or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking 2 butts (vertical smoker)
New Posts  All Forums:Forum Nav:

Smoking 2 butts (vertical smoker)

post #1 of 2
Thread Starter 

Hey everyone. I am looking at purchasing a new smoker in the immediate 2 week future. I am going to be getting the Masterbuilt Pro Dual-Fuel vertical smoker, esp after reading a lot of good reviews about it....that and it's right in my wheel house as far as price goes. Anyway, I really want to smoke 2 butts when the opportunity arises and I'm sure this one can handle 2...but what kind of challenges am I looking at? I have a Mav 733 thermometer on order already so verifying temp shouldn't be a problem. But will the bottom one cook faster than the top?

 

Any insight into this is greatly appreciated.

post #2 of 2

There frequently is some variation between rack temps but a drip pan on the lowest shelf and the units water pan, many guys fill them with play sand to make a heat sink, will go a long way to evening out temps and protecting the butt on the lowest rack. Below is some good info but I find if smoking around 225, it is best to figure 2 hours per pound and add 2 hours to CYA in case the unexpected comes up.

 

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

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

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a 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, skip the Butter.

 

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 Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. 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

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoking 2 butts (vertical smoker)