Pork Butt!

[Hambone]

I need a good recipe to smoke a pork butt. (Pulled Pork) I bought a cook shack electic smoker. I smoke pit style too. I have had it for a few weeks and have smoked ribs, brisket, turkey. Next is the pork butt. In Texas we don't eat much pork. I was looking to see how ya'll prepare/marinade/rub your butts? I have been reading covering with mustard then a rub, ect..

Also, was looking for a vinegar dipping/finishing sauce.

[beegee]

In eastern NC, we cook over woodcoals or charcoal(gas..ugh never tried electric). I use red and black pepper and salt sprinkled on the meat. After it has cooked, I use red vinegar infused with red and black pepper sloshed liberally on the cooked meat. I make a red sauce using Heinz ketchup, Carolina Treet BBQ suace, Texas Pete hot sauce, red vinegar and sugar basted on just before serving.

[Hambone]

No gas here either. Ever. What are the approx cook times and temps to cook a butt. I have been reading 1 1/2 - 2 hours per pound. And 195 internal temp for pulled. The infused vinegar do you buy or make? Care to share the approx ratios on that red sause?

I got my smoker at www.cookshack.com Made in Oklahoma. Man it's great!

[drobbins]

mmmmm, pork butt:)
my wife makes one that's to die for
she puts a secret rub on it that you'd have to marry into the family to get but I think I can reveal her real trick, she cooks em in the oven and puts em in at 425 for a half an hour to sear the outside first. this seals in all the moisture. then she backs the oven off to 200 and lets it go all day. when they come out of the oven they'll blow your socks off:)
I love cooking on wood but with a pork butt the ability to control the temp is critical. interestingly, an hour after they cool down they are nothing like when they first come out of the oven, still great, but not the same
dang, this is making me hungry

Dave

[Hambone]

mmmmm, pork butt:)
my wife makes one that's to die for
she puts a secret rub on it that you'd have to marry into the family to get but I think I can reveal her real trick, she cooks em in the oven and puts em in at 425 for a half an hour to sear the outside first. this seals in all the moisture. then she backs the oven off to 200 and lets it go all day. when they come out of the oven they'll blow your socks off:)
I love cooking on wood but with a pork butt the ability to control the temp is critical. interestingly, an hour after they cool down they are nothing like when they first come out of the oven, still great, but not the same
dang, this is making me hungry

Dave


lol. This cook shack is a really moist smoker. And what I like is the thermostat control. BBQ Cheating? Probably.

[beegee]

You make the vinegar by dumping in some crushed red pepper and black pepper until it's sorta murky. You poke some holes in the top of the vinegar jug and slosh the vinegar on near the ned of the cooking and then it it soak in the juices. Eastern NC BBQ is not for eveybody, especially thos folks from western NC.

Slow cooking will keep the meat more tender. I use a pan of water surrounded by coals in my Weber BBQ. Ikeep the vents closed slightly.

I use a bottle of ketchup, a bottle of Carolina Treet(you probably can't get it in Texas-so use small bottle of yellow mustard and maybe some worcestershire ) 2-3 cups of sugar, thin with vinegar to a brushable thickness.

[Big Stinger]

Goto www.hub-uk.com for some good recipes. Also checkout www.cooks.com they also have alot of good recipes.

[HAB]

We have found that marinating in the sauce of your choice for 12 hours works great. But the most important part is "SLOW COOKING" at 210 to 220 degrees at high humidity with a constant supply of hardwood smoke for about 10 to 12 hours for a good sized butt. You'll know its done when the bone pulls free of the butt with only a slight gentle twist.:thumbsup:

[MapMan]

In Texas we don't eat much pork.

You should! Pork is king!

Do a search on this in Google:
big green egg pork butt recipe

Third down is a pdf recipe book that tells you all you will need to know about pork butt, with some good recipes.

I make it quite often, and I have developed my own rub for it, which I am considering marketing. I usually make four eight-pound butts, but I once cooked eight on my large Big Green Egg. I freeze the excess. I rarely go over 220-230°F for the duration, and usually try to settle it at 200°F, and the process can take upwards of 18-20 hours if I have a full smoker.

You don't need a mop sauce for pork butt because you are making pulled pork with the results. When you pull the pork, you will see that the "bark" that you have generated from the rub and slow cooking covers large amounts of fat which slow cooking renders down. So place the roast with the fat side up so that the fat drips down through the meat. If you want, you can inject the roast with apple cider for extra flavor and moistness, and occasionally baste it with cider. Finally, use a mixture of apple cider and your sauce to moisten the butt after you have pulled it - you can also have more sauce on the side for those who want more on their sandwiches.

