Pork Butt Temp

dogstyler · January 21, 2005, 02:47:39 PM

I am getting ready to smoke 2 – 7# pork butts this weekend (no bone). I am curious to know why the Bradley recipe book calls for 160 degree internal temperature for pork loin roast while the forum members all call for about 190 – 195 degrees for a butt. Is it due to the different type of cut, or ?

I am planning on using a rub – no mustard -- cooking at 210 -- top two racks – – 193 degrees. Starting at 6:30 pm Saturday night. Hoping to take out midmorning on Sunday -- FTC. I have to use either mesquite or hickory (all that is available locally)

I appreciate your info

bill

Team Dogstyler "Pirates From The Jaws"

BigSmoker · January 21, 2005, 03:12:08 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 I am getting ready to smoke 2 – 7# pork butts this weekend (no bone). I am curious to know why the Bradley recipe book calls for 160 degree internal temperature for pork loin roast while the forum members all call for about 190 – 195 degrees for a butt. Is it due to the different type of cut, or ?You answered your own question. If you cooked the loin higher than 160° you would be eating shoe leather. The loin dosen't have the fat and collegan like the butt that needs to be cooked low and slow 

I am planning on using a rub – no mustard -- cooking at 210 -- top two racks – – 193 degrees. Starting at 6:30 pm Saturday night. Hoping to take out midmorning on Sunday -- FTC. I have to use either mesquite or hickory (all that is available locally)HICKORY PLEASE

I appreciate your info

bill

Team Dogstyler "Pirates From The Jaws"
<hr height="1" noshade id="quote"></blockquote id="quote">

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

dogstyler · January 21, 2005, 03:20:41 PM

Thanks Jeff ...... I will take out at 193 as planned.

bill<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigSmoker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 I am getting ready to smoke 2 – 7# pork butts this weekend (no bone). I am curious to know why the Bradley recipe book calls for 160 degree internal temperature for pork loin roast while the forum members all call for about 190 – 195 degrees for a butt. Is it due to the different type of cut, or ?You answered your own question. If you cooked the loin higher than 160° you would be eating shoe leather. The loin dosen't have the fat and collegan like the butt that needs to be cooked low and slow 

I am planning on using a rub – no mustard -- cooking at 210 -- top two racks – – 193 degrees. Starting at 6:30 pm Saturday night. Hoping to take out midmorning on Sunday -- FTC. I have to use either mesquite or hickory (all that is available locally)HICKORY PLEASE

I appreciate your info

bill

Team Dogstyler "Pirates From The Jaws"
<hr height="1" noshade id="quote"></blockquote id="quote">

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote">

Team Dogstyler "Pirates From The Jaws"

MallardWacker · January 21, 2005, 05:35:31 PM

Dog,

You can't go wrong with anything the BigSmoker has to say. I have done a "Ton~O~Butt",or but maybe not that much.

Anyway, butts are to stink'n simple. They are one of those things that make you and the BS look good.

Comes down to this: (this is how I do a typical butt)

Cover butt withh mustard and your favorite rub, wrap in saran wrap and let set in the fridge overnight.

Pull you meat and preheat your BS to something around 250 or so for an hour.

Place the meat on the top rack with your probe and let come back up to heat to 220.

Put 4hrs of your prefered smoke (I like Pecan, however I would steer away from mesquite~~it's probably not what you think and if I could not get Pecan or Maple I would use Hickory).

Don't do a dog gone thing more, wait till a internal of 185(and nothing below that)Keep that door shut and let the smoker do it's thing, you won't be able to help it all by opening up that door.
(I know this is place of conjecture with my fellow BS'ers but, I have fooled around with the bowl of water and I could not tell one ioda differance in changing it every 4hrs)

Pull the meat and FTC it for at least two hrs. THAT IS IT, IT WILL BE GREAT. This last step, this is very important, just plan it as part of the cooking time. The meat will continue to cook and the temp will rise. This is the reason why I don't go above 185, there is no need to, plus you are keeping the moisture in the meat without excessive cooking.

Smoking is like raising kids, everyone has there own way of doing it. Take it for what it is, that is my .017 cents worth(still trying to get enough for peanuts). Most of all have fun and make plenty of friends!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

dogstyler · January 21, 2005, 09:15:42 PM

Thanks Mike for the your input.

