Comments on: BBQ Pork Butt http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/ This BBQ blog includes recipes, info on competitions, restaurant reviews, book reviews, and documents my obsession of barbecue. Sat, 24 Jul 2010 05:55:31 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Mark http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-92189 Mark Tue, 13 Nov 2007 19:39:23 +0000 http://www.bbqjunkie.com/?p=162#comment-92189 Yo, Junkie! Great Site! Great success achieved last night with some tips I picked up here. Cooked a whole 10 lb butt in a 22" Weber Kettle w/ hardwood charcoal & soaked hickory chips.I hear all you smoker guys laughing, but the results really were terrific! Pulled from fridge 2 hrs before cooking, rubbed w/ cheap yellow mustard and my bbq rub (sorry, I'd have to kill you). Like FROBOZZ, use a lot. Not quite caked on, but very heavy. Placed fire on one side of kettle in one of the charcoal baskets that came with the grill and let the temperature settle down before cooking. On the other side, a foil lasagna pan w/ water and placed the meat over that. Temp ranged from 180 to 220 most of the time but would get as high as 270 if I wasn't paying attention... A windy day made me chase the temperature more than I'd like. Slipped in soaked hickory chips every 30 minutes and replenished charcoal as needed. Did not move it once on the grill. No mopping, no spraying, no injecting, no brining, no problem. 7 hours to 165 internal temperature, then decided to try foiling as suggested by THE SURVIVAL GOURMET to 190. I made a "clamshell" out of heavy foil and sealed it up. Reached 190 1n about 2 hrs. So many on this site suggested placing the butt in a cooler to rest, so I tried it in a Styrofoam cooler I received some frozen meats in. No towel, just some newspaper on the bottom. After an hour and a half it was still very hot and two forks easily shredded the meat. The bone slipped right out and there was lots of juice inside the foil and the meat was very moist. Good smoke ring, great flavor. I missed the crispy bark. I sure foiling softens it up, but the wonderful juice I pulled out of the foil would be lost. Even resting it in foil would soften the exterior, I think. Thanks to everyone for the education! Yo, Junkie!

Great Site!

Great success achieved last night with some tips I picked up here.

Cooked a whole 10 lb butt in a 22″ Weber Kettle w/ hardwood charcoal & soaked hickory chips.I hear all you smoker guys laughing, but the results really were terrific!

Pulled from fridge 2 hrs before cooking, rubbed w/ cheap yellow mustard and my bbq rub (sorry, I’d have to kill you). Like FROBOZZ, use a lot. Not quite caked on, but very heavy.

Placed fire on one side of kettle in one of the charcoal baskets that came with the grill and let the temperature settle down before cooking. On the other side, a foil lasagna pan w/ water and placed the meat over that.

Temp ranged from 180 to 220 most of the time but would get as high as 270 if I wasn’t paying attention… A windy day made me chase the temperature more than I’d like.

Slipped in soaked hickory chips every 30 minutes and replenished charcoal as needed.

Did not move it once on the grill. No mopping, no spraying, no injecting, no brining, no problem.

7 hours to 165 internal temperature, then decided to try foiling as suggested by THE SURVIVAL GOURMET to 190. I made a “clamshell” out of heavy foil and sealed it up. Reached 190 1n about 2 hrs.

So many on this site suggested placing the butt in a cooler to rest, so I tried it in a Styrofoam cooler I received some frozen meats in. No towel, just some newspaper on the bottom. After an hour and a half it was still very hot and two forks easily shredded the meat. The bone slipped right out and there was lots of juice inside the foil and the meat was very moist.

Good smoke ring, great flavor.

I missed the crispy bark. I sure foiling softens it up, but the wonderful juice I pulled out of the foil would be lost. Even resting it in foil would soften the exterior, I think.

Thanks to everyone for the education!

