First try at a pork butt, any suggestions?

Discussion in 'Pork' started by badbode, Aug 2, 2013.

  1. badbode

    badbode Fire Starter

    Well I'm really getting into this smoking thing. First batch of ribs were some of the worst I've had. Second batch were the BEST I've had. Learned a lot so far.

    Wanna try to smoke a butt now to have some pulled pork. I'll be using my MES-40. Any of you all have any good suggestions on making it awesome?

    I plan to smoke it this coming Sunday. Thought I would have my Guinea pig parents come down for dinner.

    Appreciate all help and comments.

    Bodie
     
  2. nedtorious

    nedtorious Smoke Blower

    Congrats on figuring out the ribs, it took me a lot more than two batches to get them down! Since its your first butt, just keep it simple. Cook at 225-250 for 1.5 to 2 hrs per lb.. Coat it with a nice rub, I paint it with mustard first to help the rub stick. If you want to, you could wrap in foil at an IT of 160, but that is optional. Butts are very forgiving, you can make a lot of mistakes and it will still come out good. Good Luck, i'm sure it will be great!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I smoke my butts at 275 in my mes. No mustard and no foil. No foil makes for better bark and my rub sticks just fine with no mustard.

    I use emans pork rub.

    Do a search for it. Its awesome.
     
  4. badbode

    badbode Fire Starter

    Awesome!! Thanks guys! I used mustard on the last batch of ribs and from what I read, you can't taste the mustard and that was true. I can't wait to try this!
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    yes that's true the mustard always burns off and does help the rub stick
     
  6. badbode

    badbode Fire Starter

    I forgot to ask, am I supposed to put the butt in a foil pan or on the rack. I want to collect the juices that come out, correct?
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I put butt on rack with pan on rack under it.
     
  8. smokeusum

    smokeusum Smoking Fanatic

    Put the butt fat cap side down directly on the rack!! And hurry up and wait! How big is your butt? Bone in or out? Is it in yet? How long do you "anticipate" it being it the smoker? What kind of wood are you using? Inquiring minds want to know!!!!
     
  9. badbode

    badbode Fire Starter

    8lb bone in. I was guessing at 14 hours smoke time. I'm using apple wood. I started the smoke at 6am this morning. The IT just hit 157*. After dealing with adding wood chips every 20 mins, I placed an order for an AMNPS a few minutes ago. Next weekends smoke should be a touch easier.

    I'm happy to say my temp issues have lined themselves out with my MES. It is holding steady at 250*.

    The butt is starting to get a real nice looking bark on it. I can't wait to try it out!

    With that all said, I know I'm gonna wrap it once it hits 165*. I also know that once wrapped, I'll put it back till an IT of 205*. Once I hit that point, I'm not sure what to do. I've read that I need to let it hold for like an hour? Is that right. I read something about wrapping it in towels and placing it in an ice chest. I'm not sure why I need to do that though.
     
  10. badbode

    badbode Fire Starter

    I've also read about stalls. Do all pork butts stall? I ask because from what I read, it usually happens around 150* IT. Mine flew through 150* and has went up to 158* since my last post.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes at 205* pull it out keep it wrapped in foil and let it rest for a hour before pulling. I don't foil during the cook, I like more bark!
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The stall can happen at different temps and sometimes multiple times or sometimes very small stalls. Every piece is different.
     
  13. badbode

    badbode Fire Starter

    Ah, ok. Thanks for the quick reply. Not knowing what I'm doing sucks! LOL
     
  14. badbode

    badbode Fire Starter


    Here it is at 160* IT.
     
  15. geerock

    geerock Master of the Pit SMF Premier Member

    Don't let that stall throw you. It may just sit at a certain temp for a couple hours or more. Dont panic. This is the time when a lot of first timers get a little squirrely. But there's nothing wrong. Just stay patient and ride it out. Pork butt is really kind of hard to screw up as long as you don't overcook it. Pull at around 200 and let it rest for a while while wrapped and it'll be great.
     
  16. badbode

    badbode Fire Starter

    I was more concerned that it didn't stall. Thought I did something wrong. With that said, I'm guessing it could stall on the way from 165 to 200 right?
     
  17. geerock

    geerock Master of the Pit SMF Premier Member

    Right!
     
  18. smokeusum

    smokeusum Smoking Fanatic

    Does a bear...? Oh, you know the rest! They stall BIG TIME! Contrary to what we previously believed causes the stall, someone finally attacked it from a scientific point --
    FOIL NOW, remove at 175 and you'll barrel right through the stall without screwing with the bark! Don't leave the foil on, it'll make your bark yucky!!

    Check this out! http://m.huffpost.com/us/entry/987719 wrap first, it'll take a minute to read this, but I'm hooked on his findings!
     
  19. badbode

    badbode Fire Starter

    Well it never hit a stall! It was just under 8lbs and cooked to an IT of 205* in 8 hours.

    Question: I'm getting ready to pull it out of the smoker. I left it in foil from 165* to now. I have to let it rest for an hour befor pulling. When letting it rest, do I open the foil or just leave it wrapped?
     
  20. smokeusum

    smokeusum Smoking Fanatic

    Hmmm, idk on that one, I don't "rest" mine too long after hitting 205 because that's a prime pullin temp, if it cools and settles too low it won't pull well, and and it can continue to cook since it was all bundled up since 165.... For sure you bark isn't going to be as "barky" if left in the foil much longer.

    Can't wait to see your finished product and hear how awesomely wonderful it tastes! Congrats on your first booty!!!
     

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