Got a Boston Pork Butt, help me out here please.

[Jaybird]

Well she (mine is a girl! I dont like the idea of rubbing down a boys butt with spices LOL!) is rubbed down and gonna sit for a couple of days...

 

[nickmv]

Gotcha! Fat side up.

KEEP THE DAMN SMOKER SHUT!

Advise I will totally take!




Jay

I gotta be honest -- I'm a fat-side down person. With fat side up, a bunch of oil/juice is going to run down the sides of the meat and take away some of the seasoning.

However, this is ALWAYS being debated, especially with briskets (I cook fat-side up).

I think you'll be pleased either way. Finally, you won't really need for the seasoning to sit for more than a few minutes. Why, you ask? Because the pork is going to be chopped up and mixed throughout. I think you'll find that the majority of the seasoning is trapped in the bark once you've cooked the butt. Therefore, there's really no need to go more than maybe overnight with the seasoning. I actually season my butts maybe 1-2 hours before cooking and toss em back in the fridge.

 

[jbaysurfer]

I say buy her a gym membership, or trade her in for a different Bostonian if that's not your cup of tea.

Edit: uh...I guess you have to read more then the thread title these days....

 

[passedpawn]

Couple things to remember:

1. Put the butt in fat cap up. That way as the fat breaks down it keeps the meat moist.
2. If you're lookin' you ain't cookin'!

I agree about the lookin. I say the same thing. I'll disagree about the fat cap on a pork butt. I keep it down to protect the bottom of the piece. Besides, pork butt is so crazy fatty anyway, no need for juice.

With lean meat like brisket, I'd go with the fat up.

 

[TimmyWit]

If you don't want to worry about timing it perfect, I have had good success with smoking ahead of time when I want to bring it to a gathering. I'll shred it and put it in a 13 x 9 pan. You can throw that on the grill and use your apple juice/vinegar solution or some sauce to keep it moist while it heats up.

Your rub looks great. I like to split brown sugar and paprika 50/50 for the base and then add small portions of whatever seasoning you desire sort of like base grains and specialty grains.

 

[Brickman]

Butts are very forgiving cut of meat. I normally run them about 275 and go as high as 300. I also inject them using a brine.
2 quarts water
1/2 cup kosher salt
1/2 cup sugar

You can add fruit juices to this as well. Peach, apple, and pineapple have been used. Don't use fresh pineapple juice.

Cook to 195 - 200. I wrap at about 165 or 170 depending on the color. You can use 4 fist sized chunks of wood. No need to soak.

As others have said let sit in a cooler wrapped in towels. Make sure not to use the SWMBO's good towels as they will smell like pork butts and if you have a leaker you will be in trouble.

Below is a pork contest entry from last year. We compete in KCBS competitions.

Mark

 

[troy2000]

Butts are very forgiving cut of meat. I normally run them about 275 and go as high as 300. I also inject them using a brine.
2 quarts water
1/2 cup kosher salt
1/2 cup sugar

You can add fruit juices to this as well. Peach, apple, and pineapple have been used. Don't use fresh pineapple juice.

Cook to 195 - 200. I wrap at about 165 or 170 depending on the color. You can use 4 fist sized chunks of wood. No need to soak.

As others have said let sit in a cooler wrapped in towels. Make sure not to use the SWMBO's good towels as they will smell like pork butts and if you have a leaker you will be in trouble.

Below is a pork contest entry from last year. We compete in KCBS competitions.

Mark

I agree. It's hard to screw up a Boston butt; just about anything you do to it will taste good.

For a bit of a change, you can cook it Puerto Rican style, using pernil asado recipes. Here's a post I made on boatdesign.net...

Finally got around to doing the Pernil Asado, Puerto Rican style (more or less).

First I ground these together in a mortar and pestle:

Sicilian sea salt
Mexican dried oregano leaves
black peppercorns
roasted cumin
Spanish smoked paprika

Then I added( (a food processor would've been nice, but it was at the other house):

Minced garlic (lots of it)
minced capers
minced Spanish green olives with pimientos
minced brown onion
olive oil
white wine vinegar.

I cut and folded back the skin on a pork shoulder, stabbed it deeply all over with a knife, packed the slits with paste, and slathered the outside of the meat thoroughly on all sides.

After folding the skin back over the top of the shoulder, I covered it with paste too. Then I placed it in a roasting pan, poured about half a cup of the juice from the olive jar into the bottom, slapped the lid on, and stuck it in the fridge for about a day and a half.

On the morning I cooked the pork, I started by placing it in a 250 degree (120 C) oven for four hours. Then I bumped it up to 350 (175 C) for another two hours. According to one of the recipes I found online, I was then supposed to pull the bone, crank the heat up to 450 (230 C), and crisp the skin.

But since I had cut the skin on one side, folded it back as a flap to season the meat, then laid it loosely back over, it shrank while cooking and pulled to the uncut side. So I cut it loose on the other side and placed it on-center while I blasted away for a few minutes with the hot oven, so it would baste the meat.

