6LB Pork Shoulder Smoke Question

[Perly58]

How many hours should I apply smoke?

[FLBentRider]

I would say no more than four hours of smoke, IMHO.

[Perly58]

Do you think there is any benefit  to brine before smoking?

[mikecorn.1]

No brine. I have never brined a butt


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[Perly58]

Ok thanks good to know.

[KyNola]

Perly58, welcome to the forum.  I am going to assume this is your first go round smoking a butt.  Don't try to overthink this on your first time.  Put a Rub on the butt and put it in the smoker at 225.  4 hours of smoke and cook until the internal temperature is somewhere between 190-200.  The butt will stall somewhere around 150 where the internal temp won't rise and in fact may fall a degree or two for 3-4 hours.  Let it happen and don't adjust the tower temp.  The temp will begin to rise again I assure you.  The magic is happening.  Once the temp of the butt finally hits the target take the butt out of the tower wrap in foil and then wrap in a thick towel and then place in either a dry cooler(no ice) or a microwave oven(make sure no one turns it on) for a couple hours. Now, take the butt out and pull the meat.

[Perly58]

Great info on the pork butt, thank you so much.

[FLBentRider]

I have brined butts, using an Alton Brown brine.

I think they cook a little faster, maybe have a little more flavor.

It is a bit of a mess, I don't brine them much anymore.

[Kahunas]

What KyNola said.....I have brined and not brined. Myself, I prefer to not brine butts.

[Habanero Smoker]

Injecting a marinade would be an alternative to brining, with less mess. As FLB pointed out, brining and/or injecting should shorten your cook time. I generally will just apply an oil (peanut oil preferred), followed by a rub.

[ghost9mm]

Perly58, welcome to the forum.  I am going to assume this is your first go round smoking a butt.  Don't try to overthink this on your first time.  Put a Rub on the butt and put it in the smoker at 225.  4 hours of smoke and cook until the internal temperature is somewhere between 190-200.  The butt will stall somewhere around 150 where the internal temp won't rise and in fact may fall a degree or two for 3-4 hours.  Let it happen and don't adjust the tower temp.  The temp will begin to rise again I assure you.  The magic is happening.  Once the temp of the butt finally hits the target take the butt out of the tower wrap in foil and then wrap in a thick towel and then place in either a dry cooler(no ice) or a microwave oven(make sure no one turns it on) for a couple hours. Now, take the butt out and pull the meat.

X 2

[Rando75]

I do brine my butt.  I use a apple cider vinegar brine for 24 hours, 24 hours of rub, and then I smoke.  I do 4-5 hours of smoke @ 200-225, then wrap in foil put in the oven for 5 hours @ 225.  It falls apart as soon as I take it out of the foil, super moist and great smoky flavor.

[TedEbear]

I do 4-5 hours of smoke @ 200-225, then wrap in foil put in the oven for 5 hours @ 225. 

I hope you cook them based on internal temp, not time.  Every piece of meat is different.  One may reach 195*F and be done in 10 hours and another one of the same weight might take 15 hours.

[Consooger]

Perly58, welcome to the forum.  I am going to assume this is your first go round smoking a butt.  Don't try to overthink this on your first time.  Put a Rub on the butt and put it in the smoker at 225.  4 hours of smoke and cook until the internal temperature is somewhere between 190-200.  The butt will stall somewhere around 150 where the internal temp won't rise and in fact may fall a degree or two for 3-4 hours.  Let it happen and don't adjust the tower temp.  The temp will begin to rise again I assure you.  The magic is happening.  Once the temp of the butt finally hits the target take the butt out of the tower wrap in foil and then wrap in a thick towel and then place in either a dry cooler(no ice) or a microwave oven(make sure no one turns it on) for a couple hours. Now, take the butt out and pull the meat.

Larry knows his SHIZ when it comes to Butts. Put some molasses on it and lather that up with some salt lick clone (thanks buddy) or even some Jan's Rub (again Thank you Larry's wife) GREAT STUFF!!!! I like to inject my butts with some sweet apple cider but now during the summer the cider is rather sour so I will just use straight apple juice.  6 lbs for me ran about 16 hours give or take, and I normally run my butts with 5 hours of smoke. The whole layout will give you GREAT BARK!!!!!!!!

- John

[VA soundguy]

I do brine my butt.  I use a apple cider vinegar brine for 24 hours, 24 hours of rub, and then I smoke.  I do 4-5 hours of smoke @ 200-225, then wrap in foil put in the oven for 5 hours @ 225.  It falls apart as soon as I take it out of the foil, super moist and great smoky flavor.

Do you just use pure apple cider vinegar or do you cut it down with water? thinking about trying this out