Pork Butt:
1 4-5lb pork butt, bone in.
1 dry rub recipie of your choosing (some like to marinate it overnight, then dry rub the following day; others like to swab it with mustard first, then apply the rub)
6 to 14 pucks (hickory/mesquite/pecan/maple/apple) depending on (1) the flavor you want & (2) how much smoke you want
Preheat your Bradley to 200~225 degrees
Once at temp, load up your pucks, fill the water bowl, open the door, load up your butt on the top or middle rack, insert a thermometer probe thru the top vent into the meat, put the water bowl in, advance the puck mover till one's on the burner, shut the door. Check that the vent is open between 1/8th and ¼ way
Let this baby cook for 8~10 hours until the internal temp gets to 193~205 degrees – on the low end, (193) pull out the butt, cover-wrap for a couple of hours.
Serve; eat; go to heaven!
(Compilation of two posts – "First try at Pork" and "Bark on the butts/brisket"
"A mans got to know his limitations"
Glendora, CA - USA!
Just a side note: I have consitantly noticed my BS temp raising to about 240-245 or so after rendering, I have accually left it there for a while, then turn down to 220. I also have consistanly been pulling my butts at 185-190 with EXCELENT results. Typically on average my butts have been coming out at 13hrs.
(http://www.dedduck.com/images/newdedducklogo180black.jpg)
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Thanks for the update Mallard!
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzz,
I accually grew up in Santa Susana, now taken over by Simi Valley. The days a huge orange groves and tall Euchaliptus trees. Those were the days when Rocket-Dyne would test the Saturn Five Rocket eginines for the Appolo missions in the hills that litterlty broke windows. Man, those were the days. My Dad lives in Menifee.
(http://www.azbbqa.com/Images/pigsmile.jpg)
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
No kidding - I grew up in "Mission Hills" just down the road from San Fernando - Chatsworth Park used to be our playground - dodging trains (stooopid) in that tunnel at the park...I remember when Topanga Canyon was two lane and lined with eucalyptus trees - no more! No trees and high rise office buildings with industrial buildings and shopping centers all over - not to mention the traffic - sheesh!
I still drive thru Simi Valley when I'm towing my 5th wheel (easier grade) when I go to the Ventura area.
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzz,
He is a question, in referance to Topanga Canyon, do you remember the "Pass Club"?? I spent many a day up there when I was small. My mom was waitress and step-dad was guard. Small world.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Sorry Mallard, I don'tt...I do remember my grampa died hitting a telephone pole at the bottom of the old santa sussanah grade on that hairpin turn at the bottom...
I used to play out in the park back in 1965/1966 when I was only about 9/10/11 years old....
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzz,
If you know the pass that well, you know the Pass Club. It was that little building sitting ontop of hill as went over the crest. It was a Poker/Pan/Low Ball card club.
PS.I'l leave this one alone
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Thanks for the info - I've seen the building but never had been to it - that might explain gramps' problem coming' down the hill to fast. Gramma never mentioned the reasons behind the accident back in 1959...all we knew it was at night, hairpin turn, telephone pole...I was just a pup so I didn't know him to well. That was gramma's 7th marriage!!! She never remarried after that. They are now both side by side in a Mausoleum at Forest Lawn.............
"A mans got to know his limitations"
Glendora, CA - USA!
Hey Jack...I know this is off topic for this particular thread but......you smoked a butt on a Thursday for eating on Saturday?
Doesn't that kinda firm it up and dry it out storing it in the fridge for a couple of days? What's the process for bringing it back to just outta the Bradley status?
"A mans got to know his limitations"
Glendora, CA - USA!
This is a good question I grabbed from another thread. I have also noticed that pork butt is definitely best fresh out of the smoker. I have smoked and frozen both pork butt and brisket. The brisket turns out far better reheated in the nukerowave than pork butt, even though they both contain enough fat to keep them moist in the smoker all day. What I usually do with leftover pork butt is to put it into a crockpot with some beef stock so the gang can scoop some out and put it on a bun with some barbeque sauce.[:p]
Let your trout go and smoke a salmon instead.
Yes Trout,smoked thursday,ate Saturday. Was not dry.Everyone loved it[:D].True, it is best right out of the smoker but my schedule did not allow that this particular weekend. I don't remember who posted this(I think it was duck killer),but he suggested wrapping the butt in foil & a towel and letting it sit for 2 hrs right out of the smoker.Well this really works and I will do it from now on.It seemed to retain is moistness.When served with a twice baked potato,our choices are BBQ sauce,pork gravy(out of a can)or straight up(nothing on it).Some made a sandwhich w/BBQ sauce.We heated the pork in the oven on a cookie type tray at low heat.just enough to warm it.I would stay away from nuking it because it has a tendency to get tough.Later Saturday night we were snacking on the leftover pork right out of the fridge.[:p]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
I'm trying my first pork butt this weekend.
