- Jul 23, 2017
- 3
- 10
I’ve been lurking all day reading and finally decided to post. Ive tried on two occasions to smoke pork butt, I am very new to smokeinf but have had success with ribeye roast(prime rib really) chicken, and bacon wrapped pork roasts. But as usual the ass is killing me lol. I have a chargriller gas/charcoal/smoker combo grill. Gas is completely seperate. Both butts were right around lbs. I used hardwood charcoal and hickory and apple wood chunks in the smoker box. I have a grate top thermometer that I keep right with the meat and maintained 205-225f for roughly 10 hours. I only opened the first 3 hours just to quickly check temp. After that about every 90ish min checked IT and smoker temp. I went a little untraditional and actually used my brine as mop sauce. I brined for close to 23hours used water, salt, root beer, whole garlic, bay leaf, whole peppercorns, and whole allspice. Then rinsed patted dry and let it get close to room temp, then rubbed with mustard and my own bbq rub that I use for almost everything. I had a water tray under the pork that never emptied. Mopped about every 90 min when I was checking temps. When I pulled off grill it was about 190ish (after reading today one thing I am changing next time is 205f) it was very “dry” and damn near impossible to pull. Everyone said they loved it, and I agree it tasted great but it was not the butt I was expecting. I did not foil at all, I did cook fat side up. I want to do a brisket this summer, but not until I can get butt under control. I thought for sure when I did the holy grail of smoking (to me anyhow) prime rib and nailed it I was good to go. I am an avid indirect cooking person I reversear almost any piece of meat that touch’s my grill so I’m lost. I’ll throw a pic of what it loooked like right before I took it off but just looking for any and all suggestions. I’m at a loss. Oh I have checked my digital therm for IT it reads with in -/+1 always. Thanks In advance.