As a new BS'r it is relatively easy to get overly concerned about screwing up! Info such as yours (and others on the forum) give us newbies the confidence to git'er done!

bill

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Dog,

You can't go wrong with anything the BigSmoker has to say. I have done a "Ton~O~Butt",or but maybe not that much.

Anyway, butts are to stink'n simple. They are one of those things that make you and the BS look good.

Comes down to this: (this is how I do a typical butt)

Cover butt withh mustard and your favorite rub, wrap in saran wrap and let set in the fridge overnight.

Pull you meat and preheat your BS to something around 250 or so for an hour.

Place the meat on the top rack with your probe and let come back up to heat to 220.

Put 4hrs of your prefered smoke (I like Pecan, however I would steer away from mesquite~~it's probably not what you think and if I could not get Pecan or Maple I would use Hickory).

Don't do a dog gone thing more, wait till a internal of 185(and nothing below that)Keep that door shut and let the smoker do it's thing, you won't be able to help it all by opening up that door.
(I know this is place of conjecture with my fellow BS'ers but, I have fooled around with the bowl of water and I could not tell one ioda differance in changing it every 4hrs)

Pull the meat and FTC it for at least two hrs. THAT IS IT, IT WILL BE GREAT. This last step, this is very important, just plan it as part of the cooking time. The meat will continue to cook and the temp will rise. This is the reason why I don't go above 185, there is no need to, plus you are keeping the moisture in the meat without excessive cooking.

Smoking is like raising kids, everyone has there own way of doing it. Take it for what it is, that is my .017 cents worth(still trying to get enough for peanuts). Most of all have fun and make plenty of friends!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">

Team Dogstyler "Pirates From The Jaws"

dogstyler · January 21, 2005, 09:57:01 PM

MW,

what do you set the vent at?

bill<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 Thanks Mike for the your input.

As a new BS'r it is relatively easy to get overly concerned about screwing up! Info such as yours (and others on the forum) give us newbies the confidence to git'er done!

bill

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Dog,

You can't go wrong with anything the BigSmoker has to say. I have done a "Ton~O~Butt",or but maybe not that much.

Anyway, butts are to stink'n simple. They are one of those things that make you and the BS look good.

Comes down to this: (this is how I do a typical butt)

Cover butt withh mustard and your favorite rub, wrap in saran wrap and let set in the fridge overnight.

Pull you meat and preheat your BS to something around 250 or so for an hour.

Place the meat on the top rack with your probe and let come back up to heat to 220.

Put 4hrs of your prefered smoke (I like Pecan, however I would steer away from mesquite~~it's probably not what you think and if I could not get Pecan or Maple I would use Hickory).

Don't do a dog gone thing more, wait till a internal of 185(and nothing below that)Keep that door shut and let the smoker do it's thing, you won't be able to help it all by opening up that door.
(I know this is place of conjecture with my fellow BS'ers but, I have fooled around with the bowl of water and I could not tell one ioda differance in changing it every 4hrs)

Pull the meat and FTC it for at least two hrs. THAT IS IT, IT WILL BE GREAT. This last step, this is very important, just plan it as part of the cooking time. The meat will continue to cook and the temp will rise. This is the reason why I don't go above 185, there is no need to, plus you are keeping the moisture in the meat without excessive cooking.

Smoking is like raising kids, everyone has there own way of doing it. Take it for what it is, that is my .017 cents worth(still trying to get enough for peanuts). Most of all have fun and make plenty of friends!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">

Team Dogstyler "Pirates From The Jaws"
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Team Dogstyler "Pirates From The Jaws"

BigSmoker · January 22, 2005, 12:48:23 AM

I usually leave my vent 1/3 to half open. This will prevent moisture build up inside the smoker. If that happens the moisture runs out the door and can possibly damage electrical parts[;)].

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

JJC · January 22, 2005, 04:45:28 AM

Bill,

You can take Big Smoker and the Whacker to the bank on this stuff! Only diff is a few degrees on the temp for pulling the meat out of the BS--no big deal in this case. BTW, if you buy your rubs (like I do) instead of making them, you should really check out the Dizzy Pig rubs Big Smoker has on his website! [:p] As for wood choice, I think Big Smoker said "hickory" only because the choice was betwen hickory and mesquite. In the past, he has favored pecan or a pecan/apple blend . . . again not very different from Duck-man and his pecan/maple suggestions, but a matter of personal preference and not a fundamental difference.

