Pork butt cooking questions.

sandman1970 · June 2012

Going to try one this weekend. I do not have a Guru or Stoker yet so that being said any tips for a low and slow cook on a pork butt.

Duganboy · June 2012

Fill up the firebox with lump all the way. Put your wood chunks throughout your lump. Get the fire lit and stabilize it between 225 and 250 dome temp.

,

I'm assuming that you have a platesetter or someway to cook indirect. Put in the pork butt, let the BGE come back to temp, adjust your vents to keep it there and let time and smoke and the BGE do the rest of it.

I'm a sprayer, so after the first 4 hours I will spray with apple juice every hour or so.

You are looking for an IT of 195-200.

Duganboy · June 2012

Goes without saying that you have your rub picked out. If I have time I rub it down the night before.

onedbguru · June 2012

I generally start mine at about 9-9:30pm and let it go until it comes up to temp - usually 2-4pm the next afternoon. XL @ ~250-275

sandman1970 · June 2012

Fill up the firebox with lump all the way. Put your wood chunks throughout your lump. Get the fire lit and stabilize it between 225 and 250 dome temp.
,

I'm assuming that you have a platesetter or someway to cook indirect. Put in the pork butt, let the BGE come back to temp, adjust your vents to keep it there and let time and smoke and the BGE do the rest of it.

I'm a sprayer, so after the first 4 hours I will spray with apple juice every hour or so.

You are looking for an IT of 195-200.

No platesetter is that going to be a problem. I have been trying to order a Woo2 and Adj Rig from ceramic grill store but they have been out of stock.

Duganboy · June 2012

You might want to get a shallow aluminum pan, sorta like a cake pan and put the butt in the pan. The pan will keep the direct heat off of the butt.

sandman1970 · June 2012

You might want to get a shallow aluminum pan, sorta like a cake pan and put the butt in the pan. The pan will keep the direct heat off of the butt.

Thanks

The Cen-Tex Smoker · June 2012

Hey sandman, it's going to be tough without something to deflect the heat. Do you have a pizza stone? We might be ablemtomhelp you rig something up.

Gandy Dancer · June 2012

Read Thirdeye's link.

sandman1970 · June 2012

Hey sandman, it's going to be tough without something to deflect the heat. Do you have a pizza stone? We might be ablemtomhelp you rig something up.

On order just not here yet.

sandman1970 · June 2012

Read Thirdeye's link.

Nice link thanks.

tazcrash · June 2012

If you have 2 grates you can set up one on the fire ring, then the drip pan or pizza stone on first grid. Then some bricks to hold up the upper grid with the pork.

fishlessman · June 2012

you can raise the grid with bricks, fire bricks or plaine red bricks, either will work, just balance them on the ring and place your grid on top, you can also get a cheap weber grid at home depot in the replacement section

ill see if i can find his post though butts are just too simple. fat
side down or the bottom gets a crunchy layer, a little too crunchy to
put back in the pull. heres my minimalist approach, raise the grill.

if
you are afraid the bottom is going to get too crisp goind direct, slip a
pan under the butt. the only thing a platesetter or any other ceramic
type heat mass does during a low and slow is burn more lump during the
cook.

this link will show how little lump gets burned during a
low and slow butt cook done direct raised grid, look at the before and
after pics of the lump, notice how little i started with and how much is
still left
http://eggheadforum.com/discussion/507801/x/p1

The Cen-Tex Smoker · June 2012

There you go. Listen to Fishless. I knew somebody on here would come through for you.

sandman1970 · June 2012

Thanks to everyone for the advice I feel better about doing this know.

jjmills · June 2012

Don't forget the beer!! It's hard to watch the butt cook without some beer.

TN_Egger · June 2012

Am rubbing my butt and there's a large slab o' fat on it...Don't really want to eat it, but know there's lots of flavor there. Thinking about slicing it off and laying it across my butt while it smokes. Comments?

ncbbq · June 2012

I cut that big layer of fat off myself because I like to have more bark to mix in the finished product. My line of thinking is that I throw away any fat that doesn't render when I am pulling it, so if I left that fat on I would be throwing away all of that bark attached to it. It still seems to taste good to me without it as there is plenty of fat throughout the butt. Certainly not speaking for everyone but that is what I like to do.

sandman1970 · June 2012

I cut that big layer of fat off myself because I like to have more bark to mix in the finished product. My line of thinking is that I throw away any fat that doesn't render when I am pulling it, so if I left that fat on I would be throwing away all of that bark attached to it. It still seems to taste good to me without it as there is plenty of fat throughout the butt. Certainly not speaking for everyone but that is what I like to do.

Thanks I could not help but notice the ECU pirate. We are fans to and live just up the road Little Washington.

sandman1970 · June 2012

8 hrs in everything going great.

The Cen-Tex Smoker · June 2012

Shut the dome!

If you are looking' you're not cookin!

sandman1970 · June 2012

Shut the dome! If you are looking' you're not cookin!

I know but I had to take a pic of my first one. I will do better on the next one no peeking.

The Cen-Tex Smoker · June 2012

Shut the dome! If you are looking' you're not cookin!
I know but I had to take a pic of my first one. I will do better on the next one no peeking.

i know. just busting you a little. Looks great.

Pork butt cooking questions.

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