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My first Pork Butt cook on my Old Country Wrangler Smoker!

post #1 of 14
Thread Starter 
Hi guys! I am cooking my first 8.5lb. Boston Butt on my Old Country Wrangler Smoker this morning! I am going to smoke the butt for about 8 hours or so at 225 degrees! I brined the butt for about 36 hours in a brining solution that consisted of a cup of kosher salt, a cup of brown sugar, 3 tablespoons of my own dry rub and two Bay leaves and two quarts of water in a 2.5 gallon zip lock bag. After 36 hours, i took the butt out of the brine and patted the butt dry! I then added the yellow mustard to help my dry rub to adhere to the butt! I added a good helping of dry rub. Then I let the rub season the butt for an hour before I put the butt on the smoker! Here are a few photos of my process! Be blessed!:-)
post #2 of 14

I would recommend cooking to temperature not to time 8 hours at 225 probably wont get your butt to the doneness you can pull it. if you don't have a probe thermometer then get a meat thermometer and check it in 8 hours and see how much farther you have to go and then check it every so often 45min-hour till you get between 195-200 degrees. 

 

Happy Smoking,

phatbac (Aaron)

post #3 of 14

At 225 the butt will not be done in 8 hours. Use a thermometer to measure the internal meat temp. Your looking for 200-205. Probably going to take you 12-14 hours to get there at 225. Maybe longer.

 

Al

post #4 of 14
Thread Starter 
Hi Aaron! I have my Therompro thermometer in the butt and will smoke until around 200 degrees or so! Thanks!:-)
post #5 of 14
Quote:
Originally Posted by Big K-Dawg View Post

Hi Aaron! I have my Therompro thermometer in the butt and will smoke until around 200 degrees or so! Thanks!:-)

I wish you luck Dont forget to take some pics and post on here so we can see your success! 

post #6 of 14

Good luck with the first butt...betcha it turns out tasty!  I'll be watching to see how it goes!

 

Happy smoking!

 

Red

post #7 of 14
You've got a good start and some good advice. You will have a stall at around 150-160* that could take several hours. When that occurs, wrap your butt in foil and add 1/2 cup of apple juice. Wrapping will help to get through the stall. The apple juice will keep your meat moist and add some flavor. The acidity will help with tenderness.

For a point of reference, next time try your cook at 250-260*. Good luck and please post some pics. Joe
post #8 of 14
Thread Starter 
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post #9 of 14
Thread Starter 
Here are a few photos of my cook!
Quote:
Originally Posted by Big K-Dawg View Post

95657c09a33c0810a63d97f3a42fabec.jpga834bdf8afe1692c7e1196ddc805e012.jpgdcf26d5e9edff9750e33f22e4696e68b.jpg506015ebd467cb731b1c81568b814159.jpg4e1987e87c4e9025e566783a304448de.jpg78eb849b9b7f8f6724bbac15d123dd97.jpg634cd275fd909be2e0274b1ebdeb1668.jpg

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post #10 of 14
Awesome looking bark - what did ya use for a rub?
post #11 of 14
Thread Starter 
I used my own dry rub which included black pepper, onion powder, garlic powder, paprika, thyme, oregano, chili powder, and creole seasoning!:-)

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post #12 of 14
Thread Starter 
I also made a Carolina Chipotle Honey Mustard BBQ sauce to go on the pulled pork sandwiches!:-)

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post #13 of 14
Looks great,so do the sausages!
post #14 of 14
Nice to find someone else who doesn't fill their rub with sugar. Feels like cheating to get a good bark. Tried a couple commercial rubs and did not like them at all - way to sweet
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