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Posted: 8/2/2011 6:08:13 AM EDT
[#1]
Dillo dust if you have it or whatever rub you like.
Temp at 225-250 Cook to internal temp –– don't touch the bone –– to 195 IF they will cut the butt into two pieces you get more bark and that is a bonus for me! |
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Posted: 8/2/2011 6:14:54 AM EDT
[#2]
what Walt said, and the old adage- "if you're looking, you ain't cooking", meaning don't be opening the smoker every 15 minutes to check it. Whole butt will take SEVERAL hours. Slow and low are the keys to good BBQ. A cooler of 'waiting beverages' are recommended
 . Keep us posted when you cook one.
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Posted: 8/2/2011 6:16:37 AM EDT
[#3]
Are planning on doing just one? Boneless?
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Posted: 8/2/2011 7:17:27 AM EDT
[#4]
Quoted:
Are planning on doing just one? Boneless? The advert didn't say if it was bone in or boneless, I'll check when I go to the grocer later. I like the idea of boneless however. Any idea on total cook times guys? |
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Posted: 8/2/2011 7:19:02 AM EDT
[#5]
Quoted: Quoted: Are planning on doing just one? Boneless? The advert didn't say if it was bone in or boneless, I'll check when I go to the grocer later. I like the idea of boneless however. Any idea on total cook times guys? The last one I did took about 12 hours. Whoops, that was the brisket. Shoulder took around 8. |
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Posted: 8/2/2011 7:20:03 AM EDT
[#6]
Quoted:
Quoted:
Quoted:
Are planning on doing just one? Boneless? The advert didn't say if it was bone in or boneless, I'll check when I go to the grocer later. I like the idea of boneless however. Any idea on total cook times guys? The last one I did took about 12 hours. Depends on size, but 12 hours is about right. |
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Posted: 8/2/2011 7:20:18 AM EDT
[#7]
Quoted:
Quoted:
Quoted:
Are planning on doing just one? Boneless? The advert didn't say if it was bone in or boneless, I'll check when I go to the grocer later. I like the idea of boneless however. Any idea on total cook times guys? The last one I did took about 12 hours. Gotcha. How many pounds would you guys recommend for two folks eating (and will be eating a ton of leftovers I'm guessing). |
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Posted: 8/2/2011 7:21:16 AM EDT
[#8]
Quoted: Quoted: Quoted: Quoted: Are planning on doing just one? Boneless? The advert didn't say if it was bone in or boneless, I'll check when I go to the grocer later. I like the idea of boneless however. Any idea on total cook times guys? The last one I did took about 12 hours. Gotcha. How many pounds would you guys recommend for two folks eating (and will be eating a ton of leftovers I'm guessing). 5 pounds or so. |
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Posted: 8/2/2011 7:22:56 AM EDT
[#9]
I do two eight pounders, make pulled pork and freeze a shitload. To me it isn't worth staying up all damn night to do a few pounds.
Btw, go to the weber site, good recipes and instructional vids: http://virtualweberbullet.com/pork2.html |
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Posted: 8/2/2011 9:01:40 AM EDT
[#10]
Thanks for the help everyone. Gonna try an 8 pound boneless butt and give that a shot.
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Posted: 8/2/2011 10:50:52 AM EDT
[#11]
Quoted: Thanks for the help everyone. Gonna try an 8 pound boneless butt and give that a shot. That's the typical size for a pork butt alright. Just stick a remote temp probe in the meat and cook it to 195 like others have said. Pork Butt is relatively easy, as it's pretty fatty and hard to dry out. I use "Texas BBQ Rub" which I mix with Worcestershire sauce to make a thick paste which is rubbed on the meat. No need to marinade - it goes straight on the smoker. |
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Posted: 8/2/2011 11:21:52 AM EDT
[#12]
Quoted: Quoted: Thanks for the help everyone. Gonna try an 8 pound boneless butt and give that a shot. That's the typical size for a pork butt alright. Just stick a remote temp probe in the meat and cook it to 195 like others have said. Pork Butt is relatively easy, as it's pretty fatty and hard to dry out. I use "Texas BBQ Rub" which I mix with Worcestershire sauce to make a thick paste which is rubbed on the meat. No need to marinade - it goes straight on the smoker. Another good rub is the Pappy's Original, cut 50/50 with brown sugar. |
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Posted: 8/2/2011 11:38:17 AM EDT
[#13]
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Posted: 8/2/2011 4:56:18 PM EDT
[#14]
There are literally thousands of rubs, and if you're making your own then the possibilities are endless. For a good bark, you'll want to add brown sugar so that it caramelizes on the outside of the meat. You can use a rub without of course - it's all up to you.
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Posted: 8/2/2011 7:03:05 PM EDT
[#15]
After cooking and resting, simply take two forks and 'pull' it in a pan to get pulled pork correct?
