Boston Butt smoking?

UgahewesUgahewes Posts: 5,322 Admiral
Need some info on how you keep them moist? Brine? Inject? Sometimes when i smoke them they are great sometimes dry, wood prference, fatcap up or down? Thanks for the info
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Replies

  • croe21croe21 Posts: 113 Officer
    Just follow the directions on this link, recipe is at the bottom of the page- http://www.meatwave.com/blog/barbecue-recipe-big-bob-gibsons-championship-pork-shoulder .
    This pork recipe won Memphis in May and several others around the country multiple times. If you follow everything to the T you will have world class BBQ. I have eaten at Chris Lily's restaurant and it was so good that I bought his books. You can also order rubs from his website if you do not want to make your own. What kind of smoker do you have?
  • BeckBeck Posts: 2,321 Officer
    Start with good meat....I always buy mine from Sam's. They come two to a pack and are around 8-10 lbs each. I have cooked 100's from Sam's and never had a bad one.

    Fat cap up. I inject sometimes, but it isnt required to be jucy. If yours are dry, you may be cooking to hot, too long, or not long enough for the fat to render down.

    I like to cook at 220 for around 12 hours depending on size. The key is to not pull it off when its done by temp alone. Pork is done at 160 but it wont make for a tender or jucy bostom butt. I like mine to reach 180 and hold between there and 200 or so for an hour or there about to render the fat down. Then I pull mine off and wrap it in foil, and just let it sit until its cool enough to pull.

    When you can twist the bone and pull it clean....its ready.
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  • hatcityhatcity Posts: 2,867 Captain
    Pork shoulder (picnic) Cut fat cap back and season (I like Everglades) season all over and pat it in. Cover and place in fridge overnite. take out of fridge 1/2 hr before the grill. Temp. about 220-240 FATCAP UP. about 12 hours. the fat breaking down helps to keep moist. I have done butts the same way.
    I was not born stupid, just had lots of practice
  • 13qbbq13qbbq Posts: 26 Greenhorn
    I prefer to leep my fat caps down. This acts as a barrier to the heat and helps with moist meat. Thats my opinion but has never let me down. I rub mine about 30-45 minutes prior to cooking and always get a quality bark and smoke ring. I keep mine on until 195° internal and then foil and put in a cooler for 20 minutes. I use jersey gloves covered with latex to pull while still hot. Practice, practice, practice. You will find what works for you.
  • UgahewesUgahewes Posts: 5,322 Admiral
    man thanks for all the advise, will let yo know how it goes after this weekend
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  • FlashFlash Posts: 11,024 AG
    Well you know I will throw a monkey wrench into this. Fat Cap
    REMOVED. :thumbsup

    Pork butts have so much fat thru out them, they really do not need it. Removing it allows more surface area for your Rub, which means more bark. More bark, more flavor.

    Butt_Bark0007.jpg

    Before I always worked with Fat Cap---DOWN, which in a vertical smoker, is the way to go. Protecting the butt from the heat, but again, now I just remove it by 85% or so.

    ButtBarkPulled_0002.jpg

    Wrapping it in foil, after giving it a good spray with Apple Juice, or your favorite mixture is what will keep it moist. I have never seen a "dry" butt.

    Pulled0023.jpg

    I have sometimes injected with Sour Orange, but normally just add Rub and go.

    New USDA guidelines have Pork actually done at 145º, but for pulled pork you need it in the 200 to 210º Internal temp region for it to pull easily. The longer you can go before wrapping in foil, will give you more Bark. Using a sugary rub helps too. You can "not" use foil, but expect your Butt to be on the smoker A LONG time. I have done 6 1/2 lbers in just over 7 1/2 hours now, 8 1/2 lbers in a little over 9 hours. One other concept of mine that has been working, is to raise the temp of the smoker up, after foiling the Butt, to the 290 to 300º. I have seen no drying out of the Butt using this method and it sure speeds up the cooking.
    Once you remove it from the Smoker, leave it in the foil, wrap an old towel around it and place it in a cooler for an hour. This helps redistribute the moisture thru out the meat. Be careful when you remove it from the foil, as it will be steaming. I prefer, Hickory, Pecan and Cherry, or a mixture of any two of those for my woods used.
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    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • UgahewesUgahewes Posts: 5,322 Admiral
    awesome advise flash, and man do those pictures look AWESOME
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  • BeckBeck Posts: 2,321 Officer
    You have been given some good advice. You can see the basics are the same, but everyone has their own little tricks. I love to cook BBQ, I guess thats why I have a 7 foot grill, and each time I learn something new. Keep at it until you get it the way you like it, and dont worry about trying something new.

