Smoking Pork Butt

Follow this and everything will come out perfect. Main advice you need to follow is buy a meat thermometer. Walmart sells them for $16. They are digital and you can has a wireless reciever that you can carry around with you. Do not go by time.

Seasoning, you can buy a product at a store or go as simple as salt and pepper. Just make sure to use kosher salt if you go the salt ad pepper route.

As for wood. With pork, I use whatever I have. With beef I use anything but mesquite.

Directions below. Make sure you post the results:

Originally Posted By: cb66

Boston butt. Coat w yellow mustard and then apply your favorite rub; plastic wrap in fridge at least overnight. Take it out of fridge 2 - 4 hours before cooking to sit at room temperature.

Fire up smoker, I use charcoal as my base and then only add hickory wood; keep your smoker running at 220ish. Do this until the butt reaches 165 internal temp. Wrap in heavy duty foil and move to the oven at 220 ( no need to waste anymore wood ) until meat reaches 200 internal temp. Remove from oven double wrap in foil then wrap in beach towels & put in a cooler for at least an hour to "rest". Remove and the shoulder blade bone will lift right out. Shred/pull using big salad folks. I hit it w a little "finishing sauce" while pulling it; the sauce is apple cider vinegar, brown sugar, Tony's, red and black pepper.

It will make you wanna slap yo' momma.

Spraying w a combo of Captain Morgans & apple juice combo is an option during the smoking process. The sugars will help develop that dark bark...

CB




This is the way I've cooked mine for years. It turns out great everytime. The key here is to use an internal meat thermometer so you know what the temp of the meat is. I've cooked multiple butts before that we're the same size but they reach temp hours apart. It all depends on fat content and density of the muscle fibers. If you go by the temps listed above it will be great.

Only a couple of things I do different:

The night before I inject the butts with creol butter marinade that you buy at the store. Put my rub on (I buy the rub at Hard 8 in Coppell), wrap in plastic, and put in the fridge over night. Make sure to take it out of the fridge about four hours prior to putting on the smoker so it will get to room temp. If you put a cold butt on the smoker the outside will dry out while the center is getting up to temp. Once I unwrap it I always throw a little more rub before I put it on the smoker. Probably doesn't make any difference but I've always done it this way.

Lastly, I've done the Captain Morgans and apple juice and it good. But I would prefer to drink my Captain Morgans instead. So what I do now is mix apple juice and canola oil (50/50 mix) in a spray bottle. After 45 minutes of the meat sitting in the smoker I will spray the meat every 20 minutes until it reaches 165 degrees. At this point I take the butt off the smoker, put it on my foil, pour some of my mixture over the butt, wrap another layer of foil from the top making sure to wrap the edges underneath. Then I wrap it once more from the bottom. Put it in a pan and put it the oven at 220 degrees. It is ready when the internal temp is at 200-203. As CB said, put it in the cooler for an hour and let it rest with a towel wrapped around it before you pull it.

When you pull it you can leave it in shreds or pull chunks and chop it with a meat cleaver. I like it both ways but I been using the meat cleaver lately and I like the texture. Once you have the meat pulled pour some of the drippings that's left in the foil over the meat and mix with you hands. This will keep the meat moist.

We serve our with finishing or BBQ sauce on the side since its so good by itself.

The most important note is to go by meat temp and not time. If you do this everything will turn out great.

Have fun and good luck!

Follow this and everything will come out perfect. Main advice you need to follow is buy a meat thermometer. Walmart sells them for $16. They are digital and you can has a wireless reciever that you can carry around with you. Do not go by time.

Seasoning, you can buy a product at a store or go as simple as salt and pepper. Just make sure to use kosher salt if you go the salt ad pepper route.

As for wood. With pork, I use whatever I have. With beef I use anything but mesquite.

Directions below. Make sure you post the results:

Originally Posted By: cb66

Boston butt. Coat w yellow mustard and then apply your favorite rub; plastic wrap in fridge at least overnight. Take it out of fridge 2 - 4 hours before cooking to sit at room temperature.

Fire up smoker, I use charcoal as my base and then only add hickory wood; keep your smoker running at 220ish. Do this until the butt reaches 165 internal temp. Wrap in heavy duty foil and move to the oven at 220 ( no need to waste anymore wood ) until meat reaches 200 internal temp. Remove from oven double wrap in foil then wrap in beach towels & put in a cooler for at least an hour to "rest". Remove and the shoulder blade bone will lift right out. Shred/pull using big salad folks. I hit it w a little "finishing sauce" while pulling it; the sauce is apple cider vinegar, brown sugar, Tony's, red and black pepper.

It will make you wanna slap yo' momma.

Spraying w a combo of Captain Morgans & apple juice combo is an option during the smoking process. The sugars will help develop that dark bark...

CB




This is the way I've cooked mine for years. It turns out great everytime. The key here is to use an internal meat thermometer so you know what the temp of the meat is. I've cooked multiple butts before that we're the same size but they reach temp hours apart. It all depends on fat content and density of the muscle fibers. If you go by the temps listed above it will be great.

