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first butt planned tomorrow

bwhite82986

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Hopefully tomorrow I can actually take my time and not rush anything. Got my butt marinating in zesty Italian and apple cider vinegar for 24 hours and will throw it in the smoker tomorrow. I imagine it will take considerably longer than the poi I did my first time. Just going to use butt rub on it instead of making one up since we know we love butt rub already. Internal should be around 200 right? And if yes, is it still sliceable at that time?
 
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noboundaries

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Just one quick question.  Are you looking to slice or pull?  200 internal temp is the very top end for slicing.  There's a chance it would fall apart under the knife.  My preference for pulled pork is 201 to 203F internal temp, though most go to 203 to 205 or 207.  195-197 would be better for a clean slice.     
 

bwhite82986

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We are probably going pulled instead of sliced....thought today was Friday so threw it in the marinade today. I either pull it out tomorrow morning and go ahead and rub it down the day before or leave it in marinade for 48 hours and hope the acv doesn't over tenderize it
 

sauced

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Hmmm.......after sitting in that marinade with the vinegar for 48 hours, I would think pulled pork is what you will be getting as that vinegar is "cooking" the meat now. To me, butts are best just simply rubbed and smoked till they hit that 205 temp, then pull it and add both finishing and bbq sauce (little).

But...let us know how you make out.
 

bwhite82986

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Pulled it out of marinade and after discussing with my friend who has smoked meats for years, he said he rubs his butts 24 hrs before the smoke so rubbed them down with butt rub for a base, and added a little cayenne powder, paprika, and black pepper, then foiled and threw it in the fridge ready for a whole day of smoking. My friend told me there is a real notable difference between rubbing 24 hrs before and rubbing right before so we shall see. My choices for wood is mesquite and pecan currently. I love mesquite flavor but wondering if it would overpower a butt
 

noboundaries

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Pulled it out of marinade and after discussing with my friend who has smoked meats for years, he said he rubs his butts 24 hrs before the smoke so rubbed them down with butt rub for a base, and added a little cayenne powder, paprika, and black pepper, then foiled and threw it in the fridge ready for a whole day of smoking. My friend told me there is a real notable difference between rubbing 24 hrs before and rubbing right before so we shall see. My choices for wood is mesquite and pecan currently. I love mesquite flavor but wondering if it would overpower a butt
If you love mesquite, the butt can handle it.  Personally, I like heavy flavored woods on big cuts of meat like butts, picnics, and brisket.  I used to use mesquite a lot, but have moved more toward hickory on butts.  Still love mesquite on brisket.   
 

schlotz

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Being it's your first, make it a habit to record in a journal all that you did as you did it. Take plenty of notes. After the meal, spend a few minutes and add some "next time' entries i.e. what you'd do different.  Personally, I wouldn't start by using mesquite but, it's your butt, so smoke on and here's hoping you have great results.

Matt
 

bwhite82986

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Just got it out and ate it...took about 8 hours total. Took it off at 200 and rested it for 45 minutes . Went to lift by the bone to transfer to the dish I was going to pull it off in and bone released and slid out clean with no meat attached under the weight of the butt. Ate mine without sauce, just an onion and pepper topping that I whipped up and a fresh tomato slice. It was a hit with everyone and mesquite was perfect
 
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tallbm

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I'm glad to hear it turned out well, congrats on the success! :)
 

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