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Best Butt Yet!

post #1 of 11
Thread Starter 
Did a butt over the weekend and it was the best yet. I dumped a lot of the juice from the foil back into the meat after I pulled it and I re-heated it the next day in the smoker, I had never done either before. Not sure if it was the juice or the re-heat that made it taste so good but it was great! It was a little over 8 pounds and it was for a family get together and not a single shred was left and everyone talked about how good it was. Thanks for the tips on the juice and the re-heat.
post #2 of 11
Where's the Q-view twistertail?icon_rolleyes.gif
post #3 of 11
Nice job Tail.. It always seems to really flavor up the day after for me too.
post #4 of 11
I agree with that Rich. Thats another good reason for folks to smoke them butts the day before they need to feed people! There are alot of foods that aren't worth a crap as leftovers, but good Q aint one of them! The important part is to make enough right off the bat, so there is plenty of leftovers!biggrin.gif
post #5 of 11
I'm gonna smoke probably a 5# butt this weekend for some sammys. Wanna share your rub or BBQ sauce recipe?
post #6 of 11
Thread Starter 
Wish I could let you in on a special secret Gab but I use store bought rub and Baby Rays BBQ sauce. I have not got into making my own rubs and sauces yet but want to give it a try some time.
post #7 of 11
Thread Starter 
The rub is McCormicks pork rub, nothing special about it but its good.
post #8 of 11
i just started thinking.. when u cook the butt say 225* at 1.5 hrs per pound, does that include a butt with the bone in it too?
post #9 of 11
I'm a fan of doing a butt a day or two early, pulling it and pouirng the juice back into the meat. I feel that with a day or even overnight in the fridge, the juice from the meat helps to infuse the flavor of the spices (in the rub) and the smoke into the pulled meat resulting in a better product. Those of you that are chilli lovers know that a great pot of chilli will taste better a day or two later after the flavors have melded together.
post #10 of 11
Yes it does, mcp9. Some folks can find a boneless butt and sometimes they will get done quicker but taking the platue effect into account is doesn't really change that much. That is why we to cook to temp and not by time. They are folks here that will tell you (and I'm one of 'em) that a butt or shoulder with the bone in will give you a sweeter tasting meat.

post #11 of 11
alright then. back in business. thanks dutch
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