Boston Butt Help

Unknown

Hi all,

so, admittedly this generally isn't the way I do the "Q" but I woke up wanting to make some pulled pork so I did the following after buying the pork butt the same day as wanting to smoke it:

1. Gave the butt a nice rub and let it sit for an hour (Boneless, approx. 3.8 lbs)
2. Cleaned out the egg of all residual ash and built a small fire (just above fire holes) while using the heat shield for indirect cooking.
3. Smoked the meat for about 10ish hours

Now...I was shooting for a target temperature of 200 degrees and though it shot up right away to about 155 it stayed there for a long time. Admittedly, I should've built a better fire as at one point the fire died down and I had to stoke it up a bit. I didn't get close to 200 degrees and was wondering if anyone had any advice on temps/time for a pork shoulder/butt. I generally kept the egg stabilized at 200 degrees. What came out was a bit dried out on top despite having given the shoulder a couple mops of apple juice. Should I have not even opened up the egg at all during the process? Advice would be welcome and appreciated!

-Jeff

www.cforcooking.com

Rascal

You need more heat (at least 250 dome) and as much lump as you can fit in for a long & slow cook. 200 will take too long and dry out the butt. You should also cook it over a drip pan where you keep an inch or so of water, apple juice or beer in the bottom. This keeps the drippings out of the fire where they cook taint your cook with a taste that 'coons would pass on. The answer to learning how to use the BGE is to read here and at all the related sites. And if that doesn't work, read some more! And of course, ask questions too! 8 - )

Fidel

More lump, 250* dome temp. No way you'll get anything over 170* if your dome is 200* - the temp at the grid is 20-30 degrees lower than the dome thermometer indicates.

That stall at 155 is a good thing. It is referred to as the plateau and that is when the magic is happening. All the connective tissue and fat is being rendered and converted.

Read this: http://www.nakedwhiz.com/elder.htm

And this: http://www.nakedwhiz.com/pullpork.htm

And this: http://www.celticspiritbbq.com/methods/pulledpork.html

Those should help.

gdenby

The first butts I did were in that size range. They came out pretty dry. After those, I've tried to get at least 5 pounders. If I only can find smaller, I foil them after the first 5 hours, or 180 degrees, whichever comes first. When they get to 195+, I unwrap them. I prefer the moister finish that gives with a less crispy bark than the other way around.

I've yet to try another recommendation, which is to inject fluids in the last few hours, but it sounds like a good thing to try.

Uncle Phil

Here is a link to a complete video i just completed dedicated to Cookin Butt!
Enjoy.

Uncle Phil

http://www.vimeo.com/1072995