Im planning on doing my first Pork Butt of the season this weekend.
I just had a couple questions....as Im seriously out of my element, as I havent done one in a while.
My local butcher has some 5-6 pounders in and I wanna do one for Easter Friday.
Time wise....how long approx per pound, say smoking at 210-20 and finishing in the kitchen oven.
I know each butt is different but I want to get a ballpark, so Im not eating at 11pm.
I rather it done to soon then to late.
Also....Would you brine or just rub and er sit for a day before it hitting the smoker?
Ive heard mixed opinions on brining pork butt, just curious.
I'll take a stab and then let other join in. I have never brined a butt before but you can if you prefer. Me, I rub and let sit overnight if I have the time. If I don't have the time, put the rub on it and go straight to the smoker.
As for time, I'm going to estimate approximately 2 hours per pound but it all depends on the pig. Hopefully you have some form of meat probe where you can constantly monitor the internal temp of the meat. The butt will hit a stall period where the temp may not rise for 2-4 hours. May even drop back a bit. Resist the urge to bump up the cooking temp to get the internal temp of the meat to start rising again. The stall period is when all of the magic happens.
If you get finished early, wrap the butt in two layers of tin foil and then wrap in a towel and place in an empty cooler to hold for you. It will stay nice and hot for several hours. The technique is called FTC for foil, towel, cooler. You can also sub your microwave oven for the cooler. Just be sure no one turns on the microwave oven.
Others will come along shortly to correct any errors I may have made.
KyNola pretty much covered it...
Resist checking the butt! Leave the cabinet closed during the smoke.
The stall period can take quite some time. This is when the connective tissues are breaking down and is the key to having pullable pork. So be patient grasshopper when this happens and do not panic ;)
IMHO I do not think brining of a butt that will be pulled is needed. If it is going to be sliced than brining can make it very moist and tasty.
Thats a good estimate. Thanks.
Im planning on 4 hours of smoke....would you recommend wrapping like ribs and continue the process?
I will prolly transfer to the oven after the 4 hours of smoke, to get a more consistent temp.
Just rub it is. No brine.
I would maybe recommend doing the Butt at 225º and use Hickory and/or Apple
To cut down on the stress when I plan to serve the pulled pork, I always cook mine a day or two ahead. Pull it while it is still warm and store it in the refrigerator. When I pull pork I shave off the bark and chop that up into small pieces and mix it in with the rest of the pulled pork. This period also allows the smoke flavor to better distributed throughout.
Reheating is easy. I place the pork in a large roasting pan and into a preheated 350°F oven, and stir at least once during reheating. Some use a crock pot to reheat. If you feel the pork needs additional moisture, prior to reheating you can add some low sodium chicken broth, or apple juice.
What has allready been posted pretty much covers the cook.
I would smoke/cook the day before, FTC for 3-4 hr, pull and put in an air tight container and throw in the fridge then on the big dust with a little more rub and add some of the drippings from when you cooked them and reheat in a crock pot.
The smoke flavor and rub have are more robust the next day for me
I would totally do it the day before but work gets in the way of fun.
Do you guys do the whole "water pan" thing in the bradley or not?
I use to do it when I used my conventional BBQ but not sure if its necessary for the bradley.
You absolutely need the water pan underneath the puck burner to extinguish the burning pucks and prevent a fire. If you move the butts to your house oven then a water pan is not needed in your house oven. If you continue the cooking period in the Bradley then yes, keep the water bowl full of water to collect the hot grease as it drips. When I transfer butts to the house oven for the cooking period, I place the butt on a rack in a roasting pan. No water, no foil.
You asked about wrapping in foil after the smoke period. I don't find it necessary but there is nothing to prevent you from doing so. I find wrapping in foil during the cooking process inhibits a bark from forming like I perfer. It is totally up to you.
Quote from: KyNola on April 19, 2011, 01:23:56 PM
You absolutely need the water pan underneath the puck burner to extinguish the burning pucks and prevent a fire. If you move the butts to your house oven then a water pan is not needed in your house oven. If you continue the cooking period in the Bradley then yes, keep the water bowl full of water to collect the hot grease as it drips. When I transfer butts to the house oven for the cooking period, I place the butt on a rack in a roasting pan. No water, no foil.
You asked about wrapping in foil after the smoke period. I don't find it necessary but there is nothing to prevent you from doing so. I find wrapping in foil during the cooking process inhibits a bark from forming like I perfer. It is totally up to you.
Yes, thank you.
I meant a water tray in addition to the bowl for the pucks, but I guess its unnecessary.
I think I will wrap with some apple juice before transferring to oven. My biggest concern is drying it out.
I guess I can always finish it in the smoker and set the bark again.
Century all the above has sent you in the right direction, However i use water to extinguish the bisquetts and then switch to orange soda, or some other flavored drink and get away from the water as i have found out water gives a steamed water taste, if you do a soda . beer or some other beverage it does give a better taste.
good luck and i would start the butt on friday night and wait till it gers done sometime on saturday .. pull it and then put it into a container.. and reheat on sunday
I picked up an 8lb butt today from my butcher.
Since Im serving it for dinner on Good Friday, I am going to start it tomorrow night, smoke it for 4-5 hours, then transfer to the oven and slow cook overnight. Then FTC it until right before dinner before I set the bark again.
Hey...don't forget pictures if you can...good luck with the butt...
Turned out awesome.
Wouldnt change a thing. Thanks for your help guys.
After the smoke !
(http://i48.photobucket.com/albums/f241/centurycigar/photo3-9.jpg)
Ready to pull.
(http://i48.photobucket.com/albums/f241/centurycigar/photo1-4.jpg)
Pulling
(http://i48.photobucket.com/albums/f241/centurycigar/photo2-5.jpg)
Pulled
(http://i48.photobucket.com/albums/f241/centurycigar/photo4-1.jpg)
Finished, homemade hot cinnamon apples and corn on the cob.
KC style BBQ sauce with a sloppy top.
(http://i48.photobucket.com/albums/f241/centurycigar/photo5-3.jpg)
Very nice :D
Looks like a great job.
Now I'm tellin you, that is a great lookin job...you did good partner...and really like the pictures
Fantastic job!
Niiiiiiiiiiiice.
That is some good lookin pulled pork.
whats your recipe for the hot cinnamon apples?
Quote from: century on April 19, 2011, 11:58:06 AM
Im planning on doing my first Pork Butt of the season this weekend.
Hmm..I didn't know this was a seasonal thing. ;D
Quote from: TedEbear on May 11, 2011, 04:06:22 PM
Quote from: century on April 19, 2011, 11:58:06 AM
Im planning on doing my first Pork Butt of the season this weekend.
Hmm..I didn't know this was a seasonal thing. ;D
X2 ;D ;D ;D