2 stage butt

yankee in ua · May 24, 2012

Well I mentioned in another thread that I was planning a 2 stage smoke today and it's in the STS getting happy as I type.

The plan:

With the limitations I have with my little Stove Top Smoker (STS) I can only get to about 212* and unless I wrestle the two sections apart (this is a converted 2 section steamer pot) I only get 4-5 hours of smoke from it. They tend to stick together very well after an hour or so of smoking and it's kinda hot.

So I'm going to smoke for roughly 4 or 5 hours (or until the smoke gives out) then pan it with some apple juice and cover tightly as possible with foil and finish it in the oven at 300-350 for another 4-5 hours.

I'm forced to time it as I can not find a meat thermo here to save my butt (pun intended). Everywhere I go they look at me like I have three nipples or something. I figure I have more than enough cook time planned and hopefully a good nudge will squash it to pp goodness. If I can gently coax some juicy meat off the edges I figure I'm done.

The rub:

All measurements are very approximate.

1/2 C sugar

1/8 C fine ground coffee (it was a whim)

1 Tbs cumin

1 Tbs coriander

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp crushed red pepper (Fresh too. I bought the dried pods locally and ground em myself)

The butt got slathered with spicy yellow mustard and the rub was poured on and massaged into place.

oldschoolbbq · May 24, 2012

Send pics to understand

yankee in ua · May 24, 2012

oldschoolbbq said:
Send pics to understand

The butt or my STS?

My smoker build is here

http://www.smokingmeatforums.com/t/107533/combo-apartment-friendly-smoker

Pics and final build on page 2

jirodriguez · May 24, 2012

OK... had to look at your build thread to remember that smoker... lol.

Since you are going straight from smoker to oven you should be fine, just wrap it tightly in foil - but don't set your oven to 300-350°, set your oven to 250°. The trick is low and slow, that's what gives it time to break down all the fat and connective tissues and procue that tender moist chunk of meat. As for not having a thermometer.... well after your total cook time has hit 6 to 7 hrs. start checking it with a butter knife every hour, when the knife slides in nice and easy you are there, check it in a couple of places just to make sure you didn't hit a fat pocket.

pineywoods · May 24, 2012

I too would put it in oven at 225-250 but when you go to check it wiggle the bone when it feels like it will pull right out with no effort it's done. That's the best way I have found to check a butt without a thermometer and it works every time

smokinhusker · May 24, 2012

Great advice! I've also finished a butt in the oven set at 225-250 wrapped in foil and it comes out great!

Good luck

jirodriguez · May 24, 2012

What Pinney said! LOL

Thanks Pinney - I was trying to remember that method, but my damn grey cells are still pickled from all the flu medicine I have had the last two days... lol.

yankee in ua · May 25, 2012

Ah, too late guys, but thanks.

I finished it off last night. It went from STS to pan and into the oven with the foil tent crimped as tight as I could get it.

I discovered that 300-350 is indeed a bit too high. CRAP! When I pulled it out of the oven around 8 ish after a total cooking time of ~8hours it had a really thick, tough bark.

I lost some meat, but I still got to pull 3-4 lbs of tender, juicy, yummy pork using the two fork method. While pulling I told myself that next one will be in the oven at 220-250ish. Low n slow is the way to go.

Oh and Piney, this was a boneless butt.

Still, the meat I DID get out of it is quite tasty. I need to go get some rolls and slaw now.

jirodriguez · May 25, 2012

Another tip for next time.... if you use a boneless butt use kitchen twine and tie it up into a uniform bundle. That helps it to cook more evenly.

chef jimmyj · May 25, 2012

Yankee in UA said:
Ah, too late guys, but thanks.

I finished it off last night. It went from STS to pan and into the oven with the foil tent crimped as tight as I could get it.

I discovered that 300-350 is indeed a bit too high. CRAP! When I pulled it out of the oven around 8 ish after a total cooking time of ~8hours it had a really thick, tough bark.

I lost some meat, but I still got to pull 3-4 lbs of tender, juicy, yummy pork using the two fork method. While pulling I told myself that next one will be in the oven at 220-250ish. Low n slow is the way to go.

Oh and Piney, this was a boneless butt.

