First time butt smoke!

Discussion in 'Pork' started by jteer, May 2, 2016.

  1. jteer

    jteer Fire Starter

    I picked up a 4.25 lb butt roast today and plan to smoke it on my MES40 tomorrow. I have it rubbed down with some Cinammon apple jelly and a dry rub I found at the grocery store.

    Everything I have read here talks about using them for pulled pork. If it is pulled from the smoker at a lesser temp, can it be eaten like a regular crock pot style roast?

    Any tips for a first time butt smoker?
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    If you are talking about slicing it then yes. Just pull it at around 190 IT.  If you'd like to pull it ( Which I recommend.) then keep it in the MES until the IT is around 200 - 205. It's ready for pulling when the bone is easily removed from the meat. b
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree, 190-195 for slicing. I also agree, pulled is better IMHO.

    Al
     
  4. jteer

    jteer Fire Starter

    My wife wants pulled pork so I guess I will be going that route...

    Do I need to wrap in foil at some point?
     
  5. joe black

    joe black Master of the Pit OTBS Member

    It will probably reach a stall at around 150-160*. At that point, I would wrap it in foil and add 1/3 cup of apple juice. The foil will help to push it through the stall, the juice will help with flavor and the acidity will help with tenderness. Keep it on the smoker until it is 200-205* or until the bone comes out of the meat very easily and clean. Let rest for 30 minutes to an hour. Unwrap and pull it. I like to put a little vinegar, salt and crushed pepper flakes in the juices that are still in the foil for a finishing sauce to add a little moisture and to perk up the flavor.

    Good luck with the butt. They are very forgiving and you can't really screw up. Joe. :grilling_smilie:
     
  6. mkriet

    mkriet Smoking Fanatic

    From my experience, butts are great for pulled pork.  If you want to eat sliced pork, you may be more interested in smoking a pork loin.  They also don't take near as long to cook.  Even try stuffing a loin.  I've had some pretty good ones, but my favorite pork has to be a toss up between PP and ribs.
     
  7. jteer

    jteer Fire Starter

    Thanks everyone! Not sure where it stalled, after watching it the first two hours so I could add more apple chips every 30 minutes, I went fishing and came back at the 5 hour mark and temp was at 180. I went ahead then, and wrapped in foil and bumped the temp up to 275 from 250.

    It has now been just over 6 hours and the temp is at 192...
     
  8. jteer

    jteer Fire Starter

    The butt was a success...everyone loved it! I did not have any apple juice or anything to put in the foil with it and I feel it could have been even better. Looking forward to trying another one.

    I pulled it at 203 since everyone was hungry and it was getting a little late since we all had to get up at 5am this morning for work. It was a little tougher than I expected to pull so I think next time I will let it go a little higher!
     
    Last edited: May 4, 2016

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