Do You Spray Pork Butt?

garthb4903

Starting my pork butt in 8 minutes (11 am PST), and have always sprayed after every hour, a combo of apple cider vinegar and/or water or cider.  the last time I did this the butt became black on the outside, probably too much sugar in the cider.  What are your spraying tips?

Carolina Q

I have never sprayed a butt. They usually look something like this...

Live2GrillGrill2Live

I've always done a mop of apple cider vinegar, water, and pepper.  black is what you want the bark to be!

1voyager

I do.

1 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire Sauce
1 teaspoon liquid imitation butter

garthb4903

@1voyager how often do you spray? Every hour?

pgprescott

I don’t, but have absolutely  no issue with it. 

stlcharcoal

Keep in mind that everytime you open the dome, you're releasing a ton of humidity and upsetting the fire.  Probably not as big of a deal in the hot/humid summer, but you can really see it in the winter.  You're giving the fire a ton of oxygen, so be quick and get the dome closed to get it metered again.

If you're trying to build levels of flavor with your mop sauce, then yes, do it.  But if you're trying to keep the meat moist, the egg already does that for you--you're letting that moist air out, just to wet it down and make more moist air that you're going to let out in another hour. 

1voyager

garthb4903 said:

@1voyager how often do you spray? Every hour?

Yes.

Killit_and_Grillit

I keep a spray bottle with Apple cider vinegar and water. I only spray it when I open the lid. Not a religious thing. 

Does it help? I don’t know. It smells good and the pork comes out great. Either way...it’s my method. 

bikesAndBBQ

I don’t think spraying is needed with an egg and especially pork on the egg. Do as you please tho. The results will be great either way. 

garthb4903

Ok, today I'm going "NO SPRAY", photos later!

StillH2OEgger

garthb4903 said:

Ok, today I'm going "NO SPRAY", photos later!

Let us know if you think there's a noticeable difference. I've never sprayed or mopped, but maybe I just don't know what I'm missing.

dharley

When I check my drip pan, about every three hours, I spray with 1/2&1/2, Worcestershire & ACV and sprinkle with some rub. It's probably not necessary. 

1voyager

I'm looking forward to your results. I spray for taste not for moisture but maybe it's a step I should drop.

WeberWho

Typically not with the egg. Yes with the stick burner. If I'm going out to feed the smoker some sticks I'll find the time to spray it down since I'm out there anyway. The egg I don't ever need to visit so it keeps me from going out and doing it. 

Do you use mustard? I kicked the mustard slather and go strictly rub. I like the overall texture better with no mustard on the egg. Worth a try if you use mustard 

garthb4903

@WeberWho I do use mustard, so next time, no mustard, no spray!

WeberWho

garthb4903 said:

@WeberWho I do use mustard, so next time, no mustard, no spray!

Mustard might be the main culprit. I don't like a heavy dark bark. I ditched the mustard and like the results better between the two

garthb4903

@WeberWho Ok, F mustard then

Theophan

I've never sprayed or mopped a pork butt, and they're always dark, but not black, and plenty moist.  I agree with others above who say no spraying is needed in an Egg unless you're specifically trying to add a flavor to the outside (which I think would work better with a glaze at the end, if you want to do that).

bgebrent

No spray, no mustard.  Yes brine.

GoldenQ

I do not spray butts but do use canola oil with rub and get really dark crust on butts.    Also, I have just gotten some pink butcher paper to try on butts instead of foil to wrap.  Also, when I wrap I move the food to the oven to finish and save my charcoal or use egg for next item to cook.   Works well when doing brisket then butt after brisket wrapped and in oven.

Carolina Q

GoldenQ said:

I do not spray butts but do use canola oil with rub and get really dark crust on butts.    Also, I have just gotten some pink butcher paper to try on butts instead of foil to wrap.  Also, when I wrap I move the food to the oven to finish and save my charcoal or use egg for next item to cook.   Works well when doing brisket then butt after brisket wrapped and in oven.

You don't need oil for a dark crust. See my pic above. It's the rub and the smoke wood that gives color.

I rarely hear of folks wrapping butts (in either foil or paper). Just leave 'em on the egg til done. Unless they're FTCing them. And that's only necessary if the butt's done before you're ready to eat. I almost never FTC. I cook mine, take it off the heat, pull and eat.

bgebrent

Carolina Q said:

GoldenQ said:

I do not spray butts but do use canola oil with rub and get really dark crust on butts.    Also, I have just gotten some pink butcher paper to try on butts instead of foil to wrap.  Also, when I wrap I move the food to the oven to finish and save my charcoal or use egg for next item to cook.   Works well when doing brisket then butt after brisket wrapped and in oven.

You don't need oil for a dark crust. See my pic above. It's the rub and the smoke wood that gives color.

I rarely hear of folks wrapping butts (in either foil or paper). Just leave 'em on the egg til done. Unless they're FTCing them. And that's only necessary if the butt's done before you're ready to eat. I almost never FTC. I cook mine, take it off the heat, pull and eat.

This.  But try brining.

lousubcap

No spray with the BGE as I'm in the lazy cook supervisor role once it gets going.  
And I'm with @WeberWho with regard to spraying when the stick burner is in play.  Then I will use a mix of apple cider vinegar and apple juice (ratio eye-ball dependent ) about every 60-90 minutes.  FWIW-

abtaylor260

You do what you think will taste good, that’s the fun of the cook! I spray ribs and pork butt with apple juice every 30 minutes to an hour of time permits because I like the caramalization, but some don’t like that flavor. Add your own spin as you go. If you cook to the right temp it will taste good either way don’t worry about flavor a pork shoulder flavors itself. Some pitmasters use no seasoning at all. Just smoke for flavor.