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Another Pork Butt Post

post #1 of 11
Thread Starter 

I've smoked some, but usually under the supervision of my dad, so I'm not really sure on this and fully expect to be eating McDonalds my first time.

 

I have an offset smoker but the old smoke box was destroyed and I haven't gotten a new one put on yet. So I'm going to "offset" the main grill section and have the coals/wood on one side and meat on the other. I'm thinking about extending the chimney down to grate level so the smoke has to come back down to grate level to exit(saw this mod on here I believe).

 

I'll be using mesquite chips and can either user lump or Kingsford charcoal, I have both so whichever you think will work best.

 

Ok, so the butt is a bone-in 9.3 lb. I'm wanting to slice the butt when finished so I *think* I want to achieve a IT of 180 before pulling off, and I want to smoke for roughly half the cooking time. Should this be the first or second half of the cooking time? And just a handful of chips?

 

The main question I have, as I know for sliced pork butt people usually use a boneless cut, so I was wondering if at 180 if it will be tender enough I can pull the bone out prior to slicing.

 

I'll be shooting for a 6 o'clock dinner time so I figure I'll need the butt on at around 4 am, giving it 13 hours cooking time and a 45 minute rest.

 

I see people saying wrapping in foil and towels and putting in a cooler, I'm assuming the cooler is empty and not put on ice. Sounds like a really dumb question to me but as they say, the only dumb question is the one not asked.

post #2 of 11

Howdy and Welcome to SMF!  I have noticed that this is your first post!  Would you mind stopping by Roll Call and let us give you the proper SMF Welcome?

 

http://www.smokingmeatforums.com/f/133/roll-call

 

Kat

post #3 of 11
Quote:
Originally Posted by Influencer View Post

I've smoked some, but usually under the supervision of my dad, so I'm not really sure on this and fully expect to be eating McDonalds my first time.

 

I have an offset smoker but the old smoke box was destroyed and I haven't gotten a new one put on yet. So I'm going to "offset" the main grill section and have the coals/wood on one side and meat on the other. I'm thinking about extending the chimney down to grate level so the smoke has to come back down to grate level to exit(saw this mod on here I believe).

 

I'll be using mesquite chips and can either user lump or Kingsford charcoal, I have both so whichever you think will work best.Go with which ever you have the most experience with.

 

Ok, so the butt is a bone-in 9.3 lb. I'm wanting to slice the butt when finished so I *think* I want to achieve a IT of 180 before pulling off, and I want to smoke for roughly half the cooking time. Should this be the first or second half of the cooking time? Always smoke from Raw.And just a handful of chips? If you like Mesquite, it is pretty strong, put a Cup or two of chips in a double wrapped foil pouch and poke a half dozen holes the size of a pencil. Place it on the coals. This will generate some good smoke without burning up too quickly. With Fruit Wood I add smoke the whole cook but I am afraid too many hours of Mesquite will be too much. I would suggest 4 hours smoke tops. Or Find some Apple Chunks at the local BBQ store or wherever you by Charcoal from.

 

The main question I have, as I know for sliced pork butt people usually use a boneless cut, so I was wondering if at 180 if it will be tender enough I can pull the bone out prior to slicing. You can slice a Butt that is Bone-in but you may wish to take it to an IT of 185-190*F with a rest. Use a very sharp knife as the edges may start to shred.

 

I'll be shooting for a 6 o'clock dinner time so I figure I'll need the butt on at around 4 am, giving it 13 hours cooking time and a 45 minute rest. Shoot for a smoker temp of 250-275*F and figure on 1.5 hours per Pound plus a 2 hr CYA/Rest time in case some thing goes wrong. 

