Cooking first Butt

Discussion in 'Pork' started by rvman, Jul 4, 2007.

  1. rvman

    rvman Newbie

    I need to know do you want it room temp before putting on and at what piont do I cover it with aluminum foil?
    Do I want to put my rub on tonight and wrap it back up and stick it back in the refrigerator?
    Thanks so much
    I did a search but couldn't find much
  2. low&slow

    low&slow Smoking Fanatic OTBS Member

    You can put your rub on it tonight to soak into the meat overnight if ya want. It wont hurt anything. I always take mine straight from the fridge to the smoker. I usually foil mine at about 160-170, take it to 198-205 to pull off the bone. Good luck and dont forget pics.
  3. rvman

    rvman Newbie

    Thanks, I appreciate it.
    Hey your forum name reminds me of that Old saying TAKE IT EASY, START OFF REAL REAL SLOW THEN TAPER OFF. [​IMG]
  4. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    I like to marinade for at least 12 hrs. or rub 8 hrs. minimum. The longer the better, with in reason.

    That reminds me on time I was marinading a deer roast and ended up going out of town. When I got back I completely forgot about it. Found it 2 months later on the bottom shelf in the back of the fridge TURNING 3 shades of green. I was too by the time I got in the trash the container amazingly held back the smell....UNTILL I OPENED IT!!![​IMG][​IMG][​IMG]
  5. rvman

    rvman Newbie

    Has anybody marinade their butts using MOJO marinading sauce?

  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    as in rainforest cafe smokin' mojo rib rub ??
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    what low said - rub & fridge overnight(maybe foil wrap if ya like) bring the meat to room temp(don't ever admit this to a health dept. official)fer @ least 1 hr. before setting on the pit.cook as you usually do.
  8. stillcajun

    stillcajun Smoke Blower

    Good advice gypsy. I normally rub and rest it overnight also wraping it in foil. This gives the seasoning time to work its way into the meat. Pull it at 170 and wrap it until 190. Doesn't get any better.
  9. rvman

    rvman Newbie

    What temp do I want my smoker at? thanks for all the help
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    225-250 patience is the key
  11. rvman

    rvman Newbie

    Thank You, I'm putting it on and taking a nap. Good Night and thanks to all for the help. I'm sure it will turn out fine.
  12. rvman

    rvman Newbie

    Help!, I'm cooking what actually is a pork shoulder butt is what the label said anyway it's 8 lbs and I put it on at 200 am last night. I’ve cooked it now for 13 hrs and I can't get it above 160. It's been on 160 for the last 4 hours.

    Am, I OK ? What to do? I was waiting until 170 to wrap it in foil

    I guess I should have added that I'm cooking a propane GOSM and I have it set at 225. thx
  13. You should be OK...has it gone up yet? you should figure about 1.5 hrs per pound, so you should be coming to the end...
  14. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i replied on your help post. patience is a're doing fine-it'll get there.
  15. ultramag

    ultramag SMF Events Planning Committee

    I guess this is all done and over w/ by now for better or worse, but that would be one heck of a plateau. Are you sure that you are cooking at the temperature you think you are? The GOSM thermo's are usually wrong out of the box and when adjusted it sounds like they will be wrong again at some point. Be sure and check grate temps w/ an aftermarket of some type if you haven't.

    I'm interested in how this came out RVMAN.
  16. rvman

    rvman Newbie

    Hey Chad, sorry it took me so long to respond, it turned out great and I have another one on as we speak.
    I waited patiently and finally the needle started moving again. Anyway it turned out great and everyone was impressed.

    Thanks to all for all of the great help. You have been great. I can't wait till the next one and the next one and the next one and the next, well you all already know what I’m talking about.

    Great site [​IMG]
  17. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Good lord, I wish you guys would stop talking about butts! Your all insanely cruel!![​IMG]
  18. flash

    flash Smoking Guru OTBS Member

    My friend down in South Florida does. He also injects it with Burnt Orange or Sour Orange marinade. I love mojo on Beef Boned ribs. [​IMG]
  19. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i just googled "smokin' mojo rib rub" to replacewhat i ran out of & this post was the #1 hit. another #1 for smf & leads yaright back to here. lol

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