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How I do Pork Butt...

By oldschoolbbq, Jan 29, 2012 | 3.4K Views | Recipes
  1. [​IMG][​IMG]Describe 'How I do Pork Butt...' here...

    I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do  the one hr, then insert the Probe).

    I feel my use of wood keps enough moisture and pressure on the meat to drive the smoke into the meat somewhat(that chemical reaction to protien) , by not opening the lid , besides lengthening the cook each time you open up the lid.

    So, here are some ehots of my Frostyballs cook :

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  1. oldschoolbbq
    First , Fielies , 300 Iron Coffin M/C Club in Fostoria , oihO.;}-.....
    Well, Kryinggame , where are you??? If you Know of Gibsonburg , oihO ; you can call and stop in anytime...I don't bite anymore , at 64 , I tend to talk to you till you get tired of it...;}-
    I love company , especally on all-nighters.................:)- PM , me.
    Stan aka oldschool ;}-
    oldschoolbbq, Apr 3, 2012
  2. kryinggame
    Oldschoolbbq, how in the heck do I get an invite to your house???????????
    kryinggame, Apr 2, 2012
  3. oldschoolbbq
    Fielies, this cook was for a crowd of appox.300 people coming through and Noshing through the night .
    I take my butts to above 200*f to be at a good pulling temp. , then store it if needed until re-heating. I use a slow cooker to re-heat most the time ; however after vacume bagging and freezing , I can place the bag in a pot of boiling water to heat back to temp.
    I do a lot of these for the Family and friends , seems to be the Go-To meat for parties , I like that cause I can sit back and let the Smoker do the work...LOL
    Have fun and PM me any time you wish...I'm sometimes a little slow in answering but will get back to you soon.
    As always, have fun and Smoke Happy:)-
    oldschoolbbq, Feb 28, 2012
  4. fielies
    now who is going to eat all that meat,
    fielies, Feb 27, 2012
  5. vosser78
    What temp do you go to for pulling the pork?
    vosser78, Feb 26, 2012
  6. oldschoolbbq
    Feilies , if you like Bark , leave them in for the entire cook...the reaction of heat/smoke and cologens slows as the IMT rises.Nice Smoke Ring and great taste, try Pork with Cherry wood...:)-
    oldschoolbbq, Feb 5, 2012
  7. fielies
    I sometimes wonder if i don't have to much of a smoke flavor, because i use barbecue wood, yes perhaps get the right color , and then remove to electric smoker or oven.
    fielies, Feb 5, 2012
  8. smoketexring
    I never open until near the end of time and temp. Always keep door closed.
    smoketexring, Feb 4, 2012
  9. pat king
    you caught me on the Wife's siat,however , thanks for the Kudos and I'm just lazy and don't like to shave , look through my profile pics to see some styling of the beard...
    pat king, Jan 31, 2012
  10. fielies
    i like the temp meters, and are jelous about the beard, great job!
    fielies, Jan 31, 2012
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