Comments on: Big Bob Gibson’s pork butt

By: Sarah

Sarah — Sat, 24 Jul 2010 05:55:31 +0000

Hello! I am getting married july 31st and plan on cooking everything myself so pulled pork seemed appropriate since I can make it the day before. Couple questions…. I have a brinkman dual gas grill/charcoal grill. I have smoked just about everything but as i am new to this i think i maybe doing it wrong. I have been putting the coals on one side with wood chips that soaked for 30 min. And the meat on the other with a water pan underneath. Is that the correct way to smoke on a charcoal grill or what should i be doing? My other question is i am expecting between 50-75 people, how many boston pork butts should i purchase? thank u for your guidence. I am new to smoking meats but i am a fantastic cook so everything i have done has been very tastey but for my wedding i want to make sure i do it perfect. Thanks again!

By: Matt

Matt — Tue, 29 Jun 2010 01:38:03 +0000

Another good tip that I found on other sites was to slather the entire Butt with cheap regular yellow mustard before applying the rub. It imparts no taste to the meat but acts as a great way for the rub to stay on and forms a nice “bark”. Apparently a lot of the “pros” who cook in contests use this method…I tried it and it worked extremely well.

By: Matt

Matt — Mon, 28 Jun 2010 03:20:37 +0000

I haven’t tried the injection yet, but the rub was delicious!! Gives a great flavor…not too strong, yet definitely there…I used the rub along with a NC Eastern Vinegar mop every 2 hours, and my butt was done in about 9 hours…had some severe issues starting out keeping the temp down, as I think I started out with too many coals, and went thru what seemed like a liter of water trying to cool it down. Finally got it under control and it was basically smooth sailing from there…made it for the main dish for my daughter’s 3rd birthday party and I had people tripping out about how good it was…definitely a great recipe!!

By: Guadalupe Folts

Guadalupe Folts — Mon, 14 Jun 2010 16:01:15 +0000

Hello, Thanks for putting such an intriguing site on the web. I think you hav put some realy important stuff on there and I discovered it to be one of the most useful I have come across. I hope you manage to keep it updated because I will be returning once again to have a another study.

By: Frank

Frank — Tue, 01 Jun 2010 03:50:06 +0000

Cooked a 6 pounder this weekend in a Weber kettle BBQ. It took about 8 hours, but it was well worth the effort. The bark was perfect, the meat juicy, just so much more successful that I Imagined. I can’t wait to do it again. Thanks for all the info.

By: John Bush

John Bush — Sun, 27 Dec 2009 18:27:03 +0000

I said one would feed 15 people. forgot to tell you, I all so did 15 brawts and about 30 fresh jalapeno’s cut in half and stuffed with cream cheese and wraped in bacon that I had cooked about 3/4 of the way done. then smoked untill the bacon was crisp. if you do the peppers rember to take out ALL THE SEEDS and the WHITE VEINES that hold the seeds in place. this will take away 90% of the heat and leave the flavor of the pepper.

By: John Bush

John Bush — Sun, 27 Dec 2009 18:09:10 +0000

I just wanted to thank you. I tryed the Pork Butt for the first time on Christmas day. It was great! I smoked it for 11 hours. had a little trouble keeping the heat regulated. it was 20 deg. and I had three inches of snow on the deck. that offset smoker would drop 30 deg. if I walked off for more than 10 min. sounds like the bullet smokers are the way to go. But I just built this one,so I will be useing it for some time to come. I ran out of time, and had to finish them in the oven had outher stuff that had to go on the smoker/grill. I was wondering I did two 8 lb. Pork Butts at the same time. how long should it have taken me to finish smoking the on the smoker? after 11 hours I was only at 160 deg. and what is the best way to keep a whole cooked pork butt? found out that one will feed 15 people….going to reheat the outher one for new years.what is the best way to keep it and reheat it?

By: Pitboss

Pitboss — Mon, 21 Dec 2009 16:54:09 +0000

Jon – you can get an injector at your local grocery store. It looks like a baster with a big nasty needle on it. Stick and squirt, that’s all there is to it. I have never injected any Briskets (nor would I want to) but it’s great for pork and birds.

By: Jon

Jon — Sat, 19 Dec 2009 18:49:20 +0000

sorry, butt or brisket

By: Jon

Jon — Sat, 19 Dec 2009 18:48:25 +0000

Is there a certain way to inject a butt of a brisket? I am pretty new to smoking and I am wanting to try an injection.