The skin didn't crisp, but the bone pulled out the end in one piece when I was done. Mission accomplished, so I broke up the meat and placed it in a glass pan for serving. The meat didn't shred. Instead it came apart in chunks that were tender, but not mushy or coming apart.

I didn't try to get 'authentic' with the side dishes. In fact I wanted collard greens, but good luck finding those in a Southern California supermarket. So I went with mustard greens instead - flavored with bacon, onion, vinegar and a dash of cayenne hot sauce. I slow-simmered them until the pot liquor was a nectar of the Gods....

The other side dish could've been a main course. It was a a pot of black-eyed peas - also with bacon, onion and a little cayenne sauce, plus chopped bell pepper and celery. I was going to do the Hoppin' John thing and ladle them over rice, but I got lazy and just stirred the rice into the peas instead. May Hoyt forgive me for that sacrilege....

This dish was mostly a combination of what I learned from these two sites (although adding the smoked paprika was strictly my own idea), and I thank the two ladies for posting their recipes:

http://mystilettos.wordpress.com/2010/11/23/roasted-pork-pernil-asado-puerto-rican-style/

http://latino.foxnews.com/latino/lifestyle/2013/04/23/pernil-asado-recipe-roasted-pork-shoulder/

add: I thought about thickening the juices in the bottom of the pan to make a gravy for the meat, but never got the chance because everyone just ladled them 'as is' over everything on their plates.

Also, the first picture was taken before the roast went into the refrigerator; the second was taken after it came out a day and a half later. Notice that the skin has already started shrinking, and pulling to the uncut side. I think maybe next time I'll leave the skin whole, and just stab right through it to make the slits for stuffing the paste into....

add: apparently, I can't copy and paste the pictures from boatdesign.net for some reason. It's worth going to my original post there for them, though....

Here's the URL; it was post #1900 on page 127: http://www.boatdesign.net/forums/all-things-boats-and-boating/cooking-aboard-outdoors-40787-127.html

 

[Jaybird]

Going to get started early early early! So I think I am going to do this first one cap side down. Had a long conversation with a guy in the store today about it. He travels around with his crew and does BBQ contests I guess to hear him tell it he does fairly well. Anyway he was talking about the fat cap and what he does is starts the BUTT cap down for the first 4 hours or so then flips it. He said he wants to see most of the outside cure a little and the rub stay tight on the meat. The reason for the flip is so then when the fat does start to drip it is contained INSIDE the roast and will help break down the connective tissue. Hell what do I know..LOL But sounds reasonable to me. Wish me luck!

Thanks for all the advise you guys! I am learning a lot!
I am going to be doing a large pot of beans in there as well! Great idea...

Cheers
Jay

 

[bob1852]

You're over thinking it.

Why would fat miraculously drip from the cap inside the roast? That doesn't make any sense. Besides, there's already a ton of fat inside the roast.

In my opinion, it sounds great, but isn't true. But, I'm too lazy to actually experiment to prove it. Though, just think about it...


Regardless, good overall advice in this thread, and I'm sure you'll wind up with wonderful pulled pork!

 

[Jaybird]

You're over thinking it.

Why would fat miraculously drip from the cap inside the roast? That doesn't make any sense. Besides, there's already a ton of fat inside the roast.

In my opinion, it sounds great, but isn't true. But, I'm too lazy to actually experiment to prove it. Though, just think about it...


Regardless, good overall advice in this thread, and I'm sure you'll wind up with wonderful pulled pork!

I'M JUST REALLY EXCITED TO GET STARTED!!!!LMAO!!!!


Cheers
Jay

 

[betarhoalphadelta]

You gotta go fat cap down, otherwise you risk hot side aeration!

 

[Jaybird]

You gotta go fat cap down, otherwise you risk hot side aeration!

Baaahhhaaaaa! I almost spit out my coffee!

Thanks for that this morning!

Cheers
Jay

 

[MagooBrew]

I have made competition award winning pulled pork with a very simple method. Cook at 215-220 with 50/50 hickory and apple. Slather entire butt with mustard and then apply whatever rub you use. Cook to internal temp of 190. Remove from smoker and immediatley wrap in foil. Place butt in a small cooler or wrap with blankets or towels. Let set for at least one hour before unwrapping. Pull and serve. I have tried various injections and methods but this will win them over.

 

[fadedgiant04]

i usually go 240-260 for 5 hours in the smoker with applewood chips, and a water dish for humidity, then throw it in the oven at 240 till 190 internal temp. then let it rest for 3-4 hours, then pull it.

the oven switch is great for big butts, i cannot lie.

 

[passedpawn]

the oven switch is great for big butts, i cannot lie.

Why?

 

[fadedgiant04]

For 10lbs or more it is a pain and expensive to control charcoal for 16 hours. I usually start around 5pm then throw them in the oven at 10 pm, then go to bed.


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[fadedgiant04]

my usual rub and injection.


