Smoking a Fatty (Pork Butt)

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Smoking a Fatty (Pork Butt)

Post by crusader on Tue Aug 29, 2017 3:31 pm

I've never done a smoked Boston butt for pulled pork but am going to cook for my staff this weekend.

Getting an eight-pound roast and planned to soak it in apple cider overnight and then dry it off, a layer of spices - mostly heat - then yellow mustard and more spice.

Using a Weber kettle - 18 inches - to smoke it. Will have soaked apple wood and the moisture pan will be remnant apple cider.

Get a Bluetooth thermostat to track kettle and meat temps.

I'm up for advice if I'm missing something or have my steps planned incorrectly.

I will also be smoking apples on the grill - found an easy recipe for that.
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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Tue Aug 29, 2017 3:39 pm

I don't see how anything could go wrong there.

Is there a smokin' hot female age 25 to 35 on your staff that would like to come over and monitor your meat....maybe help pull it when it's done?

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Re: Smoking a Fatty (Pork Butt)

Post by crusader on Tue Aug 29, 2017 3:45 pm

I have a 500 pounder on staff and three others flirting with 300.

The only thing smoking hot are their thighs (from friction) as they waddle to and from the kitchen during breaks.

Long gone are the days of "Latina," sadly.
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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Tue Aug 29, 2017 4:16 pm

Then eight pounds of pork isn't enough.


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Re: Smoking a Fatty (Pork Butt)

Post by OSUBucks on Tue Aug 29, 2017 8:52 pm

Teetime wrote:Then eight pounds of pork isn't enough.


LMAO! Laughing
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Re: Smoking a Fatty (Pork Butt)

Post by net on Tue Aug 29, 2017 9:21 pm

8lbs. 225 for 12-14 hours. mustard is carolina based. use a vinegar based mop. vinegar and mustard is a delicious base.

just don't use hormel products. they use a nitrate fluid that can mess up your final product. i hate hormel.
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Re: Smoking a Fatty (Pork Butt)

Post by dusty7 on Tue Aug 29, 2017 10:13 pm

I always use Maple Syrup instead of the mustard. I use a mixture of Apple, Pear, and Peach chips whenever I smoke pork.

Your process looks good and I agree with net. Stay away from the Hormel stuff.
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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Tue Aug 29, 2017 10:37 pm

i was gonna post a pic of my new trailer smoker to brag but cant figure out/don't care enough to post pics from my phone.

if I doing fancy I will inject them, I never brine. I do a homemade rub on the outside that resembles famous daves and let it rip. I have a webber smoky mountain too, and I only use the water pan if I want to divert heat. I prefer to cook mine hotter then net suggested. I have done it both ways but I feel it is better and obviously faster upwards of 275-300. bone in I think helps cook more thoroughly, and gets it pull apart all the way thru. once it hits 160 internal, I will pull it and wrap it, with some apple cider and cook til its 195-200. magic

for pork I prefer to use apple chunks, but will use hickory logs on occasion.

I also commit the crime, but I usually start with mine fat side down. the bone keeps the inside moist, and the fat pulls off nice when you go to wrap them. I think it acts as an insulation.

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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Tue Aug 29, 2017 10:40 pm

My brother makes the best pulled pork in the history of smoked meats.

He uses a marinate off the shelf called Mojo. It's sold with the soy sauce and stuff.

Net never offered me any of his pulled pork or my brother might have come in second.

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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Tue Aug 29, 2017 10:42 pm






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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Tue Aug 29, 2017 11:19 pm

I'm happy to accept your invitation to the fall smoked meat Turk's get together. I'll run the corn hole tournament. Oh, I'll also bring an assortment of craft beers. Is 96 beers enough?

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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Tue Aug 29, 2017 11:29 pm

no but its a good start

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Re: Smoking a Fatty (Pork Butt)

Post by crusader on Wed Aug 30, 2017 7:36 am

You have the set up, Wilky!!!

