak/hickory for pork. At times I also use a drip pan with 1/2 apple juice and 1/2 water, but it's not really needed to keep the butt moist. I also pull a 195 and foil for 45 min to an hour to let the juices return to the meat. I've injected, which adds allot of moiture and flavor if you really blast the butt. Try a number of things and keep notes on what you do, how you do it, and an evaluation of the results. That log will be the best means to improve your butts.