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Saturday pork butt - Q-view

post #1 of 19
Thread Starter 
Good morning everyone! I stopped by the local grocery store the other day to grab a couple things and they had a real nice fresh cut pork butt. His prices are typically through the roof. To my surprise he had the butt for $1.20 per pound for a 7 pounder. Decided to give it a try at that price.


Here it is rubbed in mustard and covered in jeffs rub waiting for the smoker to get to 275-285.


I found that when cooking with the UDS at high temps, I have to flip the meat about 2 hrs in so it don't char one side with direct heat. I decided to try something new this time to see if I can stop that. I took an aluminum pan and wired it to the bottom of the rack to guard the meat and to maybe catch some juices.


Do I need to put some apple juice in the pan to keep it from burning the drippings and possibly add a weird taste to the meat?

More pictures to come!
post #2 of 19
Looks good! Sorry I am no help with the pan but apple juice seems like a good idea to me. I have a butt on today as well. Hope we both get great meat.
post #3 of 19

I always use a drip pan and the fat that drips can definitely burn, especially if you are not going to wrap.  Just use water in the pan but wait until later in the smoke.  If you put it in too early it will just evaporate before the fat starts rendering. 

 

If you are going to wrap between 160-180F IT, don't bother.  When the dripped fat starts turning to carbon the meat will already be wrapped.       

post #4 of 19
Thread Starter 
Quote:
Originally Posted by DUFFMAN View Post

Looks good! Sorry I am no help with the pan but apple juice seems like a good idea to me. I have a butt on today as well. Hope we both get great meat.
Thank ya! Hope urs turns out great!
Quote:
Originally Posted by Noboundaries View Post

I always use a drip pan and the fat that drips can definitely burn, especially if you are not going to wrap.  Just use water in the pan but wait until later in the smoke.  If you put it in too early it will just evaporate before the fat starts rendering. 

If you are going to wrap between 160-180F IT, don't bother.  When the dripped fat starts turning to carbon the meat will already be wrapped.       
Thanks for the info! I do plan to wrap at the stall where ever it may happen. I already put some aj and a little water in the pan before I read ur post. Do I need to drain it or just let it evaporate? Thanks!
post #5 of 19
Thread Starter 


Figured since there was room might as well throw some stl ribs on. Pretty good lookin rack!
post #6 of 19
Thread Starter 

2 hrs and 20 min in for the butt. Temp at 120. The ribs have been on for an hour and 10 min. The ribs are already starting to pull back already.
post #7 of 19

i have used apple juice in a pan, and i have used right from the start of the smoke. it will add some flavor to your meat. i have tried all kinds of things in the pan beer, water, wine, vinegar, all kinds of rubs and herbs. it all about your taste, that the wonderful thing about smoking food. NO RULES just the way you like..... do not be afraid to try new things.

dannylangThumbs Up your smoker looks full and happy.happy.happy.

post #8 of 19
Thread Starter 
Quote:
Originally Posted by dannylang View Post

i have used apple juice in a pan, and i have used right from the start of the smoke. it will add some flavor to your meat. i have tried all kinds of things in the pan beer, water, wine, vinegar, all kinds of rubs and herbs. it all about your taste, that the wonderful thing about smoking food. NO RULES just the way you like..... do not be afraid to try new things.
dannylangThumbs Up your smoker looks full and happy.happy.happy.
Thanks for the info danny! We will see how it all works out. I have kept adding juice and water so what's in the pan does not burn. I have been real big on not wrapping ribs here in the past year or so but might give it a try again also. I'll keep everyone posted
post #9 of 19
Shelton, I don't wrap ribs anymore and they are really turning out good. For a butt, I've never used a pan, but I don't see any reason not to. I wrap at the stall and add 1/2 cup of apple juice. This usually does a good job with flavor and tenderness. Your pice look great. Can't wait to see the finished product.

Good luck, Joe
post #10 of 19
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Shelton, I don't wrap ribs anymore and they are really turning out good. For a butt, I've never used a pan, but I don't see any reason not to. I wrap at the stall and add 1/2 cup of apple juice. This usually does a good job with flavor and tenderness. Your pice look great. Can't wait to see the finished product.

Good luck, Joe

Thanks joe! I always wrap my butts and used to wrap my ribs. Thought about trying rib wrap again but said hell with it. I'm already to the saucing stage due to the higher temps. Picture to follow!
post #11 of 19
Thread Starter 

Bout to sauce and throw em back on!
post #12 of 19
I've been running loin back ribs lately at 260-275* for about 3-31/2 hours and they would give me a good bend. Then I would sauce for about 20-30 minutes. I have had good results and have been getting a good tug. We don't care for FOTB. Yours are really looking good.
post #13 of 19
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I've been running loin back ribs lately at 260-275* for about 3-31/2 hours and they would give me a good bend. Then I would sauce for about 20-30 minutes. I have had good results and have been getting a good tug. We don't care for FOTB. Yours are really looking good.
Thank ya! I like a tug type of rib myself. Fall off the bone is never a bad thing but still not my preferred method.
post #14 of 19
Thread Starter 



Ribs are done. Sweet baby jesus they were good!!! Nice bite on them.


Butt going into foil at 165 with butter, brown sugar and more rub.
post #15 of 19
Thread Starter 
The pork butt turned out subpar. Pretty bland and seems like it didn't take much smoke. I didn't even take a finished picture of it because I was pretty disappointed. I thing my rub was too old and lost a lot of flavor because the other times I have used jeffs rub it turned out awesome. Maybe next time. At least the ribs were awesome!
post #16 of 19
Sorry to hear about the sub par butt, it looks good! Those ribs look yummy!drool.gif
post #17 of 19
Quote:
Originally Posted by shelton573 View Post

The pork butt turned out subpar. Pretty bland and seems like it didn't take much smoke. I didn't even take a finished picture of it because I was pretty disappointed. I thing my rub was too old and lost a lot of flavor because the other times I have used jeffs rub it turned out awesome. Maybe next time. At least the ribs were awesome!

 

That happens on occasion.  Could definitely be old rub.  Sometimes it is the cut of meat though.  It is always salvageable.  Throw more rub on it, some sauce, add JJ's Finishing Sauce, or add the drippings from the foil wrap if you kept them.  Heck, it could even be you are experiencing impaired taste due to a variety of reasons, but probably not since the ribs turned out so awesome. 

post #18 of 19
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

That happens on occasion.  Could definitely be old rub.  Sometimes it is the cut of meat though.  It is always salvageable.  Throw more rub on it, some sauce, add JJ's Finishing Sauce, or add the drippings from the foil wrap if you kept them.  Heck, it could even be you are experiencing impaired taste due to a variety of reasons, but probably not since the ribs turned out so awesome. 

Thanks for the info! Might have to try JJ sauce when I warm it back up. I believe I will chalk it up to bad rub because when I foil I use brown sugar, butter and more rub....the foil juice tasted like brown sugar and butter. That's the last time I put rub on meat without tasting first...don't know why I didn't this time. Thought about using some of the remainder to make pulled pork dip. Anyone ever try this recipe?
http://www.familyfreshmeals.com/2015/06/cheesy-bbq-pulled-pork-dip.html
post #19 of 19
Thread Starter 
Figured out how to salvage it. Slice of cheese, some sauce and throw it on the poor mans sandwich press (Forman grill). Pretty damn tasty that way!

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