They are defrosting right now, and I want to rub down tomorrow for smoking on Sunday.
Question is: All recipes call for the dry rub. Some recommend using oil or mustard as a base to make the rub stick.
a)If you are using a mustard to hold the rub, does it not add the mustard flavour?
b)If you are going to use a base to hold your spices, why do you not just rub down with a commercially available barbecue sauce? Lots of good spices in them, and no need to measure out ingredients...
Thanks for the help on this, I should have posted earlier this week, but the idea just struck me this morning.
In case I didn't mention, this is for pulled pork, not a BBBacon butt. Also there are huge variences in cooking time, How much time minimum would you allow before supper? 10 hrs a good base and then be plus/minus 2 to 3 maximum from there???????
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
WTF,
In my experience, you don't <b>need</b> the mustard or oil to bind the spices. Use plenty & virtually coat the meat & let it set overnight. When I have tried the mustard theory, it did not impart a "mustard" taste and kind of fused the spices together nicely. However, I didn't get the crispy crust I was looking for due to it's added moisture. (Or perhaps, I didn't do it right for that technique.[B)])
The reason not to use commercial BBQ sauce is that it contains high amounts of sugar, which will burn. If you make your own concoction & want some sweetness, use only turbinado sugar (raw sugarcane).
Besides, if you spice it right & cook it right, sauce will be an insult to your creation! I hate places that pressure-cook the meat with some liquid smoke & then slather it up with sauce and call it BBQ. They don't have a clue!
Time-wise, I think you're OK with the 10-hour plan for 1 butt. We just got done doing 8 at a time (2 smokers) & it took about 15 hours. Whatever you do, don't panic that the IT is rising quickly at first. Keep the smoker on high as it's the last 20-30 degrees that takes the longest to attain.
Only open the door twice. The first time, mid smoke, to empty & refill the water bowl. The second time should be taking it out to shred. If the meat has seperated from the bone, you're in business & the "shred" should only take a few minutes as it will literally fall apart.
Don't forget to let the thing rest 10-15 minutes before shredding. That will allow the juices to redistribute, not to mention keeping from burning the hell out of your hands.[;)]
Let us know how it turned out.
Smoke On![8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Whiterack,
Kirk is correct, like always. Last two buts I did I simply forgot the mustard. I truely could not tell the differance. When I used the mustard I could never taste it. But it did hold the rub well. I noticed there is enogh moisture to hold the rub. However I like alot a rub, I don't know if helps or not, but it makes that skin something to fight over. Kirk said it set it straight again, ONLY open that door about mid way through the process. My butts take about 11 to 12 hrs to get to 185 or so. Plenty done!. I would sugest that when pull your butts out wrap them good in foil then in an old towl for a couple hours. I think this makes differance. I use to use Hickory, Kirk talked me into trying some maple. See ya lata hickory. Maple is a beee-ute-teeeful thing. Have fun bud....
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Whiterack,
My butts take about 11 to 12 hrs to get to 185 or so. Plenty done!. I would sugest that when pull your butts out wrap them good in foil then in an old towl for a couple hours. I think this makes differance.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
How many and how big at 11-12 hrs. I have 3 butts at about 2 pounds each preppin' for tomorrow. Also when you wrap in foil and towel, do you leave at room temp, or toss in the ole Coleman[?]
C-Bubba, I guessed about the sugar content in the bbq sauce after posting, and I'm glad I did. I put a dry rub directly onto the meat, no mustard or oil. I think it sticks plenty good to the juices of the meat. I am going to pile it on again in a few hours as the rub is extracting the moisture and juicing up on the outside.
I couldn't wait any longer for a reply so I went ahead with straight rub. Its nice to hear anyway and specifically becuase I did it right, and that adds a lot of confidence and anticipation for tomorrows smoke.
Hope everyone has a good smokin weekend except for Kirk who smoked his ass off for Indy - hope you enjoy your grub for all the hard work[:)]
ps Mallard, Whiterack would refer to my wife[:p] - dont repeat that[;)]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
What target temp are using for the smoker temp??? I have been using 200 and consistently seeing @15 hour cook times. I can get brisket to temp in about 12-13 if it small. I get to 160 fairly quick but it really take time to get to 180-185
When in doubt smoke it.
Sorry if I digress (SP) I have noticed some people remove the bone and some do not. I may be spending unrequired time removing bones.
