Questions on smoking a pork butt.

Joe,

If you have a CookShack I would go upto Smokin' Okie Barbecue Guide page and read Pork Butt 101

If using a CS you do NOT want to put a dish of water in it. The cooker is tight enough that it retains plenty of moisture.

Most people on this site only put a good rub on the butt, and sometime, well into the cooking process may mop with a vinigar mop. But they dont usually sauce (if they sauce at all) until after the pork is sliced or pulled.

2-4 oz. of wood is a good starting point, but the level of smoke is an individuals preference.

Good luck and remember to read Smokin' Okies 101. Follow that and your 1st butt should turn out superb!

Joe,just like GeiserQ said,read smokin'okies barbecue guide page pork butt 101.lot's of great information about how,when & etc.also some great recipes of his that I use & they turn out great.hope this helps.

Richard

dont worry, the pork butt is the easiest thing to smoke...rub it...set it...get it out when it hits 190 to pull....very easy

david

I cook my pork butt to 180 F for slicing and to 195-200 F for pulling.

You know if you like a lot of bark, a light coating of sauce about halfway through after the internal meat temp reaches 140 F will add a nice thick bark to the butt.

I also sometimes take it out and carefully put it on a grill to crisp the outside even further for just a few minutes. Something about that additional grilling (you have to be careful as the butt is practically falling apart) adds a little something to the overall taste.

Now this will make a tough bark, when I go to pull it I take the tough pieces and put them into a cuisinart (food processor) and chop them up a bit and throw that back in to the pulled pork (I dont want anyone to break a tooth on that pork candy).

I have received no complaints with this and as a matter of fact have recieved multiple marriage proposals from younger women after they have tasted my pulled pork. Since I am already happily married to the most wonderful girl in the world, I declined their offers, but it goes to show you the power of great barbecue.

Preston D

I have a question about my butt.

I have taken boneless butt and cut into 1-2lb "steaks" before I smoke it. It seems to have a smokier flavor--I am guessing because of the increase in surface area to soak up more smoke. I smoke for 4-6 hrs and wrap it to finish withmore slow heat-oven or smoker. Has anyone tried that with success?

With a big butt, the interior meat doesn't get anything from the smoking, only from the heat. That has been my experience.

quote:

Originally posted by Lang Price:
[qb]
I have taken boneless butt and cut into 1-2lb "steaks" before I smoke it. It seems to have a smokier flavor--I am guessing because of the increase in surface area to soak up more smoke. I smoke for 4-6 hrs and wrap it to finish withmore slow heat-oven or smoker. Has anyone tried that with success?
[/qb]

I do something similar for a tasso type product. Slice the pork into "steaks", marinate in hab sauce, air dry a bit, then smoke to about 170F internal.

I don't understand the final step where you wrap it. Is that to prevent it from drying out? Maybe you're cooking to a higher temp than I am. I never have a dryness problem, probably because I'm not trying to make pulled pork out of thinner cuts.

Bottom line: If you're making pulled pork I wouldn't slice the meat that way. I'd leave it whole.

quote:

[qb]
With a big butt, the interior meat doesn't get anything from the smoking, only from the heat. That has been my experience. [/qb]

With pulled pork this shouldn't be a problem. After you chop/pull the meat, add a bit of your favorite sauce and stir well. The smoke flavor will distibute evenly throughout. The sauce/liquid acts as a flavor carrier.

quote:

[qb]Originally posted by Joseph:
I don't understand the final step where you wrap it.[/qb]

Try it sometime. Wrap a butt and let it rest in a cooler for several hours. Then compare results for yourself.

quote:

Originally posted by Dennis-UT:
[qb] Try it sometime. Wrap a butt and let it rest in a cooler for several hours. Then compare results for yourself. [/qb]

I've done it many times there, Dennis-UT. I was asking Lang Price about his particular process and what he's trying to accomplish with that step.

He's not wrapping and holding, BTW, he's wrapping during the final cooking stage.

I have found that if you want a good laugh, look around and ask any of the women if there are any volunteers that want to help pull your meat. My sister-in-law almost split a gasket laughing before she came running to help.

I bet you could get a good laugh if you turned around and asked the Men the same question.Then ask them " Who ate the Butt Gland?" too! Kathy

That reply from me was to be taken in jest just pulling your leg,so to speak,KathyE