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Help With Pork Butt

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uncledave
uncledave Posts: 90
edited December 2011 in EggHead Forum
I am doing a pork butt for the football games on Monday. Do I brine a pork butt or just season it and go low and slow?
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  • lousubcap
    lousubcap Posts: 32,348
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    Very few brine a butt-just use a good rub and if smoking at 250*F (calibrated on the dome) plan on 2 hrs/# til around 195-205*F (when the bone easily pulls out) then give yourself at least an hour (more if you can stand it-can hold in a cooler for at least 4 hours...) with it wrapped in HDAF and a couple of towels in a cooler to rest.  Then pull and serve-

    FYI-BGE rule of thumb-you can never load too much lump...I have a LBGE and for long low&slows (20 hours +/-) I load lump about half way up the fire ring.  Plenty of lump left over after the cook.  Butt is very forgivning-enjoy the journey.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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