Need some new ideas for the next pork butt

[BrianGSDTexoma]

Could also cure it and make pulled ham. I was thinking about Mexican. So many dishes you can make. search on Smoked Pork Butt Mexican.

 

[912smoker]

Try mixing in a different rub into the pulled meat, or separate it into a few different batches and try multiple different seasonings.

Chris

I agree Chris that gives you unlimited opportunities for flavors. Mabe mix in a MOJO marinade?

Keith

 

[tallbm]

For a number of years I've been smoking butts with the same recipe and rub mixture (in the sig below). While they always come out very good I finally hit a wall with the one we did last Saturday. It was fine but I'm tired with this recipe. Definitely need a change of pace including maybe a different flavor profile. So folks, I'm open to suggestions on what to try with the next butt smoke.

How are you doing them now (seasoning, wood, wrapped, unwrapped, wrap at stall, etc.)?
Also what type of smoker are you using?

I'm asking so I can see what kind of good suggestions to make but don't want to suggest something that makes no sense or is something you are already doing lol :D

 

[schlotz]

How are you doing them now (seasoning, wood, wrapped, unwrapped, wrap at stall, etc.)?
Also what type of smoker are you using?

I'm asking so I can see what kind of good suggestions to make but don't want to suggest something that makes no sense or is something you are already doing lol :D

Basically use the recipe in sig below. Brine in mixture of salt, water and molasses for 12-15 hours, then apply rub mixture of fennel, cumin, chili powder, paprika, coriander and onion powder. Into my MAK (pellet) w/hickory at 250-275º for 6+ hours until IT is at least 165-70º then pull, dbl wrap in foil and into oven at 300º for 2-3 hours until IT is somewhere between 200-205º. Remove and let rest in cooler with towels for 2 hours.

 

[SmokinEdge]

For a number of years I've been smoking butts with the same recipe and rub mixture (in the sig below). While they always come out very good I finally hit a wall with the one we did last Saturday. It was fine but I'm tired with this recipe. Definitely need a change of pace including maybe a different flavor profile. So folks, I'm open to suggestions on what to try with the next butt smoke.

Matt, you could also use my BBQ Juice recipe to mop it while smoking then mix some of it into the pulled meat, it’s delicious. See link below


https://www.smokingmeatforums.com/threads/bbq-juice.308642/

 

[zwiller]

Lots of good ideas.

IMO 12-15hrs is not long enough for 8lbs of meat like a butt. I would say week to 2 weeks to get results remotely similar to injecting. Injecting is more uniform, faster, and less wasteful. Mixon's is my go to for butts. I tried LOTS of woods and blends and oak was the clear winner.

Since a few headed into non smoked ideas... I personally think roasted pork butt is as good or better than smoked. Been meaning to do a write up but always decide against it as it's not smoked.

 

[tallbm]

Basically use the recipe in sig below. Brine in mixture of salt, water and molasses for 12-15 hours, then apply rub mixture of fennel, cumin, chili powder, paprika, coriander and onion powder. Into my MAK (pellet) w/hickory at 250-275º for 6+ hours until IT is at least 165-70º then pull, dbl wrap in foil and into oven at 300º for 2-3 hours until IT is somewhere between 200-205º. Remove and let rest in cooler with towels for 2 hours.

Thanks for the info!

Well if it is experimenting time then I would definitely suggest going a simple seasoning route but shooting for a different style of smoked pulled pork.

Salt, Pepper, Onion, Garlic, and Paprika (no sugars) for your seasoning.

Then also can try to go for a little more bark and flavor by smoking unwrapped much longer, or the entire time if your smoker holds moisture well. I run an MES so don't have to worry about drying out on a pork butt. When I must wrap, I really don't wrap until 180-190F for that extra amazing flavor and bark.

Also i do a trick with pork butts where I "butterfly" them kind of. I go to the center of the pork butt and make a big cut from meat side down until I hit the bone. Then I can kind of open it up when I set it on the rack. This allows me to get more seasoning in there and allows better smoke penetration into more meat due to more surface area, and provides more bark due to more surface area.

This was the key to fixing all flavor issues for me. No need to add more rub/seasoning or a finishing sauce when shredded since I started doing this.


I go about 60% hickory then 20% Cherry and 20% Maple and apply smoke for 12 hours via my AMNPS.


This would give you changes in :

• Simplified approach overall with no need to brine at all because other changes ensure full and deep flavor all over
• Simplified yet amazing seasoning flavor to try out
• Different steps in smoking if not wrapping or wrapping way later (180-190F if wrapping), you can even do this unwrapped in your oven when you transfer!
• Different smoke flavor experiment (different smoke and with butterfly approach more smoke flavor and deeper penetration of smoke flavor)
• Different bark amount and flavor experiment (butterfly plus wrapping later for more bark)

Finally, if you want a pork butt alternative option that isn't pulled pork you could always wet cure and smoke as a ham. This is a great time to practice for the holidays! I do my hams with pork butts and everyone loves them. The flavor is out of this world! :D

I hope you find this info interesting and maybe helpful with some options :D

 

[Brewandque]

Back in the spring I too was looking to do something different with pulled pork so I tried an al pastor marinade. It turned out great.