It makes for mighty fine eating. Use the cheapest hamburger buns you can find - you are accenting the pulled pork, and not the bun.
Serve slaw with the sandwiches, perhaps beans as well.

Now you got my mouth watering - I need to get my smoker ready... I'm having a filleted pork tenderloin roast tied up with apple slices and cashews and rubbed with honey, of course!

MM

In keeping with the apple theme, I usually smoke it using apple wood chunks. No need to smoke for the whole duration of cooking, as when the meat outside reaches a certain temperature, smoke is no longer absorbed.

[Hambone]

You should! Pork is king!

Do a search on this in Google:
big green egg pork butt recipe

Third down is a pdf recipe book that tells you all you will need to know about pork butt, with some good recipes.

I make it quite often, and I have developed my own rub for it, which I am considering marketing. I usually make four eight-pound butts, but I once cooked eight on my large Big Green Egg. I freeze the excess. I rarely go over 220-230°F for the duration, and usually try to settle it at 200°F, and the process can take upwards of 18-20 hours if I have a full smoker.

You don't need a mop sauce for pork butt because you are making pulled pork with the results. When you pull the pork, you will see that the "bark" that you have generated from the rub and slow cooking covers large amounts of fat which slow cooking renders down. So place the roast with the fat side up so that the fat drips down through the meat. If you want, you can inject the roast with apple cider for extra flavor and moistness, and occasionally baste it with cider. Finally, use a mixture of apple cider and your sauce to moisten the butt after you have pulled it - you can also have more sauce on the side for those who want more on their sandwiches.

It makes for mighty fine eating. Use the cheapest hamburger buns you can find - you are accenting the pulled pork, and not the bun.
Serve slaw with the sandwiches, perhaps beans as well.

Now you got my mouth watering - I need to get my smoker ready... I'm having a filleted pork tenderloin roast tied up with apple slices and cashews and rubbed with honey, of course!

MM

In keeping with the apple theme, I usually smoke it using apple wood chunks. No need to smoke for the whole duration of cooking, as when the meat outside reaches a certain temperature, smoke is no longer absorbed.


Thanks everyone for all the above tips. I plan on doing one this weekend.

MM.

I almost bought the big green egg. I will research that pdf. Thanks for the tips.

[riverrat]

Hardwood + Dry Hand Rub = Tender meat:doh:

[Zane]

I use a wet smoker and fill the waterbath w/ coca cola(1+liter) and apples(I add apples to everything!!!). In Kansas City alot of folks I talked to swear by the coke. I cant taste it when done but I know its good!!! I use a typical dry rub for a day or 2 before and add fresh sage leaves on the pork when it goes in the smoker on low heat. I like apple wood and hickory best w/ pork.
I've wondered about injecting some coke/spice marinade in one sometime.
I also have a remote thermometer that actually beeps me in the house when my desired meat temp in the smoker is reached!!! coolest invention I've seen in a long time.
Now I'm just plain hungry!!! thanks alot I'm craving smoked meat and eating spagetti tonight arghhh:doh:

[Hambone]

Hardwood + Dry Hand Rub = Tender meat:doh:

:D:D:D

[Hambone]

I've wondered about injecting some coke/spice marinade in one sometime. I also have a remote thermometer that actually beeps me in the house when my desired meat temp in the smoker is reached!!!


I have been wondering about injecting. I understand that you can get more flavor futher in. But I also see more holes that the juices will spill out of while cooking. I bought a good thermomerter when I bought this smoker. Not remote though. That's my next purchase. But mine has a 2' cord that goes though the top hole of the smoker and I just plug it in and get the temp.

A couple questions.

I see alot of people rubbing the butt with mustard. And then the spice rub. This hold on the rub and you don't taste the mustard. True?

How long after you rub the butt before you smoke it. I read 2 days to 8 hours.

[Zane]

Derek, You'll get a little leakage but not alot, you can also plug the injection hole w/ a sliver of garlic(that's what I do w/ elk and deer since its pretty easy to dry it out) There are some decent injection sauces complete w/ syringe. Look in the meat dept maybe or if you have a Cabellas', Sportsman Warehouse, Bass Pro or Gander Mnt. shop they have it all, or i-net search!
A mustard coating would be excellent w/ pork. I'd use a fancy mustard not a plain yellow. Rub the spices as for long as you have time. The longer the better.
Just dont forget to let us know when dinner is and what to wear!
FYI-The common rule for pork is beesuit optional!!!

[MapMan]

Hardwood + Dry Hand Rub = Tender meat:doh:

You forgot to add "low and slow" to the left side of your equation. You can't rush BBQ.

