need help with a butt!

Discussion in 'Pork' started by gmdodt, Apr 21, 2014.

  1. gmdodt

    gmdodt Newbie

    Hey all,

    Still a big rookie here. ..only done two smokes thus far. I want to try a butt to get some pulled pork but dont even know where to start. I have a brinkman gourmet electric which seems to cook around 200-15 max. For the ribs I followed the 3-2-1 method which was real easy. What is an easy way for butts? What types of rubs work well? How long do they take usually? I see a lot of ppl seem to pull them with internals around 200degrees...seems like itll take a while. Do you ever wrap or baste? Kinda need the fulk walk through...I saw ppl talk about putting it in a cooler??! When do you pull it apart? Any help welcomed...thanks :)
     
  2. You can set smoke to 225 to 250 degrees, use any wood you think would work.  but a day or two before, you could marinate your roast.  Then apply a rub and wrap tightly in plastic wrap, place in the fridge overnight, The next morning, bright and early, take out of the fridge, unwrap and if wanted or needed, apply more rub, get the smoker started. Place on smoker, full temp and smoke until Internal temp reaches 140, at which time, it will not take any more smoke. Wrap in tin foil and take to 205 IT. Then wrap in double foil, a towel, place in cooler for an hour or so. Then pill it apart and enjoy.

    At 215 it will take about 12 to 14 hours to get to the required temperature, depending on the size of the pork roast.
     
    Last edited: Apr 21, 2014
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Apr 21, 2014
    deuce and yotzee like this.
  4. gmdodt

    gmdodt Newbie

    Thanks for the responses. So do you think itll actually work if all I can get the smoker to is 200 degrees? (Keeping in kind that is a thermometer at the very top of the lid)
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It will get done at 200*F but will take a LOOOONG TIME, maybe 3 hours per pound. You need higher heat 225 to 250*F or adjust your plan. Smoke it to an IT of 160-165*F, get a good digital thermometer like a Maverick 732, then foil and finish in your Oven at 325*F. This will greatly reduce the cook time and since it is covered it will stay moist. At 325*F you will cook at around 1 hour per pound, maybe less. If you get done early, use the cooler to hold hot until all are ready to eat...JJ

    DO NOT BELIEVE THE LID THERM! They are never correct, 50 to 100 degrees off, At a minimum buy a cheap-o Oven Therm and put it on the grate to see actual temp...
     
    Last edited: Apr 21, 2014
  6. I have followed Meowey's Instructions and has worked out perfect every time...  as far as your Temperatures are concerned...I would heavily agree with ChefJimmyJ 

    ​and not trust your stock lid thermometer as they are highly inaccurate. Good Luck!!.  
     
    Last edited: Apr 21, 2014
  7. gmdodt

    gmdodt Newbie

    Thanks a lot. Thats very helpful. The gauge I have isnt stock, I installed it on top, but after consideration I may change the location to in the body between the two racks and just plug the original hole.
     
  8. gmdodt

    gmdodt Newbie

    Do you guys put the meat directly on, or do you put in a pan to keep juices?
     
  9. nlambert

    nlambert Newbie

    Here's how I do it with my own homemade rub:

    Rub liberally with rub of your choice. Then I flip the meat over fat cap side up. I cut an X into the fat cap and pack with brown sugar. I throw mine directly on the smoker fat cap up and smoke until it reaches an internal of 160-170. Then I pull it, wrap in foil and place back on the smoker until it reaches an internal temp of 205. It does take a while (8-12 hrs depending on size) but if I run out of time I'll throw it in the oven at 325 to finish it off. It will fall apart after that. Never had an issue with being dry. The juice literally fills the pan we place it in once cut.
     
    Last edited: Apr 23, 2014
  10. yotzee

    yotzee Smoking Fanatic

    If you cant get your smoker above 200 I would advise smoking for about 4 hours to get smoke flavor than putting it in the oven at about 275 until it finishes.  Heat is heat.
     
    Last edited: Apr 23, 2014
  11. You can if you want, or put a drip tray on the rack under the roast so as to catch all the delicious juices that drip from the roast as it cooks.  Pan Under or on rack below, your choice, either way is acceptable.  You can if you want, or put a drip tray on the rack under the roast so as to catch all the delicious juices that emanate from the roast as it cooks.  Either way is acceptable, it is your smoke day, do it as you please.
     

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