Pork Butt You make the Call !!! Bragging rights!!!

Discussion in 'Pork' started by smokenado, Sep 17, 2013.

  1. smokenado

    smokenado Smoke Blower

    Here's the challenge I will pick the best suggestion on how to cook this 4.89 lbs Pork Butt I just bought with the results posted.
    Here's what you have to work with.
    Brinkmann Pittmaster Deluxe
    Kingsford Charcoal enough for a full cook
    Maverick ET732
    Small chunks of Hickory wood that is seasoned or some Pecan that is not seasoned that was cut down last week!...Note there isn't enough Hickory for a full stick burn smoke!!, but there is enough of the green Pecan if you so choose!
    Charcoal started prior to placing in the fire box yes or no?
    Lighter fluid yes or no?
    Minion method or all hot coals?
    Rub what recipe if any?
    Sauce mop or no mop
    Wrap yes or no?
    Fat side up or down?
    Trim fat?
    Finishing sauce?
    Note: That standard store bought ingredients should apply and that sauce and rub budgets should be taken into consideration.

    These are all things you should take into consideration when submitting your recommendation on how I should cook this pork butt.
    I have done plenty of smoked Pork Butts but this one is in your hands. The overall plan is to make a better pulled pork than I have ever made.
    If one of the judges scores your recipe above my pulled pork that I submit then you will win the honors.

    Judges: My Dad, Wife, Daughter, and Neighbor
  2. You forgot marinate the meat!  Yes Marinate that chunk of goodness, then rinse and dry off, apply your rub and away you go.  Do not use Lighter fluid, get a Charcoal chimney and use that.  The change in flavour will amaze you.  Using one of those, you Coals will be started before they get to the BBQ. 

    I have heard the Minion Method will give you several hours of heat, so yes do that.

    Other than that, you’re on your own, as each and every person ahs his or her way to do things.  There is no right or wrong way, only your way when smoking meat, so have fun doing so.
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Here is one I just did.... good luck   http://www.smokingmeatforums.com/t/148878/pecan-smoked-pork-shoulder

  4. dougmays

    dougmays Limited Mod Group Lead

    Ditto on the lighter fluid! Goto Home Depot and get a Weber Chimney for $14.
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yuck....no lighter fluid....the meat will taste like it!

    I do fat side up and leave it that way!  I rub the night before and put in the fridge. I don't mop....just let it run its course...and give it a cooler nap for at least an hour before pulling.  (wrap the meat in foil..then some old towels...and pop into an empty cooler...close the lid for about an hour...or longer)

  6. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Looks like the emoticons don;t show up on my work computer so I'll just say....Yeah That! (arrow up)
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    same thing when I am at work too... Well I'm supposed to be working...LOL
  8. smokenado

    smokenado Smoke Blower

    So far boykjo has been the only one to post a straight forward smoke suggestion.
    If you want to throw you cooking style in for consideration you need to be very detailed using what I've listed assume I'm clueless to smoking. I don't need suggestions I want a full cook plan by you that I will execute. If you leave out a step so will I.
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Place the butt in the center of your cook chamber, cook at 300° and you should be done in 4 hours, more or less, with no stall or other impediments.
    Last edited: Sep 19, 2013
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Boykjo gave good info and I am confident you will like my Finishing Sauce ( Thanks Joe ). I will add, you can make a double or triple batch and Mop with it if you wish but keep the Mop seperate from that which will be added to the finished pulled pork. As far as Rub the one below is my Go To and works well with the Finishing Sauce...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    If you like more Punch...Increase the Black Pepper to 1T and add 1T White Pepper and 1T Mustard Powder.
    Last edited: Sep 19, 2013
  11. radio

    radio Smoking Fanatic

    What Chef JJ and Cliffcarter said above.

    Please do not use the green pecan wood!  You will likely get a creosote flavor in the meat

    Get a charcoal chimney and use newspaper rubbed with a teaspoon or so of vegetable oil to start the coals with.
  12. smokenado

    smokenado Smoke Blower

    Ok here's the results I followed Cliffcarter recipe see photo below
    Then I did my take which was full on Lexington style using mop no cutting of the fat and no wrap and no rub. See photo below.

    Cliffcarter won by a small margin based on the spicy factor of the Lexington sauce vs the rub based.
    We saw no difference in trimming the fat vs not trimming and overall feel the Lexington mop was more moist than the rub.

    Congrats to Cliff and thanks for the wonderful suggestions!!!
  13. smokenado

    smokenado Smoke Blower

    Here's my Lexington mop Pork Butt

  14. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Nice looking butt. Thanks for the compliments as well but you deserve all the credit for a job well done because you cooked it[​IMG]
  15. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Awe crappers.... I got beat again....lol
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Which Mop/Finishing Sauce did you end up using? Please post a link or the Recipe...JJ
  17. smokenado

    smokenado Smoke Blower

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