 

I see people saying wrapping in foil and towels and putting in a cooler, I'm assuming the cooler is empty and not put on ice. Sounds like a really dumb question to me but as they say, the only dumb question is the one not asked. That is not a dumb question because most folks use Coolers to cool not keep meat hot. So you foil and towel then go in the cooler. This will rest the meat and will keep it hot for up to 5 hours. I would plan on starting early and rest in the cooler rather than have hungry people staring you down at 7 PM...Good Luck...JJ

post #4 of 11
Thread Starter 

Tomorrows the big day, the butt is in the fridge with the rub on(smelled and tasted great by the way), and everything else is ready to go. Alarms set for 3 am so I can make sure everything is done on time or a little early. I didn't get the chance to do the chimney mod so hopefully it will get enough smoke. 

post #5 of 11

Good luck!  Make sure you share and show q-views!!

 

Kat

post #6 of 11
Thread Starter 

Got a call at midnight from my sister, we are suppose to have a surprise birthday party tomorrow for my niece (she turned 2 a month ago but they just moved up here a couple days ago). After I explained to her that the birthday girl is suppose to be the one surprised and not the guests, I got out of bed and got dressed to go ahead and put the butt on since my timeline was shorter.

 

Everything was prepared and ready to go so I just had to light the coals and get the grill to temp, everything was on by about 1 am. It all went good until about 3:30-4:00 when the wind started picking up into pretty good gusts. Not sure how this hurts the more experienced smokers, but for me and my relatively leaky smoker it wrecked havoc on the temps. I was steadily babysitting the smoker until about 7 when I managed to get a couple hours shuteye.

 

Got back up and added some more coals, I was having to add about 6-10 coals every 45min-1h to keep the temp up, I just couldn't block enough wind to slow the burning down. All in all about a 13 hour smoke, used a little over 3/4 of a 14lb bag. I think its safe to chock some of that up to inexperience as well.

 

Long story short, just pulled the butt. Tore a tiny piece off (OK it actually did come off when I was transferring from the smoker to the pan) and it tasted pretty good, looked like it had a nice smoke ring as well. Foiled and wrapped in a towel, sitting in the cooler now for the rest. I'll post a qview as soon as I take it out to slice.

 

Thanks for the help, I'm looking forward to seeing how it tastes!

post #7 of 11

Sounds like it turned out good.  Sorry to hear your battled wind all night...trust me every pitmaster has gone through that, wind can wreak havoc on a smoker.  Lots of folks in windy climates construct wind blocks of some kind.  I once built a cheap, easy windbreak out of 2 sheets of old plywood with a couple old door hinges that I could stand up and put the pit behind it. 

 

Lookin' forward to seeing your qview...

 

Red

post #8 of 11
Thread Starter 

Just starting out:

 

Getting ready to slice:

 

Sliced:

 

 

It was good and juicy at the ends but towards the middle(thickest) it was a little dry. I suspect I trimmed too much of the fat off. When I took it off the smoker it had a nice hard bark but after resting it was soft, is this due to the foil?
 
Other than that, I loved it, my wife said it was a little too spicy so I'll adjust the rub accordingly for next time.

 

When serving up sliced like this do you normally use a finishing sauce or serve up as is? Also, as you can see the smoke ring looked good on the side closest in the picture but not so much on the other side. I think this is due to how it was sitting on the grates and the wind was so bad the smoke wasn't ever really filling the chamber. I'll have to do the chimney mod to get better smoke.

 

It was a learning experience but I had fun. Good thing is during the rest time, I got a little sleep myself!

post #9 of 11

Looks great!  Very nicely done...Thanks for posting the qview!

 

Red

post #10 of 11

Looks good, I am not really sure why the center was dry other than the different muscles that make up a Butt have different densities and amounts of marbling. Even pulled some is more moist than other parts. When I slice I just use the families fav BBQ Sauce. The Finishing sauce I use is thin and does a good job of adding flavor and moisture to the pulled meat. Here is a Rub your wife may enjoy and a link to the Sweet Finishing Sauce I use and what I add when Foiling Ribs. The second link is a Tangy Vinegar based Finishing Sauce that is similar to what you find in No. Carolina...

 

 

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/4C Ketchup, 2T Cider Vinegar and 2T Mustard to make a more traditional KC Style BBQ Sauce....Anything else, just ask...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

You may also like this for Ribs and is a tasty Sweet Finishing Sauce...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

post #11 of 11

welcome1.gif it looks good.

happy smoken.

David

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