opinions on Pork Butt

Discussion in 'Pork' started by coachcrawfish, Jun 21, 2008.

  1. what I do is Brine it in apple cider vinegar and Kosher salt for 24 hrs. I inject it with the same brine. After the brine I rub with Brown Sugar, Garlic Powder, Onion Powder, Kosher Salt, Coarse Black Pepper, Paprika, and Chili Powder. I smoke it for 4 hrs at 225 open then foil wrap it for 3 hrs at 200 then 2 hrs open to the smoke at 200. So far it has turned out absolutely mouth watering. Any opinions on this technique and how I can make it better? I am using an Oklahoma Joe smoker
    Thanks for you input.
  2. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i think the brine a matter of opinion, i have only done one butt so am not an expert, the rub sounds like it would be good. the biggest thing i see is everything on your smoke is done on a timetable. you really ought to rely on the internal temp of the roast to determine when to make your moves. everything may have worked out in the past but have had a butt that hung up for a loooong period, have heard others say they have had smokes with no plateau. suggest a digital thermometer like a maverick or your choice and ck it with boiling water for accuracy.
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    gotta agree with erain there coach. Base all your moves on internal temp. Just curious, why do you do / where did you learn you method of 4-3-2 hours?
  4. brentman0110

    brentman0110 Meat Mopper

    Agree wholeheartedly on the "going by temp" method. I have done several butts and every one of them has taken difeerent amount of times. Also, I have never brined one before as they usually have plenty of fat which equals a juicy taste. However, I do spritz with the Apple Juice to moisten the bark.
  5. desertlites

    desertlites Master of the Pit OTBS Member

    I agree with jack I never brine-but all mine for pulled? not sure of yours
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Brine i find not necessary, injection is always a plus, if your internal temp is what you want at the end of the 9 hrs, i would say don't change a thing!! [​IMG]
  7. the method was taught to me by my great brand pa. it can be adjusted a little, but not much. It usually turns out pretty dang good. I pull the pork usually, but sometimes chop it up.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Coach sounds like it works for you and thats what matters I like the others like to go to 200* internal for pulling. This also makes the results more repeatable for meats that have long plateaus vs those rare times it doesn't plateau at all
  9. It works for me so far, but I am no master. That is what I am hoping to get to. Thanks for the replies, keep 'em coming please. Also, what changes if it is ferral?
  10. justsmoke2

    justsmoke2 Smoking Fanatic

    I guess I am with the majority here. Then again we all have or own style and what works for one doesn't work for others. Sometimes I foil and sometimes I don't. All depending on what time I bark I am looking for. I also use Bad Byrons Butt Rub cause I am to lazy to make my own lol. But with Butts I have never had a dry one yet. All have been moist and no two cooks have been the same. I have injected once but I must have done it wrong didn't like the result so I never have tried it again. I also smoke them at 250 to 275 is what I find works best for me. Now my neighbor goes lower and slower.
  11. The last butt I did I used Jeff's rub and waited till the internal temp reached 200 deg. I didn't brine it or inject it and it was full of moist meat. I think the rub really helps seal in the moister. Just my 2 cent worth.
  12. What is Bad Byrons rub made from? where can I look at it?
  13. justsmoke2

    justsmoke2 Smoking Fanatic

    This will take you to his web site then you can look for a dealer near you. Be prepared to find it in the least likely spot. I get mine a Buff's Car Wash in Port Huron , here in Michigan.


    It has a little kick to it not to much. Also he has won comps with his rub also. I pretty much use it on everything from eggs to potatoes, poultry, jst about everything.

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