SMOKED PORK BUTT 101

[Bearcarver]

Looks Great Gary!!!

And a Good Test too !!--------

That would have been my guess---Cutting it in half will cut the time way down because of the thickness the heat has to get through, but it won't cut the time in half.

Just like when people ask if 3 equal butts will take 3 times as long as one, and some people say it will take the same time as one. That's not true---It will take longer to do three, but not much longer.

Great Job Gary!!

Bear

 

[gary s]

Pulled and ready to deliver:

Pulled it save out enough for a couple of sandwiches for us tonight.  I halved the rest part in a vacuum seal bag and the rest for their supper.

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• gary s
• Oct 20, 2015

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• gary s
• Oct 20, 2015

 

[endo129]

Pork Butt 101 question:

I have done all my butts with a Habanero glaze. I love it, but admittedly it's a pain and a lot of opening the smoker and messing with temp adjustments. So....

If I'm not glazing, do I need to moisten my butt at all or can I just let er go low and slow?

I'm thinking of trying it without and see how it tastes.

Thanks!

 

[gary s]

I don't spritz or mop mine  The only exception is if I happen to be cooking ribs I'll spritz the butt too.

Gary

 

[gary s]

I should have added,  Do what you like as far as flavor profile, No Wrong Way, I've glazed before and was quite happy with the results.

I like a good heavy bark to mix in when I pull it

Gary

 

[chef jimmyj]

I put the Butt in, close the door and it's No-Peek until the IT hits 205°F. If you like the Hab Glaze flavor add it a time or two, near the end like when the IT hits 195-200. On average, every time you open the door to baste you will add 20 minutes to the cook time with recovery and basting cooling the meat for awhile...JJ

 

[thebig1]

Gary, as usual you're the man!  I'm going to attempt a pork butt this weekend and after reading another thread about not stressing over smoking temps, and now reading this tutorial, I feel more than confident that I'm going to knock it out of the park.

I'm very excited.

I bought momma some Carolina Rub to put on the butt.  Now I've heard of, and I have the recipe for JJ's Finishing Sauce.  Maybe I should just go read about it, but how's it used exactly and would it go with the Carolina Rub that I'll be putting on for the wife?

I just got done reading about JJ's sauce.  I can't wait to use it.  Oh, btw, I love your smoker.  Can you tell me a little bit about that, i.e., brand, model, etc...?

Chad

 

[gary s]

Hey Chad, you will do fine Pork shoulders are easy.  It will be good !!!

My smoker is a Reverse Flow made by my #2 son and myself

Hey Cooke some of my Beans to go with that Butt.

Gary

 

[thebig1]

Hey Chad, you will do fine Pork shoulders are easy.  It will be good !!!

My smoker is a Reverse Flow made by my #2 son and myself

Hey Cooke some of my Beans to go with that Butt.

Gary

Gary, you don't have to tell me twice, the ingredients are already on the list for the beans. They've become such a staple at our table that if I'm smoking something, beans are on too.

Chad

 

[Karl Pitterson]

I have found at

225 for me it takes about 10 to 13 depending on the ambient temps and wind. At around 275 I get almost the same results as you.

 

[Will_Crump]

What is the recipe for your dry rub compound? Is there a link to it?

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