Butt questions

fathomthis

Fire Starter

Original poster

Aug 28, 2010

53

10

• Aug 30, 2010

• #1

So I want to make carnitas for my second smoke project and ice got ideas running through my head! (having trouble concentrating at work).

Anyway, what I want to do is a root beer marinade over night and possible a rub rest the night it the timing works out. So I need a good carnitas rub recipe.

I also don't know the proper temps for a pork butt. I know it gets pulled out at 205. Any other steps or pointers would be great!

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Aug 30, 2010

• #2

foil it w/ some liquid at 160 / 165 and take it on up to 205.

 Google( recipe for carnitas smoked) There are numerous recipes and some of them sound mighty good.

 

scarbelly

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OTBS Member

Jul 26, 2009

14,315

73

• Aug 30, 2010

• #3

Send a PM to chefrob he is the best guy to check with on this one

 

coffee_junkie

Master of the Pit

OTBS Member

Feb 17, 2009

1,144

18

Helena, MT

• Aug 30, 2010

• #4

Also check the pork butt sticky, great info on temps and procedure on that thread.

 

nrok2118

Fire Starter

Jul 2, 2010

51

10

Bucks County, PA

• Aug 30, 2010

• #5

I just did a root beer marinade and it came out pretty good.  I also injected with a root beer pineapple and rub solution, meat came out kinda dark, looked like it was sauced.  If your completely new to this do your research, theres plenty of info all over this site and the web.  Youtube is nice too cause you can get some visual aid.  Im still a newbie but the number one thing ive learned with butts is plan for it to take a lot longer than expected.  My root beer one this weekend sat in the smoker for 18 hours and only got to 193.  Time before that I foiled at 160 and finished in the oven because of weather and still took 14 hrs to get 195.  And these are all butts under 8 pounds!

Good Luck and make sure to post some Q-View!!

 

fathomthis

Fire Starter

Original poster

Thread starter

Aug 28, 2010

53

10

• Aug 30, 2010

• #6

your scaring me i need to learn an over night technique before i start just in case. i was planning on starting the fire at around 7 or 8 saturday morning and putting the butt on around 8 or 9 and hopefully be done around 6 or 7. im in cali so you know the weather is amazing =-P hope that helps to my advantage!

 

smokinstevo27

Master of the Pit

Aug 17, 2010

1,025

17

Winston Salem NC in Ardmore between the two hospit

• Aug 30, 2010

• #7

be afraid. it really depends on the weight of the butt. 1 1/2 hrs per pound is the guideline for cooking a butt but this does not take into account the dreaded plateau. the butts can stall at a temperature and refuse to move so I would allow myself as much time as possible to do your cook. if you start early you can always foil wrap the butt wrap it in towles and stick it in a cooler. you would be surprised how long they will stay hot that way.

 

nrok2118

Fire Starter

Jul 2, 2010

51

10

Bucks County, PA

• Aug 30, 2010

• #8

FathomThis said:

your scaring me i need to learn an over night technique before i start just in case. i was planning on starting the fire at around 7 or 8 saturday morning and putting the butt on around 8 or 9 and hopefully be done around 6 or 7. im in cali so you know the weather is amazing =-P hope that helps to my advantage!

Click to expand...

How big is your pig?  1.5 and hour is used a lot but plan on closer to 2hr/pound just in case.  As said you can always wrap up and put in a cooler for a couple hours, and since your doing carnitas you could always pull it and reheat it when the time is right.  The average commercial butt is about 7-8 pounds so anything like this and your gonna need more time, but if you got a little guy you MIGHT be able to make a days work out of it

 

chefrob

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OTBS Member

Sep 13, 2009

3,627

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az

• Aug 30, 2010

• #9

FathomThis said:

 i was planning on starting the fire at around 7 or 8 saturday morning and putting the butt on around 8 or 9 and hopefully be done around 6 or 7.

Click to expand...

those are about the same times i use and i do about a 5# butt.............got yer pm and i sent you what i use for a wet rub.

hey gary, did ya like those lil' tacos??

 

mballi3011

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SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 31, 2010

• #10

An hour and a half a pound is a pretty good refinance on time. But remember that you can leave the butt in the cooler for more then an hour. Heck I have kept them in the cooler for more like 4-5 hours and they still come out really hot. The secret is to pack  in the towels in the cooler for the long haul.

 

coffee_junkie

Master of the Pit

OTBS Member

Feb 17, 2009

1,144

18

Helena, MT

• Aug 31, 2010

• #11

mballi3011 said:

An hour and a half a pound is a pretty good refinance on time. But remember that you can leave the butt in the cooler for more then an hour. Heck I have kept them in the cooler for more like 4-5 hours and they still come out really hot. The secret is to pack  in the towels in the cooler for the long haul.

Click to expand...

I've said this before but will say it again, if you have an old down coat that you aren't using any more use it. Foil your butt, wrap a towel around it, then wrap in the down coat, place in the cooler. I have kept butts hot for 6 hours using this method. The down is an excellent insulator. If you have a second hand store you might be able to find one there. If I where you I would get the smoker going around 5:30 or 6 am. I smoked 10 butts a couple of weeks ago and it took 18 hours until the last butt was done. If you are doing 1 or 2 5-7 lb butts give yourself at least 12 hours just in case.