]]> By: Frobozz http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-82887 Frobozz Sun, 05 Aug 2007 23:23:20 +0000 http://www.bbqjunkie.com/?p=162#comment-82887 Probably too late but 75-100 pounds should do it. A pound for person is rather much even with shrinkage. I actually think 75 would be fine. The problem with foiling is that it hinders the development of bark -- the crunchy outside part which is particularly yummy in pulled pork. You really shouldn't have a tenderness problem with pulled pork, so the only reason to foil is to speed things up. You need to bring pulled pork to 190 or higher. At 165 you start to get the conversion of collagen to gelatin. This is why pork butts often 'plateau' here for hours before the temperature starts to move up again. The conversion is what makes the meat so fabulously tender. Paprika also assists in the creation of 'bark.' Use sweet paprika if you don't like heat (actually I prefer it). I don't know about the rubbing v. sprinkling conundrum, but rubbing *does* help you spread the seasoning evenly, and I typically put a LOT more rub on a butt than you see in this picture. I cake it on. Probably too late but 75-100 pounds should do it. A pound for person is rather much even with shrinkage. I actually think 75 would be fine.

The problem with foiling is that it hinders the development of bark — the crunchy outside part which is particularly yummy in pulled pork. You really shouldn’t have a tenderness problem with pulled pork, so the only reason to foil is to speed things up.

You need to bring pulled pork to 190 or higher.

At 165 you start to get the conversion of collagen to gelatin. This is why pork butts often ‘plateau’ here for hours before the temperature starts to move up again. The conversion is what makes the meat so fabulously tender.

Paprika also assists in the creation of ‘bark.’ Use sweet paprika if you don’t like heat (actually I prefer it).

I don’t know about the rubbing v. sprinkling conundrum, but rubbing *does* help you spread the seasoning evenly, and I typically put a LOT more rub on a butt than you see in this picture. I cake it on.

]]> By: DEAN http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-74464 DEAN Sun, 08 Jul 2007 03:59:17 +0000 http://www.bbqjunkie.com/?p=162#comment-74464 ABOUT 200 LBS THATS 1LB PER PERSON ABOUT 200 LBS THATS 1LB PER PERSON

]]> By: Cheryl http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-54039 Cheryl Thu, 24 May 2007 20:30:46 +0000 http://www.bbqjunkie.com/?p=162#comment-54039 Hi, Can you tell me how many pound of butt I will need to serve approximately 200 people? Hi, Can you tell me how many pound of butt I will need to serve approximately 200 people?

]]> By: butt master nc http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-44104 butt master nc Tue, 17 Apr 2007 03:35:02 +0000 http://www.bbqjunkie.com/?p=162#comment-44104 listen guys, i think i have mastered the process of smoking butts. first i use my brisket rub, after spraying butt with apple juice mixed with honey. let stand overnight in refridge. take out and let stand in room temp while getting coals ready. soak hickory and apple chips. cook 2hrs per pound at 200 degrees. i ad my chips ever 30 min. never lift lid. "IF YOU R LOOKING YOU R NOT COOKING". once butt gets to 165-170, wrap in foil. put back on smoker and cook until 190. wrap butt in towels and put in anything insulated.(cooler) noice of course. let rest for several hours. this will keep very warm internially almost still cooking. make sure no holes in foil to keep all the juices in. cant give sauce recepie. nc family secret.... enjoy..... listen guys, i think i have mastered the process of smoking butts. first i use my brisket rub, after spraying butt with apple juice mixed with honey. let stand overnight in refridge. take out and let stand in room temp while getting coals ready. soak hickory and apple chips. cook 2hrs per pound at 200 degrees. i ad my chips ever 30 min. never lift lid. “IF YOU R LOOKING YOU R NOT COOKING”. once butt gets to 165-170, wrap in foil. put back on smoker and cook until 190. wrap butt in towels and put in anything insulated.(cooler) noice of course. let rest for several hours. this will keep very warm internially almost still cooking. make sure no holes in foil to keep all the juices in. cant give sauce recepie. nc family secret…. enjoy…..

]]> By: Chris http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-43754 Chris Sun, 15 Apr 2007 00:28:15 +0000 http://www.bbqjunkie.com/?p=162#comment-43754 I've got a 'bullet' smoker and have had trouble getting it to temperature. I'm trying again tommorrow to practice for an ametuer competion in 3 weeks. Its suppose to be 30 degrees when I light my fire so the temp problem is concerning me. Good site, If I remember, I'll post my results. I’ve got a ‘bullet’ smoker and have had trouble getting it to temperature. I’m trying again tommorrow to practice for an ametuer competion in 3 weeks. Its suppose to be 30 degrees when I light my fire so the temp problem is concerning me. Good site, If I remember, I’ll post my results.

