My 1st pork shoulder butt roast ???

deadeye · March 06, 2005, 01:07:47 AM

1st of all my belly is full today from the ribs I cooked man them babies are good. Also I threw 5 ears of corn on there wrapped with butter and garlic salt and then wrapped in aluminium foil man that stuff is good!

Tomorrow is the big day for me. I went ahead and bought a pork butt. I used the marinade that is on the Bradley home page the one where you use apple chips to smoke with. It ways 7.25 lbs. I have been marinading it since 11.00am today and I have been using my cajun injector every 2 hours to make sure all the butt has flavor. Any ideas on what temp I should cook this thing and for how long?? Also should I smoke it for a few hours then wrap it in aluminium foil to keep the moisture in?? Any help would be greatly appreciated. You guys help out alot to us newbies!!!!!!!!!!!![:)][:)]

Thanks again and smoke on!!!!!!!!!

Derek

BigSmoker · March 06, 2005, 01:56:14 AM

deadeye,
I would cook the PB @ 225°f until the internal temp is 190-200°f. Do the FTC for 2 hrs. The pork should basically pull apart into nice strands after an 1-2 hr FTC. Cooking time will vary but probally 1 1/2-2 hrs per pound. I'm not fimiliar with the Bradley recipe but IMHO stop injecting it. It is possible you will make the meat mushy. If I inject a boston butt I do it one time 12-24 hrs prior. Make sure you rub the outside with at least salt and pepper(again I'm not sure what the Bradley recipe calls for). Apply smoke for 4-6 hrs. No need to wrap with foil. Plenty of moisture will be retained. Make sure you crack the top vent 1/4-1/3 to let excess moisture out. Have fun and let us know the results[:D].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

deadeye · March 06, 2005, 11:12:12 AM

Big

What rack should I start it on???

SMOKEHOUSE ROB · March 06, 2005, 12:40:52 PM

3rd rack from the top or the the 2nd rack from the top.

deadeye · March 06, 2005, 01:37:07 PM

Thanks guys I did 3rd.

Thanks again

Derek

deadeye · March 06, 2005, 03:49:15 PM

Smokehouse,Bigs or anyone????? My pork butt is looking good so far. WHen I go to the food to cooler thing do I just wrap it in a dry or damp towel for 1 to 2 hours. Forgive me if that is a dumb question and thanks for all the help. Ive been keeping the temp between 200 and 225. It seems to burn a little hotter when the puck is pushed on the burn plate.

Thanks again

Derek Canada

SMOKEHOUSE ROB · March 06, 2005, 03:55:56 PM

wrap it in foil and if you have some apple juice . put some on your butt [:D] ah i mean your pork butt. then wrap with a dry towel then into your ice chest, no if you are going to eat it say 4 hours later and want to hold the temp of your meat longer , preheat your ice chest with hot water for 20 min then pour out the water dry it off throw your FTC butt in there. it will stay hot for about 6 hours, untill ready to eat.

deadeye · March 06, 2005, 06:04:41 PM

Just checked internal temp, it was 157. Do you think it will get to 190 by 3 pm. Thats 3 more hours. my wife has to leave for work at about 4pm so I need to put it in the FTC first for about an hour. I will not open it again just changed the water for the last time and no more smoke anyways. Bradley reads about 200 right now. I turned it up just a hair. I dont want to rush things. If it is ready than fine. I hope it is for her sake might not me any left when she gets back from work LOL!!!!!!!!!!! I have some lima beans in the crock pot plus I am baking a red velvet cake and I am going to put pineapple links on top when I take it out. Oh forgot I am making rice too to go with it!!!!!!!!!!!!

Thanks guys

Derek Canada

BigSmoker · March 06, 2005, 08:00:33 PM

Derek,
The Boston Butt will stall for a while while the collagen breaks down. Sometimes the temp even goes back a little. Don't worry it will get there. I would bump the temp to 225° and wait until it hits at least 190° before taking it off. Remember one thing about good Q---> its done when its done[:D] Have fun.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

deadeye · March 06, 2005, 11:55:45 PM

Thank you everyone on the board for all your help. This was the best damn pork butt I ever had. It had like a glazed outside, and was so tender and juicy on the inside I could not believe it!!!!!!!!!!!!!. i used the recipe that is on the home page and used apple chips. I am going to try and right everything down I did because it was that good. It was totally awesome. I took some pictures of it but I don't know how to post pictures yet!!!!!!!!!!!!!!!!! Thanks again guys

Derek Canada