Still, the meat I DID get out of it is quite tasty. I need to go get some rolls and slaw now.

You didn't stick to your plan!!!

...Had you said you were going from Smoker to Oven...I too would have said stay at 225*F...Since YOU said you were doing this on two seperate days I gave the Safest and USDA recommended temp for re-heating/finishing of 325-350*F...... Sorry it turned out poorly...Here's your original post...JJ

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Chef JimmyJ said:
You can do this if necessary just DON'T INJECT anything!. If you are really in a time pinch, Smoke the 4+ Hours then on Sunday pan it with a Cup of Apple Cider and cover tightly with foil. Go into a 325-350*F Oven and let it Braise. It will be Fall apart tender in a few hours, depending on size, take it to an IT of 205 with an hour or so rest. Your Pork will have plenty of smoke flavor without more time babysitting the Smoker...JJ

THIS!

Thanks JJ! This is almost exactly what I'm planning to do today and tomorrow. My little STS (Stove Top Smoker) will only give me 4-5 hours of smoke at ~212* so I plan to smoke a 4-5# butt today and then finish to PP perfection in the oven tomorrow to feed a 2 man crew who will be installing new windows in my balcony.

Thanks too, for the oven temp suggestion. I have yet to find a meat thermometer of any kind here though so I'll just give it 4 hrs (covered) in the oven and rest it for another hour then hopefully pull it.

I'll be sure to let ya'll know how it turns out.

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yankee in ua · May 26, 2012

Yeah, my bad JJ. I don't blame you at all. After I killed this one I started thinking it was the safety factor you had in mind. I actually had the oven down to 250 at one point (and failed to listen to "that little voice saying "leave it there") as I was adjusting the temp but I bumped it back up to 300 and held it too long.

It wasn't a complete disaster though. I still got a couple lbs or three of pp out of it that is darned tasty.

Oven FYI: Most ovens here do not have temp controllers you can set and forget like you have in the US. I use a standard oven thermo (sits on or hangs from the racks) to get me in the neighborhood so it takes a few bumps up and down to hit my target temp sometimes. I know my oven pretty well so I can get it close pretty quick now.

I'm chalking this up to the learning process and will adjust accordingly for the next one. I'll do another one using the same rub soon and put up some Q view then. This one doesn't warrant pics really and I already ate half the Q anyway. The sammies are great!

Another tip for next time.... if you use a boneless butt use kitchen twine and tie it up into a uniform bundle. That helps it to cook more evenly.

Dare I even try to find some? They look at me like I have three nipples now when I ask for a meat thermo. lol But this one seemed to cook through nicely as I had it rolled up nice and tight already.

chef jimmyj · May 26, 2012

That is the best thing with this Forum, when we Kick A$$ with a Cook we are Hero's to others here and when it Goes Bad we are Teacher's...Everybody benefits either way!...You did good!...JJ

yankee in ua · Jun 30, 2012

Well its been a spell since I did a Q. Been busy with some renos at the ranch and just haven't had a lot of time.

Today I took a break and went after it though. Same as the last attempt, I grabbed a nice boneless 2 kg. butt, but instead of mustard I went with a BBQ marinade I found at my local market. It actually has a bit of a hickory smell and taste to it too.

I used a similar rub as before.

Salt

garlic powder

black pepper

red chili pepper flakes

cumin

coriander

and my not so secret ingredient, a couple tsp of fine ground coffee

Into the smoker pot with some cherry chips and a pan of water and I let her go at 200* until the smoke quite about 3-4 hrs later.

Then into a 250* oven all wrapped up snuggely tight with foil and cooked it for another 3 hrs or so. I shut off the heat and let it sit still wrapped for about an hour and then...

I put on my gloves, pulled the foil and when I gave the top a light push down my hand almost went through the bottom of the glass pan. Tender, juicy (I even poured most of the drippings in), added a bit of finishing sauce and the last bulky roll in the fridge disappeared under a pile of Q. It has a nice light smoke taste and just a hint of heat from the pepper. And no coffee grit or taste the rub worked out great and totally complements the smoke.

Sorry no picks, I was too busy pattin myself on the back and well, eatin. Maybe next time.

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