Wanting to smoke some butts this weekend need advice

Discussion in 'Pork' started by jaketruck, Feb 23, 2012.

  1. This will be my first attempt at pork butts. I need advice on meat selection and rubs or marinades Also any tip or tricks appreciated!
  2. That link is good basic instructions for meat choice and cooking. If you follow it, you should have no problems. That being said, I am a firm believer in fat cap up instead of down so that the fat bastes the meat as it cooks. As far as a rub goes, you can start with a basic store bought rub or buy Jeff's if you don't already have a preferred one. Slather yellow mustard on the butt and then coat it in your rub. Wrap in cellophane and place in the fridge overnight. Smoke it at 225-250 degrees (I like 225*) and BE PATIENT. If you are going to pull it when finished, make sure you take the internal temp to 205* and then let it rest in a cooler for at least an hour before you pull it. Some people foil at 165*, some dont. It will finish faster if you do, but the bark might be a little softer. I usually foil and never have a problem with my bark. I am sure some others will be along soon to put in their 2 cents as well. Good luck and happy smoking!
  3. Hi Jake,

    I just did one last night, and while I may get some guff from some of the purists, I've found that this is one of the best methods for pulled pork that I've come across:

    I took a 7 # boston butt, bone in. (for my money the best cut for this, the shoulder is too flabby) then generously smeared it with yellow mustard, and covered it with my own dry rub. Really covered it! If you don;t have a rub, there are several commercially available, but making your own is the ticket.

    Then, I put the roast in a heavy foil pan to help preserve the juices, placed it in the smoker, put water in the WATER pan, pecan wood int he smoker box, and fired it up. Now, heres where you can take a couple of different paths.

    If you keep your butt in the smoker the whole time, plan on about a 10 to 12 hour cook time with the ambient temp of the smoker between 200-250 degrees. Make sure you don't run out of water in the water pan, and make sure you have smoke for at least half the time you're cooking. you'll know when your butt is done, when the internal temp. reaches 195-200 degrees. Rely on temp, NOT time. That is the only way to know you're cooked through, regardless of what you're cooking. (There a few exceptions ) at this point, I'll pour off the juices into a gravy separator, put the roast into a big bowl or roasting pan, and have at it with a couple of forks until the meat is shredded, separate the fat from the juice, and pour the juice back over the pulled pork.

    In version 2, which is now my preferred way, you set everything up the same way, and smoke the butt hard for 4-6 hours keeping the smoker temp below 250. I don't worry about the internal temp at all, because, at this point, I take the whole thing, juice , fat and all, and plunk it into a crock pot, and cook it on low over night. The next morning, it smells like heaven in the kitchen, and the meat jumps off the bone and is far more tender than the meat prepared in the method above.  Cool the meat in the crock until you can put it in the refrigerator, and really cool it until the fat separates to the top, then skim the fat, and reheat when you're ready to serve. You still get a lot of nice bark, and plenty of smoky goodness all throughout the meat.

    Ms. SmokeyDokey is a good North Caroline girl, so I have learned to use the eastern North Caroline style sauce, which is basically tarted up cider vinegar, and that is now my preference. in fact, I will usually add1/2 a cup of the sauce when I put the butt into the crock pot. It is so easy, and I've never had it fail. You can google the sauce recipes, or use your fav. We usually serve on potato rolls with cole slaw to rave reviews.

    Here is a photo, I just shot as the meat cools, pulled from the crock pot, 2 minutes ago, Good luck!

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Give this rub a try...Add more Cayenne if you like it Hotter...If you like your Pulled Pork on the Sweeter KC style add this Foiling Juice as a Finishing Sauce. You can adjust the Tang by adding Cider Vinegar to taste...For a Carolina Style Vinegar Finishing Sauce try this... http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork     Good Luck and Have Fun...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

    1/2tsp Grnd Allspice

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

    You may also like this for Ribs...

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like they have you covered. What ever method you choose, don't forget to take some photo's.
  6. I have to agree with JJ as the Bubba Q Rub is a great start for a rub.  I've tweked it a bit and you can too for your liking...

    And yes - Jeff's Finishing sauce sits proudly next to my PP when served as well as when pulling. 

    Good luck and to echo everybody else...Remember to take and share some Q Views...


  7. I think I may just try the crockpot method. I know it works well with ribs. It will all come down to  what day I want to eat it. Thanks for all the help guys.
  8. Probably a silly question but is there another way to eat it instead of just pulling it when its done? I'm not sure if I could just chunk it or something?
  9. sprky

    sprky Master of the Pit OTBS Member

    Every one else got ya covered on how too do a butt. Yes you can serve chopped or sliced pork you do not have too pull it. for chopped or sliced cook to an IT of 185-195, this allows more of the fats and collegian too break down. 
  10. This ^^^ [​IMG]
  11. just make sure you let the rub set up in the meat many hours before the cook, some people may disagree with me but i believe in letting that rub do some magic before you put it in. I do the mustard slather as mentioned about and an injection overnight. just cover that thing good with rub and expirement!

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