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Help with Super Bowl Pork Butt - In now!

post #1 of 6
Thread Starter 

Hey guys, my husband and I are kinda new to smoking. So far we have done ribs and another pork butt. We are trying to make this one really really good! It is a 11lb pork shoulder butt with bone in. It has been in since 4am and is at 156 degrees right now. Does that sound about right as far as the time and temp goes? I was thinking a bigger one would need more time to get to temp.

I just want to make sure we are correct in that we take it out at 165 and foil it? Can we finish it in the oven? If so what temp?

Should we add any apple juice, etc to the foil when we do foil it?

 

Then when it reaches 200 in the oven we can remove? Wrap in towels and put in a cooler? Would a Styrofoam cooler work? We cannot seem to find our plastic cooler anywhere!?

 

Also what about a finishing sauce - we like something sweet and savory? I live NC style but husband and guests prefer a sweet and savory style sauce. Any recipes or tips there?

 

Thanks so much!

post #2 of 6
Quote:
Originally Posted by aimcat View Post
 

Hey guys, my husband and I are kinda new to smoking. So far we have done ribs and another pork butt. We are trying to make this one really really good! It is a 11lb pork shoulder butt with bone in. It has been in since 4am and is at 156 degrees right now. Does that sound about right as far as the time and temp goes? I was thinking a bigger one would need more time to get to temp. You left out smoker temp. It probably hasn't hit the stall yet so you may have a hour or a 5 hour stall ahead of you.

I just want to make sure we are correct in that we take it out at 165 and foil it? Can we finish it in the oven? If so what temp? I don't foil but some do. It is your butt so try it one way and see what you think. You don't get any more smoke once in the foil. Foil will speed it up but I never get in a hurry. I like the bark. Yes you can finish in the oven anywhere from 225° to 350° I prefer low and slow.

Should we add any apple juice, etc to the foil when we do foil it? Some do some don't. I don't foil. I do have a drip pan under the rack to catch the pan drippings that I put in the fridge then remove the grease and put back on the meat when finished.

 

Then when it reaches 200 in the oven we can remove? Wrap in towels and put in a cooler? Would a Styrofoam cooler work? We cannot seem to find our plastic cooler anywhere!? Yes styrofoam will work.

 

Also what about a finishing sauce - we like something sweet and savory? I live NC style but husband and guests prefer a sweet and savory style sauce. Any recipes or tips there? You can use some of each. Use the search bar to find something you like,

 

Thanks so much!

I see you haven't dropped by roll call yet. When you get a chance will you pop in so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 6
Thread Starter 

Will do!

 

Any advice by the way!

post #4 of 6

If you are concerned for timing with guests and the SB game then double wrap in foil and place in oven. I highly suggest using a remote thermometer in order to monitor it and pull 200-203º.  Personally I follow Alton Brown's recipe which is here > http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html  

 

As for sauce, here is one we use alot! You can control the heat based upon the amount of pepper used.

 

BBQ Sauce #2 - Rum

 

Recipe By: Matt S (me)

Ingredients:

 

1 cup brown sugar

1/2 cup chile sauce, Heinz - easy on amount

1/2 cup rum, Myers Dark

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 teaspoon ground dry mustard

ground black pepper to taste

 

Directions:

 

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use. 

 

Notes:

Possible adaptations

 

- onion powder 1 1/2 tsp

- substitute garlic powder vs cloves

- ground celery seed 1 tsp,

- ancho or chipotle powder, 

- cumin, 

- cayenne

- smoked paprika.

 

Substitute white pepper for black to lower the heat content.

post #5 of 6
Thread Starter 

Ok, finished in smoker, now it is double wrapped in foil and in the over at 250 - is this the best temp? Can I go up or should I leave at 250? Worried about it finishing by around 6ish. Temp is 167 right now?

post #6 of 6

A little late but how did it go?  Ans to your question: yes you can bump it to 300º, just watch the IT temp and pull around 200º.

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