1st Butt...but???

Discussion in 'Pork' started by speedway73, Aug 30, 2009.

  1. speedway73

    speedway73 Fire Starter

    What is the optimum internal temp to shoot for on a 6.75 Lb bone-in-butt?? Foil...no foil...when 2 foil?? Smoke the whole way thru or just at the beginning?? I started off in the ECB w/Kingsford Blue & Cowboy....smoked w/a combo of Hickory,Apple,Maple and Cherry CHIPS. I'll end up finishing up in a Brinkmann Electric water kettle.

    Any thoughts??
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. fire it up

    fire it up Smoking Guru OTBS Member

    Like Piney said, the thread will lead you in the right direction.
    Foil, no foil, this and that are things to get into once you have gotten comfortable with the standard butt smoke.
    Prepare to hit a plateau at some point, don't increase temp and don't worry about it, even if it takes 2 hours to get through.
    Foiling your first time is a good idea at 160-165, and if you do happen to need to finish in the oven (naughty 4 letter word) it will be fine.
    Just make sure to spritz every hour after your first hour, add spritzing juices when you foil, bring to 205, enjoy the pp sammie and post some Qview [​IMG]
  4. speedway73

    speedway73 Fire Starter

    I'm preparing a new basket of fire as we speak. I'm at 161* right now....but never spritzed at all.

    I should foil at 165*...add juices... and take to 205* ??

    Once @ 205*....do I wrap it in a towel and hit the cooler??

    I think I got the jist of it....just my 1st time with a butt.

    Thanks all!!
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I would foil at 165 add a little juice. Take to 200-205 then wrap the foiled butt with a towel and into a warm dry cooler for at least 1 hour
  6. fire it up

    fire it up Smoking Guru OTBS Member

    You could foil even now as long as it is at or over 160, if you have any apple juice I would pour just a little in the foil so that it will baste better and yes, bring to 205 then pull, wrap in a towel and let sit at least an hour or up to 6 hours in a coler or turned off oven, then reserve the juices, shred. Refrigerate juices if you depending on the amount of fat and if you want to skim it.
    Then either serve with some of the juices added back in and some finishing sauce or toss in the fridge until you you are ready to serve and reheat low and slow.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    These two guys will lead you in the right direction. Their that good. I follow what they say alot.
  8. speedway73

    speedway73 Fire Starter

    Gentelmen...I thank you. I read the link....I can do this. My fresh basket of fire is ready...gonna change it out.

    Will Q-view in the mornin'.

    You guys R the best.

    I thanks U!!

  9. tacman

    tacman Meat Mopper

    Hey Speedway, that is a loaded question you have there. Let me see if I can break it down for you.

    The internal temp depends on how you want to serve it.

    If you are slicing, then you will want an internal temp of about 175.

    If you are going to pull it, then you will want to baste and foil it at around 160 and continue cooking until you reach an internal temp of 195 - 200.

    Foiling is a personal preference. the difference between foiling and non foiling is the texture of the outer crust (bark).

    Foiled meat tends to be softer and less dry on the outer edges whereas unfoiled meat tends to be a little dryer and chewier on the outside....as already stated, it is a personal preference.

    There is no right or wrong way to do it....I suggest you try foiled and unfoiled and see which you prefer

    As for how long to smoke, the rule of thumb is to smoke until the internal temp reaches 140 as not much smoke will penetrate after that...again, this is a rule of thumb and opinions vary widely on this matter as well.

    Regardless of how you smoke it, remember to wrap your meat in a towel and place inside an insulated cooler and rest your meat prior to serving as the meat needs time to rest (allows the juices to redistribute through the meat).

    Good luck and let us know how it turns out for you...and remember, we live vicariously through the qviews of our fellow members![​IMG]
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  11. tacman

    tacman Meat Mopper

    LOL.... you guys are fast, there was not a single post when I started typing my response and now there are a dozen.... I think you have all the info and inut you need to succeed Speedway!
  12. speedway73

    speedway73 Fire Starter

    Thanks guys!! I'm absorbing as much of this info as possible. I'm currently at 163*.

    Gonna pull @ 170* and foil.

    Wife wanted to use it as pulled poke for sammies...who am I to disagree??

    I'm not a big fan of pulled poke...but w/the rite buns and rite sauce....I'm in.

    While I'm at it...I wanna smoke some Tilapia....smoked fish style. Meet me over in the fish forum??
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Good Luck...

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