butt

Hi, Newb here. Smoked a pork butt yesterday on my WSM. Finished it wrapped in butcher paper in the oven as thunderstorms rolled through last night. At 10PM the internal temp hit 203 so I dropped the oven to 170 degrees. This morning the butt internal temp is 163 rock steady. We're going to...

Picked up a two pack boneless shoulder yesterday Slathered w mustard, dusted w pastrami rub that I added gobs of brown sugar Drizzled last night putting a sheen of ice on everything Onto the cooker at 10pm at 225F By 0600, its looking good Plan to wrap and hold for tender pulling later...

Happy Sunday, folks! Following SirPorkaLot's Lexington NC 'cue tutorial with only the butt portion of the shoulder, I a-salted a nice 16lb'er early this morning. After a while, I added a JD Maple chub that was rolled in Smokin' in the Dark's Medium Rub. Once the fatty was done, I chopped...

I need to prepare some pulled pork for a family get-together this weekend, any suggestions on some killer butt rub? Thanks, Mike

So I have three days off starting today. I thought I would use tonight/tomorrow morning to get ahead in the cooking department. I'm not a fan of turkey as in the whole thanksgiving type of bird, but it's my favorite lunch meat for a sammie. The place where I buy my butts sells them in twos, so...

So I've been wanting to improve my pork butts a and have been researching injected vs non-injected versions but there doesn't seem to be a clear consensus. I wanted to know the following? Is injecting worth in on the average 8-10 pound butts I'm buying? Is the flavor different, better, etc. Is...

Howdy!! Ok, first pork shoulder (butt) in the BGE. I've been about 250F - 275F for about 6 hours give or take. It is just now starting to look nice..there is a glaze to it with the mango marinade and mop I've done today. It is internal about 160F according to the Thermopen. Now...trying to...

In a couple weeks I'm cooking for a block party so I have to do lots of cooking and part of the cook is pulled pork so I'm planning on hanging 4 butts in my jimmy cooker which is a close to a WSM 18" size. My plan "If" this works is to hang the butts start to finish on the hooks with no...

Good morning. I'm smoking a butt from a new (to me) butcher. I simmered one can of Goya Peach Nectar with about two tablespoons of butter and a dash of my rub. Let it slightly reduce and cool then injected last night around 11. Got up at 4 :yawn: to start the fire and of course it farkin...

Yeah, I know this sounds kinda crazy, but does anyone else get that sh*tty smell with big meats after they are cooled down? No matter what wood I use, what cooker I use, or how long I put smoke on my butts or briskets, they pretty much always smell like sh*it after I've cooled down the...

Hello brethren! Does anybody have any good recipes they wouldn't care to share for what to do with pulled pork leftovers? I am looking for something new and interesting to try out. Thanks in advance for any and all ideas/recipes!!!!

SWMBO caught me cleaning the Kamados, and asked "do they do anything but look pretty?" She rightfully pointed out it had been over a month since she had seen any pulled pork. Needless to say, I think everyone can figure out what is on the cook today. While the Big Joe is cruising along at...

I've been a stalker to this site for years and finally joined officially. :loco: I'm in the pool of smokers that removes the skin but leaves a thin layer of fatty yumminess on butts. I usually discard the skin. This morning I lightly seasoned and threw the strips of skin in the smoker for over...

Broke in my PBC with a halved chicken last night and it was fantastic (pics to come) The problem is, the wife came home with a bone in butt thats 7.5 lbs. Do I need to start cooking now (around 6:40am) to be eating by 8:00 pm? Also, I have heard that this is a big cut to do on the Pit Barrel...

I'm smoking 4 butts today in my UDS. Two per rack at 225*, each butt is about 8-10 lbs. how long do you think it will take? It's my first time doing 4 and am trying to time it right. I have to be on the road no later than 7AM Sunday so I'm thinking 12-14 hours so getting them on the pit by 4PM...

No rub on this one. Just the heat, the smoke, and the meat. It went on early one morning and smoked for about 8 hours, pulled it and let it rest in a cooler for two hours. It's tender, juicy, and very tasty. If you've never tried BBQ pork with a bark that isn't created by sugar and rub, you are...

Over the past two years, I've been in 3 amateur comps. First one was a learning experience (DAL in ribs), but the two last summer went well. One comp was first in brisket, 4th in ribs (out of eight teams). Second comp was first in chicken, 9th in ribs ( out of 18 ). I have a friend in the...

Fired up the mini on thanksgiving eve for a butt. Temps got down to 23*F but she had no trouble holding a steady 225*. Also tried a spatchcock "brick" chicken, but didnt notice a difference between brick/no brick. Made some chicken stock with the carcass for homemade chicken and rice when it...

I bought ribs from a different butcher for my second try with St. Louis style ribs. I'm still very new to this, so I can't really tell what the heck is in the package, as in what part of the pig is this?! What kind of cut is that?! These ribs were very fatty, and there was an extra thick part...

Hi, I've been doing BBQ for a couple of years now with my UDS. I don't use water pan or heat deflector. I've tried them, but didn't like the results. I've been mostly doing pulled pork from whole pork necks since pork butt is not available here. It has nice fat and marbling and it's been...