MM

[Hambone]

This weekend its going down. 1 week later than planned. Had to go to the deer lease. For this one. I am going to cover in Mustard and do a heavy dry rub. With slivers of garlic stuffed in it. I am going to cook it fat side up at 200-225 deg to an internal temp of 195. With Hickory wood. I will post some mouth watering pics.

[Scrapfe]

I am going to cook it fat side up at 200-225 deg to an internal temp of 195. With Hickory wood.

Fat side up is up right side up. Green hickory wood, none better. one hundred and ninety five degrees is way to hot IMHO. Internal temp 145.

'Boy I say now, Yo so posed' to be cooking, not holding a pagan worship service.

My wife treats me like a Roman god. Every day she sets a burnt offering before me.

Apple cider vinegar, lots o black pepper, honey, little dried finely ground red pecant pepper (tobasco or greater) best sauce for pulled pork. Apply sauce like it's holy water. Just sprinkle it on.

[MapMan]

Scrapfe is right, 195°F is way too high and will make it dry - pull it off at around 145°F internal - it will continue to cook off the BBQ to reach recommended 160°F. Keep the cooking temps low - 200°F is fine - it'll take a bit longer, but low and slow is the way to go.

MM

[Hambone]

I was reading to take it to 195 for pulled pork. But I will trust you guys that have done it many times. 145 it is. I am really ready for the "bark" that sounds like the best part.

[Zane]

Derek,
The temp should be lower like the rest said w/ a final up 160 after its pulled off the smoker like mapman say's(I'd stay even lower if I wasn't going to pull it). The KEY is a SLOW cook and also give the rub/marinade time to break meat down a bit.
I am courious about the mustard. What kind are you going to use?

I smoked a pork roast last weekend thanks to you giving me smoked pork butt withdrawals! thank you it was good!! :)today I have one of my last deer loins(well actually 1/2 loin) I'm rubbing up w/ McKormicks Montreal Steak spice and some added cajun spice rub to kick it up a notch or two. I'll grill it tomorrow. mmmmm:)
I try to ration my critter (elk, deer, pig) loins up through out the season and just found a "stash" of loin packages in the freezer!!! One will be saved for Thanksgiving(Just in case a deer doesn't show up this deer season!) and the other one I was thinking of doing that mustard coating on and smoking it. I think the mustard might keep it moist in the smoke. Wild game is so dry already its hard to smoke even w/ a wet smoke. I really like to grill the loins hot and fast so I have a nice spicy crust and a warm red inside. The tender loin works great for it. Stays juicy inside and crunchy outside!!! mmmm:) this darn thread sure makes me hungry every time I look at it!

Scrapfe-Regarding the "Green" hickory smoke. Doesn't it give off a Bitter taste to you? I prefer to use a dry hickory chip soaked w/ apple juice to get a nice smoke. I have lots of hickory on my place and have tried the "not so dry" wood but didn't like it as well as a "dry" wood smoke just soaked in a liquid. Also I think Hickory alone overpowers the pork. Its a pretty mellow flavor and I like a light fruit wood/hickory blend instead but thats me.

Good luck on your smoking Derek. Remember give yourself time and dont rush it!!! it will be worth the extra effort!!!!:)

[MapMan]

Scrapfe-Regarding the "Green" hickory smoke. Doesn't it give off a Bitter taste to you? I prefer to use a dry hickory chip soaked w/ apple juice to get a nice smoke. I have lots of hickory on my place and have tried the "not so dry" wood but didn't like it as well as a "dry" wood smoke just soaked in a liquid. Also I think Hickory alone overpowers the pork. Its a pretty mellow flavor and I like a light fruit wood/hickory blend instead but thats me.


I agree with you - some green hickory can be bitter. There are several kinds of hickory - Shagbark is best for smoking, you can eat the nuts, then there is a Bitternut Hickory with a smooth bark, and like the name implies, the nuts are bitter and unpalatable. I use milder woods like apple for smoking loins or butts, and leave hickory to bacon. Apple wood smoked trout is my favorite use of apple.

MM

[Hambone]

Thank's Zane. I was going to use a spicy mustard. Like Grey Poupon. I was going to rub it all over then cover it with Head's Country rub. I bought 5 rubs. And the Head's tasted the best. I was also think about putting some fresh sage on top.

[Zane]

I got ome yesterday to find my proud wife had cut up my 1/2 deer loing into steaks!!!!:doh: I grilledthem that way bt didnt get to grill the whole piece!
Oh well!
Good luck on your pork butt!

[Tom G. Laury]

Made my stomach growl too

[Hambone]

Here is a little teaser! Got that bad boy rubed up and in the fridge!

http://inlinethumb11.webshots.com/14986/2638931270103391520S600x600Q85.jpg (http://good-times.webshots.com/photo/2638931270103391520HWktlR)