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First pork butt

tazcrashtazcrash Posts: 1,851
edited March 2012 in Pork
Ok all, Looks like I'll be doing my first real long cook this weekend with a 6 lb pork butt. 
=D> with apple or cherry chunks.

Now, I know I'm going to be shooting for about 200 internal temp, and that I need to cook to temp not time (just for serving an estimate, I'm planning on using 1.75 - 2 hours per lb), when it's done, and not to panic during the plateau but.........

Should I brine the pork first like I've done for a picnic shoulder in my old vertical?  
Any other advice will be appreciated, but I cant promise I'll follow. ;)

Thanks 





Bx - > NJ ->TX!!! 
All to get cheaper brisket! 

Comments

  • Hammond1Hammond1 Posts: 31

    Sounds about right. You'll get all sorts of opinions on temperature. I like to cook mine at somewhere 210-220. I pull at 195 and foilf, wrap in a towel and put it in a cooler for a while.

    I never brine anything and rarely inject it. I simply coat it with a mustard mix and then dry rub.

  • boatbumboatbum Posts: 1,273

    +1 on your steps

    if your managing cook temp with dome thermometer - run it around 250 or so - easier to keep the heat stable.   At that - would probably run 1.5 or a little more per pound to hit 195 internal.    You are correct - cook to temp - but I like to have a planning window.

    I never brine a butt.   Many schools of thought on trimming ( just my opinion ) I trim as much of the outside fat off as possible - mustard coating - rub - wrap in plastic wrap 3-4 hours refrigerator time.   Take it out - put more rub - then rub brown sugar on top of the rub.    The brown sugar would be dependent on the rub that you chose - the degree which you desire bark - and personal preference in flavoring.

    Rest it -- if its going to be longer than an hour - then foil and ice chest.

     

    Cookin in Texas
  • Do exactly what Hammond said.  I inject the night before the cook and apply the rub the next day before I throw it on the egg.  Don't over look Pecan wood either.  Its noticibly smoother and extreamely mild. Below is my last shoulder: 

    image

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • stikestike Posts: 15,597
    just one man's opinion, but no need to rest it, if you want to eat right away.   ...other than maybe to let it cool a bit if you pull by hand. in that case, rest an hour on the counter or so.  it won't cool too much, but just enough to keep you from scalding yourself with steam.

     keeping it in the cooler will keep it hot for a few hours if you are done early, but resting as a rule doesn't really benefit like resting a roast does.
    ed egli avea del cul fatto trombetta -Dante
  • Hammond1Hammond1 Posts: 31
    Yep. No NEED to rest it. That is just how the timing usually works out for me. I need to get folks to come over for lunch instead of supper :-)
  • Stike is 100% correct. I've cooked multiple butts and found no reason to let a butt rest. Get some bear claws and pull immeadiately. 

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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