What is the general concensus, does it slow down cook time, speed it up, cause the temp to vary from one portion of the meat to another?
Snap
I'd walk a thousand miles to smoke a "Camel"
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I have noticed some people remove the bone and some do not<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="navy"><font size="2"><font face="Comic Sans MS">I can't tell any difference in the bone in/out flavour but I sure can tell the difference when it comes to carving! Have the butcher take the bone out (not that expensive) or take it out yourself (slightly time consuming). Being able to rub the dry rub in to the pit where the bone used to sit makes a great flavour improvement I'm convinced!</font id="Comic Sans MS"></font id="size2"></font id="navy">
Stouffville, Ontario, Canada.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />ps Mallard, Whiterack would refer to my wife[:p] - dont repeat that[;)]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
But your handle tells us what's really a priority![:D][:D]
Regarding bone in/out, I believe that since it is denser, it absorbs more heat & helps the cooking time by "cooking from the inside". Flavor-wise, I too can't tell the difference. If you're slicing then it's absence is a positive. If you're shredding, it gives you a support to shred into.
If you've cooked it to absolute perfection, none of this will matter. Just drop it from 10 feet & it'll splat into perfection![:D][:p][8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
The Results The Results The Results
Holy Smokes (no pun intended)[8D]
I just finished my first attempt at pulled pork and WOW the was without a doubt the tastiest meal I have had in recent momory.
The ole gas grill is gonna get rusty this summer (except for quick burgers in a hurry) because now I've had a taste of <font color="red">Real Barbecue</font id="red"> and I'm not going back.
-Did three bone-in picnics or butts (sorry we butcher ourselves and the package only says Pork Roast - next hog will be properly labelled for smoking) about 2-2.5 lbs each.
-Dry rub applied at about noon the day before, and butts went in smoker at 7:00am (about 19-20hrs of "marinading").
-Three hours (9 pucks) of hickory smoke right away
-Total cook time of 11 hrs. We pulled off at 6:00 and I wrapped in foil and tossed in oven for 20 minutes and then started pulling.
-Cook temp of 200 to 225 - I did not have to move the temp gauge all day, temp only varied between the two target range temps, and rose slowly with the cooking process - very pleased with this aspect not watching an 11 hr project every few minutes...
Did shredded on a kaiser bun with cole slaw. My 2 yr old had not been eating well the last couple of days, but when he tied into the first piece of pork while I was shredding he came back about 6 times - "this is yummy - more meat please" LOL[:D][:D]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
White,
Like we say "What happens on the message board-stays on the board"
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Well, I too am taking the plunge! I've told all my buddy's that I've got this great new smoker...sooooo, I'm smoking a 7 to 8 lb pork butt (I can't remember exactly what the butcher said butt/shoulder?) on the coming 4th of July. I read all the post here and am expecting it to take about 11 hrs or so[?][?] Any additional advise on time would be appreciated.[:)] Sounds like Maple is the wood to use and I'll look up a rub recipe in S&S unless any of you guys have one you've really liked. Any additional tips or tricks would be appreciated[:)]
Hope everyone has a safe and fun holiday weekend!!!
BrentK
Grand Forks, ND
Brent,
One thing you really need is an remote thermometer, it doesn't need to be one of those wireless type but at least something you can watch the internal temp of the meat so you don't have open the door. I think you propbably read already opening the door can effect cooking time. Thats a great choice for wood, maple or pecan with pork-you really can't go wrong. Also, if you can wait for a couple of hours before you dive in into the meat, wrap the meat in foil then in an old towl-let set for a couple hours. Dude, you will be the man of the 4th.[8D]
I usually do two butts, typical time 12-13 hrs @ internal temp of 185.
I too will be doing the butt thing this weekend-good luck and have fun.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Thanks for the help. I'm excited to give it a go. I'll use maple because I don't think I have any pecan yet. It'll be hard...but I'll just tell my guests that it's...MY smoker and they'll just have to wait until....I say it's done. I'll let you guy's know how it comes out.
Have a GREAT weekend....<b></b>FAMILY, FRIENDS, FOOD,....beer....does it get any better than that[:D][:D]
BrentK
Grand Forks, ND
I purchased a cut of meat called pork sirloin instead of pork shoulder because it was on sale. Is this the same as pork loin? Can I do pulled pork using this cut or will it be too dry?
Kjel,
I'm no butcher But here's what my chart says. The pork sirloin comes from the back part of the whole lion (top back of the pig). It should be very tender as the muscle group does not get used as much. The pork butt or shoulder roast comes from the front upper leg of the pig...a more used part of muscle and a tougher cut of meat..that's why it sould lend itself well to SLOW cooking. I think your loin might work alright in the smoker depending on how much fat is on your cut. Hopefully the butcher did'nt trim it to close. The center of your cut is going to be pretty lean though which may make it to dry for a long cook unless you maybe could cover it with pork fat trimings from the butcher shop. The pork loin or center loin comes from the same cut as your sirloin just farther forward on the back.