 

[schlotz]

Matt, you could also use my BBQ Juice recipe to mop it while smoking then mix some of it into the pulled meat, it’s delicious. See link below


https://www.smokingmeatforums.com/threads/bbq-juice.308642/

Thanks for the recipe Eric.

Lots of good ideas.

IMO 12-15hrs is not long enough for 8lbs of meat like a butt. I would say week to 2 weeks to get results remotely similar to injecting. Injecting is more uniform, faster, and less wasteful. Mixon's is my go to for butts. I tried LOTS of woods and blends and oak was the clear winner.

Since a few headed into non smoked ideas... I personally think roasted pork butt is as good or better than smoked. Been meaning to do a write up but always decide against it as it's not smoked.

Appreciate the input Sam. Roasting is an option I might try at some point.

Thanks for the info!

Well if it is experimenting time then I would definitely suggest going a simple seasoning route but shooting for a different style of smoked pulled pork.

Salt, Pepper, Onion, Garlic, and Paprika (no sugars) for your seasoning.

Then also can try to go for a little more bark and flavor by smoking unwrapped much longer, or the entire time if your smoker holds moisture well. I run an MES so don't have to worry about drying out on a pork butt. When I must wrap, I really don't wrap until 180-190F for that extra amazing flavor and bark.

Also i do a trick with pork butts where I "butterfly" them kind of. I go to the center of the pork butt and make a big cut from meat side down until I hit the bone. Then I can kind of open it up when I set it on the rack. This allows me to get more seasoning in there and allows better smoke penetration into more meat due to more surface area, and provides more bark due to more surface area.

This was the key to fixing all flavor issues for me. No need to add more rub/seasoning or a finishing sauce when shredded since I started doing this.


I go about 60% hickory then 20% Cherry and 20% Maple and apply smoke for 12 hours via my AMNPS.


This would give you changes in :

• Simplified approach overall with no need to brine at all because other changes ensure full and deep flavor all over
• Simplified yet amazing seasoning flavor to try out
• Different steps in smoking if not wrapping or wrapping way later (180-190F if wrapping), you can even do this unwrapped in your oven when you transfer!
• Different smoke flavor experiment (different smoke and with butterfly approach more smoke flavor and deeper penetration of smoke flavor)
• Different bark amount and flavor experiment (butterfly plus wrapping later for more bark)

Finally, if you want a pork butt alternative option that isn't pulled pork you could always wet cure and smoke as a ham. This is a great time to practice for the holidays! I do my hams with pork butts and everyone loves them. The flavor is out of this world! :D

I hope you find this info interesting and maybe helpful with some options :D

Never thought about opening the butt up a bit to gain more smoke and bark. I really do like the simple seasoning approach as well. Interesting option regarding the wet cure & smoke. I've never dealt with curing and will have to become familiar on how to do it with a butt. Really appreciate the feedbak tallbm very thoughtful.

Back in the spring I too was looking to do something different with pulled pork so I tried an al pastor marinade. It turned out great.

I'll have to lookup the Al Pastor marinade, thanks for the idea.

 

[zwiller]

Never thought about opening the butt up a bit to gain more smoke and bark. I really do like the simple seasoning approach as well. tallbm

If it was you tallbm thank you but I halved mine one time and was hooked! No other way for me. Mainly did it to save time. Butts are 15-16hrs for me. Halved was 8! Added bonus was like he said, 2x more bark and smoke.

 

[tallbm]

If it was you tallbm thank you but I halved mine one time and was hooked! No other way for me. Mainly did it to save time. Butts are 15-16hrs for me. Halved was 8! Added bonus was like he said, 2x more bark and smoke.

Well I'm glad it helped out (if it was my post about it that helped hahaha)!

Yeah once I did the "butterfly" thing I solved all flavor issues and the increase in cooking speed is nice too. I'm glad it made such a difference for you as well. I can't overstate how awesome the approach is :D

 

[fxsales1959]

For a number of years I've been smoking butts with the same recipe and rub mixture (in the sig below). While they always come out very good I finally hit a wall with the one we did last Saturday. It was fine but I'm tired with this recipe. Definitely need a change of pace including maybe a different flavor profile. So folks, I'm open to suggestions on what to try with the next butt smoke.

'm not much help, but maybe change up wood for smoke. I refuse to buy pre-made rubs and have always made my own. I only do a couple of butts a year and vacuum bag for later meals. I have never injected, just a rub the night before and smoke. I typically use apple and maybe a hickory chunk. Rub is pretty much paprika, brown sugar (light), ceyenne pepper powder, onion powder. slight garlic powder. 275 to 160 IT then butcher wrap and return until 200-205.

 

[Inscrutable]

I’ve gotten to where I often do just S&P or SPOG, and then pull and play with different rub mixed in or finishing sauces.
Also use it for tacos, burritos, and enchiladas.
Or add to some form of a Chinese dish.
And a bit odd, but made a quiche and cottage pie.

 

[sandyut]

maybe try buying some rub and see whatcha like. Meat Church hot honey is great, yardbirds, sweet money, or money. ive used all these on butts. its an easy way to mix it up.