I have 6 Butts that have been injected with apple juice, slathered with mustard, and rubbed with some goodness. Should I keep all of them in the roasting pans the whole time and at what temp should I foil(165?) and what temp should I pull and wrap in towels and put in the cooler? Thanks in advance.
6 Pork Butts awaiting the Pit, questiong on how to cook em??
- Thread starter SLCMACK
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RAZORBACK JIM
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SLCMACK...you will get all kind of advice on this question.
This is what I do:
I put them on without the pan...but use a drip pan
Cook to 195-200
Wrap til cool enough to pull
Use drippings to mix into meat when you pull
Jim
This is what I do:
I put them on without the pan...but use a drip pan
Cook to 195-200
Wrap til cool enough to pull
Use drippings to mix into meat when you pull
Jim
Foiling is an option but not a necessity. Some people foil to help get thru the stall.
Panthers65
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butts are cakewalk, pretty much anywhere from 200-300 will cook them good. If they hit 10 hours or so and haven't broken the stall wrap them in foil, if not, let them ride.
Put them directly on the racks with a drip pan underneath them.
Wampus
somebody shut me the fark up.
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I never put butts in a pan. Rarely do I even use a drip pan. Only time I use a drip pan is on a kettle or on a water smoker (water bowl IS a drip pan).
Put em on....let em ride. If the bark gets dark enough for you and you don't want them to get darker....foil. Otherwise, foil's a matter of preference.
They're done when a probe enters with little to no resistance and not before. Could be 190, could be 210. Every butt is different.
Good luck!!!
Put em on....let em ride. If the bark gets dark enough for you and you don't want them to get darker....foil. Otherwise, foil's a matter of preference.
They're done when a probe enters with little to no resistance and not before. Could be 190, could be 210. Every butt is different.
Good luck!!!
HeSmellsLikeSmoke
somebody shut me the fark up.
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What smoker are they going on?
I usually do not put them in a pan and I never foil until I rest them in the cooler.
I usually do not put them in a pan and I never foil until I rest them in the cooler.
cbagby64
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We do what Razorback said...
dataz722
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I don't use a pan and I don't foil until off the pit.
"Sparky"
Knows what a fatty is.
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- Cumming Ga.
What kind of cooker are you using?That might make a difference,but I've never smoked a butt in a roasting pan.I've done 6 butts at a time on my XL BGE many times,and I just use a drip pan to catch the grease:thumb: I only foil them for a rest in the cooler after they reach 195*.
I did the butts last night and they turned out pretty good. The only problem I had was when I tried to take them off the racks, they were sticking to my grates. I cook with a 24x48 Peoria Custom Cooker, a stick burner. I put the butts fat side down after reading that you get a better bark. This is the first time I have cooked fat side down. When pulling them at about 200 degrees, they were mostly falling apart but the fat side stuck to the grates. Why is this? Overall, it turned our pretty good.
fil
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It happens when I don't use foil sometimes. That's why I try to put the fat side down, I don't loose much meat. If i start them at say 10pm and go to bed and get up the next morning I wont use foil at the stall (cause I'm stalled ZZZZZZZ mod LOL) but if I get up early and put it on while I am messing around the house I will start checking it after 5 or 6 hrs and when it gets to 160ish I will foil it so I can get it timed out for dinner. Like everyone says its a very forgiving cut to cook.
fil
fil
B
BIGBrandon2785
Guest
I normally cook em for bout 10 hours on a average with hickory.Then I pull them and cook in a crock pot with apple juice until 30 minutes before serving.I throw Sweet Baby Ray's on it and its a done deal.
