Smoked Korean Style Butt in Dutch Oven....Need suggestions...

Discussion in 'Pork' started by gitaryzt1985, Feb 4, 2016.

  1. gitaryzt1985

    gitaryzt1985 Fire Starter

    I'm a Panther fan and would like to smoke a butt on Sunday for the game to take to some friends' house.  What I don't want is to spend the typical 10-12 hours it takes me to get this done.  I'm thinking about trying a new Korean style recipe with a spicy slaw for sandwiches, and I'm seriously thinking about ways to speed up the process.

    My first thought was to Smoke for 5 hours and then transfer to a Dutch Oven for a couple more hours at a higher temperature.  I don't care about the bark, and I don't care if it gets wet ect, ect.  I'm just looking for a good tender sandwich meet with nice smoky Korean flavor. 

    Anybody try anything like this?

    Also, has anyone ever tried splitting a butt (say 9 pounder) in half to speed the process?
    Last edited: Feb 4, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Your thought will work fine. Or if more smoke is desired, cut the Butt into pieces. Most recently I have been smoking 2lb, fist sized, pieces. 4 hours at 225-250, then in a a foiled pan, Dutch Oven is good, with my Foiling Juice and in a 325 Oven until its falling apart, about an hour. If you like Spicy, the recipe below is good...JJ

    Korean Bubba Q Juice

    1/4C Gochujang, Korean Red Pepper Paste**

    1/4C Soy Sauce or Fish Sauce

    1/4C Honey

    1/4C Mirin, Sweet Rice Wine

    2T Rice or White Vinegar or as needed

    1T Toasted Sesame Oil

    1T Garlic, minced fine.

    1tsp Grated Fresh Ginger

    1T Peanut Butter (optional)*

    Water as needed

    Combine Gochujang, Soy Sauce, Honey, Mirin and Rice Vinegar.

    Whisk until combined and set aside.

    Add the Sesame Oil to a sauce pan and heat over medium heat.

    Add the Garlic and Ginger and saute briefly until fragrant.

    Add the sauce ingredients to the pan and bring to a simmer, stirring frequently.

    Simmer to desired thickness adding Water as needed.

    Taste and adjust adding more Vinegar or Honey to taste.

    Makes about 1 Cup Sauce. 

    *Note: If using Peanut Butter, thin with water or Mirin until pourable then combine with the first group of ingredients. Some recipes add Ketchup but it is not traditional.

    **Gochujang can be pretty spicy. You may try 1-2T to start then add to taste.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you can cut the butt in half and smoke it. Many do that to acquire more bark and to speed up the cooking process.

    How hot can your smoker get? I no longer smoke butts low and slow. I set the smoker to 285°-300° and get the same results in less time.

    I'm a KISS kind of guy. Keep It Simple Smoker. The fewer steps involved the better. If you start in a 300° smoker why move the meat to a 300° DO to finish?
  4. gitaryzt1985

    gitaryzt1985 Fire Starter

    Good to hear about cutting the butt up.  The only reason I'm thinking about moving to a dutch oven is because I find that things cook faster in a dutch oven.  Maybe it's my imagination.  But, I also like the taste of meat cooked in a dutch oven.  The combination of liquids and vegetables like onion and carrot make things interesting.

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