The more I'm reading, I've decided to forgo brining - apparently it makes the meat "hammy" and messes with the texture.

Will get new black pepper - I think that's Hormel. The rest of the spices are the green cap brand, whatever that might be.
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Re: Smoking a Fatty (Pork Butt)

Post by net on Wed Aug 30, 2017 9:15 pm

wilky wrote:




so i can expect a pm inviting me to some bbq when you come back to the jax area. right? like around homecoming?
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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Wed Aug 30, 2017 9:39 pm

me and the misses are actually t-3 for our second kid. I wont be making it back until hunting most likely.

some morris IC people are making the trip in a motor home and it would be nice to go, but there is no way I can swing it this year.

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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Wed Aug 30, 2017 10:39 pm

Congrats on the second child.

Is that three months out?

That's the state final weekend!

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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Wed Aug 30, 2017 10:44 pm

I should have clarified. weeks.

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Re: Smoking a Fatty (Pork Butt)

Post by Teetime on Thu Aug 31, 2017 6:20 am

Three weeks!

You better get the crib ready.

I'll bring more beer.

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Re: Smoking a Fatty (Pork Butt)

Post by crusader on Fri Sep 01, 2017 8:19 am

The butt is 8.77 pounds - I hope Wilky's kid weighs about the same after a healthy birth!

The cook time ya'll are quoting - particularly net - does that include the resting time in the cooler? I need to have prepared food by 3:00 pm Sunday.
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Re: Smoking a Fatty (Pork Butt)

Post by crusader on Fri Sep 01, 2017 9:00 am

This is a good forum with lots of good info:
http://www.smokingmeatforums.com/t/157172/question-about-pork-butt-cooking-times/20

I've decided I'm going with a bit higher temp to avoid a 22 hour cook. I'm also cooking the day before (tomorrow) so I'm not stressing over time. As one guy said on the bottom of page 1, he's mentally preparing for his first butt. I've actually been anxious over the cook time - that's not fun. So I'll ENJOY the process on a Saturday with football games all day.
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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Fri Sep 01, 2017 10:47 am

butts hold their flavor and texture very well to be cooled down and reheated.

are you going to wrap the butts at some point?

if you are let me know, there is a step or two you have to take to avoid it being way over smokey on the reheat. the fat when congealed makes the smokey go bananas and will want to avoid that. otherwise its all good.

for a reference if I were doing a 9lb bone in butt on my webber, I would cook it about 275 for 6-7 and it would be pull apart done. 22 hour cook on a non brisket is ridiculous (even for a brisket), aint no buddy got time for that.

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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Fri Sep 01, 2017 10:48 am

www.amazingribs.com is also a pretty cool site

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Re: Smoking a Fatty (Pork Butt)

Post by crusader on Fri Sep 01, 2017 11:16 am

I do plan to wrap with foil at 165 and cook until 195. ALL advice needed!
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Re: Smoking a Fatty (Pork Butt)

Post by tincup1215 on Fri Sep 01, 2017 11:53 am

This thread should be labeled NSFW.


if I were doing a 9lb bone in butt
butts hold their flavor and texture very well
the bone keeps the inside moist
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Re: Smoking a Fatty (Pork Butt)

Post by wilky on Fri Sep 01, 2017 6:17 pm

crusader:

when I wrap mine I usually do it in a pan, and pour in some apple cider. the butt will continue to render and release fat. the natural reaction is gonna be to keep to succulent base but the fat in it when you cool it down will and reheat will be aggressively smoky. over the top. so what I do is throw out at least half of that and save some, add in new apple cider, and pour it over the pork in the pan once its shredded to cool down. It will heat more evenly, moist thru out, and will not be crazy smoky flavored.

I also don't do the sit in a cooler step. if you are going to do that id maybe consider pulling at 185-190. as it cool down, the moisture will pull out of it, don't wanna fry it. food for thought

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