Boston Butt

megt123 · Jun 5, 2013

I am going to attempt a 10 lb bone in Boston Butt this weekend. I have a good rub, but does it have to be injected? I watch the Pittmasters and I have read articles. I do pork loins that are the size of a roast but I don't inject them and they come out moist.

I am just trying to get some ideas. I will look around in here to see if I can find any more info.

chef willie · Jun 5, 2013

No, no need to inject as a general rule. Some folks on here do but many more don't. Allow yourself plenty of time for that size chunk of pig. Plenty of ideas and various posts on butts with lots of pictures to help you along. Just type in pork butts in the handy dandy search bar and many will come up for you to review.

seenred · Jun 5, 2013

Hello Megt.

I'm with Willie on this...I never inject butts. They are so marbled and fatty that IMO it isn't necessary. They always come out moist and delicious.

Good luck, and be sure to show and tell how it turns out!

Red

megt123 · Jun 5, 2013

Is it correct that when cooking around 250-275 it is 60-90minutes per pound?

If so I will cook it a little hotter.

smokinhusker · Jun 5, 2013

As Chef Willie and Red both said, no need to inject, which also compromises the meat by introducing bacteria then you would have to get through the Safety Zone - 40 degrees internal meat temp to 140 degrees internal meat temp in 4 hours. I don't know what type of smoker you are using but it would have to be pretty hot in order to get through the Safety Zone.

Give yourself plenty of time (in case of a stall) and enjoy the smoky ride. Of course don't forget us folks here and share the q view with us!

sqwib · Jun 5, 2013

Megt123 said:
Is it correct that when cooking around 250-275 it is 60-90minutes per pound?Maybe on a stickburner but on my vertical propane I give up to two hours per pound.

If so I will cook it a little hotter.

here are the numbers from the stickburner

Of course you will save some time by running hotter but I am not sure of estimated cook times with your smoker.

9 pounds @ 225° = 90 - 120 minutes per/lb [13.5 - 18 hours]
9 pounds @ 250° = 80 - 90 minutes per/lb [ 12 - 13.5 hours] (this article is based on 250°)
9 pounds @ 275° = 60 - 80 minutes per/lb [ 9 - 12 hours]

9 pounds @ 275° = 50 - 60 minutes per/lb [ 7.5 - 9 hours] FOILED

roller · Jun 5, 2013

I never inject a Butt...why ruin the flavor of the pork. It would be like putting cream and sugar in your coffee.

kathrynn · Jun 5, 2013

Meg....I did an experiment with 2 butts for Memorial day. Injected one...didn't the other. I am not going to inject any more pork like that. Dont like it...To me the butts have enough fats....and connective tissues that will break down in the cooking/smoking process. So why Bother! The one I didn't inject had better flavor.

Kat

megt123 · Jun 5, 2013

SQWIB said:
here are the numbers from the stickburner

Of course you will save some time by running hotter but I am not sure of estimated cook times with your smoker.

9 pounds @ 225° = 90 - 120 minutes per/lb [13.5 - 18 hours]
9 pounds @ 250° = 80 - 90 minutes per/lb [ 12 - 13.5 hours] (this article is based on 250°)
9 pounds @ 275° = 60 - 80 minutes per/lb [ 9 - 12 hours]

9 pounds @ 275° = 50 - 60 minutes per/lb [ 7.5 - 9 hours] FOILED

My UDS still has some leakage, so for me to do a cook @ 225 would be a very long time. I love BBQ, but I am going with 300 degrees. We'll see.

Thanks SQWIB for the numbers. I will keep them on hand for the future.

megt123 · Jun 5, 2013

Roller said:
I never inject a Butt...why ruin the flavor of the pork. It would be like putting cream and sugar in your coffee.

I didn't think so either. I saw a Pitmasters episode where the cook wanted to impress Myron Mixon. He injected peach juice in his butt. ( funny). After the judging ,all of the judges didn't like the taste of it. They said: I have never tasted anything like that before!

megt123 · Jun 5, 2013

I am going to use a nice rib rub I have. If I can I will post Q pics.

jaxrmrjmr · Jun 5, 2013

I have tried injecting butts and have found that it's not for me.

As far as cooking them, I usually allow for 1 hour per pound. I have only had one stubborn butt take longer however most take a little less. I smoke heavy for five hours and then foil until the IT is 195. Personally, I like to smoke and pull the meat a day before - seems like the smoke from the bark and the finishing sauce mingle over night. Sort of like spaghetti sauce is better the next day.

Hope this helps.

megt123 · Jun 6, 2013

Five hour smoke? I was going to do a two hour like ribs.

smokinhusker · Jun 6, 2013

Megt123 said:
Five hour smoke? I was going to do a two hour like ribs.

2 hours for a butt? Is this the total cook time or when you want to foil? I did a 10 lb butt over Memorial Day in my propane with temps at 250-275 and it took 12.5 hrs and I do not foil.

http://www.smokingmeatforums.com/t/141995/pork-butt-in-the-new-propane-smoker

redwood carlos · Jun 6, 2013

Megt123 said:
Five hour smoke? I was going to do a two hour like ribs.

Ribs are thin Buts are not. More smoke needed to spread the smokey goodness.

russg · Jun 6, 2013

Sounds like fun and over 20 hours at 225.

You might want to consider cutting the Butt in half to cut the time almost in half.

smokerpaul · Jun 6, 2013

i never inject now because i believe that sticking a needle in the meat all over means you have lots of holes for the juice to run back out of making it a drier meat in the end. i only brine meat now .i smoke at 225-230 and i wrap it in foil at 145f internal temperature and then i find the meat does not have much of a stall period and reduces the cook time but i do understand some like a more developed bark and foiling does soften it also when i wrap i mop with apple sauce first so the bark really softens but thats how i like it

sqwib · Jun 7, 2013

Megt123 said:
Five hour smoke? I was going to do a two hour like ribs.

Confused.jpg

sqwib
Jun 7, 2013

smokerpaul said:
i never inject now because i believe that sticking a needle in the meat all over means you have lots of holes for the juice to run back out of making it a drier meat in the end. i only brine meat now .i smoke at 225-230 and i wrap it in foil at 145f internal temperature and then i find the meat does not have much of a stall period and reduces the cook time but i do understand some like a more developed bark and foiling does soften it also when i wrap i mop with apple sauce first so the bark really softens but thats how i like it

That is a myth, just like searing seals in moisture,after all, it's not a water balloon.

Poke it as much as you want.

Brine is not needed

djtrixx · Jun 7, 2013

Not a big fan of injecting butts. Maybe someone has a good recipe for it, but I never found one.

smokerpaul · Jun 7, 2013

SQWIB said:
That is a myth, just like searing seals in moisture,after all, it's not a water balloon.

Poke it as much as you want.

Brine is not needed

i find that when i brine meat i end up with less brine liquid than i started with so i can only assume that it has penetrated the meat . also i have seen protein boils and streaks running on the outside of my meat from sites of marinade injection and that has continued for quite a while into the cook so that leads me to believe that there is no point in injecting as the hole left never can and never will seal up

to be honest there are probably more opinions on this than i have had hot dinners so as long as you are happy with your finished product then you have done it the right way. it is only when you are not happy you look at changing things . at this moment i am happy with my pulled pork method.very juicy and perfect texture for me i just need to zero in on the right rub for my taste (i am nearly there)

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