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Smoked pork butt secrets wanted

copasspupil

copasspupil

Member
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I've got briskets and ribs down but every time I do a pork butt, it is dry and and firmer than I would have thought. Cooked it until 170* this past weekend. Smoked for 5 hours at 140* then turned up the heat a little til around 250*... It was fine to eat but not the juicy breakaway slab of tastiness I was hoping for. Any thoughts? BTW it was 7 lbs.

Danno
 
I think your 140 is to low to smoke at. I shoot for 225 no higher than 250 throughout the whole cooking time. I rub it down with mustard or oil than liberally apply a rub and refrigerate overnight. Cook until 190 than remove and wrap in several layers of foil and paper or a towel. Place in oven to rest for 1 to 2 hours, remove to pull add your favorite sauce and enjoy.
 
I rub down the butt with a equal mixture of salt and pepper the day before. Then smoke at 225 for 8 to 10 hours. When I can pull the bone out of the shoulder, it is done!
 
"Fast68back" said:
I think this is a topic for Kevin. maybe we should start a board just for Kevin and Butts.....
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Dang it, you typed faster than me!
 
I would not try to hijack the thread of anyone who has a seal team logo for his avatar. Like stump and the ghillie suit avatar,this scares me. I was, however, glad to learn that the mark of a really tender and juicy butt is that you can slide the bone out easily. I did not know that. I really know nothing about smoking meat.
 
"ko67" said:
I was, however, glad to learn that the mark of a really tender and juicy butt is that you can slide the bone out easily.
Click to expand...
Doesn't this thread belong in the Grumpy Old Farts Lounge....???
 
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