John
Newton MA

CLAREGO · January 22, 2005, 11:19:50 AM

mustard on pulled pork ???
how does it taste ???

not smoking this weekend got the big ole snow storm coming in

Habanero Smoker · January 22, 2005, 11:57:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 mustard on pulled pork ???
how does it taste ???

not smoking this weekend got the big ole snow storm coming in

<hr height="1" noshade id="quote"></blockquote id="quote">
You can't taste the mustard, or at least I can't. I've done butts with and without mustard, and can't tell any difference in taste or texture in the finished product, so I generally don't apply mustard any more. It does help the rub stick to the meat.

dogstyler · January 22, 2005, 04:19:05 PM

I rinsed the butts, dried them with towels and slathered them with mustard before putting the rub on. They snuggled into their plastic wraps and took a nap last night --- tonight I will wake them up for showtime!

I am using a rub that I made up based on Emeril's Texas brisket recipe. I was expecting a solid piece of meat, but since it had been deboned I was able to open it up giving me a little more surface to apply the mustard and rub.

I can't locate any pecan or maple locally, only hickory – I have mesquite and alder on hand; probably going to use either hickory or alder. I will load up 4 hours of pucks and start them at 6:30 tonight (1/3 – 1/2 vent) in my preheated BS (250 degrees for an hour). I am hoping to level off the temp to 210 degrees by the time I check them at 10:30 to change the water – If the butts look good I'm putting my own to bed for an early wake up. I am now planning on taking them out at 185-190 degrees before FTC for 2 hrs.

I appreciate the help from you veterans.........

bill
<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 Bill,

You can take Big Smoker and the Whacker to the bank on this stuff! Only diff is a few degrees on the temp for pulling the meat out of the BS--no big deal in this case. BTW, if you buy your rubs (like I do) instead of making them, you should really check out the Dizzy Pig rubs Big Smoker has on his website! [:p] As for wood choice, I think Big Smoker said "hickory" only because the choice was betwen hickory and mesquite. In the past, he has favored pecan or a pecan/apple blend . . . again not very different from Duck-man and his pecan/maple suggestions, but a matter of personal preference and not a fundamental difference.

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote">

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JJC · January 22, 2005, 11:26:08 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 
I can't locate any pecan or maple locally, only hickory – I have mesquite and alder on hand; probably going to use either hickory or alder. <hr height="1" noshade id="quote"></blockquote id="quote">
Hi Bill,

Don't forget you always have the option of mixing alder and hickory if you're not sure which one to use . . .

John
Newton MA

dogstyler · January 23, 2005, 01:32:35 AM

Thanks John,

I think I am stuck with alder.........never made it to the store.

bill<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by JJC
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 
I can't locate any pecan or maple locally, only hickory – I have mesquite and alder on hand; probably going to use either hickory or alder. <hr height="1" noshade id="quote"></blockquote id="quote">
Hi Bill,

Don't forget you always have the option of mixing alder and hickory if you're not sure which one to use . . .

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote">

Team Dogstyler "Pirates From The Jaws"

JJC · January 23, 2005, 05:05:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by dogstyler
 Thanks John,

I think I am stuck with alder.........never made it to the store.

<hr height="1" noshade id="quote"></blockquote id="quote">

I wouldn't be too concerned . . . alder is a good all-purpose choice. It may not be the ideal choice, but it's neutral enough to give you a good smoke flavor without ruining the taste of the meat. If I could only have one wood flavor in the house it would be either alder or oak. Just my opinion . . .
[:)]

John
Newton MA

Cold Smoke · January 23, 2005, 06:01:45 AM

I use mustard on my butts- no mustard taste as far as I can tell- it helps the rub stick- I like to have a good thick layer of rub[^][^]. I buy big gallon French's at Costco for a couple $$-cheap like borscht.

I like pecan, hickory, and recently added oak to my favorites. I'm sure alder will be fine in a pinch though.

Enjoy!

Cold Smoke