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Crowning A Pork Butt/ Shoulder = faster cook times...

post #1 of 5
Thread Starter 
Here is some info that I hope will help.....this is from another site and is intended to reduce cook times. Unfortunately the pics did not copy....

Cooking time for this 9 lb. pork butt: Approximately 10 – 12 hours @ 225 degrees.

Dry Rub Ingredients:
1 tsp Brown Sugar
2 tsp Southwest Chipotle
2 tsp Minced Onion
1 tsp Ground Garlic
2 tsp Paprika
1 tsp Hot (chipotle)Salt

Wet Glaze Ingredients:
6 tsp Brown Sugar
4 oz Bourbon

4 oz Yellow Mustard

Start by crowning the pork butt. Cut ½ way down to the center of the butt and in equal 3in squares.

Apply ½ of the dry rub to the meat making sure that all parts are covered to include the cuts as well.

Liberally apply the mustard slather and the remaining half of the dry rub to the entire butt.

With the butt properly rubbed and slathered, place the butt in a pre-heated smoker set at 225 degrees.

Cook the butt in the smoker for 1 hour (fat side down) to allow the slather to set and become firm. This will keep the rub in place when applying the glaze.

Mix the bourbon and the sugar together and place in a microwave to warm the mixture and allow the sugar to fully dissolve.

Apply the glaze every hour with a silicone brush. When the meat reaches an internal temperature of 200 degrees, remove the meat from the smoker and allow it to rest for 30 minutes.

When the meat is cool enough to pull, separate the meat by pulling it into shreds by hand or with two forks. My personal preference is to sprinkle a little of the hot salt on the pulled pork and mix thoroughly together.

The end product is very favorable and is extremely moist with chunks of bark to add dimension to the plate
post #2 of 5
Crowning sounds like an interesting idea. I'll have to try that next time.
post #3 of 5
sounds like a great time saver!
any chance u can post the link so we can see some pics.... im not very meat savvy when it cuts to knowing how to cut, so any pics would surely help

post #4 of 5
I recently crowned a butt, and I liked the results. I did have some rub down in the cuts that just absorbed juice and turned into a paste instead of adhering and crusting, but I may have packed it in there too much.
post #5 of 5
I guess it is the same as scoring, atleast that is what I call it. Not sure if it helps speed up the smoking time, but it does allow more areas for the rub to get into the meat, so more flavor.

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