Calling All Butt Experts (Advice Needed)

johnkitchens

I have never cooked a butt, but I will be soon. I can't decide between a low and slow or a turbo. I also need advice concerning setup etc. 

Here is what I am thinking, but I get a little foggy on the exact procedure. Light the fire, put the platesetter in legs up. Put a barrier between the platesetter and the drip pin. Place the cooking grid and then the butt. Cook to 200 or so. 

I have a platesetter, but I have never used it. When exactly do I put it in? Do I wait until my fire gets to temp and then put it in or do I put it in just a few minutes after I light my fire. 

Also what wood should I use? I have apple chunks, cherry chips, and hickory chunks. I am thinking apple. When do you put your wood in? 

I am pretty sure that all I can get locally (I live in po' dunk) is going to be a boneless butt. Will that matter? 

I see some guys do fat cap up and others do fat cap down. What do you think? 

What about my rub? I have read till my head hurts, but I still can't decide. Some use mustard as a bonding agent some don't. I mainly use Dizzy Pig rubs. I do have Bad Byrons Butt Rub, but what do you guys like? I would prefer to not make a rub at least not yet. I would also prefer not to use mustard if I don't have to.  

Low and Slow versus Turbo. I know what they are, but I want to get the best results possible. What is the difference in the finished product? I have read on this forum that some posters think the turbo method will cause the pulled pork to have more fat than if it were cooked low and slow. What do you think? @mickey please chime in here. 

Is a good temp for low and slow 250? Is a good temp for turbo 350? 

I hate to ask so many questions, but I want to get this right. 

 

Mickey

My brain hurts :-?? First the Butt Rub is what I use and I still use mustard but thinking of not. So pick one, my vote is keep the mustard..... I have only used my platesetter a few more times than you. When used I put it in right after lighting and closing the lid. I would try and get a bone-in, but I want a bone in anything if I can get it. This is only slightly a harder cook than hotdogs, just longer. DON'T over think it please. I am very much into Turbo:TURBO BUTTS. · Hot'n fast, 350 for 5 hours to internal to 200. Falls apart and oh so good! Have fun! · Be sure you only get a 7lb butt or so for the time (or a couple ((same amt of time)) or more for more protein ) . Note: The butt box is not required unless holding for dinner. I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more. Ps: I do not foil. Also good with the coffee rub.

minniemoh

I have my best luck with butts at 250 degrees with platesetter and elevated drip pan (I use foil balls to create the air gap). I like to use Meathead's Memphis Dust for a nice sweet and flavorful bark. I always do fat down so I don't lose any bark stuck to the grid. 

I use chunks (hickory or hickory/apple most times) and put them mixed into the top of the lump after the fire gets going a little bit. Light your fire in one spot in the center so it starts slow and doesn't get out of control. Put it on after you have achieved a stable fire at 250 degrees. 

Keep it simple on your first try and don't worry too much about 50 degree temp swings but a fire at 200 degrees is much more likely to go out in my opinion. You will likely be very pleased with your results. Kick back and enjoy the cook.

Drewdlc17

Don't panic it's really hard to mess up a butt!
I would go low and slow for your first. Cook at 200-225 degrees. I would use a meat thermometer to tell you when to pull the butt. I would pull mine at about 175-180 degrees internal temp,wrap it in foil and let it rest for 1 hour. This will most likely bring your temp to 190-195

You will be fine using a commercial rub

I cook mine fat side up if your going to pull it.

Get your fire going a little then add your wood chips before placing your plate setter and grade on. Get the egg set at the right temperature and then but your butt on. Cook it until it reaches the right internal temp.

I recommend hickory but you apple would be good too.

Bone is is best if you can find one.

Most important! Enjoy the cook! It will be good no matter what!

Good luck

wpendlegg

You can try 200-225 but I can tell you from personal experience that even if you cook it between 240-275 it's going to turn out awesome too.

johnkitchens

Thanks guys. As you can tell I am "over thinking" this process. I am my worst critic. I don't want to mess up. 

