Questions on first Pork Shoulder Butt

Mat_M · March 24, 2010, 01:58:32 PM

Hi guys. Thanks up front for your past help (two briskets, ribs, chicken and more) ;D

Our local supermarket had bone-in butts for $1.29/lb. So I picked up a 7.5 pounder for my first pork butt. My goal is to smoke it straight up, no boating, as we have a BBQ sauce out of Iowa that we plan to mix in.

Questions:
(1) There looks like a large layer of fat on the underside. Should I cut that off prior to smoking? If not, should I try to position it on the top when smoking?
(2) Do bone-in butts take longer or shorter than boneless? Or is another factor up to the smoking gods? 8)
(3) Does 220° for 18-22 hours sound like a good total time? I've got an Auber to keep the temp rock solid.

Thanks!

FLBentRider · March 24, 2010, 02:09:04 PM

Quote from: Mat_M on March 24, 2010, 01:58:32 PM
Hi guys. Thanks up front for your past help (two briskets, ribs, chicken and more) ;D

Our local supermarket had bone-in butts for $1.29/lb. So I picked up a 7.5 pounder for my first pork butt. My goal is to smoke it straight up, no boating, as we have a BBQ sauce out of Iowa that we plan to mix in.

Questions:
(1) There looks like a large layer of fat on the underside. Should I cut that off prior to smoking? If not, should I try to position it on the top when smoking?
(2) Do bone-in butts take longer or shorter than boneless? Or is another factor up to the smoking gods? 8)
(3) Does 220° for 18-22 hours sound like a good total time? I've got an Auber to keep the temp rock solid.

Thanks!

1. I leave the fat cap alone, others trim it. I put the fat cap up.

2. Not any measurable length. I've always done the bone in, I think I've done one boneless.

3. 220F sounds good. I use 205F, yours will probably be done sooner than mine, but it is not a big deal.

Do yourself a favor and taste it before you mix in the sauce. We serve ours with the sauce on the side - we think that it's almost too good for sauce!

Tenpoint5 · March 24, 2010, 02:15:45 PM

Ditto on the sauce on the side. BTW which Iowa sauce you using? Gonna guess Cookies?

watchdog56 · March 24, 2010, 03:38:34 PM

I agree with FLB. I leave fat cap on and up. I have done 4 butts so far and everyone was excellent. Here is what I did.

Nov. 27 2009 put mustard rub on pork butt. 12lbs. Then applied 1/2 dry rub.Put in plastic bag
then in frig for 24 hours. Took out and spread rest of rub on and put in smoker. Outside temp
45. Used apple smoke.

Mustard sauce;
1 12 oz can flat beer
4 cups yellow mustard
1 tbsp tabasco
1/2 cup brown sugar
1 tsp sea salt
1 tsp black pepper

Butt rub;
1/2 cup Black pepper
1/2 cup Paprika
1/2 cup brown sugar
4 tbsp. Kosher salt
4 tsp. dry mustard(ground mustard is the same)
1 tsp cayenne pepper

Took butt out of frig and let get to room temp for 90 minutes before going in smoker.
preheated smoker to 260 then turned down to 220 when butt goes in. Smoked four hours
using apple. After smoke stops empty water pan and wood and fill water pan with water
and 2 cup of apple juice. Cook until internal temp gets to 195.Turn butts on racks.
Took about 15 hours.Then FTC for 2 hours. It was excellent.

As far as sauce I leave it on the side. It tastes great both ways. I use Sweet baby rays honey barbeque sauce.

Mat_M · March 29, 2010, 11:47:22 AM

Well it turned out great! I used a simple salt, pepper, and generic BBQ spice rub from the local supermarket. Loaded up the butt with 8 hours of Hickory and Apple smoke. 21 hours at 220° is what it took to get the IT to 190°. I then FTC'd for 3 hours. I knew I was in good shape when the butt split into two parts and the bone just fell out. It was nice and juicy, and a few people said I should start my own restaurant! I like my day job though ;D I will upload the pictures we took later this evening.

The sauce we use is from super small town Algona, Iowa. It's called:

Countryside Barbeque Sauce
1704 Highway 169, Algona, IA
50511-7302(515) 295-3583‎

Mat_M · March 29, 2010, 08:01:17 PM

OK, got pics now

seemore · March 29, 2010, 08:43:20 PM

WOW that looks good
seemore

Gizmo · March 29, 2010, 10:51:23 PM

Quote from: Mat_M on March 29, 2010, 11:47:22 AM
The sauce we use is from super small town Algona, Iowa. It's called:

Countryside Barbeque Sauce
1704 Highway 169, Algona, IA
50511-7302(515) 295-3583‎

I have relatives that live there. Not far from where I grew up. Did you order the sauce and have it delieverd?

Mat_M · March 30, 2010, 09:13:25 AM

We get the sauce shipped out. Have a few relatives there who help us out.

Tenpoint5 · March 30, 2010, 04:05:33 PM

If I remember right thats the one with the yellow or white label and an Amish carriage on the front

Cker · March 30, 2010, 05:39:47 PM

Help!! Being a newbiw what is FTC ???

classicrockgriller · March 30, 2010, 05:59:11 PM

Foil/ Towel/ Cooler

Say you want a total It of 195*

You can pull out of smoker at 185* to 188* and:

Double wrap it in Alumium Foil,

Double wrap that in old Towel,

Place in a quality cooler.

Your IT will actually increase 6 to 10 degrees and hold your product hot for up to 5 or 6 hrs.

Cker · March 31, 2010, 06:20:47 AM

Thanks Classicrockgriller
That trick is like having a free warming oven.
I love this forum!!
Cker

Mat_M · March 31, 2010, 09:12:53 AM

Quote from: Tenpoint5 on March 30, 2010, 04:05:33 PM
If I remember right thats the one with the yellow or white label and an Amish carriage on the front

You sir, are correct. There's also a tree with the some initials carved into it. They are of the owner's son, who was killed in a car accident.

Mat_M · March 31, 2010, 09:44:35 AM

Oh by the way...I'm sure someone out there has done this before but I thought I'd share.....

We took some of the leftover pork and threw it into a pan with some Pace Picante salsa. Then used the mix as part of a pork burrito dish. I can't recall ever having a better burrito ;D Smoked pork, salsa, cheese all wrapped up in a flour tortilla.