Only a couple of things I do different:

The night before I inject the butts with creol butter marinade that you buy at the store. Put my rub on (I buy the rub at Hard 8 in Coppell), wrap in plastic, and put in the fridge over night. Make sure to take it out of the fridge about four hours prior to putting on the smoker so it will get to room temp. If you put a cold butt on the smoker the outside will dry out while the center is getting up to temp. Once I unwrap it I always throw a little more rub before I put it on the smoker. Probably doesn't make any difference but I've always done it this way.

Lastly, I've done the Captain Morgans and apple juice and it good. But I would prefer to drink my Captain Morgans instead. So what I do now is mix apple juice and canola oil (50/50 mix) in a spray bottle. After 45 minutes of the meat sitting in the smoker I will spray the meat every 20 minutes until it reaches 165 degrees. At this point I take the butt off the smoker, put it on my foil, pour some of my mixture over the butt, wrap another layer of foil from the top making sure to wrap the edges underneath. Then I wrap it once more from the bottom. Put it in a pan and put it the oven at 220 degrees. It is ready when the internal temp is at 200-203. As CB said, put it in the cooler for an hour and let it rest with a towel wrapped around it before you pull it.

When you pull it you can leave it in shreds or pull chunks and chop it with a meat cleaver. I like it both ways but I been using the meat cleaver lately and I like the texture. Once you have the meat pulled pour some of the drippings that's left in the foil over the meat and mix with you hands. This will keep the meat moist.

We serve our with finishing or BBQ sauce on the side since its so good by itself.

The most important note is to go by meat temp and not time. If you do this everything will turn out great.

Have fun and good luck!

Follow this and everything will come out perfect. Main advice you need to follow is buy a meat thermometer. Walmart sells them for $16. They are digital and you can has a wireless reciever that you can carry around with you. Do not go by time.

Seasoning, you can buy a product at a store or go as simple as salt and pepper. Just make sure to use kosher salt if you go the salt ad pepper route.

As for wood. With pork, I use whatever I have. With beef I use anything but mesquite.

Directions below. Make sure you post the results:

Originally Posted By: cb66

Boston butt. Coat w yellow mustard and then apply your favorite rub; plastic wrap in fridge at least overnight. Take it out of fridge 2 - 4 hours before cooking to sit at room temperature.

Fire up smoker, I use charcoal as my base and then only add hickory wood; keep your smoker running at 220ish. Do this until the butt reaches 165 internal temp. Wrap in heavy duty foil and move to the oven at 220 ( no need to waste anymore wood ) until meat reaches 200 internal temp. Remove from oven double wrap in foil then wrap in beach towels & put in a cooler for at least an hour to "rest". Remove and the shoulder blade bone will lift right out. Shred/pull using big salad folks. I hit it w a little "finishing sauce" while pulling it; the sauce is apple cider vinegar, brown sugar, Tony's, red and black pepper.

It will make you wanna slap yo' momma.

Spraying w a combo of Captain Morgans & apple juice combo is an option during the smoking process. The sugars will help develop that dark bark...

CB




This is the way I've cooked mine for years. It turns out great everytime. The key here is to use an internal meat thermometer so you know what the temp of the meat is. I've cooked multiple butts before that we're the same size but they reach temp hours apart. It all depends on fat content and density of the muscle fibers. If you go by the temps listed above it will be great.

Only a couple of things I do different:

The night before I inject the butts with creol butter marinade that you buy at the store. Put my rub on (I buy the rub at Hard 8 in Coppell), wrap in plastic, and put in the fridge over night. Make sure to take it out of the fridge about four hours prior to putting on the smoker so it will get to room temp. If you put a cold butt on the smoker the outside will dry out while the center is getting up to temp. Once I unwrap it I always throw a little more rub before I put it on the smoker. Probably doesn't make any difference but I've always done it this way.

Lastly, I've done the Captain Morgans and apple juice and it good. But I would prefer to drink my Captain Morgans instead. So what I do now is mix apple juice and canola oil (50/50 mix) in a spray bottle. After 45 minutes of the meat sitting in the smoker I will spray the meat every 20 minutes until it reaches 165 degrees. At this point I take the butt off the smoker, put it on my foil, pour some of my mixture over the butt, wrap another layer of foil from the top making sure to wrap the edges underneath. Then I wrap it once more from the bottom. Put it in a pan and put it the oven at 220 degrees. It is ready when the internal temp is at 200-203. As CB said, put it in the cooler for an hour and let it rest with a towel wrapped around it before you pull it.

When you pull it you can leave it in shreds or pull chunks and chop it with a meat cleaver. I like it both ways but I been using the meat cleaver lately and I like the texture. Once you have the meat pulled pour some of the drippings that's left in the foil over the meat and mix with you hands. This will keep the meat moist.

We serve our with finishing or BBQ sauce on the side since its so good by itself.

The most important note is to go by meat temp and not time. If you do this everything will turn out great.

Have fun and good luck!