Need help with 10# butt

Discussion in 'Pork' started by mythmaster, May 8, 2010.

  1. mythmaster

    mythmaster SMF Premier Member

    I just got it rubbed:


    My question:

    Is there any way that I can have this done by dinner tomorrow night?

    I figure that I could get it started around 5am and maybe speed it up a bit in the oven after I foil it. I really don't know -- the last one I did was 5#, and it took 12 hours. Any ideas?
  2. I don't know what you're working with, but I would start it now and set my alarm for three hours from now. You won't get the best night of sleep, but you will be rewarded by whomever gets a piece of that butt tomorrow night. Overnight smokes are great with good friends, or with a son that you're trying to impart a little knowledge. Take advantage and make it fun if you can, but it sounds like you're up against the clock with this one.

    I actually can't get to sleep right now and it crossed my mind to run to HEB and buy a brisket to smoke tonight. Maybe I'm not thinking straight.
  3. mythmaster

    mythmaster SMF Premier Member

    I thought about going ahead and starting it, but I just put the rub on and I want to let it absorb some flavor.

    Talking with the guys in chat, they say that I can smoke it at 250* then put it in the oven at 275* when I foil it. Maybe if I start it at 5am it could be ready for dinner.

    Who knows. I'm up drinking, anyway. Maybe I'll get it going in a couple of hours. [​IMG]
  4. If you could start earlier in the morning that would be ideal. I always recoomend start and finish in the smoker. If not cook it low and slow from 5am - 2pm foil and throw it in a 325 degree oven to finish. That will ensure you are done in time.

    A lot of people might consider that cheating but, in fact I do. But if your limited on time, Q finished in the oven is better than no Q at all...[​IMG]
  5. mythmaster

    mythmaster SMF Premier Member

    Well, I can't sleep, and I've got a 12-pack of cheap beer, so I'm gonna go ahead and get this show on the road. I just wish that I could have left it in the rub for more than 4 hours, but oh well.

    Gonna let the chips soak another 15 then fire up the good old MES. [​IMG]

    I'll see if I can change the thread title and post the Q-view here.
  6. mythmaster

    mythmaster SMF Premier Member

    Ready for love:


    Well, I changed the top post title, but it doesn't look like the thread title changed.

    Anyway, I put it in at 250* hoping to have it ready by dinner.
  7. The rub will not soak into the meat. IMO, It is basically a top layer that forms the bark. If you wanted flavor in the meat, you should have injected. I've rubbed butts and left in fridge for 12 hrs and there was no flavor deep in the meat.

    If you are going to wrap the butt in foil, do it at 160* or 165* and put it back on your smoker and increase the temp to 275*. If you want the butt to pull, remove when the temp gets to 205*. What I have done is unfoil at 190* and put back on the smoker until the 205* mark. I find the extra time outside of the foil aids in firming up the bark and it gives it a nice dark crust. Then left it rest under a foil tent for 30 min.

    But i'm sure you already knew most of this. It's just how I do it.
  8. mythmaster

    mythmaster SMF Premier Member

    Well, it's been getting too much smoke these 1st couple of hours. I don't know what to do about it except let the chips burn down. Hopefully it won't be bitter.
  9. I am going to foil at 165 then at 205 am going to take it and wrap in a towel and keep it a cooler for a hour. That really makes it good. Good luck on your smoke.
  10. Don't sweat the rub. The best way to get the flavor absorbed is to inject.

    Hope things are going well. Looking forward to the QView.
  11. chefrob

    chefrob OTBS Member

    what time is dinner........i put mine on around 8 or 9am and have it done by 6.
  12. mythmaster

    mythmaster SMF Premier Member

    OK here it is at 165* about to be foiled:


    It's not very dark, but I was expecting that. Maybe I'll unwrap it at 190* and bring it to 205* as mentioned earlier. As long as it took in some smoke, I'll be happy.

    I foiled it and put it in a 275* oven, so hopefully it should be done in plenty of time for dinner (around 6pm). If it's not getting close around 4pm then I'll crank it up to 325*.

    Also, I had some apple juice in the drip pan, and that looks like it's going to make a nice finishing sauce. So that's in the fridge so I can skim the grease off the top later.
  13. chefrob

    chefrob OTBS Member

    looks good..........
  14. just wanted to ask because you were concerned about the bark. did you use any brown sugar in the rub? if not that might help ya get more bark in the future.

    it looks yummy keep the pics comin
  15. mythmaster

    mythmaster SMF Premier Member

    Thanks -- no I just finished up the bottle of "Head Country" that I had. It wasn't enough for as full of a rub as I usually do, though. Last time it barked up just fine. This time I put some oil on it first thinking that it might help with the bark, but it may have had the opposite effect.

    I like the brown sugar idea, though. I think that I'll try that method from the video that someone posted the other day the next time I do ribs where you put on the rub then a layer of brown sugar then some more rub. It should work great with a Memphis-style rub that doesn't have any sugar in it.

    Also, when I start looking for rub recipes for PP, etc. I'll find one with some brown sugar in it.
  16. heres what i used for today on mine thats in the smoker

    1/2 cup paprika
    1/2 cup kosher salt
    1/2 cup light br sugar
    1/2 cup granulated garlic
    6 tablespoons of granulated onion (i used minced its all i had, and it looks pretty)
    1/4 cup chili powder
    1 tablespoon of fresh ground black pepper
    1 teaspoon cumin
    1/2 teaspoon cayenne pepper

    once i mixed it the salt content was just a little to high for my tastes so i added about another 1/2 cup of brown sugar and it balanced everything right out. not sure exactly were i got this rub mix from its the first time i wanted to use it because its fairly similar to what i normally do, so credit to whoever i printed it from.
  17. mythmaster

    mythmaster SMF Premier Member

  18. mythmaster

    mythmaster SMF Premier Member

    I didn't get any more pics, but it came out perfectly tender and juicy and it was done right on time -- served exactly at 6pm. All 5 moms that were there were completely impressed!

    Thank you, everyone, for your help!

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