Time to Smoke some butt!

[Wildcat]

Well folks, just as soon as I can find a worthy looking one, I plan to smoke my first arse! ::)  I know it seems strange that I have not done one of these yet. :o  We are a small family here these days so I will need to find one that is not too large.

I plan to simply apply Iceman's Oink'r Rub and have at it.  I will apply smoke for about 4 hours and after the cook I will FTC for 2 to 4 hours.  For planning purposes, does anyone know about how long it will take per pound for the cook? ???

[Consiglieri]

I think Paul Kirk's Championship barbeque book suggested a cooking time of 1.5 hours a lb cooking at temps between 225 to 250F.  Posts I've read here suggest lower cooking temps, though, which ought to extend the cooking time.

Icerat4 posted an overnight technique that I think he learned from Chez B.  Here is a link discussing the technique:

http://forum.bradleysmoker.com/index.php?topic=4528.msg39690#msg39690

Maybe because I use a 6 rack dbs, I have found that it takes me more time to hit the 190F internal temp target cooking at the dbs 210F setting.  Close to 24 hours for a 9# bone-in pork leg, starting at 6pm the night before.  I tried the technique again starting the day before Superbowl using 14 lbs of Costco meat (cryovac'ed boned and in two pieces) and they were done right around halftime (around 3ish Pacific Time), but I rotated racks from time to time so the pieces would be done simultaneously. 

good luck with your meal!

[RubbinButz]

Well folks, just as soon as I can find a worthy looking one, I plan to smoke my first arse!

If you're smoking a pork butt it comes from the other end. A pork butt is from the butt end of the shoulder.

[Mr Walleye]

I did 2 - 4lb butts this weekend. I used 3 hours of smoke (alternated apple and alder). I used Bassman's rub from Old's recipe site. http://www.susanminor.org/forums/showthread.php?t=93
I also started the nite before around 6 pm, kept the box temp at 210 degrees and it took about 22 hours. I'm pretty sure if you only did one 4 lber it would be a fair bit less time but I haven't done just one before. I take my lunch to work every day so I make sure I have enough for bunwiches with pulled pork and a little sauce on it. mmmmmmmmm  ;D
Hopefull someone has done a smaller but by itself to get a better idea on the time line.

Mike

[bullhead]

which is better for a butt for smoking bone in or deboned and tied? I have 2 pigs hanging in the shed waiting to get cut up and deboned, will be doing that job tomarrow. so it doesn't matter I can cut eather way. After I get that job done, then its smoken time.

[Mr Walleye]

A lot of guys recommend bone in. All the ones I have done are boneless so I can't really comment. Either way I don't think you can go wrong. The 2 I did on the weekend had a net on them. I removed the net before applying the rub and I never did re-tie them. I never had a problem.

Mike

[Wildcat]

I appreciate the input guys.  This does give me a rough idea on time.  I am guessing a 4 - 5 pounder at a box temp of 210F will be around 16 - 18 hours.

I have a variety of wood pucks that I need to use up before I order anymore so this smoke will be a little different.

Welcome to the forum RubbinButz!

[LilSmoker]

Hi Wildcat mate, whenever i do shoulders/butts now i always get a peice of meat with all the bones still in, not boned or rolled or anything, just in it's natural state. When i get them from my butcher they still have the rind on.

I remove the rind and leave a good layer of fat, but i leave the bones in, you can remove the neck/spine bone if prefered, but i like to leave them in as this has an effect on how the meat cooks and the flavour, i also believe this helps to break down the fat whilst cooking, as when the bones get hot, they act like a radiator.
Once it's cooked, it will all come away from the bone very easily, so no problems with bones.

I always start doing mine about 4 hours before i want to go to bed, i like a box temp of 210-220f, i've experimented a bit with the box temps, and 215f seems just about right. I load enough pucks for a 4 hour smoke, 4 hours later at bedtime, i change the water and say goodnight.
When i get up around 7 hours later, the internal temp is usually in the low to mid 180's depending on the size of the meat. Once it's hit 190 IT i FTC for anything from 2-5 hours. Then it should almost fall apart  ;)

I like to do the butts through the night, because if you get a stubborn one as my last one was, and it's taking a long time to get to temp, you have plenty of time to get it it finished properly, i never do them if i'm working the next day ;D

I think on average a fairly normal sized butt will spend 14 hours + in the BS + FTC time

If the bone is still in, make sure your Maverick probe is not too close to it as this will give false readings, i always place the probe in the thickest part away from fat and bones ;)

Don't worry if you get a big piece of meat, you can freeze the finished product, still tastes good after being re-heated.

