Yup---There's all kinds of ways to do Pork Butts.Friend of mine is a serious smoker, has a trailered smoker that holds 60 butts, two others that hold 20 & 30.Uses hickory slabs from a sawmill. He always uses the same technique and rub. Smoke @ 225-250 for 6 hours, double wraps in hd foil and back on the smoker for 6 more hours. Butt falls apart when unwrapped and all the fat is rendered into what he calls gravy. I use his way on my little smoker that holds 4 butts and get the same results. Yum.
Hey Bear, what is your methos for smoking butt. What IT should it be when i foil it. Also what temp do you smoke. Last time i didn't foil it and it took 12 hours for a four pound butt. That's three hours a pound!! I have MES and smoked at 225, but bumped it up to 260 when it stalled.Glad to hear my method & your MES 30 did good in real cold weather.
I'm smoking some CB right now, but it was all the way up to 14° this morning.
Bear
What temp did you smoke it at?Great post followed the steps here and came out very nice with a 7.6 lb pork shoulder/Boston Butt I smoked in the MES30. I mix up my mustard with 3 tbls of yellow mustard, 1 tbls of honey, and about 1/2 tbls of squeezed lemon. Put the mustard and some rub on and double wrapped in the fridge overnight. I used apple wood pellets in the AMNPS. I used two rows of pellets in the AMNPS which burned for roughly 5 hours.
I put the meat in the smoker about 7:55am and removed when it reached 200 degrees IT at 6pm without any cool down time in the smoker. I pulled some off to eat and then let it rest about 45 minutes before pulling apart. First time I've every smoked a pork shoulder, so thanks for the great tips!
Some people don't foil at all. I like a nice bark, but not a thick hard bark, so I generally foil at around 165° IT.Hey Bear, what is your methos for smoking butt. What IT should it be when i foil it. Also what temp do you smoke. Last time i didn't foil it and it took 12 hours for a four pound butt. That's three hours a pound!! I have MES and smoked at 225, but bumped it up to 260 when it stalled.
Thanks,
Kenny
Sorry I missed this, Joe!!Bear, I'm trying out your method today. I just hit 203 but the bone isn't quite loose yet. I'm gonna give it another degree or 2 then drop back to 100. I did sneak a bite a few minutes ago and it tastes pretty amazing!!!!
Thanks for taking the time to post the imstructions.
Looks Great, Larry!!
Followed the Bear Tracks and Pork Butt came out as advertised. See my post by Twoalpha, Pork Butt on the MES of today. Great directions and very tasty.
Thanks Bear.
Larry
That's Great !!!
Thanks Bear. Tried this today and finally got the wife's approval on my butt.
Thank You David!!!
Excellent step by step! My next butt will be a real butt, not the little baby butts I've been doing. I will definitely follow your procedure on it. Thanks so much for sharing your expertise Bear. David.
Thanks Don.
Thank you brother, proud to have served....The step by step pork smoking is so helpful to us rookies.. good info well done. In the process of smoking 4 butts today put them on 9:00 AM got all 4 in my 30" MES. hoping to finish by !0:00 PM. The largest is 7 lbs down to 5.5 lbs. what does the danger zone mean I'll post again @2;00