Boston Butt Advice?

whiskeyfoot · Jun 29, 2012

So, this Sunday I'm having my Dad over, along with some friends and I plan to smoke a boston butt for everyone. I'm still a novice on smoking and this will be my third pork butt. All have been good, but none have been that great pulled pork that we all know and love. I really want to impress my Dad, as he's the one who has been grilling his whole life and taught me everything about a outdoor cooking!

I'm smoking on a Cabela's Deluxe Electric Smoker. I have had mixed results on it, but I think I'm dialing it in finally. It is a 5.4lb boston butt. I'm just looking for some advice on ensuring this thing is falling apart! Anything and everything is welcome, as you all have been super helpful so far with everything I've done! Thanks!

Oh, and I plan to Q-view this thing, to show the results!

crod · Jun 29, 2012

If you want it falling apart I would go for 205 for internal temp. When it hits that I would pull it off the smoker wrap it in foil and some towels for an hour. Then it should just fall apart. Good luck and good smoking!!

mneeley490 · Jun 29, 2012

What Crod said. And to really put it over the edge, mix up some finishing sauce and appy it after you pull. Do a search on here for recipes; here's a good one--

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

s2k9k · Jun 29, 2012

If you want a good butt just do what Eric did:

http://www.smokingmeatforums.com/t/...rimmed-butt-w-wet-to-dry-smoke-chamber-q-view

harleysmoker · Jun 29, 2012

They say 1 1/2 hours per pound. I always go with 2 hours/lb but for some reason I always run past that at 225*. Just rub it down with some olive oil or mustard, apply your rub, and smoke it slowly until it hits 200* internal temperature. Around 160* it will "stall" and may sit there at that temp. for a long time. Just try to keep the smoker at 225* and ride it out, the meat temperature will rise when it wants, DON'T raise the temperature to get it done faster.

chef jimmyj · Jun 30, 2012

HarleySmoker said:
They say 1 1/2 hours per pound. I always go with 2 hours/lb but for some reason I always run past that at 225*. Just rub it down with some olive oil or mustard, apply your rub, and smoke it slowly until it hits 200* internal temperature. Around 160* it will "stall" and may sit there at that temp. for a long time. Just try to keep the smoker at 225* and ride it out, the meat temperature will rise when it wants, DON'T raise the temperature to get it done faster.

This has been what I have found as well. My family and friends have been going crazy over this finishing sauce. I have been making PP frequently lately...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

whiskeyfoot · Jun 30, 2012

Chef JimmyJ said:
This has been what I have found as well. My family and friends have been going crazy over this finishing sauce. I have been making PP frequently lately...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Is this what you pour over the pulled pork when it's done and shredded?

HarleySmoker said:
They say 1 1/2 hours per pound. I always go with 2 hours/lb but for some reason I always run past that at 225*. Just rub it down with some olive oil or mustard, apply your rub, and smoke it slowly until it hits 200* internal temperature. Around 160* it will "stall" and may sit there at that temp. for a long time. Just try to keep the smoker at 225* and ride it out, the meat temperature will rise when it wants, DON'T raise the temperature to get it done faster.

I'm definitely feeling this info. When it comes down to it, I think I've always started too late in the day and had to shut things down too early (because people are about to turn into zombies because they're so hungry haha). So for a 5 pounder I'm thinking I should start at least, AT LEAST ten hours before we plan to eat....sound about right?

Thanks for all the replies so far! I'm going to read up on the posts you guys suggested and get my plan together.

Also....what's everyone's opinions on foiling? Keep in mind this is an electric smoker...and I'm looking for the best possible result. I don't care if I have to cheat a little....as long as my Dad is blown away hahaha!

s2k9k · Jun 30, 2012

whiskeyfoot said:
Is this what you pour over the pulled pork when it's done and shredded? Yes

I'm definitely feeling this info. When it comes down to it, I think I've always started too late in the day and had to shut things down too early (because people are about to turn into zombies because they're so hungry haha). So for a 5 pounder I'm thinking I should start at least, AT LEAST ten hours before we plan to eat....sound about right? Yes at least, if it gets done early you can foil, wrap in a towel and place in a cooler and it will stay hot for hours, then pull it right before serving.

Thanks for all the replies so far! I'm going to read up on the posts you guys suggested and get my plan together.

Also....what's everyone's opinions on foiling? Keep in mind this is an electric smoker...and I'm looking for the best possible result. I don't care if I have to cheat a little....as long as my Dad is blown away hahaha! You will get mixed opinions on foiling. It can speed up the time but you will sacrifice some bark. I don't foil because I like a heavy bark, it takes longer but to me it's worth it. I don't think it's "cheating" I think it's just a method of cooking!

whiskeyfoot · Jun 30, 2012

Thanks guys...hey what about brining? I see people brining just about everything you can eat, but not too many people mention brining a pork butt.

cliffcarter · Jun 30, 2012

whiskeyfoot said:
Thanks guys...hey what about brining? I see people brining just about everything you can eat, but not too many people mention brining a pork butt.