Hope this helps, glad you're treating yourself to one.............LilSmoker

[Habanero Smoker]

which is better for a butt for smoking bone in or deboned and tied? I have 2 pigs hanging in the shed waiting to get cut up and deboned, will be doing that job tomarrow. so it doesn't matter I can cut eather way. After I get that job done, then its smoken time.

I prefer to smoke pork butt with the bone in. Although with the bone it takes longer to smoke/cook, I feel it give the meat a better flavor.

Wildcat;
I gave up on trying to guess how long my smokes will take. For me, even with similar loads each smoking/cooking time can vary by several hours. I feel that each session depends on how much moisture is in the meat, ambient temperature, weather conditions and how fast your BS recovers to your set temperature.

[manxman]

I gave up on trying to guess how long my smokes will take. For me, even with similar loads each smoking/cooking time can vary by several hours. I feel that each session depends on how much moisture is in the meat, ambient temperature, weather conditions and how fast your BS recovers to your set temperature.

I agree, no two smokes ever seem to be the same.  :) For me that's part of the fun.... well, most of the time.  ;)

[Wildcat]

Thanks guys.

Habs and Manx, I agree there as well.  None of my smokes are the same.  I was looking for a rough time frame, but with these big chunks of meat, that may not be possible. :)

LS - Ahoy mate.  Your input has been very helpful.  I am going to try the large chunk with bone if I can find a good one around here since I can freeze the rest.  That would give me already prepared meals for our next RV outing! ;D  What is the best method for freezing?  I do have a Vac Sealer.  Also, what is the best method to pull?  With the butt, should I rub, wrap and put in the fridge overnight first, or simply rub and smoke?

Looks like I will have to wait until I plan to spend the next day at home before I do this.

[LilSmoker]

Wildcat:
If you vacuum the pork it will keep for a week in the fridge, i've had it in the fridge in a covered container for a week and it's been fine. As for freezing, again vacuum into personal portion sizes, add a little bbq sauce if desired, and seal and freeze. To re-heat boil a saucepan of water, take off the boil and drop the bag in for about twenty minutes. Or you can keep the water simmering  ;)

Sometimes i take some out of the freezer and let it thaw in the fridge, then boil in the bag or microwave for a couple of minutes depending on oven wattage.

Edit:

As for the pulling Wildcat, i use a couple of regular eating forks, or my hands (with gloves on) I believe on your side of the pond there are "Bear claw" type forks specialy designed for the job, but normal forks will be ok.
Remember not to pull the pork on an empty stomach, otherwise you'll end up eating more than you're pulling :o ;)

As for the rub, i have rubbed them just before going into the BS, and also left them rubbed overnight in the fridge, had good results with both methods, as i like mine quite spicey, when i pull it, i usually keep the bark and the regular meat seperate, so people have the choice of flavour.

LilSmoker

[iceman]

New warning sticker for Bradley smokers:
WARNING!!! DO NOT ATTEMPT TO REMOVE FINISHED PRODUCT FROM THIS UNIT ON AN EMPTY STOMACH!!!

WEIGHT GAIN HAZARD
  :o :D ;D :D

[Malc]

I have done them bone in and bone out.  I prefer the bone-in for reasons posted above.  One advantage to the deboned butt, is that you can unroll it and put some seasoning inside, as well.  I do not, however, feel that it is enough of a reason to by the boneless.  Just my opinion.  I also prefer larger chunks when I pull the pork, as opposed to shredding it.  Again, just preference I guess.  Have fun.

Malc

[Wildcat]

Thanks guys! :)  There is no way that I am going to eat before pulling! ::)

Since I have decided to go with a larger size, that will just mean less left over to freeze since there are only 3 of us in the home. :D

Not toooo concerned with weight gain YET since I am 6 feet 1 inch and weigh 180 - 185 pounds lol. ;D ;D  I also suspect that if I keep smoking and drinking like I have since retirement that I may develop a problem. ::)This is one reason I play golf 3 to 6 day per week and walk most of the time. :D