Pork Butt Method

[msstatedawg]

I'm a stick burner and smoke pork butt with hickory for 8 hours at 225F then wrap and put in the oven on 210F for 7 hours. Turns out super smoky, tender, and juicy.

Been doing this for decades. Does anyone else use this method? Found any ways to improve upon it?

 

[SmokinEdge]

I'm a stick burner and smoke pork butt with hickory for 8 hours at 225F then wrap and put in the oven on 210F for 7 hours. Turns out super smoky, tender, and juicy.

Been doing this for decades. Does anyone else use this method? Found any ways to improve upon it?

It’s a good crutch method. I do it all the time. But sometimes I remove from foil and dry off in the smoker heat. This makes a bit better bark.

 

[jcam222]

I run mine at 275F in both my Lang and 270 cabinet. I wrap in a pan at 165 and cook to 203. Rest for an hour. Super smokey , fall apart tender and juicy and no difference from what I used to do at lower temps.

 

[whistlepig]

I smoke @ 275 to internal temp of 165, foil, and into a 275 oven for an internal temp of 205.

It's interesting to see how others do this.

 

[Fueling Around]

Sounds good method to me.

I'll do a cushion size in my Jumbo Joe with coal and a 1/2 size smoke tube filled with hickory pellets. I don't care the temps and just go until the tube is done or about 2 hours. Into a foil pan covered and in the oven until probe tender. The smoke is perfect for my wife.

 

[SmokingUPnorth]

I usually let the butt decide what it wants to do haha. I’ve used the oven towards the end in a pinch but can’t stand the smell after. But the last few years I have always wrapped either at the stall or when I’m happy with the bark. For me it just makes it easier when its finished to throw it in a cooler to rest since it’s already wrapped

 

[Smokin Okie]

Many years ago, in my WSM days, I did a high heat version of this cook. There's an addendum at the bottom for the high heat method.

Chris Lilly Championship Injection from the Virtual Weber Bullet

I was good with that cook for a lot of years, till I bought a OC Brazos stick burner around 2017, and my first cook was pork butt. Mrs Okie and I were pulling the butts and took a taste, and looked at each other like, wow, what we've been missing.

On the stick burner, I leave the butts on the cooker as long as I can continue to feed splits, that could be 9 to 10 hours. And when I'm really tired, I wrap it in foil and finish in the oven at 275* .

I no longer inject. I use a finishing rub on the pulled pork instead. But I've been considering going back to the injection.

 

[msstatedawg]

I usually let the butt decide what it wants to do haha. I’ve used the oven towards the end in a pinch but can’t stand the smell after. But the last few years I have always wrapped either at the stall or when I’m happy with the bark. For me it just makes it easier when its finished to throw it in a cooler to rest since it’s already wrapped

Yeah, we have a kitchen exhaust fan with some massive suck. I usually leave it running all night with the butt in the oven.

 

[sandyut]

imma 275 till done kinda guy.