Help with Super Bowl Pork Butt - In now!

Discussion in 'Pork' started by aimcat, Feb 1, 2015.

  1. Hey guys, my husband and I are kinda new to smoking. So far we have done ribs and another pork butt. We are trying to make this one really really good! It is a 11lb pork shoulder butt with bone in. It has been in since 4am and is at 156 degrees right now. Does that sound about right as far as the time and temp goes? I was thinking a bigger one would need more time to get to temp.

    I just want to make sure we are correct in that we take it out at 165 and foil it? Can we finish it in the oven? If so what temp?

    Should we add any apple juice, etc to the foil when we do foil it?

    Then when it reaches 200 in the oven we can remove? Wrap in towels and put in a cooler? Would a Styrofoam cooler work? We cannot seem to find our plastic cooler anywhere!?

    Also what about a finishing sauce - we like something sweet and savory? I live NC style but husband and guests prefer a sweet and savory style sauce. Any recipes or tips there?

    Thanks so much!
     
  2. I see you haven't dropped by roll call yet. When you get a chance will you pop in so everyone can give you a proper SMF welcome?

    Happy smoken.

    David
     
  3. Will do!

    Any advice by the way!
     
  4. schlotz

    schlotz Meat Mopper

    If you are concerned for timing with guests and the SB game then double wrap in foil and place in oven. I highly suggest using a remote thermometer in order to monitor it and pull @ 200-203º.  Personally I follow Alton Brown's recipe which is here > http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html  

    As for sauce, here is one we use alot! You can control the heat based upon the amount of pepper used.

    BBQ Sauce #2 - Rum

    Recipe By: Matt S (me)

    Ingredients:

    1 cup brown sugar

    1/2 cup chile sauce, Heinz - easy on amount

    1/2 cup rum, Myers Dark

    1/4 cup soy sauce

    1/4 cup ketchup

    1/4 cup Worcestershire sauce

    2 cloves garlic, minced

    1 teaspoon ground dry mustard

    ground black pepper to taste

    Directions:

    In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use. 

    Notes:

    Possible adaptations

    - onion powder 1 1/2 tsp

    - substitute garlic powder vs cloves

    - ground celery seed 1 tsp,

    - ancho or chipotle powder, 

    - cumin, 

    - cayenne

    - smoked paprika.

    Substitute white pepper for black to lower the heat content.
     
  5. Ok, finished in smoker, now it is double wrapped in foil and in the over at 250 - is this the best temp? Can I go up or should I leave at 250? Worried about it finishing by around 6ish. Temp is 167 right now?
     
  6. schlotz

    schlotz Meat Mopper

    A little late but how did it go?  Ans to your question: yes you can bump it to 300º, just watch the IT temp and pull around 200º.
     

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