First Butt

Discussion in 'Pork' started by jkc64, Dec 9, 2011.

  1. jkc64

    jkc64 Meat Mopper

    I am going to do my first pork butt this weekend. The plan is to rub and refr for 24 hours

    put in smoker (MES30) and apply smoke for about 4 hours at which time I will more than likely fall asleep and get up Sun morning to a pork butt that is hopefully finished. Questions:I will be smoking in a foil pan to catch drippings, do I go fat cap up or down and what do cross cuts in the fat do? Is this something I should do? Any other suggestions will be greatly appreciated.

    John
     
  2. mmain1

    mmain1 Newbie

    I'm sure other more experienced smokers will reply but here goes my opinions!

    I will be smoking in a foil pan to catch drippings.

    I think you will want to start out not in a pan and around your 4 hour mark then put it in a pan.  It won't pick up much smoke (especially since your going to put the fatcap up!) while it's in the pan.

    Fatcap up or down?

    I say up, we'll see what others say.

    Cross cuts?

    Allows the smoke to get down to the meat where it belongs!

    If you haven't already, start by reading here: http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
     
    Last edited: Dec 9, 2011
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     
    Last edited: Dec 9, 2011
  4. tom c

    tom c Smoking Fanatic

  5. jkc64

    jkc64 Meat Mopper

    Yes finishing sauce is in the plan and an AMNPS is on the wish list.
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    all good advice above....butts are very forgiving so you should be fine and sounds like you are allowing plenty of time....low & slow the way to go....enjoy the ride & post pics
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now I have always smoked my butts with the fat cap up so that the fat will drip down on the meat as it melts. As for scoring the fat cap that is for the cuts to catch more of the rub and give you more surface area to hold the rub helping to flavor the meat that much more. For the pan I never use a pan because after the 165° mark I always foil my butts. Then tha foil catches all the juices and that always seems to be plenty of juices for me to add back into the meat after I pull the meat. So get that puppy smoking and don't forget the q-view.
     
    mmain1 likes this.
  8. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    like someone above mentioned butts tend to give you plenty of give and are a great try out smoke. good luck!
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Good luck John, 

    Don't forget the Qview [​IMG]
     
  10. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      As Mballi said, at about 165-170 degrees internal temp, you should wrap in foil. Then you can finish in the smoker or the oven. This keeps much more of the natural juices to mix with the pulled pork!

    Mike
     

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