ETA will update this thread with pics of the cooking process so you guys can tell me how much I fooked up. |
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Posted: 8/3/2011 9:22:21 AM EDT
[#16]
I tell you what we use on the local bbq circuit around here-I think the brand is called 'gorilla gloves'. Thick heavy rubber gloves with a little insulation inside. You can't grab a flaming hot pan with them, but it makes it easy to reach into a pan full-o-pork and just tear it apart with your hands. Beats the fuck out of using two forks.
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Posted: 8/3/2011 9:42:14 AM EDT
[#17]
Usually I just get a 3lb boneless butt. Depending on the amount of fat, I usually get around 6 decent sized sammiches.
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Posted: 8/4/2011 12:09:43 PM EDT
[#18]
Quoted:
After cooking and resting, simply take two forks and 'pull' it in a pan to get pulled pork correct? ETA will update this thread with pics of the cooking process so you guys can tell me how much I fooked up.  " />
 " />
 " />
I use just a fork & tongs. |
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Posted: 8/4/2011 2:24:04 PM EDT
[#19]
Quoted:
Quoted:
After cooking and resting, simply take two forks and 'pull' it in a pan to get pulled pork correct? ETA will update this thread with pics of the cooking process so you guys can tell me how much I fooked up. http://<a href=http://farm3.static.flickr.com/2798/4377172465_8a3ea27e14_b.jpg</a>" /> http://<a href=http://farm3.static.flickr.com/2758/4377172867_9fa78aea60_b.jpg</a>" /> http://<a href=http://farm3.static.flickr.com/2742/4377173743_0d4c7517b3_b.jpg</a>" /> I use just a fork & tongs.  cole slaw looks great
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Posted: 8/4/2011 2:49:19 PM EDT
[#20]
Figure an hour and a half per pound is what I've always been told, and it seems to hold true for the most part. I usually rub it down with a coating of yellow mustard and then a good dose of dry rub. The last one I did I injected it with apple juice before smoking it. Seemed to make a little difference in the juice but not a must by any means. A friend of mine swears by injecting his butts with fruit juice cocktail.
ETA - You will notice the temp will hit a plateau around 160-165 or so if I remember right, just leave it and it will take off again. It might sit there for an hour or better but it will take off again. |
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Posted: 8/4/2011 5:25:21 PM EDT
[#21]
Quoted:
ETA - You will notice the temp will hit a plateau around 160-165 or so if I remember right, just leave it and it will take off again. It might sit there for an hour or better but it will take off again. This is correct. I will normally smoke a 8 to 10 lb butt for about 7 to 8 hrs @ 225 to 250 temp. I go by internal temp more that time. I will let one that is rubbed down smoke uncovered until the internal temp reaches 160 or 165. I then place it in a roasting pan with a good quality bottle of beer and wrap it up tightly until the internal temp reaches 199 to 200. Let it rest for at least 30 to 45 minuets. On a side note I prefer the butts with the bone in for slow smoking. Once the meat starts to pull away from the bone you know it’s close to being done. Once the bone can be pulled out clean with no resistance you are good to go. |
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Posted: 8/4/2011 5:38:29 PM EDT
[#22]
Quoted:
Quoted:
ETA - You will notice the temp will hit a plateau around 160-165 or so if I remember right, just leave it and it will take off again. It might sit there for an hour or better but it will take off again. This is correct. I will normally smoke a 8 to 10 lb butt for about 7 to 8 hrs @ 225 to 250 temp. I go by internal temp more that time. I will let one that is rubbed down smoke uncovered until the internal temp reaches 160 or 165. I then place it in a roasting pan with a good quality bottle of beer and wrap it up tightly until the internal temp reaches 199 to 200. Let it rest for at least 30 to 45 minuets. On a side note I prefer the butts with the bone in for slow smoking. Once the meat starts to pull away from the bone you know it’s close to being done. Once the bone can be pulled out clean with no resistance you are good to go. This is what I usually go by. Don't use a internal thermometer too much, just the one on the grill and I try to keep it at around 220 or so and figure the same hour and a half per pound everyone else uses... |
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Posted: 8/4/2011 6:11:52 PM EDT
[#23]
Quoted:
Quoted:
Quoted:
After cooking and resting, simply take two forks and 'pull' it in a pan to get pulled pork correct? ETA will update this thread with pics of the cooking process so you guys can tell me how much I fooked up. http://<a href=http://farm3.static.flickr.com/2798/4377172465_8a3ea27e14_b.jpg</a>" /> http://<a href=http://farm3.static.flickr.com/2758/4377172867_9fa78aea60_b.jpg</a>" /> http://<a href=http://farm3.static.flickr.com/2742/4377173743_0d4c7517b3_b.jpg</a>" /> I use just a fork & tongs. cole slaw looks greatThank you Sir! My wife makes some damn good slaw. |
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Posted: 8/6/2011 3:43:40 PM EDT
[#24]
I could only find a 7.5 pound bone in pork butt. Does the bone-in bit affect how I cook it?
