2 pork butt smokes 2 fails

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jnepsa

Newbie
Original poster
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.
 
Welcome from SC. It's really good to have you here on this great site. A lot of fine folks here are always eager to help. I will add my $0.02 to your question.

IMO, I would increase the temp to around 250*. I would also wrap around IT of 150 or 160* or wherever it decides to stall. When you wrap, put in 1/2 cup of apple juice. This will add a very small amount of flavor, the juice will help to push through the stall and the acidity will help with tenderness. Give it a try, you can't go wrong.

Good luck and good smoking, Joe. :grilling_smilie:
 
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Welcome from SC. It's really good to have you here on this great site. A lot of fine folks here are always eager to help. I will add my $0.02 to your question.

IMO, I would increase the temp to around 250*. I would also wrap around IT of 150 or 160* or wherever it decides to stall. When you wrap, put in 1/2 cup of apple juice. This will add a very small amount of flavor, the juice will help to push through the stall and the acidity will help with tenderness. Give it a try, you can't go wrong.

Good luck and good smoking, Joe. :grilling_smilie:
Thanks joe! And 250 for temp? I was told that’s too high. But at this point I’m willing to try anything. I can’t believe I can’t handle a poke butt. Same couple came over for the prime rib and the pork even he said how do you nail a prime rib and not get this. Lol. Not scared though I’m going to do another prime rib
 
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.
Hi there and welcome!

I believe your issue was that your pork butt needed some more time.  If it wasn't pull apart texture then it is very likely you also did not have enough tissue turn to juice.

I don't do pork butts all that often, but I have never had a problem with doing the following:
  • Smoker temp 275F (don't worry that won't be too high and it will cook a little faster for you)
  • Smoke until you get desired color (I go to 165'ish or so)
  • I tightly double foil wrap mine in foil and spritz a little liquid in it maybe 2-3floz.  Liquid of your choice.  I always use whatever leftover wine is in the fridge that is too old to drink but fine for cooking, red or white doesn't matter to me.  Many apple juice or apple cider vinegar, again all up to you.
  • I continue cooking until I hit an IT of 210F, that may seem high for people but again foil wrapped and a little liquid and you will be golden
  • Let set for an hour or so and pull, I then add a little rub once pulled and mix in to give a touch more flavor
Many will say to remove from the smoker at an IT of 203F or 205F or so on but the reality is you should probably probe deep into the meat with a toothpick or a skewer to see if it is soft and ready to be removed.

By taking to 210F I find it is very tender, and with it being foiled it is not dry at all and pulls with no issue.  I do not get mushy meat at all and I kind of eliminate the whole "is it tender or not" guessing game.

I think that if this will work perfectly for you and SHOULD it be a little overkill in any way you can always dial the approach back to suite your preferences for things like more bark, more firmness (if that's a thing with pulled pork), etc. etc.

Best of luck and enjoy! :)
 
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Question about the foil wrapping does that take away from the bark at all? I’ve watched so many smoke it no wrap and it comes out perfect. I’m a good nut and perfectionist so this is driving me insane.
 
I am new too and have smoked a few of these at the higher temp around 275. I like hard bark so I never wrapped, but many here swear by wrapping in foil. Pork is a pretty forgiving meat so the higher temp doesn't hurt anything. I use a probe and start checking the meat after it hits 200. The probe/toothpick test is the easiest way for me to tell if the meat is ready to be pulled. The last one I did actually fell apart on the grate when I tried to pick it up with tongs. 
 
Must be something in the air! Did a pork shoulder myself today. Went a little differently than the folks here. Started low, around 225 for first 5 hours then jacked up temp to 300 slowly over the next 4 hours. When internal Temp reached 195, took her off, wrapped in butcher's paper and a towel and held in a styrofoam cooler for 1.5 hrs. Sliced rather than pulled.

Was delicious. Used a rub of salt, pepper in one part each, garlic powder 3/4 part, hot paprika and dry mustard 1/8 part each. Rubbed inside and out and tied up roast. Sprayed with some left over rose mixed with 1T agave syrup. It tasted like porchetta, but smoky. A hit.
 
250 is fine. I smoked a butt last night around 300 for the first six hours and then 250 to finish. Probed like jello @205 IT. My $.02 would be to simplify. All you really have to do, is put it on the smoker and wait for it to be done. Next one you may just try a simple rub and and throw it on the smoker. I wouldn't bother mopping it since that will soften your bark and slow down your cook. Wrapping in foil or paper or just going naked is up to you. I wrap mine, many folks don't. When you can pull the bone clean with two fingers it's done. Usually in that 205 range but I've taken them north of that with great results. Bottom line, be patient and just let it do its thing.

