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Pork Butt

Discussion in 'Pork' started by smokey steve, Aug 12, 2006.

  1. Aug 12, 2006 #1
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
    7lb butt smoking since 9 am I will post some pics later
     
  3. Aug 12, 2006 #2
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    I'm here. Waiting for the pictures. How did you prep it, what wood are smoking with?
     
  4. Aug 12, 2006 #3
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
    I injected it with a half cup apple juice, then I gave it a yellow mustard rub, used some bad byrons butt rubb from the local harveys then I wrapped it up in some cling wrap and let it set overnight and as for wood i am using a hickory/mesquite mix.
     
  5. Aug 12, 2006 #4
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
  6. Aug 12, 2006 #5
    tommy c

    tommy c Meat Mopper OTBS Member

    Wisconsin
    My My :shock:
    That is one fine lookin' butt 8) You've done yerself proud :D
     
  7. Aug 12, 2006 #6
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    I agree, that is a nice looking butt. Great color on that bark! Looks like you're in for some very good eating. Will you rest it when it's done? If so, what's your method?
     
  8. Aug 12, 2006 #7
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
    I am finishing it up in a 250 oven since the storm clouds are rollin in :( I am gonna bring the internal temp up to 200, wrap in foil then put it in the cooler for hour or so.
     
  9. Aug 12, 2006 #8
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
  11. Aug 12, 2006 #9
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    Very nice job! It's time for me to head home. Great looking brisket. Enjoy with the family. Until next time... [​IMG]
     
  12. Aug 12, 2006 #10
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Looks great Steve, how does it taste, did it pull well? Looks like a good mustard sauce. :D
     
  13. Aug 13, 2006 #11
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
    has a great smokey flavor, and meat just fell apart. I will post my last pics tomorrow morning. I have done many butts and this one was my first injection, with that said I wont ever do another one with out the injection very moist and delicous meat.
     
  14. Aug 13, 2006 #12
    icemn62

    icemn62 Smoking Fanatic OTBS Member

    Long Beach, California
    That is a good looking Pork Butt. Can you explain that mustard sauce? the glimpse of the meat in 1 pic looked very good to eat, I would have just picked up a bun, 1 slice of that roast, a beer, Football on TV. Wake me when the TV goes off, cause I will not want to be disturbed.
     
  16. Aug 13, 2006 #13
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Steve, Excellent job. Makes me wish that I was having pork butt. Since I'm working today, dinner is up to the wife and she's fixing pot roast. What to do, what to do-it's a toss up between a pork butt or a packer brisket for next weekend. It's been a long while since I did my last brisket so I leaning towards that as my choice. :D
     
  17. Aug 13, 2006 #14
    smokey steve

    smokey steve Smoke Blower

    douglas,georgia
    thanks for the kudos iceman, the mustard sauce recipe is in the sauce thread under mustard sauce.
     
  18. Aug 13, 2006 #15
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    That does look great. I have always made my injections more complicated than apple juice. I will definately try that on my next Q.

    Thanks for the idea
     
  19. Aug 19, 2006 #16
    jcoll2345

    jcoll2345 Newbie

    I was wondering all the info I have read aboout pulled pork is it takes anywhere from 8 to 12 hours for it to reach 195 in a 180 to 220 degree smoker. and that was for a 6 to 8 pound butt. but mine only took about 6 or seven hours. I had 2 themometers so i know that the temp in the smoker was correct. does any one have any ideas on what happened.
     
  20. Aug 19, 2006 #17
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    All meats don't cook alike. That's why everyone says to cook by internal temp and not by time. If your meat is a real tender cut to begin with then it may skip the long plateau and will finish quicker. The time thing says 1 to 1.5 hours per pound. If you had a real tender butt and it weighed 6 - 7 # then 6 -10 hrs would be about right.
     
  21. Aug 21, 2006 #18
    icemn62

    icemn62 Smoking Fanatic OTBS Member

    Long Beach, California
    Did you do any triming of the butt prior to cooking.
     
  22. Aug 21, 2006 #19
    jcoll2345

    jcoll2345 Newbie

    No triming.