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[Jaybird]

Beans are on and were rocken......
and I though I needed patience for beer brewing and wine making! THIS IS KILLING ME!!! I want to look I want to look soooooo BAD!!! BUT looken aint cooken SOOOOO I dont! Maybe just a peek for a picture...LOL

Cheers
Jay

 

[bob1852]

For 10lbs or more it is a pain and expensive to control charcoal for 16 hours. I usually start around 5pm then throw them in the oven at 10 pm, then go to bed.


Sent from my iPhone using Home Brew

That's why I cut the big ones into chunks. Quicker cooking and MOAR bark!!

 

[fadedgiant04]

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[DrunkleJon]

is that... Cheese on top of the butt?

 

[fadedgiant04]

That's the fat cap I trim off while smoking and throw it back on in the oven. It kinda bastes it while being cooked.

 

[bettyford]

I have made competition award winning pulled pork with a very simple method. Cook at 215-220 with 50/50 hickory and apple. Slather entire butt with mustard and then apply whatever rub you use. Cook to internal temp of 190. Remove from smoker and immediatley wrap in foil. Place butt in a small cooler or wrap with blankets or towels. Let set for at least one hour before unwrapping. Pull and serve. I have tried various injections and methods but this will win them over.

Oh yes ! Mustard is very good on pork . I smoke mine with apple wood also and sometimes a mixture of apple and cherry . I usually put in just a little hickory at first . Mostly ribs so I use the 3-2-1 method . then like you I wrap it and let it sit .

 

[mjpeisher]

to anyone interested - I would seriously check out Amazing Ribs. It is a great resource for all things grill related. Has articles on the science of the stall, recipes, equipment reviews, etc...

Really good stuff.

I have a Traeger pellet smoker. When I am doing pork butts, I rinse them the night before, rub them with an extra light virgin olive oil, and rub them down with Memphis dust. If I am going pulled pork for dinner, I will put it on early morning of (like 4 AM), if I am aiming for a lunch, or mid afternoon feeding time, I will put it on the night before. I find that 1.5 hours per pound at 225 is a good planning estimate, and I always plan a 2 hour gap between finish cooking and serving. Pork butt is done between 195 and 205, as that is when the collagen has liquefied, giving maximum tenderness. I do not wrap in foil while it is on the grill (this is the texas crutch method, which is a really good method, I just generally have more time and don't want the hassle of it), however, once it reaches temp, I will pull it off the grill, wrap in foil, and in a big beach towel, and place inside a cooler to have it stay warm until time to pull it apart and serve.

Slow and low is key.

 

[mjpeisher]

Post removed - duplicate. No clue why.

 

[Jaybird]

A tale of the BUTT. It was 7:30 AM yesterday morning and I was slapping a big ol' BUTT in the smoker. Fast forward 11 1/2 HOURS later. This BUTT was still at 190* F and my guests were getting hungry. I had to pull it. I had already raised the temp to 275* I was using 2 thermometers in the smoker so I think I was accurate there. I was able to hold the temp in the smoker at 225-235... Next everyone kept telling me about the bone. This didn't have a bone in it. I bought it at my local meat market..... Boston Pork Butt is what he pulled from behind the counter. It was tied with butcher string. What gives? What would make this take 11 1/2 hours and still not be hitting 195* .

I will say though, the pork was amazing! I will do this again in a heartbeat!

Thanks for all the help along the way!

Happy Memorial Day!

Jay

 

[mjpeisher]

I am guessing your pork butt was somewhere around 12-14 pounds, boneless. The bone-in pork butts cook differently, the bone heats up hotter than the meat, which is why they say don't let your thermometer touch them, as it makes them inaccurate, so you are "kinda" cooking from both the outside (using the heat in the smoker) and the inside (heat radiating off the bone). With a boneless, the bone isn't "helping" you cook at all.

You underestimated the time needed to cook, that is all. If the size you cooked is close to my guess, 16 hours would have been my estimate. Always remember, you can let the meat sit, wrapped tightly in foil and a towel in a cooler, for multiple hours until time to serve, but it is really hard to speed up cooking. Next time, start the meat at midnight, and let it go. Pull it when done, and hold it until serving time. I wouldn't sweat it.

 

[Jaybird]

Thats the funny thing about this, the Butt was only 6.5-7 pounds. Next time I will account for a little more time and kick the heat just a tad. Maybe 5 deg.

The smoke flavor was outstanding! I thought I had Hickory on hand and didn't so this was all Apple!

The beans WOWED the crowed! Thanks for the advise there guys.

Cheers
Jay

 

[betarhoalphadelta]

Thats the funny thing about this, the Butt was only 6.5-7 pounds. Next time I will account for a little more time and kick the heat just a tad. Maybe 5 deg.

I'm routinely approaching 2 hour/lb cook times on my rig. I'm not entirely sure why my cooks take longer than other folks, but they do.

Maybe yours are the same?

 

[dfess1]

sounds like you really had a picnic cut, which suck. They take a lot longer to cook, as you found out. Next time, just make sure it's got the blade in it. As stated already, it heats up and helps cook from the inside out.