I will be doing one soon. All the advice is greatly appreciated. 

saluki2007

As far as going turbo vs L&S, depends on how much time you have.  I have not personally done a turbo butt so I can speak on the fat content.  I do not use mustard, mostly b/c I have not noticed a difference with or without.  BB is a fine rub to use.  I would try and find one with a bone it, but it's not the end of the world if you don't.  I like them bone in b/c you can use it as an indicator if it's truly done.  I mix my chunks in while filling up with fuel.  I typically will go a mix of apple and oak or apple and hickory.  I put the plate setter in once the fire is lit.  If you bring it up to your temps first then put in the plate setter, this will drop your temps done a noticeable amount.  I typically shoot for 250, +/- 20.  I typically put fat down so if it sticks to the grate you are loosing bark or protein.  Done when done pulls out or feels like butta.

fishlessman

way over thinking

light egg
put rub on butt, just pick one
stabilize at 250 plus minus 25 degrees
put fruit or nut wood in, or both
platsetter in, pan if you want but not necessary
put butt in and shut dome, doesnt matter up or down but if its boneless tuck cut side underneath
shut dome and cook

if you need to have in depth details get elderwards writup off the whiz site and cook at 250 dome plus minus 25 degrees

Thatgrimguy

I have done with and without mustard. Can't really tell a difference, so I go without now. 

I use bad byron's on butts. And I like apple wood personally

Put the plate setter in after the fire gets a chance to fully catch. Around 5 min.

I put fat cap down so I get a better bark. When I pull it off the grid, the fat usualy sticks to the grid. NO loss when it's just the fat cap

boneless v. Bone in is a toss up. Everyone who claims a difference is probably noticing one of the other variables. Bones don't impart any magic to meat to make it better.

Can't help you on turbo but 100+ forum members can't be wrong?  Personally I almost only eat it for my Sunday Funday's and want it at lunch time so I go low and slow at 225-275. Butts aren't temp sensitive. Just cook it till it's done and you will have a great butt.

llrickman

My best Butt has been 250 indirect, fat cap down. Unbelievable delicious bark on the top . Rubbed with mustard coated heavy with Bad Byrons Butt Rub , Pull at 203 

DaveRichardson

Hey @johnkitchens

Mustard here with Byron Butt Rub as well.  Typically go 250-260 and 1.5-1.75 hrs per pound for my last couple of butts.

I've foiled once when I was in a time crunch.

I've got the poor-man's platesetter..... I pizza stone on the grate with a raised rig over top of that.  Stone goes on after VOC's are gone; that's also when I add in chips on top of the lump/chunk mix that I like.  Recently for pork I have been using pecan wood for my smoke. 

Fat cap down mostly.  Have gotten a butt or two that have been fairly lean, so they land the way they land.... 

Several cold beverages are consumed during the process of lighting and stabilizing.  Typically butts go on at beer 5-6.  I trust my settings, so therefore I trust my egg to not flame-out.  After the meat is on, I'll watch my temps for an hour or so, then I'll call it a night.

Typically I'm in the stall by wake-up and its done by 1-2 PM; ready to FTC for dinner.

That's my M.O.

Carolina Q

I was gonna say stuff, but fishless pretty much nailed it. Save the mustard for a hot dog. Just a messy waste on a butt.

johnkitchens

Thank you so much for the advice guys. I can't wait to try one. 

llrickman

I only use the mustard to hold the rub. I pat my Butts down pretty dry and it helps hold the rub. Adds absolutely nothing as far as flavor

Smokinpig

I go real basic. Koesher salt and pepper rub and low and slow around 250 dome until 195. As soon as I feel the fire is established I put in the plate setter, drip pan and rack and let it come up to temp. Usually takes 2 hours a pound give or take depending on the butt. I use hickory and sometimes toss in some apple. It is easy.

