I'm thinking I'll use the vinegar mop on the butt. Do I mop it during cooking, about every couple of hours, or is that after it comes out of the CS?
Wood amount. I'm seeing people use 4 oz. My butt is 4.1 lbs. Is 4 oz too much?
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Bill-
I you want to mop, every couple of hours sounds about right. If you're using a Cookshack, bear in mind that you are going to add to the total cooking time by opening the door that often. If you're wanting to add some extra flavor, the mopping may help, but you won't need to use a mop with a CS from a product moisture standpoint.
I most likely use a larger smoker, so I'm not much help with the wood amount. Thats a pretty small cut for pork butt. I usually like to lay as much smoke as a can to pork butt, as the thick cut of meat doesn't soak the smoke into the center very well, but people's tastes as far as amount of smoke vary. If in doubt, I'd probably go light on the wood, and add more wood for your next cook if this one isn't smoky enough for you.
Good luck!
I you want to mop, every couple of hours sounds about right. If you're using a Cookshack, bear in mind that you are going to add to the total cooking time by opening the door that often. If you're wanting to add some extra flavor, the mopping may help, but you won't need to use a mop with a CS from a product moisture standpoint.
I most likely use a larger smoker, so I'm not much help with the wood amount. Thats a pretty small cut for pork butt. I usually like to lay as much smoke as a can to pork butt, as the thick cut of meat doesn't soak the smoke into the center very well, but people's tastes as far as amount of smoke vary. If in doubt, I'd probably go light on the wood, and add more wood for your next cook if this one isn't smoky enough for you.
Good luck!
Matt pretty well covered it.
I'm not much on mopping a butt that small,but that's just me.
4 oz of wood shouldn't hurt you,as long as you stay away from things like mesquite.
Adding a little vinegar sauce ,as you pull the pork ,gives flavor and moisture.
I'm not much on mopping a butt that small,but that's just me.
4 oz of wood shouldn't hurt you,as long as you stay away from things like mesquite.
Adding a little vinegar sauce ,as you pull the pork ,gives flavor and moisture.
Thanks, I think I'll pass on mopping until I pull it. One other question....there's a thin layer of fat on one side of the butt. Do I slice that off? IF not, do I cook with the fat up?
If it is thin,it will mostly render away during the long cook.
Some folks will say to keep the fat cap toward the heat source,but in a Cookshack-I cook fat cap up.
Some folks will say to keep the fat cap toward the heat source,but in a Cookshack-I cook fat cap up.
Bill, I use 5 oz of Hickory for an 8lb butt which to me gives it a really nice flavor. You may want to cut back to 3oz for the 4lb butt. It depends on how much you like that smoky flavor. As far as the fat, leave it on and facing up.
Bill,
I have never used a mop, at this point in the game I feel I don't need to try. I get way too amny raves about my butts. I check my butt about half way through the smoke and then let it go. The folks are so correct about letting out the heat when you open the door. May I suggest one thing. When you pull you butt out(I pull mine out about 185) double wrap in foil, wrap in a couple of old towels, then palce in a cooler for a couple hours. I don't do a butt with out this step. I think it adds a little "Grace" to what ever you have done to the butt. Have fun..HTH
I have never used a mop, at this point in the game I feel I don't need to try. I get way too amny raves about my butts. I check my butt about half way through the smoke and then let it go. The folks are so correct about letting out the heat when you open the door. May I suggest one thing. When you pull you butt out(I pull mine out about 185) double wrap in foil, wrap in a couple of old towels, then palce in a cooler for a couple hours. I don't do a butt with out this step. I think it adds a little "Grace" to what ever you have done to the butt. Have fun..HTH