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Pork Butt You make the Call !!! Bragging rights!!!

post #1 of 17
Thread Starter 


Here's the challenge I will pick the best suggestion on how to cook this 4.89 lbs Pork Butt I just bought with the results posted.
Here's what you have to work with.
Brinkmann Pittmaster Deluxe

Kingsford Charcoal enough for a full cook
Maverick ET732
Small chunks of Hickory wood that is seasoned or some Pecan that is not seasoned that was cut down last week!...Note there isn't enough Hickory for a full stick burn smoke!!, but there is enough of the green Pecan if you so choose!
Charcoal started prior to placing in the fire box yes or no?
Lighter fluid yes or no?
Minion method or all hot coals?
Rub what recipe if any?
Sauce mop or no mop
Wrap yes or no?
Fat side up or down?
Trim fat?
Finishing sauce?
Note: That standard store bought ingredients should apply and that sauce and rub budgets should be taken into consideration.

These are all things you should take into consideration when submitting your recommendation on how I should cook this pork butt.
I have done plenty of smoked Pork Butts but this one is in your hands. The overall plan is to make a better pulled pork than I have ever made.
If one of the judges scores your recipe above my pulled pork that I submit then you will win the honors.

Judges: My Dad, Wife, Daughter, and Neighbor
post #2 of 17

You forgot marinate the meat!  Yes Marinate that chunk of goodness, then rinse and dry off, apply your rub and away you go.  Do not use Lighter fluid, get a Charcoal chimney and use that.  The change in flavour will amaze you.  Using one of those, you Coals will be started before they get to the BBQ. 

 

I have heard the Minion Method will give you several hours of heat, so yes do that.

 

Other than that, you’re on your own, as each and every person ahs his or her way to do things.  There is no right or wrong way, only your way when smoking meat, so have fun doing so.

post #3 of 17
Quote:
Originally Posted by smokenado View Post



Here's the challenge I will pick the best suggestion on how to cook this 4.89 lbs Pork Butt I just bought with the results posted.
Here's what you have to work with.
Brinkmann Pittmaster Deluxe

Kingsford Charcoal enough for a full cook
Maverick ET732
Small chunks of Hickory wood that is seasoned or some Pecan that is not seasoned that was cut down last week!...Note there isn't enough Hickory for a full stick burn smoke!!, but there is enough of the green Pecan if you so choose! use the seasoned hickory
Charcoal started prior to placing in the fire box yes or no? Yes
Lighter fluid yes or no? NO>>>> Use a chimney starter
Minion method or all hot coals? I use all hot coals. Using the minion method I cant get my temps up. I load one full lit chimney to get the smoker started then add another to get the temp up to 250 then add a chunk every now and then. when the temp gets below 225 i start another chimney then add.
Rub what recipe if any? Jeff's rub
Sauce mop or no mop No
Wrap yes or no? No
Fat side up or down? I start fat side up. when I start to get good color I flip
Trim fat? No
Finishing sauce? http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome
Note: That standard store bought ingredients should apply and that sauce and rub budgets should be taken into consideration.

These are all things you should take into consideration when submitting your recommendation on how I should cook this pork butt.
I have done plenty of smoked Pork Butts but this one is in your hands. The overall plan is to make a better pulled pork than I have ever made.
If one of the judges scores your recipe above my pulled pork that I submit then you will win the honors.

Judges: My Dad, Wife, Daughter, and Neighbor

 

Here is one I just did.... good luck   http://www.smokingmeatforums.com/t/148878/pecan-smoked-pork-shoulder

 

Joe

post #4 of 17

Ditto on the lighter fluid! Goto Home Depot and get a Weber Chimney for $14.

post #5 of 17

Yuck....no lighter fluid....the meat will taste like it!

 

I do fat side up and leave it that way!  I rub the night before and put in the fridge. I don't mop....just let it run its course...and give it a cooler nap for at least an hour before pulling.  (wrap the meat in foil..then some old towels...and pop into an empty cooler...close the lid for about an hour...or longer)

 

Kat

post #6 of 17
Quote:
Originally Posted by KathrynN View Post

Yuck....no lighter fluid....the meat will taste like it!



 



I do fat side up and leave it that way!  I rub the night before and put in the fridge. I don't mop....just let it run its course...and give it a cooler nap for at least an hour before pulling.  (wrap the meat in foil..then some old towels...and pop into an empty cooler...close the lid for about an hour...or longer)



 



Kat


 



Looks like the emoticons don;t show up on my work computer so I'll just say....Yeah That! (arrow up)
post #7 of 17
Quote:
Originally Posted by Humdinger View Post
 
Quote:
Originally Posted by KathrynN View Post
 

Yuck....no lighter fluid....the meat will taste like it!

