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7 replies

first butt, okay but

S shtrdaveMember
I did my first butt over the night 7.5lbs. mustard rub and the CS rib rub plus some extra black pepper and garlic powder.

In at 8:45pm at 225 checked at 5:15am temp 162, turned up to 250 checked at 9:30am 188 lookin good for lunch time, 11:45am nothing coming out of the vent hole temp 201, checked with instant read about 203-206. Looked great.

Went to take it out, the section with the bone pulled apart from the other half, nice dark outside. When I went to pull it I noticed that it seemed awfully dry, a taste confirmed that, I had no juice or broth in the pan I had put it in from the smoker when pulling. I also only got about 1/3 cup of drippings from the drip pan. The bone came right out and it seemed to shred easily.

Definately needed salt, made some of the mustard sauce and some of the vinegar sauce from Smokin's 101 page, mustard great, not a fan of vinegar but it was okay, homemade BBQ sauce was the best.

Is this the way they are to come out or did I have a butt that was trimmed to close to be moist.

It was good but I think it could be better with some more practice and help from you guys.

Thanks, Dave
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FM Former Member
My experience is, yes, it usually takes about 2 hrs. per lb. for that size butt and, like you said, not much "juice" will come out upon pulling... there should have been a good bit (a cup or two) of drippings in the drip pan, though. The meat should still be moist, but not dripping juice like a steak cooked to med-rare. when you add some nice vinegar sauce, it seems to match up perfectly.
FM Former Member
Try taking the butt off the cooker at 195 internal rather than waiting till 200+.
Once you take it off the cooker the internal temp will continue to climb 5 to 10�. Once a pork butt reaches 200� it is starting to dry out (key here is starting)if it goes another 10� it will be drier than you would find ideal product. The other thing you can do is inject prior to cooking, a great way to introduce moisture and flavor.
Jim
T tomMember
Mornin'.

You got good advice above.

If you are not injecting,it is very difficult to get flavor to the internal meat.

After you pull it,while still warm,add a little of your rub to taste.

Running it through a spice grinder will reduce it to popcorn salt consistency and will allow it to dissolve as it hits the meat.

Hope this helps a little.
FM Former Member
Just did my first one last weekend. I took it to about 192, wrapped it in foil for about an hour with towels on the outside, put it in a warmed cooler for an hour or so before pulling. It literally fell apart in my hands and shredding was very very easy. Meat was very moist and very tastey.
Kevin Wink
FM Former Member
I too made my first attempt at "Pulled Pork", however I used a 4 lb boneless pork roast. I rubbed a little bit of cayenne, some Butt Rub and lemon pepper on it, 2 small pieces of hickory and closed the door. I put it in at 9:00 am by 5:00 it was up to 190, I pulled it out of the smoker and wrapped it in foil as company hadn't arrived just yet. When I opened it up to pull it, the outside layer had a "leathery" feel to it, but it pulled apart fairly easy. It did not fall apart by any means, but wasn't too dry and tasted awesome!! I had a little bit left over and brought it in for lunch today and I think it was actully better than yesterday!!

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