Pork butts, Need advice.

TonyI · November 19, 2005, 02:59:42 AM

Hi, I'm new here and I could use some advice. I have attempted pork butts a couple of times on my Bradley. They have turned out ok, but would not easily pull. I had to pretty much slice them. They were moist, but not what I had in mind. Any advice on how to make them better? And what is FTC. I have done a search and found it is foil towel cool, but what does that mean? Thanks and glad to be here. Tony

IKnowWood · November 19, 2005, 04:17:00 AM

Tony

I have only done FTC once (with two different Meat) and tomorrow I will do them with Pork Butt. But FTC is once the meat is cooked to temp, for Pork Butt that is 190 deg, take it out, immediately wrap it with Foil (some add other stuff with this, life apple juice) wrap it in a towel then put it in either a Room Temp or warmed up Cooler for 1 to 2 hours or up to 6 hours.

The FTC method for Pork Butt is to further prolong the rendering of the pork fat into moisture and loosening of the fat into the gooey meat you desire. It also is meant as a method to relax the meat such that as much juice (rendered fat) is converted to juice that makes the meat moist (weither its pork butt or Beef Brisket).

I a sure it will make a difference.

The Medina's in Maryland's Eastern Shore

TonyI · November 19, 2005, 02:08:24 PM

Thanks for the advice. I am smoking a hind quarter from a hog that a friend of mine shot this year. I will try the ftc method and let you know how it worked out. Tony

nsxbill · November 19, 2005, 03:39:30 PM

The butts are the most forgiving thing to smoke, IMHO. I usually marinate in good old French's Mustard, some additional spices - I have my own favorites, and usually vacuum marinate after I cross-cut the fat cap to allow a bit better exposure of the meat to the marinade. Since I have a commercial tumbler, I can do up to 25# at a time, but rarely go beyond 8-10# butt/shoulder. Sometimes I will let it sit in refrigerator for overnight, but typically I crank up the Bradley(s) (I have two) and while it is pre-heating, I take the now gooey with mustard butt out of the tumbler and apply the rub du jour. I let it sit out for about an hour while the smoker is heating to max temp It will reach in that hour.

After an hour, I slide in the rack with the butt, slide in a rack with thick slice bacon above, set the smoker to box temp of 210°F, hit the puck advance, and walk away. Four hours later, I return to change out the water, and if more than one butt, rotate the shelves. 6 hours later, again rotate and change out the water. The bacon is removed then, and reserved for consumption later, or for use in chili or soup.

I cook to internal temp of 187°F, controlling the temp with a Procom4/Raptor combination, but have done this with a Maverick ET73...I just like to control remotely, and the remote will let me know when everything is done from anywhere within 200 yards of the smoker. When that itemperature is reached..usually about 24 hours later, the butts/shoulder come out of the smoker onto a heavy piece of foil. I pull up the edges, add about 1/8 - 1/4 cup of apple juice, and wrap it up. Ouch it is hot, so use your own judgement on handling. I wrap again in another layer of foil, then I wrap up the butt/shoulder in a heavy towel, and slide the meat into a Coleman type cooler I have preheated (I have a heated cooler/warmer box that runs on converted 12V). I turn off the heat once the meat is in the cooler.

It sits in that cooler from anywhere to 4-6H to essentially allow the collagen to break down. When the meat is ready to serve, it is like butter. Pulls like a dream. I usually shred the bark into the meat so everyone gets a little taste. Even after 6 hrs, the meat is almost too hot to handle, and you will need to protect yourself with pot holders or gloves to handle.

Never failed to please, and with type of time allowed to get to the end product, I guarantee you will no be disappointed. The heated cooler is nice to use if I am going to transport to party, as it runs on 12V, and I can load up and take a distance to a party or dinner event.

I have a butt in the freezer now, and have inspired myself. I think I will take it out and start it tonight. Yumm!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

tsquared · November 20, 2005, 12:41:53 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I have a butt in the freezer now, and have inspired myself. I think I will take it out <hr height="1" noshade id="quote"></blockquote id="quote"> If mine was in the freezer, I'd be inspired to take it out too![:D] (Sorry Bill, couldn't pass it up!)

