Another Superbowl Butt

dbrown1 · February 02, 2010, 04:13:55 PM

Hey all, it's that time got to get my Butt in the smoker for the United Way thing and don't want it messed up.
Here is what I am dealing with a 9 lb. Boston Butt and no experience... help, suggestions would be appreciated going to work on this Thursday then vacuum seal it and deliver Friday.
I know I am looking for an internal temp of 175-185 but if someone could give me an approximate time so I know what I am dealing with here.
I am going to kiss it (Keep it Simple Stupid) and use Icemans rub, assume I need to rub this down 24 hours prior to smoking ?
Will I want to FTC this ?
And lastly, I have seen some people use water and others use apple juice as the liquid in the smoker, any suggestions (oh and what are good woods to use for pork)

Sorry for so many questions, but I know a few of you wont mind schooling me so thank you in advance.

smokeNcanuck · February 02, 2010, 04:33:55 PM

dbrown1,

I am by no means a expert as I have only done one butt so far. I tell ya what I know I'm sure a butt expert ;D, will be along soon.
My first butt I used Icemans butt blast rub, applied, wrapped in saran wrap and refrigerated over night. It was an 8Lber. I removed from
fridge, threw in bradley smoked for 3 hrs on mesquite. Let cook at 210-230F (go out and drink beer) optional? Mine was done in aprox.14 hrs(IT198)
I then FTC for 8 hrs, as it was done Sun. morning and I did not want to eat it till 5ish. From what I have read you will want to FTC for at least 1 hr.
When I pulled mine it was still quite warm really tender and juicy. As a note I think all butts cook in different times, check the forum some people
have had some real marathons!(around 20-24 hrs.... Bad Pig!!)

USE INFORMATION AT OWN RISK.....I AM A ROOKIE!!! ;)

Hope this helps,
sNc

FLBentRider · February 02, 2010, 04:55:03 PM

Quote from: dbrown1 on February 02, 2010, 04:13:55 PM
Hey all, it's that time got to get my Butt in the smoker for the United Way thing and don't want it messed up.
Here is what I am dealing with a 9 lb. Boston Butt and no experience... help, suggestions would be appreciated going to work on this Thursday then vacuum seal it and deliver Friday.
I know I am looking for an internal temp of 175-185 but if someone could give me an approximate time so I know what I am dealing with here.
I am going to kiss it (Keep it Simple Stupid) and use Icemans rub, assume I need to rub this down 24 hours prior to smoking ?
Will I want to FTC this ?
And lastly, I have seen some people use water and others use apple juice as the liquid in the smoker, any suggestions (oh and what are good woods to use for pork)

Sorry for so many questions, but I know a few of you wont mind schooling me so thank you in advance.

I would put the rub on, wrap in plastic wrap, and refrigerate for 24 hours.

Take it out of the fridge, and pre-heat the smoker.

I would put 4 hours of your favourite smoke on it, I like Hickory or Oak for Pork.

185F is the minimum IT I would use - 190-200F is what I usually do.

If I want to serve @ 6pm, I put them in @2100 (9pm) @205F (you could probably go as high as 225F)

I empty/refill the water bowl @0100.

They are usually ready for FTC by 1400-1600 the next day.

If you are going to vac seal and serve later you probably don't need a lot of FTC.

I just use water in the bowl.

classicrockgriller · February 02, 2010, 06:32:09 PM

I like a little more smoke than 4 hrs and use a cab temp of 220*.

chadder44 · February 03, 2010, 11:05:53 AM

what does ftc mean?

classicrockgriller · February 03, 2010, 11:13:36 AM

Foil/Towel/Cooler

Here's a link to FAQ's that will explain it.

http://www.susanminor.org/forums/showthread.php?p=748#post748

drewpatton · February 03, 2010, 02:51:27 PM

I brined my last butt for 12 hours prior to rubbing and smoking. Mine was an 8 pounder and took 16 hours at 210 cabinet temp to reach 195 IT. It was very moist and pulled perfectly!

dbrown1 · February 03, 2010, 03:23:19 PM

Thank's for all the input will be starting this tonight, rubbed it down last night ... I will post pictures and again thank you.

dbrown1 · February 04, 2010, 01:54:50 PM

Man this has been a disaster lol... last night started the butt and came back to check it four hours later and my pucks were not advancing on the smoker, so no smoke...tweeked the generator got it working and set it for another four hours...it worked that time. It's really cold outside today and I cannot get my temp inside cabinet above 207, I have the setting cranked... Need to have this done by six tonight AK time. Don't think it is going to be ready.... But it looks really good.

Can I finish this off in the oven or will that retard the bark ?

MPTubbs · February 04, 2010, 01:59:30 PM

Finish that baby in the oven!

FLBentRider · February 04, 2010, 02:14:55 PM

I have finished in the oven, uncovered, with no effect on the bark.

I have taken them out of the smoker after the smoke and put them in the oven as well. I needed the smoker for something else.

dbrown1 · February 04, 2010, 06:56:38 PM

Okay thanks, got it in the oven will upload the pics tomorrow... looks like it still came out pretty good, smells awesome anyhow .

OU812 · February 05, 2010, 02:45:39 PM

Is it done yet, Is it done yet, Is it done yet? ;D

dbrown1 · February 10, 2010, 09:47:26 AM

Okay so it came out pretty damn good in my opinion, though I think if I would have gotten smoke to it the first four hours the bark would have been a little better.
It was still awesome and now I look forward to getting rid of the other 29 butts in my freezer ;D

http://i604.photobucket.com/albums/tt123/dbrown1_smoker/onedonebutt.jpg
only pic I could get off my phone... but at least its a good one

What I ended up doing was a rub slather rub like so many of you had suggested (man these are good)
Made my BBQ sauce as well as Hab's vaunted vinegar sauce and ended up with rave reviews from the guy at work that bid on this thing.
He told me if I ever wanted a partner in a bbq joint to let him know lol.... Thanks to all of you