First Pork Butt. I need some input please.

Discussion in 'Pork' started by pocketaces, Jun 24, 2010.

  1. pocketaces

    pocketaces Smoke Blower

    We are going to do a pork butt this weekend up at that lake.  We have a Little Chief Electric Smoker and a normal weber charcoal grill.

    The butt is a 7 pounder.  I was thinking of putting the butt in the electric smoker for 2 hours then finishing it in the charcoal grill the coals and wood chunks on the opposite site of the meat.  I'm thinking of moving it because it sounds like the little chief only gets up to 165 degrees and is meant for small cuts of meat and fish.

    I've never done a pork butt.  What internal temp should I take it too.  Do I get it to a certain temp, then foil it and put it back on the grill.  Or should I take it to a certain temp them foil and put it in a cooler?

    How long is this going to take?  I guess it would be better to get done early as I could always foil it and put it in a cooler.

    Any advice is GREATLY appreciated.
     
  2. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Hey pocketaces, I would just do it on the Weber charcoal grill.  Take it up to 165, foil it and let it go to 200 degrees.  I also add some apple juice in the foil.  This makes some really moist pulled pork.  what type of wood you going to use to smoke it.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I agree with Mike (brokenwing) on this one and I would just smoke it on the Weber. You can put the coals on one side and the meat on the other side. Now I would put your chips/chunks in a small foil tin. (Some Gas stores have chips and chunks and they should have the foil packages too) At least the one by me does. Then I would rub it the night before and wrap it in saran wrap and into the refrig for overnight. Then take it out and run your grill/smoker at about 230° to 250° or so. I would spritz it with a mixture of apple juice and cider vinegar every hour after the first hour and a half. Then foil it with some of your spritzing liquid and then put it back into the smoker and take it to 200°-205° and then wrap it in another foil layer and put it into a dry cooler for at least an hour if not more (you can go to maybe 4-5 hours tops) then you can pull it and add your favorite finishing sauce or a BBQ sauce and serve. You do all of this and you will very soon become the talk of the family, block, city, job-site. I have specially around the job-site for I cater one lunch on every job.
     
  4. pocketaces

    pocketaces Smoke Blower

    I was going to use hickory chucks and lump coal.

    If I just did it in the weber the whole time how long will it take?  1 hour per pound? 

    Would smoking it for two hours in the electric not be worth it?
     
  5. marty catka

    marty catka Meat Mopper

    Get yourself some fire brick or even a couple of regular bricks and split the coal grate on the Weber with them. This will help keep the direct heat from the coals from burning up one side of your butts.  A water pan with water or apple juice should be placed under the butts as well.  I would figure on about 1.5 hrs. per lb. to start and allow for more time as well.  Figure on giving it 14-16 hours (maybe less depending on the temp of the cooker), if it is done before that, you can keep it hot by wrapping it in foil, towels and putting in a cooler.  I have had butts wrapped that way and 4 hours later still at 160 degrees. 
     
  6. Remember the 4 hour rule.

    You really should get the Pork over 140 degrees within 4 hours. If you spend 2 hrs on the electric smoker at 160, it might be difficult to get the core of the meat to 140 within that window.
     
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Good advice from reeko, safety first.

    I would just put it on the Weber, too, much easier and safer.

    How are you going to check the cooking temp in the Weber? In the past I have just held a digital probe in the exhaust vent to check temps. It's a quick and dirty method, but if the temp at the exhaust is 220-250 you are ok on the on the cooking grate. If you use this method be sure and wear a glove. and don't stick it in one of the vent holes and leave it 'cause you will ruin the thermo, I learned that the hard way.
     

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