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first pork butt

post #1 of 2
Thread Starter 
Any ideas on the sequence for this. Ie temps and pull time?
post #2 of 2

Here is some good info...http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke


The only change is I and most others have found that a Smoker Temps between 225 and 250*F you should plan on 2 hours per pound as a cook time and add 2-3 hours as a CYA/Rest time. This way you will not have hungry guests waiting on you. If your meat is done early, you can wrap the finished Butt in foil and towels then stick it in a cooler and it will stay hot for up to 5 hours.


Finishing Sauces are a nice addition. Here are recipes for a Sweet and a Tangy one...JJ




Foiling Juice


For each Rack of Ribs Combine:


1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses



2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.


Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.


For a Sweet Pulled Pork Finishing Sauce: Make a Double batch, Butter optional. If you choose not to Foil just add the Finishing Sauce as needed to the Pulled Pork.


Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.





JJ's Finishing Sauce (Tangy)


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.



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