3 Butts on MES 30

Discussion in 'Grilling Pork' started by wraunch, Feb 29, 2012.

  1. I'm smoking three butts this Saturday for a birthday party Saturday night. I just smoked my first Butt two weeks ago and it was delicious! Question is which Butt should I put my Maverick thermometer in? Also, will my cook time probably still be around 12 hrs? Just wondering if I should put them on before bedtime on Friday and just cooler them until the party once they finish. Any other tips? I think last time I smoked it at 225 for about 12 hrs.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What kind of smoker do you have?  If it's a vertical and you have one or more above another, you should keep your probe primarily in the upper one as that will cook the fastest (heat rises).  But, don't hesitate to take a moment and check the others too.

    Warm up time will be a bit slower but not by much; make sure you get it up to temp (225°) quickly.   Don't leave them out for a couple hours to bring them to room temp, you're just inviting megabacterial infestation.  Go as quickly from cold to hot as possible.

    Better to give yourself more time than less, you can hold them in a cooler and reheat.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    There you go. Great answer Pops!
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

     Good luck 
     
  5. Thanks all.  I plan on putting rub on shortly and putting in the smoker early in the morning.  Does anyone have a homemade rub recipe they really like?  I like paprika, garlic, salt, pepper, brown sugar, mustard, and thyme in most of mine.
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Emans pig rub.

    first instead of plain yellow mustard . i mix

    1 cup yellow mustard

    1/2 cup molasses

    1 tsp liquid crab boil
    Brush this liberally on your pork.

    The rub:

    1/4 cup hungarian or spanish paprika

    1/4 cup onion powder

    1/4 cup garlic powder

    1/4 cup cbp

    2 tsp celery seed

    2 tsp ground mustard

    2 tsp cumin

    1 tsp nutmeg

    1 1/4 cup dark brown sugar.

    it helps to get the lumps out if you run this thru a grinder or food processer.

    Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

    B4 you smoke hit the pig w/ another dusting of rub and smoke away.

     there ya go!   It's a no salt rub so if you like salt add 1/4 cup .
     
  7. Liquid crab boil Eman? I know it's not much butt that stuff goes along way!! We both from SouthLA.... never knew about that. I'll give that a try lol
     
  8. Sounds like a great rub.  I will try this soon.  Thanks.  John
     

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