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Pork Butt help needed

post #1 of 5
Thread Starter 

i have done a "few" butts, none were amazing just ok. main issue my smoker is not hot enough so i have to do 1 hr smoke then into the3 oven.


so now, i have a brinkman gourmet charcoal smoker. i have spent today getting used to it and regulating temps because im not used to charcoal.

so now im looking for

-optimum "low n slow" all day temp goals.

-max temp to pull it out at

-length? internal temp?

-any suggestions with using coal, im new at it.


post #2 of 5

First and foremost, the goal is to get the internal temp to 140 degrees within four hours.  Time wise, you can usually look at 1.5 hours per pound, but most people give themselves 2 hours just in case.  I like to cook my butts around 250 smoker temp.  Will wrap the butt when it hits 160 internal temp.  When I wrap, I will throw some apple juice, butter, some more rub, and sometimes honey.  Once wrapped let the butt ride until it hits 200-205 degrees internal temp, then keep in foil, wrap in a towel and throw in an empty cooler for at least an hour.  You can then pull it apart.  Save the foiling juice as you can use that as a finishing sauce, or make your own finishing sauce or BBQ sauce.


In regards to charcoal, i prefer Royal Oak lump and chunks of your smoking wood.  Below is a traditional KC Style rub I like to use.  Also check out Dizzy Pig rubs, they are good.

post #3 of 5
Thread Starter 

do i flip it at any point?

post #4 of 5

Start fat side down.  If I have a pretty thick fat cap I don't flip, but if there is very little fat cap, I flip 3/4 through cooking time (approx) or about the 160 degree mark.  I don't foil.


I'm using a UDS with a weber lid with the grate maybe 2 - 3" from lip of barrel, so I'm higher than most from coals.   

post #5 of 5

Smoke anywhere between 225 and 275°F to an internal temp of 205 for pulling. Here as a link to read and sign up for Jeff's free 5 day Ecourse. Here are some Recipes you may like...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 Glaze.


Simmer until a 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 Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.


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.

Pull the Pork and place it back in the pan with the pan Juices 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 Crock pot 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 crock pot to 165*F and Serve.

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


I was AMAZED...No additional sauce needed. ENJOY...JJ


Tangy Pulled Pork Finishing Sauce


This is more of an Eastern North Carolina style Finishing Sauce...


2 C 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. For a thinner sauce bring just to a simmer and remove from heat or continue to simmer to desired thickness. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.


For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ



Carolina Q Dust 


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed


Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.


Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...JJ


Mild Bubba Q Rub (All Purpose)


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


For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...



KC Bubba Q Juice


2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce


Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.



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