First smoke for memorial day. (Pulled Pork)

[Sorce]

Memorial day my parents are coming over to eat with my wife and I. I plan on using them as guinea pigs for my first smoke. I think I'm going to buy the butts from sam's club. I've got a few questions and then my plan.

Questions:
1) The butts at sams come in a 2 pack, would I be better off trying to freeze one for later or cook both, pull then freeze half?
2) Should I inject the Butts? If so with what?

The Plan:
- Looks like it will be 2 ~8lb butts.
- Rub the butts, wrap them in plastic wrap and into the fridge Friday night.
- Start smoking Saturday at 8 PM
- Cooking at 220
- 4 Hours of Hickory Smoke
- Before bed fill a pan with some beer and put under the rack the butts are on.
- Refill the water pan before bed.
- In the morning before church check and re-fill the water pan.
- I figure it shouldn't cook that quick but in the case that it does I figure I can drop the temp to 190 or so while at church so that it doesn't hit 195 while we're out for an hour.
- I'll have a temp probe in each butt so pull them at 195 IT and FTC them.
- After an hour or two pull them and and add to the crock pot chop the bark and add that as well.
- Let the drippings cool, scoop off the fat then into the crock pot with those as well.
- Put it in the fridge and start heating in the crock pot Monday morning.

[squirtthecat]

Sounds like you are right on track...

Smoke them both, it doesn't take that much longer.

[FLBentRider]

Concur.

I would rotate racks when you refill the water bowl and before church.

If you are going to serve Monday, why not start Sunday night and have fresh on Monday?

[Sorce]

Concur.

I would rotate racks when you refill the water bowl and before church.

If you are going to serve Monday, why not start Sunday night and have fresh on Monday?

I read that a lot of people think it has more flavor after sitting over night. I also wasn't sure on the cooking time and wanted to make sure if I got a stubborn one that all was ready when it was dinner time. Being my first smoke I didn't want everyone ready for dinner and have a stubborn butt holding everything up.

[classicrockgriller]

What ever time you start, I would try to make sure you have

finished your smoke time before you crash for the nite.

[FLBentRider]

Concur.

I would rotate racks when you refill the water bowl and before church.

If you are going to serve Monday, why not start Sunday night and have fresh on Monday?

I read that a lot of people think it has more flavor after sitting over night. I also wasn't sure on the cooking time and wanted to make sure if I got a stubborn one that all was ready when it was dinner time. Being my first smoke I didn't want everyone ready for dinner and have a stubborn butt holding everything up.

That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.

I almost always make more than I need (I usually do 4, last time I did 8) , and that kind of hedges my bets against 1 stubborn butt. There will be one that is often done a couple of hours before the last one. The last batch was a four hour spread between first and last butt.

[OU812]

Sounds like you have a great plan Sorce.

Just make sure you get rid of them burnt pucks and you are good to go.

Oh ya, I would do both of them butts.

[Indy Smoker]

Sounds like you have a good plan.
I always do 2 butts at a time.  I've taken them out of the fridge and placed in the smoker after a half hour sit period and it's taken 24-26 hours.  I smoked 4 last week for a graduation party (2 at a time) and let them warm up to room temp for 3 hours before going in the smoker and they only took around 12 hours, so make sure you warm them up to cut down the cook time.  Also I have FTC'd for 4 hours and they still burn my fingers when pulling.

A side note - since you mentioned Sam's. the steam table pans (small ones) woth lids make excellent storage containers, just add some apple juice and place in the oven to re-heat at a low temp. You can also add the chaffing stand for minimal price and have a setup that will pay for itself with your professional look years over.

Have fun !!

[Sorce]

That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.

Nothing stopping me from snacking Sunday.  ;D


Thanks for the input everyone, any comments on the second question? Do I need to inject these with something or brine them or anything before rubbing them?

[OU812]

Do I need to inject these with something or brine them or anything before rubbing them?

You dont need to inject but if you want to try something give this a shot.

Or what ever comes to mind, butter, BBQ sauce, CT, beer, wine its all good.

I have taken the rub I'm using put it in the spice/coffee grinder to turn it into a fine powder then mixed approx 1 T with a stick of unsalted butter and a shot of beer then injected the butt with this concoction.

You get your rub on the inside as well as the outside.

[FLBentRider]

That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.

Nothing stopping me from snacking Sunday.  ;D


Thanks for the input everyone, any comments on the second question? Do I need to inject these with something or brine them or anything before rubbing them?

I've brined them using AB's molasses brine, but I don't do it every time. They seem a little juicier.

[squirtthecat]

For comparison, do an injection on one butt, and leave the other alone.   See if it make any noticeable difference to you..