Finally sunny and warm here, 77 today[8D]
BrentK
Grand Forks, ND
Kjel,
Concerning the pork loin. If you are looking for a "traditional" type pulled pork, I don't think the loin is going to be as good as the butt or shoulder. I hate use [:o)]Emeril's[:o)] name but, pork fat does rule here. I think the fat will give you much better flavor and the loin <u>MAY</u> come out less tender and moist let alone the flavor Factor. That loin sounds better for bacon, just my humble and jillted thoughts from the hills of Arkansas.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I have purchased pork sirloin before. It makes great pork chops for the BBQ or a great roast, but I personally do not think there is enough fat to do proper pulled pork. Sirloin is the leanest pork meat I have ever purchased. Just my opinion.
If it works let us know.
Snap
I'd walk a thousand miles to smoke a "Camel"
Well....just got back from the weekend holiday. Cloudy and cold ...but still had a good time. The pork shoulder was a BIG hit. 14 hours at 210F. I've never had pork so moist before[:D] My thanks Mallardwacker for the advise and to the rest of you as well. The jalapeno popper stuffed with the left over pork were mild and absolutely delicious[:p][:p] I smoked them with maple for about an hour at 150F then finished them on the grill for 20min.
BrentK
Grand Forks, ND
I am about to put in my two pork shoulders (6lbs ea). Do you only smoke for the first 4 hours, then let the heater do the rest, or do you smoke for entire time the pork is in the smoker? I understand that I have get the temp up to 225 first then insert pork. Back up to 225 and set Maverick for 185 internal temp then wrap up and into a cooler for a couple of hours...
The question - how long for smoke and heat?
Bill
Bill,
Sounds like you have a good plan. I would smoke only for the four hours. IMHO, the meat dosen't take on a whole lot more smoke flavor after that. I also (for pulled pork) cook until 195f wrap and rest for a hour or so. Make sure the meat is at room temp and fill the water bowl with hot water as well.[:)] Don't forget to crack the vent a little or you'll get moisture build up. I usually only cook for my family so I've never cooked two butts, but I would cook at 200f probally take 12-15 hrs. Just don't rush it, low and slow are words to live by in my book. Also read Fuzzybear's post at top of page it has good info in it. Happy Smokin'
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Jeff,
Thanks for getting back to me. Have them out now at room temp. Will toss in the smoker about 3 hrs from now, and make sure the smoke went well before I hit the sack. Anticipate the hours you guessed, and will check at 4 a.m. and as I leave out the door for work at 5:00 a.m.
I think I will go with the 200-205 degree temp and have the wife pull them if they look like they are at temp. Cooking slower should have them ready to pull when I get home at 3 p.m. and put into the cooler for a spell.
Anxious to try out this sauce from Willingham's.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">
Willingham's hot BBQ sauce
4 cups tomato sauce
1-1/2 cups cola or beer
1-1/2 cups cider vinegar
1-1/2 cups chili sauce -- (mild)
1/4 cup yellow mustard
1/2 cup bottled steak sauce -- (a-1 sauce)
2 ea juice from 2 lemons
1/2 cup Worcestershire sauce
2 Tbs. vegetable oil
1 Tbs. soy sauce
2 tea. Tabasco sauce(to 3 tsp)
1-1/2 cups brown sugar -- packed
2 Tbs. black pepper -- freshly ground
2 Tbs. garlic salt
1 Tbs. dry mustard
In a sauce pan, combine the tomato sauce, cola, vinegar, chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce and Tabasco sauce.
Stir well and bring to a simmer over medium heat.
In a small bowl or glass jar with a lid, combine the brown sugar, pepper, garlic salt and mustard.
Stir or shake to blend.
Add the dry ingredients to the sauce in the pan and stir well.
Increase heat to medium high and bring to a brisk simmer, stirring frequently. Cook for about 20 minutes or longer for a thicker, more intensely-flavored sauce.
Cover the pan and reduce heat to low. Cook for about 30 minutes until flavors are well blended.
Use immediately or cool and store in refrigerator.
Flavor improves after standing in refrigerator for 24 hours.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I know the wife will be doing up some enchiladas with some chicken she is doing(about 6-8 dozen chicken and the same amount of pork, then into the freezer with leftovers for sandwiches and some nachos.
Hope it is as good as you all document!
Bill