Pork Butt Advice

[killn n grilln]

I'm doin a 10# Pork Butt this weekend for some family and wondered if I could get a little advice.................

1) I've never 'brined' the butt before the smoke but have used Olive Oil to coat everything from steaks to ribs, chicken, etc to help with moisture. Should work on a Pork Butt as well, right ? I plan to pat it down the morning of the smoke and use a dry rub for flavor.  Any thoughts ?

2) What type of wood does everyone recommend for a Butt ?

Thanks in advance for any advice or thoughts on the subject !

 

[chef jimmyj]

I have Brined the very lean Pork Loins....Pork Butt has plenty of Fat and Collagen to keep it moist...You can brine or inject if you wish but not really necessary.....I rub down with EVOO or Mustard will help your Rub stick and help with a nice Bark so go ahead...I like Hickory with Pig but Fruit Woods are good too, just milder...Good luck and Welcome...Go over to the Roll Call forum and introduce yourself and give more info about your Experience, Location and Equipment...JJ

 

[SmokinAl]

Welcome to SMF!

Coating with mustard & your rub is all you need and don't put your temp probe in until 3 or 4 hours of smoking.

If you inject, be aware that you have to get the internal meat temp above 135 in 4 hours.

I like hickory for pork too.

 

[sqwib]

I'm doin a 10# Pork Butt this weekend for some family and wondered if I could get a little advice.................

1) I've never 'brined' the butt before the smoke but have used Olive Oil to coat everything from steaks to ribs, chicken, etc to help with moisture. Should work on a Pork Butt as well, right ? I plan to pat it down the morning of the smoke and use a dry rub for flavor.  Any thoughts ?

2) What type of wood does everyone recommend for a Butt ?

Thanks in advance for any advice or thoughts on the subject !

• Butts are a wonderful thing to smoke or "Q" they don't need much help to taste awesome.
• They do not need any help in retaining moisture.
• I use a basic rub, because I like a tasty bark, no mustard.
• You could also use a little garlic, onion powder, salt, and pepper this will go a long way on a butt.
• Rubs, injecting and brining are not necessary for a flavorful pork but many will go this route.
• One thing I do suggest is to reserve your drippings, defat and make a finishing sauce, it makes a huge difference in the final product.
• Wood variety is a preference. I use cherry and white ash, because that's what I have, I will be using Hickory next "Q".
• Internal and Chamber temperature, toweling/foiling and resting are key factors to a successful butt, toweling/foiling and resting is when the moisture is absorbed back into the meat, if you open the foil and there's liquid or a lot of steam, close it up and be patient. The meat should absorb all the juices.
• Don't over complicate or over think things when doing a butt.
• This info is assuming you are doing a basic pulled pork, the reason I say this because I have different methods when doing my, "Porchetta Italian market Place pulled pork" as well as my "Philly style pulled pork".

 

[killn n grilln]

Thanks for all the advice guys ! I'm gonna put it to the test Saturday...............Im gonna go with some green Hickory wood and a dry rub only. I'll report back with pics.

Thanks again !

 

[SmokinAl]

Good luck!

 

[pineywoods]

Go with seasoned Hickory and you'll have a lot less chance of creating creosote. Pecan is also a very good choice.

 

[venture]

The pork butt is so moist and so forgiving that you don't have to do anything outlandishly creative with it.

Smoke it and enjoy!

Good luck and good luck.

 

[tom c]

I like Pecan wood because I like to taste the pork more than the wood.

Also you should try this finishing sauce for pulled-pork  http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

 

[killn n grilln]

Thanks for all the advise guys..............It turned out really good. U

sed Tom Cs finishing sauce recipe and it was terrific.