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9 replies

First Pork Butt under my belt (Literally!)

FM Former Member
I did my first pork butt today. I did it in foil, because I had a deadline for dinner time, and didn't want to hear, "Is it Done yet?? all night. It was a 5 pounder. I used the Cookshack Rib Rub, and marinated it in the fridge for about 12 hours. Then, at 1 AM, I put it in my smokette, set it on 225, stuck in my Polder, added 4 oz of hickory, and went to bed. When I arose and checked it about 10AM it was registering 206�. I turned it down to 140�, and let it stay until about 4 pm, when we ate it. It was very moist, and had great texture. It had very little smoke flavor, but I knew that would happen when I foiled it. All in all, I was very pleased, and got rave reviews. I would give the meat a 9. We had pulled pork samiches on cheap white hamburger rolls with homemade cole slaw, and they were to die for! Next time, I will go for some bark, and do it without foil. Thanks for all the tips, especially to Jim and Smokin.
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FM Former Member
Congrats Popajack. Yup, no smoke flavor if you keep it wrapped. Next time (with enough time of course) smoke then foil and see if there is a difference. There will be.

Did you notice the different meats within the butt (known as Mr. Brown and Mrs. White)?

Jim, the restaurant models (like my 150) have an automatic feature that they go direct to "HOLD" temp of 140 at the end of the present cook cycle. Another great advantage.
FM Former Member
Good job. I just did my first also. A 9 lb. er. Put it in at 1am Sun. and took it out at 6:15pm Sun. You mention that you used a Polder. Is that a brand name? I bought an AcuRite from Home Depot but it kept giving me false readings just by touching it. Bringing it back tomorrow. Although I guessed at the donest of the butt,it came out fine using the rule of 1 1/2 -- 2 hrs per. Big Grin
FM Former Member
quote:
You mention that you used a Polder. Is that a brand name?


Good question. There's a shop down the street that sells all restaurant gear. Has remote sensing thermo gear at the $200 level! That's a high level fo' moi! Combrende vous? How much are these much vaunted Polder doohikees? I'd rather use a fork!

Know what I mean? (Fork tender? Punch it. If it depresses, it's done!)
Razzer
T tomMember
Mornin',i2.

Polder was the original that I ran across and it is a brand name. Maybe $30.

A lot of folks make them and the probes are interchangable.

All the big discount stores sell them.I have bought some for as little as $5.00.

I heard that BJ's Club stores have them for $15.

Service Merchandise is closing so they might have them cheap.

One nice feature on some is the ability to turn it off completely,thus saving the batteries.

Hope this helps some.
T tomMember
Mornin',Popajack.

Because that butt has so much moisture and is only about 5 lbs.,you might try one at the cooker temp. of 250�.

If time is getting close,once you hit about 150�-170� internal [preferably after it has started to rise past its plateau] foil it and put it back in the cooker to finish.

You can leave it to about 195�,unwrap and reseason and put back in the pit.

Just one more of many adjustments for time and schedule.


Big Grin

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