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Posted: 8/6/2011 3:46:39 PM EDT
[#25]
Quoted: I could only find a 7.5 pound bone in pork butt. Does the bone-in bit affect how I cook it? No. 1 1/2 hours per pound. Just coat with a good rub and let her go. |
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Posted: 8/6/2011 3:48:46 PM EDT
[#26]
Quoted:
Quoted:
I could only find a 7.5 pound bone in pork butt. Does the bone-in bit affect how I cook it? No. 1 1/2 hours per pound. Just coat with a good rub and let her go.  Sounds almost idiot proof. Thanks for the brain meat upgrade.
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Posted: 8/6/2011 3:52:54 PM EDT
[#27]
I just found a pork butt and a whole brisket in my freezer - didn't know I had those!
Pork butt will probably be on the menu next week. |
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Posted: 8/6/2011 3:53:49 PM EDT
[#28]
The hard part is maintaining temp.
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Posted: 8/6/2011 3:55:34 PM EDT
[#29]
Quoted: Quoted: Quoted: I could only find a 7.5 pound bone in pork butt. Does the bone-in bit affect how I cook it? No. 1 1/2 hours per pound. Just coat with a good rub and let her go. Sounds almost idiot proof. Thanks for the brain meat upgrade.It is. Don't fuck it up. |
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Posted: 8/6/2011 3:56:08 PM EDT
[#30]
Quoted: The hard part is maintaining temp. Not in a WSM. |
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Posted: 8/6/2011 4:16:28 PM EDT
[#31]
Quoted: Quoted: The hard part is maintaining temp. Not in a WSM. Or a Big Steel Keg. |
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Posted: 8/9/2011 10:10:10 AM EDT
[#32]
I use this recipe for a great rub...
4 tbsp Kosher Salt 2 tbsp White Granulated Sugar 2 tbsp Brown Sugar 2 tbsp California Mild Chili Powder 2 tbsp Paprika 1 tbsp Ground Cumin 1 tbsp Granulated Garlic 1 tbsp Black Pepper 1/2 TSP Cayenne Pepper (use sparingly or not at all) I coat the butts in a thin coat of mustard then apply the rub generously throughout the butt and let it set for about 8 hours in the fridge. Then I cook until the center reaches around 200 degrees. Wrap in foil with a small amount of apple juice, wrap in a towel and put it in a cooler to set for about an hour. Then pull them out put them in a big alluminum pan and pull apart with bear claws. |
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Posted: 8/9/2011 2:55:14 PM EDT
[#33]
Quoted:
I could only find a 7.5 pound bone in pork butt. Does the bone-in bit affect how I cook it? That bone does two things. One is it adds a little more porky flavor. Two is it acts as your thermometer. Once you can pull it out with no resistance, the thing's done and you let it sit for about 30 minutes. Now, as far as rubs go, I like a fairly high concentration of brown sugar. I'll make a rub of 3 parts salt, 2 parts chili powder, 2 parts granulated garlic, 1 part ground cumin, 1 part cinnamon, 1 part ginnger, and 1 or 2 parts cayenne depending on who's eating. I like it spicier. Once I've got all those ingredients together I add an equal amount of brown sugar. You got a good vinegar-based sauce recipe? I like a real thin mix of usually 1 part apple cider vinegar, 1 part Coke, and then I eye it for how much Sriracha I put in. I boil it for a while until everything mixes well. It comes out damn thin, but the meat absorbs it way better than any thick tomato-based sauce. I usually pu out some KC-style sauce for people to put on their samiches as they feel necessary. |
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Posted: 8/12/2011 1:46:44 PM EDT
[#34]
Don't be locked up in the mentality of using either oak OR mesquite. You can use some of each.
 There are a wide variety of great smoking wood available. In addition to mesquite and hickory, I use apple, cherry, alder, and a number of others. Different woods impart different flavors to different foods. For instance, I like alder and cherry for fish....apple, cherry, and hickory for pork. I tend to mix woods for pairing their flavors with what I'm smoking..kind of like pairing wine with entrée. Experiment!! 
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Posted: 8/12/2011 3:43:36 PM EDT
[#35]
apple or cherry is great on pork. You just have to use a little more wood than with a non-fruit bearing wood to get the flavor.
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Posted: 8/14/2011 9:13:03 AM EDT
[#36]
We are a go. Perhaps put too much brown sugar on top, but meh, it'll caramelize.
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Posted: 8/14/2011 1:38:01 PM EDT
[#37]
Good luck - keep us posted.
I prefer my BBQ more on the spicy side than the excessively sweet side, but if you like it then that's all that matters. I smoked ribs last night without any brown sugar and liked it pretty well - first time for that actually. I usually use rubs that do have at least some brown sugar. |
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Posted: 8/14/2011 1:52:00 PM EDT
[#38]
Quoted:
Good luck - keep us posted. I prefer my BBQ more on the spicy side than the excessively sweet side, but if you like it then that's all that matters. I smoked ribs last night without any brown sugar and liked it pretty well - first time for that actually. I usually use rubs that do have at least some brown sugar. I've got a layer of spicy rub underneath the sweet crust. I hope it turns out, if not I bet it'll still be worth eating :) |
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Posted: 8/14/2011 2:02:29 PM EDT
[#39]
Around the five hour mark. |
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