Lance
 
Yup, 205° is the IT you are looking for. BUT.... the next step is very important.  It needs to rest and I usually let that go for a minimum of 2 hours in a cooler with extra towels to maintain temp.  If not wrapping during the cook, then place it bare in an alum pan, foil over and into the cooler with towels.  The rest cycle allows the remaining fat/callaghans to break down further truly making it all Good Eats. 
drool.gif


Matt
 
 
I am new too and have smoked a few of these at the higher temp around 275. I like hard bark so I never wrapped, but many here swear by wrapping in foil. Pork is a pretty forgiving meat so the higher temp doesn't hurt anything. I use a probe and start checking the meat after it hits 200. The probe/toothpick test is the easiest way for me to tell if the meat is ready to be pulled. The last one I did actually fell apart on the grate when I tried to pick it up with tongs. 
Foiling will reduce bark because moisture and steam are retained.  I enjoy some bark but I can totally live with out it so it is all a matter of your preference.  I find I get a slight amount of bark when foiling but it is not totally gone.

The approach I mention is one that will get you to pulled pork come hell or high water.  It also works for pulled beef chuck roasts.

As others have stated above you can go much simpler by just seasoning and then around 205F start probing with a skewer or a prob until it slides in like butter all over.  The feel will let you know when it is done.

Let us know what you decide on and how it turns out :) 
 
One of the toughest smoking lessons to learn is patience, or better yet, what the Italians call "La dolce far niente," translated "the sweetness of doing nothing."  There's no better practice than smoking a pork butt.  All your spraying, checking, monitoring temps, mopping, and expectations about the butt are fruitless, because the butt doesn't care.  Next time you smoke a butt, practice la dolce far niente. 

I've smoked and cooked butts from 225F to 425F, and they've all come out juicy and delicious.  Temp swings don't matter.  There's nothing magical about 225F except with the longer time it is easier to catch that 205F temp, but it takes a lot longer to get there.  205F internal temp for pulled pork works 95-98%% of the time.  Sometimes it finishes a little sooner, sometimes a little later.   

Get an 8-10 lb bone-in butt, prep it, throw it on the smoker at 250-275F, set your temp, and walk away for 12 hours.  Don't worry about wrapping, mopping, coddling, anything.  Don't even look at the internal temp of the meat.  Once you understand the best pulled pork you'll ever have is the one you ignored, you'll understand how la dolce far niente and smoking go hand in hand.   
 
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I've foiled, and not foiled my pork butts. Either way works well. Know need to probe for tenderness. Grab the bone and give it a tug, if its very loose, its done. The bone should pull out of the meat clean.

I agree with foiling after its done and placing in a cooler wrapped in towels for a hr or two.

Theres no magic temp. 205* is a average temp. I've had some done @200*, and some as high as 208*.
 
Everybody has their own favorite cooking temp, and they all work just fine. I smoke my butts at 240ish and don't wory about temp fluctuations.

The butt goes in when the smoker's up tp temp and thats the last time I open the door until the stall hits. Then I foil the butt with some of the drippings and just leave it be til the IT hits 205. A quick check to probe and make sure the bone is nice and loose and let it rest for about half an hour.
No muss, no fuss, no mopping, and most important--no peeking. The result is always moist, tender, delicious pulled pork. Bark is nit an issue as my MES only produces mediocre bark at best.

Gary
 
205 I.T. here also.
Cooking temps 250-275 and I don't sweat it when it creeps up to 300.
I sometimes/most of the time foil to get through the stall.
 
I rub my butts with a sweet sauce (honey, real maple syrup or my fav. the good ole sorghum syrup or molasses to you none country folks) then rub with what ever rub I am using. Set up my offset smoker to around 220 babysit it on the smoker for about 2 to 3 hours then I cheat and put it in the oven set at 220 and approx 10 hours later (12 hour total for around a 10lb butt) check internal and it is usually just over 200. Haven't had a problem yet. Reason I do this is have many projects around house and am afraid I will forget to check smoker temp. also have heard and seen in my own cooking that the nore consistent the cooking temp the better the finished product. Keep trying, try some of everyone's suggestions blend them together and find what works for you and your butt.
 
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