JJC · November 20, 2005, 12:47:35 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by tsquared
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">I have a butt in the freezer now, and have inspired myself. I think I will take it out <hr height="1" noshade id="quote"></blockquote id="quote"> If mine was in the freezer, I'd be inspired to take it out too![:D] (Sorry Bill, couldn't pass it up!)
<hr height="1" noshade id="quote"></blockquote id="quote">
Slightly delayed response, then [:D][:D][:D][:D][:D]!

John
Newton MA

JJC · November 20, 2005, 12:49:31 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by TonyI
 Hi, I'm new here and I could use some advice. I have attempted pork butts a couple of times on my Bradley. They have turned out ok, but would not easily pull. I had to pretty much slice them. They were moist, but not what I had in mind. Any advice on how to make them better? And what is FTC. I have done a search and found it is foil towel cool, but what does that mean? Thanks and glad to be here. Tony
<hr height="1" noshade id="quote"></blockquote id="quote">
Welcome, Tony! Lots of great stuff on this Forum

. . . and it's great to se a newbie piping right up with good advice . . . WTG, IKW!

John
Newton MA

TonyI · November 20, 2005, 02:21:20 AM

Thanks for the help guys. Unfortunately this one didn't turn out too much better than previous attempts. I guess I have more experimenting to do still. Getting frustrated but having alot of fun. Tony

SMOKEHOUSE ROB · November 20, 2005, 02:09:13 PM

tony welcome to the forum, sounds like to me you are not useing a meat temp probe, how are you checking the meat internal temp? not the smoker temp.

Gordon · November 21, 2005, 03:10:19 PM

I cooked two PORK butts last week for wife's Thanksgiving office party. Took me 17 hours 20 minutes to get to 189. The internal temp is the only way to go. It can stay in the 150s for hours (and I giggle insanely everytime I look in on the temp). I pulled them at lunch, and then FTC until I got home from class. ( teach on Tuesday nights)

I cooled them, then vacuum sealed the finely shredded meat (insert insane giggle), and then put them in the frige (not the freezer). Her party was not until Friday. Every one of her co-workers said, and I quote, " That was the best peice of meat I ever put in my mouth."

She gave the leftovers to one of her office friends, and they stopped me at church Sunday to say that I should sell those things.

Give some more info on how you are cooking your PORK butt, and I am sure we can get you on the road to the best peice of meat you ever put in your mouth.

Gordo

Chez Bubba · November 24, 2005, 04:13:50 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Gordon
 Every one of her co-workers said, and I quote, " That was the best peice of meat I ever put in my mouth."<hr height="1" noshade id="quote"></blockquote id="quote">(Insert porn music here.) Donk-a-donk-a-wha-wha-wha![:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

boxertrio · November 24, 2005, 05:31:01 AM

OOOOOPS

boxertrio · November 24, 2005, 05:32:14 AM

hang in there Tony, I just did my first one. 8lb butt with 4 hours pecan and another 9 hours at 205,pulled at internal temp of 192, FTC for 2 hours. It pulled VERY easily. I went through alot of old threads gathering advice. Those old threads are a great tool to use!

Glenn

"You don't need a Hibachi to cook Japanese!"-BMW Motorcycles

JJC · November 26, 2005, 09:46:04 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by TonyI
 Thanks for the help guys. Unfortunately this one didn't turn out too much better than previous attempts. I guess I have more experimenting to do still. Getting frustrated but having alot of fun. Tony
<hr height="1" noshade id="quote"></blockquote id="quote">
Any better luck with the Boston Butts, Tony? If not, send me an e-mail and we can go through your experience step-by-step to figure out the possible problem areas.

John
Newton MA

TonyI · November 27, 2005, 04:58:13 PM

Hi everyone,
Thanks for all of your replies. I think I have a few problems here. First I need to get a meat thermometer to monitor the internal temperature. Second, I don't think that I am cooking them nearly long enough. I have been cooking them at about 210 degrees for up to 7 hours. The internal temps have been anywhere from 150 to 180. I was under the impression that 150-160 was all you really needed to cook pork and that leaving it on for to long would dry out the meat. I know that everyone says cook till temps reach 180-190, but as you all stated it could take many more hours than I have been cooking them for. Why wouldn't that result in dry meat? As for my step by step methods for cooking them. There is not much to it. I've been putting a dry rub on heavily using paprika and brown sugar. I put them in the smoker at above stated temps and let go. I change the water after 4-5 hours. No mop sauce applied and very little opening and closing of the cooking chamber. I took the last one off and ftc for 2 hours. Thanks for all your help. You guys are great. Tony