GATraveller

I've done both low & slow as well as Turbo.  I prefer L&S if time allows (but I also have a DigiQ).  Be sure to have the platesetter with one leg set directly towards the back of the egg.  With the air flow this will divert the hottest air towards the sides.  Also put platesetter, drip pan and grid in egg once fire is going so everything is up to temp when meat goes on.  I have used mustard but don't find it necessary since the packing moisture will hold rub just as well.  I use Byron's then sprinkle with a light coat of brown sugar.  My favorite rub is Happy Holla but don't know if you could find it in Louisville.  If doing Turbo, I wouldn't add sugar as I think the higher temps can cause it to scorch.  I always place fat cap up but don't have any reason other than because that's what I do.  Temp - I shoot for 225 L&S or 350 for Turbo.  I use hickory and/or peach wood.  I cook till internal temp hits 195-200, remove, wrap in foil then towel and place in cooler until ready to eat.  I've kept in cooler anywhere from 1-6 hours.  Hope this helps.  

Dude, don't sweat it (easier said than done) - this will be the easiest cook you can do with one of the biggest payoffs!!!   

Acn

I agree with fishless and Carolina q; keep it simple your first time out. I usually use dizzy dust on butts, but rub is absolutely personal preference. If you do l&s, let the egg settle in around 250, mine usually sits at 260 like a rock. Butts are forgiving, don't sweat the temp too much. I usually put the plate setter in late, that helps drop the temp if I overshoot a bit.

One thing I do differently is that I'll put the butt on a v rack in the drip pan, and set that on the grate. The rack has wider bars, so less bark sticks to it, and I've never had so much fat render that the bottom was submerged. I find that also helps with transport, I can just pull the v rack and don't need to worry about the butt pulling as I try to get it off the egg.

Hotch

+1 on the V/Rib rack. A butt with 2 handles, wow what a concept. Save the mustard, use a little EVO and salt and pepper.

johnkitchens

I really appreciate all of the advice and feedback. That is what makes this forum so great. 

@mickey check your PM's. 

Mickey

johnkitchens said:

I really appreciate all of the advice and feedback. That is what makes this forum so great. 

@mickey check your PM's. 

Got it and back

BierMugg

Do yourself a favor look up Elder Ward's recipe. You won't be sorry 

 

buzd504

I like to keep the platesetter out until my temp is about set.  Then if I overshoot, I can use the cool platesetter to help lower it a bit.

Anything below 300 is a fine temp.  I wouldn't mess with getting anywhere near 225.

I like the mustard, but I agree it doesn't really add flavor.

You will probably want to take it to 203 or so, in my experience.

DaveRichardson

I'll have to try the v-rack on Friday.....  I like that idea!

Mattman3969

Hot n Fast just like @Mickey . 350 straight thru no foil. Rub with Butt Rub with mustard being a personal choice, I notice no difference with out it. Pull around 200-205 but only if the bone pulls clean or you probe it and it feels like hot Buttah. If you are crunched on time there is really no need for a rest on a butt but if ahead of schedule you can always FTC for several hours. This will be one of the easiest cooks you have done. Just make sure your egg is settled in at temp for about an hour before putting the meat on. If you have to chase the temps it will make for a long cook.

EGGjlmh

IMHO Butts are very forgiving and it is hard to make a bad one.  Something bad has to happen, such as the fire going out, to ruin one.

You will be fine, trust the egg.

AmericanFlannel

easy recipe:

1. rinse pork

2. cover in French's Yellow Mustard

3. completely cover it in Dizzy Pig Pineapple Head

4. Start your fire, good lump with four chunks of cherry and/or sugar maple buried in there

5. Put the pacesetter in and get it to 235ish and thin blue smoke

6. put the pork on there fat side down and don't peak until you think it's at 205 degrees (figure 1.5 to 2 hours a pound)

eat best pork ever.

SGH

@johnkitchens‌
Have you done cooked the butt? If you haven't I will be glad to do a write up for you after while my friend.

Biggreenpharmacist

I bet john's head is about to explode. He may be ready to order a pizza and call it a day.

SGH

@Biggreenpharmacist‌
I think I'm going to do a write up for him either way. He is one of the real good guys.

Biggreenpharmacist

He's one of my favorites as well.

jerryb78

This one's pretty tough to screw up as long as you cook it to temp.  The hardest part for me has been giving myself enough time so it's not down to the wire at the end of the cook.

Dive in and try it.  This is one of those situations where perfect is the enemy of good.