Help with my first butt...

Discussion in 'Pork' started by woody, Sep 2, 2006.

  1. woody

    woody Smoke Blower

    I've done butts before, but this will be a completely on the smoker butt as opposed to throwing it in the oven.

    First, I started it at 9 AM, so it's not going to be ready for a while.

    It's a 3 lb butt (boned) so will that affect the cooking time for me? (like shorten it)

    Anyone know a good pork finishing sauce? There's rub on it, but I dont plan on misting it or anything.

    Help!
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Hey woody,

    Good luck with the butt. I use a finishing sauce by soflaquer:

    http://www.smokingmeatforums.com/viewtopic.php?t=510

    I find that 6-7 lb bone in butts take 10-12 hours, so yours will not take that long. Are you planning to foil at 165F and finish foiled to about 195-200F? I find that technique gives very moist results. I also rest the foiled butts wrapped in 3-4 old towels in an insulated cooler for at least an hour makes the pork easier to pull if that is your final goal. I also have done without foiling until the time that I pull it out of the smoker for a rest.

    I attended a wedding in July in Columbus. The reception was catered by City BBQ. Good pulled pork there!

    Keep us informed. Pictures are also appreciated!

    Regards,

    Meowey
     
  3. smokemack

    smokemack Smoking Fanatic OTBS Member

    I did a 6lb butt two days ago. It was on the smoker for a good 12 hours. Once it reached 164 internal temperature, I foiled it and put it in the oven 'till it reached 196. I then put it in a Hot/Cold bag that I bought at Super Walmart for $1 (found it in the frozen food isle) and let it rest for 1 hour. I made SoFlaQuer's finishing sauce recipe (in the pork forum), poured it all over the pulled meat, and mixed it in with my (gloved) hands. It was the BEST! Try the finishing sauce! Keep us posted. Good luck!!
     
  4. woody

    woody Smoke Blower

    Yeah, I didn't think it would take that long myself. If you had to guess...what would you say it would take? 9 hours perhaps?

    Uh...when it comes to the thermo aspect, I left my probe thermo at work this week and can't get to it. So I'm flying blind on this one. Fitting that it's my first one, eh?

    Pictures are being taken!!! I usually post all of 'em at the end of smoke.

    My wife says I'm a nerd for doing this. I think she just doesn't understand me.
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    9 Hours would probably finish it. Do you have an instant read thermo that you could stick in to check the temp? That's what i would do if my digital were not available.

    Meowey
     
  6. woody

    woody Smoke Blower

     
  7. woody

    woody Smoke Blower

    The butt right after it went in the smoker.
    [​IMG]
     
  8. woody

    woody Smoke Blower

    after a while on the smoker....
    [​IMG]
     
  9. woody

    woody Smoke Blower

    Right after it was done on the smoker.... (foil open)
    [​IMG]
     
  10. woody

    woody Smoke Blower

    Finished product, pulled & finishing sauced.
    [​IMG]
     
  11. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Well done! Looks great! Good bark and nice smoke ring. Great pics.

    Hope you enjoyed eating it! How long did it take?

    Meowey
     
  12. cheech

    cheech Master of the Pit OTBS Member

    That is sweet looking thanks for the post. Now I have to go to the store and pick some up so I can make some for Monday
     
  13. woody

    woody Smoke Blower

    I had 3.5 sandwiches. Mmmm. I am going to puke I'm so full.

    I put it in about 9:30 and pulled it out about uh, 5:30 or so.
     
  14. nmayeux

    nmayeux Meat Mopper OTBS Member

    Congrats on a great cook!
     
  15. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Woody..
    Nerd or not...not too shabby for a great looking pulled pork...without any thermometer...

    Good Job..

    Richard
     
  16. woody

    woody Smoke Blower

    Thank you very much. I think I would have had a harder time with a larger butt.

    I just finished the last of the pork. I had, oh, 8 sandwiches and a a bunch of forkfulls from it. Gosh, that's good stuff.

    No one tells you how addictive this stuff is (the food OR the grilling).

    Later.
     

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