I need help with my butt...

Discussion in 'Pork' started by rotordriver, May 8, 2012.

  1. Well I recently upgraded to a Masterbuilt Electric smoker and it is time to smoke my first butt.  This is actually practice for a big BBQ I am planning this summer.  Since this is my first, I'd like to throw out my plans and the recipe I will be using and hopefully get some recommendations.

    She's an 8 pounder, bone-in.


    1/2 cup apple juice

    2 tbls Kosher salt

    1 tbls light brown sugar

    1 tbls worcestershire sauce


    1 tbls light brown sugar

    2 tsp paprika

    1 tsp chili powder

    1 tsp garlic

    1 tsp mustard powder

    1 tsp black pepper

    I plan on smoking at 225 degrees in an aluminum tray (open).  After the first few hours I will spray hourly with a pineapple juice, cider vinegar, Capt Morgan mix.  At 160-165 IT I will cover with foil until 195, then wrap it and stuff in a cooler for a couple of hours.

    I guess the main questions I have are:

    1) To Mustard or not to Mustard for the rub

    2) It the tray ok or should I have it directly on the rack for the first part of the smoke?

    3) About how many hours should it take?

    4) Any other recommendations?
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Yes to Mustard.
    I always put mine in a pan to catch the juice.
    After its done defat the juice and pour it back on the pulled pork.
    It will take 9 hours to 16 hours or more .
    All depend on the butt, smoker temp.
    now as far as spraying it every hour. Don't think you really need to.
    Every time you open your smoker you lose the heat. So your adding
    Extra time to get it done.
    If you inject make sure you get to 140 degrees within 4 hours
    Take it to 205 and it will just fall apart .
    Good luck
  3. Thanks for the tips.  Why the 140 within 4 if I inject?   ...And should I inject?
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member


    Here some reading on it
    Inject is up to you. I have been wanting to inject one
    Just to see if it makes a differents
  5. Mustard is an option.  I never saw the need to use it as the rub stiks with no problem.  I like to place directly on the racks in my MES so that it gets smoked all the way around.  run the smoker at 225- 235.  then foil at like 160 and keep cooking till it hits 205-210.  I then let it rest for at least an hour before i pull it.

     btw..is you haven't checked your temps on the smoker I would suggest you do.  I found vairation from the units readout, and the temp on a good esternal unit.  especially at the 225 range.  not a real issue at the higher temps.  I set a 12x12 piece of ceramic tile above the heating element to act as a heat sync and to difuse the heat somewhat since the interanl prob is directly above the heating element. 

    Let us know how it turns out

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