Did a pork butt over the weekend.

[fishfactory]

Hi all.  My fishing weekend was cut short due to a hidden BFR.....so I decided to medicate with some 12 oz curls and make some pulled pork. 

Got a 5.5 lb butt from the Big M market, it was boneless and didnt have much fat on it, would have preferred more but it was what they had last minute.  Put  the rub on, let it sit for an hour....definitely be 24 next time.  I fired up the smoker, burned it really hot for a while to get some good coals and then put it on.

I was able to get better smoke this time, I put the spilt wood on the firebox to drive some moisture out of them, seemed to work good.  I was a little dissapointed with the results though.  The meat was a little tough and lacking of flavor.  I know only having the rub on an hour is part of this, but I am thinking maybe the lack of fat did too?

Also, I cooked for 6.5 hours (70 minutes per pound) at 275 and I couldnt seem to get the meat over 165.  Was I on the right path here.  Made some homemade fries to go with it too.  The smoke flavor turned out good though.  Also the sauce for the sandwhiches will not be used again...Bad recipe  LOL.  All in all I guess it was a success but could have been better again but I did have a good time and it got my mind off a busted motor.

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• fishfactory
• Oct 1, 2012

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• fishfactory
• Oct 1, 2012

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• fishfactory
• Oct 1, 2012

 

[davidhef88]

At 165* you most likely hit the dreaded stall. I usually wrap in foil when it hits the stall. Helps it get thru it a little quicker. I have had them sit at 165* for over four hours. If you are looking for pulled pork you should take it to an IT of at 200*. When it hits 200*-205* I pull out wrap in another layer of foil and then towels and put in a cooler for at least an hour to rest. Just be careful when pulling out the bone it may come out so fast you'll punch your self in the face.

 

[scarbelly]

6.5 hours for that size of a butt is not long enough. As was mentioned above you needed to take it up to 200 - 205 and they take however long they take. They stall all the time so hang in there and it will happen 

 

[rtbbq2]

You were almost there. The stall will fool you the first time. ..............................

..Scarbelly and Davidhef88 are spot on...

 

[smokinhusker]

Good plan for last minute! Like all before said, sounds like the "stall" and you either foil it to get through or just let it ride to internal temp of 200-205 to pull it.

 

[fishfactory]

I guess I jumped the gun but I was concerned about it getting it too dry.  What is a good rule of thumb as far as time per pound and at what temp for a pork butt?

 

[so ms smoker]

  The general guideline is 1 and 1/2 hour per pound,but  it is done when it is done. Usually when it hits the stall I will wrap in foin, or pan and cover with foil, and raise the temps as high as 300. Wrapping it holds in the moisture and by then it has taken on about all the smoke it is going to. Though wrapping might soften the bark a little. Don't give up. You will soon get what you want!

  Mike

 

[davidhef88]

I always figure 2 hours per lb.


David

 

[rtbbq2]

I just stick it with a thermometer and wait until it hits 200° then wrap in in blankets and in the cooler. If you want to foil it, foil at around 170° or so. My rule of thumb for time is about 8-12 beers....