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My first Pork butt

post #1 of 6
Thread Starter 

This is my first pork butt that i smoked, and before i start my steps i wanna give everyone one this forum a shout out, cause of your opinions and posts you made this easy for me to understand and do.  I did not just do one persons advice I took several, and i appreciate all the input everyone has posted.


Step 1: The brine, I started with 1/2 cup brown sugar 2  pints of apple cider, 2 pints of water, a handful of bay leaves, a pinch of salt and a few shakes of pepper.  I bring to a boil while stirring occasionally until all sugars and spices are dissolved and then I let cool.

Step 2: After brine has cooled i put in a tupperware container and put pork butt in container with lid on, I let the brine do its work for a day and a half, ( I put in the fridge on a tuesday night and pulled out on a thursday morning)

Step 3:  After I pulled the Pork butt out off the brine on thursday morning, I let the pork butt sit out and warm up a little bit (about an hour) and then I patted what liquid was left on the butt, and applied a store bought dry rub (as my kids wanted to help) While we did the rub down i let my Smoke Hollow smoker come up to temp.




Step 4: Put the pork butt in the smoker and put the chip box with choice of wood chips ( I chose Hickory chips to start with) and take the temp up to 250 degrees. I checked the smoke box every 2 to to 2.5 hours to replenish the wood chips.


Step 5: After 6 hours and internal temp of pork but was 180 degrees I pulled butt out of smoker and wrapped in tin foil for 45 minutes


Step 6: Un-wrapped tin foil and stared with amazement and how 

beautiful the bark looked.

Step 7: Started to pull the butt apart, and noticed it was super juicy, excellent color and oh wow the smell was awesome too.


Step 8: After all meat was pulled apart, my family enjoyed!!!  My first (and successful) pork butt, awesome color, awesome smell and by far one of the best pulled pork I have ever ate!


post #2 of 6

Great job on your first butt. Only suggestion i would make to you is now do one without brining and see if you get the same result. I have never brined but I have injected at comps and I dont notive enough difference to be worth the hassle. Keep us posted on your cooks. Your on the right track!!!

post #3 of 6
And try the next one without foil.

I don't foil . Makes better bark in my opinion.

Your pp looks great.
post #4 of 6
I have went no foil before. It was just as juicy and tender but the harder bark did make it harder to pull into smaller pieces. I am going to experiment with that again though on the flavor side of things.
post #5 of 6

Looks Great!!  Agreed with Frank and may find that you get just as juicy and tasty pulled pork when not brining as you do when brining.  And I usually don't foil, but leave the butt on the smoker all the way til it nears 200*...always comes out great with a heavier bark than from foiling.


My last advice: be careful about leaving the raw meat out at room temp for an hour or more.  This is time that is being subtracted from the "40* to 140* in 4 hours" rule of food safety.  I usually go from the fridge, to the counter for a little extra rub or spices, then right on the smoker.



post #6 of 6

Awesome looking pork! Great job! 



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