Check to see if the butt you bought is "enhanced", it will say on the label. If it is then it was "brined " as part of processing. In any event brining is not necessary IMHO and neither is injecting or foiling during the cook. You might try cooking at a higher temp if you are worried about timing, 250° or higher will get you done sooner and you will not sacrifice quality.

From what I've read on this thread, it sounds like you've gotten some good advice, so keep it simple and go with what you've got.

crod · Jun 30, 2012

I don't think butts need brining. They have enough fat and tissue inside to keep them moist. That is the whole point in brining is get the meat to soak up the salt and liquid to help keep it moist. But I'm new to most this so I may be wrong. Good luck and good smoking

whiskeyfoot · Jun 30, 2012

Cool, as usual I'm going to go the lazy route and not brine it. Funny how much time you can spend researching your next smoke! I'm going to be doing a Carolina mustard type pork, and man it's sounding good!

Will be rubbing it down this evening with the following recipe:

2 tsp dry mustard

2 tsp sweet paprika

2 tsp salt

1 tsp fresh black pepper

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne (or maybe a whole tsp lol)

Then will be moppin' with the following (using a spray bottle through top vent)

2 cups white vinegar

1/2 cup dijon mustard

1 tbsp salt

2 tsp fresh black pepper.

Going to cheat and try Bullseye Carolina BBQ Sauce, just tasted it and I think it's going to work really well!

harleysmoker · Jun 30, 2012

No reason to brine a butt.

chef jimmyj · Jun 30, 2012

whiskeyfoot said:
Cool, as usual I'm going to go the lazy route and not brine it. Funny how much time you can spend researching your next smoke! I'm going to be doing a Carolina mustard type pork, and man it's sounding good!

Will be rubbing it down this evening with the following recipe:

2 tsp dry mustard

2 tsp sweet paprika

2 tsp salt

1 tsp fresh black pepper

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne (or maybe a whole tsp lol)

Then will be moppin' with the following (using a spray bottle through top vent)

2 cups white vinegar

1/2 cup dijon mustard

1 tbsp salt

2 tsp fresh black pepper.

Going to cheat and try Bullseye Carolina BBQ Sauce, just tasted it and I think it's going to work really well!

As Dave said the Finishing Sauce goes on the Pulled meat to punch up the favor with the acid in the Vinegar and will compliment your choice of rub adding multiple layers of flavor. Whiskey you have plenty of Salt in the choices you made but no Sugar. Sugar is a major Favor enhancer and is a leading contributor to a great Bark. Proportionally 2Tbs of Brown Sugar or 3Tbs of Raw Sugar in the Rub will balance the Salt and Vinegar and give good color to a flavorful Bark. No it will not make the Pork Sweet but it will add a missing component in the current plan...JJ

s2k9k · Jun 30, 2012

S2K9K said:
If you want a good butt just do what Eric did:

http://www.smokingmeatforums.com/t/...rimmed-butt-w-wet-to-dry-smoke-chamber-q-view

Whiskeyfoot, Since I've never used an electric I don't know if you can duplicate this on an electric but it might be worth a try. Eric did it on a charcoal and I tried it on a propane today and it was the juiciest PP I have ever done! At least take the time to read the link above, there's a lot to learn there. It took my PP to a new level! Oh and listen to JJ, he helped me this week and gave me a flavor profile I've been searching for for quite awhile, I am really impressed!

shoneyboy · Jun 30, 2012

whiskeyfoot · Jul 1, 2012

Chef JimmyJ said:
As Dave said the Finishing Sauce goes on the Pulled meat to punch up the favor with the acid in the Vinegar and will compliment your choice of rub adding multiple layers of flavor. Whiskey you have plenty of Salt in the choices you made but no Sugar. Sugar is a major Favor enhancer and is a leading contributor to a great Bark. Proportionally 2Tbs of Brown Sugar or 3Tbs of Raw Sugar in the Rub will balance the Salt and Vinegar and give good color to a flavorful Bark. No it will not make the Pork Sweet but it will add a missing component in the current plan...JJ

Dang, so I have already applied the rub last night (didn't see your reply till this morning. Think I should sprinkle some brown sugar on it, even though it isn't mixed in with spices? Might be a 'live and learn situation' this time lol. As for the finishing sauce, I'm definitely going to try it out!

whiskeyfoot · Jul 1, 2012

I gotta jam it today hahaha!!

whiskeyfoot · Jul 1, 2012

So she's rolling along!

whiskeyfoot · Jul 1, 2012

S2K9K said:
Whiskeyfoot, Since I've never used an electric I don't know if you can duplicate this on an electric but it might be worth a try. Eric did it on a charcoal and I tried it on a propane today and it was the juiciest PP I have ever done! At least take the time to read the link above, there's a lot to learn there. It took my PP to a new level! Oh and listen to JJ, he helped me this week and gave me a flavor profile I've been searching for for quite awhile, I am really impressed!

I agree, different setup all together but good reading. He was really thorough describing everything.

Boston Butt Advice?

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