]]> By: Canadian BBQnut http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-31557 Canadian BBQnut Fri, 23 Feb 2007 15:59:25 +0000 http://www.bbqjunkie.com/?p=162#comment-31557 The butts look great. I have tried numerous times and had limited success. Then I got some advise from a friend on the internet and the change in the flavour, moisture and the look turned 180 degrees over night. I used to do them just like you did. Now I coat the butts with either standard French's mustard or honey. I prefer honey and then put the rub on. Up here in canada the normal person is to used to the after taste of propane so I need to be careful on the amount of smoke I use. I try to cook the butts for 2 hours a pound. When the butts get to 155-160 I wrap them in tin foil. never open the lid unless you have to and when you do make sure you spray the butts with warmed up apple juice. Try not to raise the lid unless you have to. When the meet hits around 165 degrees it could take well over an hour for the meat to "give up the ghost". This is when the meat looses the battle of the bbq and gives into your commands to become fork tender. I prefer to rejoice at this time and crack a few beers in the celebration that the food that I have been babysitting for over half a day is close to being done. The meat during this time breaks down the connective tissue in the meat and becomes like candy in your mouth. Watch your meat temperature after the meat breaks through this magical zone as the meat will rise quickly there after to the 190 degree range. I did two butts on the weekend. I had to have them done by 1:00 pm so I could take them to my inlaws for supper at 5:30 pm. I just left them in the tin foil and wrapped them in two large beach towels and put them in a cooler. I taped the cooler shut because my brother-in-law can't understand not opening the lid. At 5:00pm I opened the lid and the butts were as hot as they were when I took them off the grill 5 hours earlier. They were beyond moist and I expected that they would be at the most warm. They were hot. The butt was perfect. Now if I can get a brisket right than I would be laughing. All the best and good luck from Ontario Canada The butts look great. I have tried numerous times and had limited success. Then I got some advise from a friend on the internet and the change in the flavour, moisture and the look turned 180 degrees over night. I used to do them just like you did. Now I coat the butts with either standard French’s mustard or honey. I prefer honey and then put the rub on. Up here in canada the normal person is to used to the after taste of propane so I need to be careful on the amount of smoke I use. I try to cook the butts for 2 hours a pound. When the butts get to 155-160 I wrap them in tin foil. never open the lid unless you have to and when you do make sure you spray the butts with warmed up apple juice. Try not to raise the lid unless you have to. When the meet hits around 165 degrees it could take well over an hour for the meat to “give up the ghost”. This is when the meat looses the battle of the bbq and gives into your commands to become fork tender. I prefer to rejoice at this time and crack a few beers in the celebration that the food that I have been babysitting for over half a day is close to being done. The meat during this time breaks down the connective tissue in the meat and becomes like candy in your mouth. Watch your meat temperature after the meat breaks through this magical zone as the meat will rise quickly there after to the 190 degree range. I did two butts on the weekend. I had to have them done by 1:00 pm so I could take them to my inlaws for supper at 5:30 pm. I just left them in the tin foil and wrapped them in two large beach towels and put them in a cooler. I taped the cooler shut because my brother-in-law can’t understand not opening the lid. At 5:00pm I opened the lid and the butts were as hot as they were when I took them off the grill 5 hours earlier. They were beyond moist and I expected that they would be at the most warm. They were hot. The butt was perfect. Now if I can get a brisket right than I would be laughing.
All the best and good luck from Ontario Canada

]]> By: Mr.Mike! http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-21121 Mr.Mike! Thu, 04 Jan 2007 06:23:50 +0000 http://www.bbqjunkie.com/?p=162#comment-21121 Hello all, I just stumbled onto this site and I also am an avid Butt-Smoker! I see many different styles and they all sound great. For what it's worth, my two cents. I shop at a resturaunt supplystore where I get my butts in the cryovac packaging. They come 2, 5 pounders to a pack. Anywho.... The day before the butt-munching commences, i put about 2 to 3 hours of smoke on a cheek (half the butt), on my propane grill - (2 burners, side by side - well rubbed cheek on one side on cast grate, and a cast skillet with woodchips on the other side where the fire is). This is also a very good way to make friends with your neighbors once they smell the smoke wafting through the air. After a couple of hours of smoking I put the cheek in an aluminum steamer tray (doubled incase of leaks) cover with foil and stick in fridge. clean up, then go to bed. Upon waking in the AM, before I go to work, I put the cheek in the oven and set the temp to 250 Farenheit. After shutting the oven, I leave and go to work. After my 10hour day and a half hour drive each way, I return home to the most HEAVENLY smell! The internal temp is usually between 195F and 205F.The temperature probe goes through like warm butter! The meat just FALLS APART. PLUS, it is sitting in a bubbling pool of rich golden juice. I then remove the cheek (sometimes in a few chunks) and pour the juice into a fat skimmer - a watering can looking thing with the spout at the bottom, pretty cheap at Wal-Mart. I save about 12 fl oz, or so, of the skimmed juice and add Brown sugar and some ketchup with just a bit of the pre-smoking butt rub, mix it all up and microwave for a bit to melt the brown sugar. Poof!Instant BBQ sauce. Shred the roast, throw some coleslaw on top, put between buns, apply BBQ sauce, devour, enjoy, repeat. Just my two cents Hello all,