    The great thing about cooking butts is that they are cheap (unlike ribs).....if you mess it up, its not that big a loss.
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  • TriplecleanTripleclean Posts: 6,591 Officer
    As a Chef a couple things I would like to touch on. Cook no higher than 275 because it gets hard for the heat to sink in slowly, keep up the humidity in the cooking unit by water pans and don't let them run dry, don't let the meat sit for any time with the rub on before cooking, don't trim, don't remove fat cap, don't brine because it will say on package salt added and it means its already done for you, try to buy bone in when you have the chance because the meat will have less surface area and bones add good things, dont be to fast to pull it apart when it's hot let it rest.
    At the Ironwood I use a cookshack brand smoker and can fire about 100# at a time, I use my standard rib rub and inject apple juice concentrate and apple cider vinegar in a 3/1 ratio, I'll put the smoke (hickory and apple) to them hard for first 3 hours then open spritz and run them for 3 more hours, the smoker will shut down, I'll spritz with injection liquor again close up and wait until I remove them a couple hours after when I get a free minute.
    IMHO from cooking tonnes of pork butt boned out and bone in although I buy both, bone in is better by far because it pulls into better, longer strings of meat and has more flavor. I pull by hand with heat resistant gloves which allows me to keep long strands while removing the remaining unwanted fat and glands.

    Good Luck
    ΜΟΛΩΝ ΛΑΒΕ
  • FlashFlash Posts: 11,024 AG
    As a Chef a couple things I would like to touch on. Cook no higher than 275 because it gets hard for the heat to sink in slowly, keep up the humidity in the cooking unit by water pans and don't let them run dry, don't let the meat sit for any time with the rub on before cooking, don't trim, don't remove fat cap, don't brine because it will say on package salt added and it means its already done for you, try to buy bone in when you have the chance because the meat will have less surface area and bones add good things, dont be to fast to pull it apart when it's hot let it rest.
    At the Ironwood I use a cookshack brand smoker and can fire about 100# at a time, I use my standard rib rub and inject apple juice concentrate and apple cider vinegar in a 3/1 ratio, I'll put the smoke (hickory and apple) to them hard for first 3 hours then open spritz and run them for 3 more hours, the smoker will shut down, I'll spritz with injection liquor again close up and wait until I remove them a couple hours after when I get a free minute.
    IMHO from cooking tonnes of pork butt boned out and bone in although I buy both, bone in is better by far because it pulls into better, longer strings of meat and has more flavor. I pull by hand with heat resistant gloves which allows me to keep long strands while removing the remaining unwanted fat and glands.

    Good Luck

    Well as you can see Uga, BBQ is not rocket science, but a hodge podge of ideas. I always apply rub the night before and place the butt in a plastic bag, in the fridge over night. Then when we pull it out in the morning, add more rub to the meat. Rub=Flavor. I will add that water in the pan does add moisture, but not much. It is there as a heat sink and to provent temperature spikes. I have actually used play box sand in place of water and see no difference in the final product. With the humidity we have here in Florida, you really don't need water when it is above 80% humidity. Moisten Playbox sand does the same thing but allows for more consistent and higher smoker temps, especially when using Charcoal. Definitely agree with the bone in.....it adds more flavor to the meat and helps the meat cook quicker.
    With all these differences, you have some practicing to do. :thumbsup
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • AllenRAllenR Posts: 2,687 Captain
    A boston butt is the most forgiving piece of meat to cook, as it self bastes itself. Just monitor the heat and you really cant screw it up.
  • bullgatorbullgator Posts: 1,940 Officer
    Agreed. As long as you don't overcook it, a butt will not turn out dry.
  • UgahewesUgahewes Posts: 5,322 Admiral
    tks for all the advise
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  • ParkerboyParkerboy Posts: 6,763 Admiral
    Interesting comments but I believe simpler is better. Where I grew up there must be 50 barbecue joints within 25 miles of town and nearly all good. Most cook small boneless butts over open pits fired by oak. Most will cook around six hours moving the meat around on the grill from hotter to cooler areas as needed. Of course this method requires the cook to pay close attention while cooking. None cook to pulled pork doneness but serve it sliced or chopped.

    Nearly all cook the butts with no rub but let the natural goodness of the pork and oak cooking shine through.

    Sent from my DROIDX using Tapatalk
    Deo Vindice

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