Butt.... a little different method.

Discussion in 'Pork' started by pignit, Mar 1, 2010.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I like to slam a few butts in the MES around 8:00 in the evening, throw the smoke to it for about 4 hours, then foil it in a pan and set the MES on 200 and go to bed. I did this with 4 of em last night. Pulled them out about 9:00 this morning and they were at 183 internal and tender as butter. I usually take butts to 195+ but there was no reason to go there with these. They were one step from not being able to move without fallin apart.

    The bark had moistened up from being in the foil all night so I took them out of the pan, poured off the juice and put them back in the smoker set on 275 for about an hour on the rack without the pan. It was long enough to dry the bark back out some and seemed to work really well. Kinda like the rib thing. Didn't dry them out at all. Thought I'd pass it on. I hadn't heard of anyone doin this to dry the bark back out after braising.

    All the flavor without the dryness..... plus just a tad of crunchy.

  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great idea Dave.[​IMG]
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks good to me!
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a great idea - I am also glad to see someone besides me that puts things in and goes to bed. I was feeling guilty. The main reason I bought the SmokinTex unit is so I could do just that
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I have my MES set up in the garage and it's the only way to go. I enjoy the outdoors with my OK Joe when the time and weather allows but the MES lets me eat smoked meat all week. I just finished pulling these things and they were excellent. Snackin on some with some crackers right now. Gave 2 of them to a Bud that just had knee surgery. Heck of a deal for about $5.50 a butt.
  6. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Looks great. I'll give your method a try. I do a lot of butt. (Damn, that don't sound so good)LOL
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Mine is outside but in CA we almost never have weather issues - except the torrential downpours we had this year - got some jerky going right now [​IMG]
  8. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Footnote to this thread... Red wanted to take a friend some pulled pork so I pulled one of the butts out of the cooler with very little time to rest and packed her up some PP. I waited a good 3 hours on the other one and pulled it. The difference in flavor and moistness was amazing. If you have ever had any doubts as to the importance of letting meat rest... I can tell you... it was like two different smokes. The first one I pulled was very good, but the one that rested was incredible and the only difference was the rest time. (and of course the cut of meat)
  9. Question:
    When you put them back on the MES directly on the grate (at 275), did you add more smoke?

    I have been wanting to do something like this, since I really hate getting up at 5am to have the Pork ready for dinner that night. I would much rather just sleep on it and re-heat for dinner.
  10. captsly

    captsly StickBurners

    Same here, I put em on and went to bed. Only difference is I didn't wrap my butts last time. They came out excellent just a little thicker bark!!
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    No more smoke. I only smoke to around 140 degrees or when I foil which is usually around 4 to 6 hours. I tried putting smoke to some meat one time at the end and it was not good.
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Butts!!!

    I never really let meat rest before, but the last time I smoked butts, I wrapped them in foil & towels, put them in a cooler and went to bed. Unwrapped them in the morning, and they were still very warm. I am now a believer in "Resting Meat"!

    What's your setup in the garage to exhaust the smoke?

  13. Nice looking smokes. Think I might try that this weekend.

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