I just stumbled onto this site and I also am an avid Butt-Smoker! I see many different styles and they all sound great. For what it’s worth, my two cents.

I shop at a resturaunt supplystore where I get my butts in the cryovac packaging. They come 2, 5 pounders to a pack. Anywho….

The day before the butt-munching commences, i put about 2 to 3 hours of smoke on a cheek (half the butt), on my propane grill – (2 burners, side by side – well rubbed cheek on one side on cast grate, and a cast skillet with woodchips on the other side where the fire is). This is also a very good way to make friends with your neighbors once they smell the smoke wafting through the air.

After a couple of hours of smoking I put the cheek in an aluminum steamer tray (doubled incase of leaks) cover with foil and stick in fridge. clean up, then go to bed.

Upon waking in the AM, before I go to work, I put the cheek in the oven and set the temp to 250 Farenheit. After shutting the oven, I leave and go to work. After my 10hour day and a half hour drive each way, I return home to the most HEAVENLY smell!

The internal temp is usually between 195F and 205F.The temperature probe goes through like warm butter! The meat just FALLS APART. PLUS, it is sitting in a bubbling pool of rich golden juice.

I then remove the cheek (sometimes in a few chunks) and pour the juice into a fat skimmer – a watering can looking thing with the spout at the bottom, pretty cheap at Wal-Mart. I save about 12 fl oz, or so, of the skimmed juice and add Brown sugar and some ketchup with just a bit of the pre-smoking butt rub, mix it all up and microwave for a bit to melt the brown sugar. Poof!Instant BBQ sauce.

Shred the roast, throw some coleslaw on top, put between buns, apply BBQ sauce, devour, enjoy, repeat.

Just my two cents

]]> By: Whyit http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-13036 Whyit Sun, 22 Oct 2006 13:31:22 +0000 http://www.bbqjunkie.com/?p=162#comment-13036 Just did my first butt yesterday on an ECB. Turned out great, (12 Hrs,to 190 degrees) but wish I'd have found this site sooner. Lots of good info. Thanks Just did my first butt yesterday on an ECB.
Turned out great, (12 Hrs,to 190 degrees) but wish I’d have found this site sooner.
Lots of good info. Thanks

]]> By: Scott http://www.bbqjunkie.com/bbq-recipe/bbq-pork-butt/comment-page-1/#comment-5848 Scott Wed, 23 Aug 2006 14:57:17 +0000 http://www.bbqjunkie.com/?p=162#comment-5848 Brian, I am a pulled pork junkie and also watch the Food Network. I caught an episode of Good Eats, where Alton Brown made a smoker out of 2 large flower pots, an electric hot plate and a Weber cooking grate. I was inspired by his show and although I broke down and bought a Weber Smoky Mountain Cooker, I did use his advise on brining (which you must do to keep the pork moist if you use his homemade set-up) and rub. If you do not want to buy a smoker, check out Alton's section on the Food Network site and look for "Q". Check out people's reviews to get most of the specific's. Brian, I am a pulled pork junkie and also watch the Food Network. I caught an episode of Good Eats, where Alton Brown made a smoker out of 2 large flower pots, an electric hot plate and a Weber cooking grate. I was inspired by his show and although I broke down and bought a Weber Smoky Mountain Cooker, I did use his advise on brining (which you must do to keep the pork moist if you use his homemade set-up) and rub. If you do not want to buy a smoker, check out Alton’s section on the Food Network site and look for “Q”. Check out people’s reviews to get most of the specific’s.

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