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My first Texas Pork Butt

Discussion in 'Pork' started by trying2smoketex, Dec 15, 2013.

  1. Greetings All,

    I'm a classic Texas slow smoke brisket kind of guy! If someone would have suggested I place a Boston Pork Butt on my heavy steel firewood smoker, I would heave immediately swatted them with my Texas sized "Skeeter" eliminator! I recently purchased the Masterbuilt 40 digital electric smoker, I have been impressed with its ease and design.

    After reading many threads on successes with Smoking Boston Pork Butt, I decided to go for it...that's right...No brisket! In the dark of the night using Mr Skelly's post, I purchased the Pork Butt (bone in), rinsed it clean, covered it in mustard as directed(I personally hate mustard) and covered it in Atkins package rub. I wrapped it and placed it into the fridge for 12 hours of marinating.

    Following a night of marinating, I preheated the new Masterbuilt smoker to 225, set the water level in the pan to specs, selected top shelf for max smoke and consistent heat, fat side down, probe inserted. I immediately began with 1/2 cup of mesquite chips (dry). I added chips approximately every 1.5 hours as needed over the next 7. 5 hours. I have to admit that I had full intention to wrap the pork in aluminum foil at internal temp of 165 degrees, but I was side tracked and never wrapped the meat in foil or sprayed the meat down with any apple juice.

    After 7.5 hours of smoking I pulled the Butt off of the rack:

    This was one of the best pieces of smoked pork I have ever cooked and ever eaten. My wife sliced some of it like brisket, but it was so tender we followed Mr Skelly's methods and pulled it apart. I was so astounded by the fantastic taste, I called over several of my BBQ fanatics to sample in tortillas! There was no mustard taste at all in the meat! Outstanding!

    bdskelly likes this.
  2. shtrdave

    shtrdave Smoking Fanatic

    It looks like you may be a convert, but don't worry we won't tell anyone. Butts seem hard to mess up.
    trying2smoketex likes this.
  3. ats32

    ats32 Smoking Fanatic

    What makes it a "Texas Pork Butt"?
    trying2smoketex likes this.
  4. Sorry, only because I smoked it in my back yard in Burleson, Texas...
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Pulled pork with good bark is good in any State, well done
    trying2smoketex likes this.
  6. From now on, mine will be Minnesota Pork butts.....>Lol.....[​IMG]
    trying2smoketex likes this.
  7. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★


    Well done. And i'm happy to see a fellow Johnson County boy proudly out of the pork closet! [​IMG]   Texans can't live by brisket lone. 

    Keep em coming!

    trying2smoketex likes this.
  8. ats32

    ats32 Smoking Fanatic

    I make the best MICHIGAN pork butts! [​IMG][​IMG]
    trying2smoketex likes this.
  9. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Once you've pulled, you'll never go back!

    Looking good!

    trying2smoketex likes this.
  10. Also from Burleson ,moved to East Texas, Burleson got too big for this country boy.
    Putting on a butt, some baby backs and chicken for the GAME Sunday, I have a 40" MES
    W/Window. Have turned out some awesome meats so far. Don't need much reason to smoke
    something. Just "Because" is usually good enough for me.
    Good to see someone from home is enjoying the "smoke". Ya'll have a good day.
    Mike & Lisa
  11. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

  12. geerock

    geerock Master of the Pit SMF Premier Member

    Hey Trying,
    looks like you ol' BD set you up right. Nice when a plan comes together, huh? Welcome to the forum.
  13. Is that a tortilla? True Texas Style!
  14. Small world...my mom and dad live in Burleson. I bought him a smoker for Christmas. Now I have to teach him how to use it! Lol.....
  15. raastros2

    raastros2 Smoking Fanatic OTBS Member

    yes the mustard cooks off and you will never taste it...just there to help the rub stick...welcome to the world of pork!