 

 

 

I do fat side up and leave it that way!  I rub the night before and put in the fridge. I don't mop....just let it run its course...and give it a cooler nap for at least an hour before pulling.  (wrap the meat in foil..then some old towels...and pop into an empty cooler...close the lid for about an hour...or longer)

 

 

 

Kat

 



Looks like the emoticons don;t show up on my work computer so I'll just say....Yeah That! (arrow up)

same thing when I am at work too... Well I'm supposed to be working...LOL

post #8 of 17
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Here is one I just did.... good luck   http://www.smokingmeatforums.com/t/148878/pecan-smoked-pork-shoulder

Joe
So far boykjo has been the only one to post a straight forward smoke suggestion.
If you want to throw you cooking style in for consideration you need to be very detailed using what I've listed assume I'm clueless to smoking. I don't need suggestions I want a full cook plan by you that I will execute. If you leave out a step so will I.
post #9 of 17
Quote:
Originally Posted by smokenado View Post



Here's the challenge I will pick the best suggestion on how to cook this 4.89 lbs Pork Butt I just bought with the results posted.
Here's what you have to work with.
Brinkmann Pittmaster Deluxe

Kingsford Charcoal enough for a full cook- if this is all you have to work with, but you should switch to lump charcoal
Maverick ET732
Small chunks of Hickory wood that is seasoned or some Pecan that is not seasoned that was cut down last week!...Note there isn't enough Hickory for a full stick burn smoke!!, but there is enough of the green Pecan if you so choose!- go with the hickory, the pecan needs to be seasoned
Charcoal started prior to placing in the fire box yes or no?Yes
Lighter fluid yes or no?Do not put unlit coals in your fire box and soak with lighter fluid ever, you can use lighter fluid to start the coal in a chimney making sure that they are burning fully and the lighter fluid is completely burned off.
Minion method or all hot coals?No on Mr. Minion's method unless you have sealed your fire box and have a charcoal basket. 
Rub what recipe if any?-Search SMF for butt rub recipes and use the one that looks like it will fit your tastes the best
Sauce mop or no mop-No mop
Wrap yes or no?_
No wrap
Fat side up or down?Trim the fat, put the bone side down.
Trim fat?- Yes
Finishing sauce?-Yes, there is a good one on this site, search finishing sauce
Note: That standard store bought ingredients should apply and that sauce and rub budgets should be taken into consideration.

These are all things you should take into consideration when submitting your recommendation on how I should cook this pork butt.
I have done plenty of smoked Pork Butts but this one is in your hands. The overall plan is to make a better pulled pork than I have ever made.
If one of the judges scores your recipe above my pulled pork that I submit then you will win the honors.

Judges: My Dad, Wife, Daughter, and Neighbor

 

Place the butt in the center of your cook chamber, cook at 300° and you should be done in 4 hours, more or less, with no stall or other impediments.

post #10 of 17

Boykjo gave good info and I am confident you will like my Finishing Sauce ( Thanks Joe ). I will add, you can make a double or triple batch and Mop with it if you wish but keep the Mop seperate from that which will be added to the finished pulled pork. As far as Rub the one below is my Go To and works well with the Finishing Sauce...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

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

 

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

If you like more Punch...Increase the Black Pepper to 1T and add 1T White Pepper and 1T Mustard Powder.

post #11 of 17

What Chef JJ and Cliffcarter said above.

 

Please do not use the green pecan wood!  You will likely get a creosote flavor in the meat

Get a charcoal chimney and use newspaper rubbed with a teaspoon or so of vegetable oil to start the coals with.

post #12 of 17
Thread Starter 
Ok here's the results I followed Cliffcarter recipe see photo below

Then I did my take which was full on Lexington style using mop no cutting of the fat and no wrap and no rub. See photo below.


Cliffcarter won by a small margin based on the spicy factor of the Lexington sauce vs the rub based.
We saw no difference in trimming the fat vs not trimming and overall feel the Lexington mop was more moist than the rub.

Congrats to Cliff and thanks for the wonderful suggestions!!!
post #13 of 17
Thread Starter 
Here's my Lexington mop Pork Butt

post #14 of 17

Nice looking butt. Thanks for the compliments as well but you deserve all the credit for a job well done because you cooked itbravo1.png

post #15 of 17
Awe crappers.... I got beat again....lol
post #16 of 17

Which Mop/Finishing Sauce did you end up using? Please post a link or the Recipe...JJ

post #17 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Which Mop/Finishing Sauce did you end up using? Please post a link or the Recipe...JJ
Here's the link to the sauce. http://www.amazingribs.com/recipes/BBQ_sauces/lexington_dip.html
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