First Pork Shoulder/Boston Butt

_Moose_ · September 2016

Alright ladies and gents, I'm beating the old horse again. Another rookie here planning his first Boston Butt. I'm planning to do my first smoke on my MBGE here in about a month. It's actually a trial run for the Boston Butt I am being commissioned to do for our Christmas. It's the first Christmas at our house so I'll be proud to do it. Anyway, I'm looking for any tips/hints/magic tricks/etc. on making this successful... Appreciate any feedback!! -Moose

johnkitchens · September 2016

A butt is easy and very forgiving. You can either go turbo or low and slow. I like both methods. Any specific questions?

northGAcock · September 2016

Moose.....this will not really require a trial run....but then you may wish to do several more between now and the holidays.....cause it is just d@mn good eatin.

Really this is an easy cook.....Others will likely provide more detail.....but at a high level....here goes. Mix some smoking wood in with your lump. (Hickory, pecan, maple, cherry etc.) You want to fire up your lump, let it get established and then insert a plate setter or other available indirect solutions available to you. I would make sure your set up has a drip pan as you will render quite a bit of fat.....Rub your meat with your favorite, or make your own....you should find many suggestions by using the search feature on this form. You will want to get your temp stable at around 250 but a little higher is ok. If it runs hot on you....(this is where the learning curve is) it is ok....You will want your bottom vent opened no more than a half inch (prob less) and the daisy wheel with only a slight opening. Sit back and let-r-go for about 5 hours before even looking. You are shooting for around 190-205 internal. Assuming it is bone in.....the bone should be able to be removed with little if any effort. Remove from egg and rest for a bit.....then pull. Enjoy the ride and look forward to some pictures.

jtcBoynton · September 2016

There is no best way to cook pork shoulder. Pork shoulder can be cooked in varying ways to great results. Setup for an indirect cook. Egg temp somewhere between 225-375º. Add some salt to the pork and cook until tender (normally 195-205º). Anything after that is personal preference.

Approximate cooking times for pork butt/shoulder:

225º: 2 hours a pound

250º: 1.5 hours a pound

280º: 1 hour per pound

350º: 30-45 mins per pound

There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

_Moose_ · September 2016

@johnkitchens Not really any specific questions, just any useful tips from you veterans in the game. @northGAcock Awesome info. That was what I was looking for, just basic stuff. I have a platesetter, drip pan, and dual probe thermometer (Ivation) so I should be good to go there. And, for wood, I bought apple to throw in the lump and plan to use a little apple juice in the drip pan as my wife is a big fan of that. I didn't really know what temp to cook at or to remove at so that is definitely helpful. And, solid recommendation on the vent and daisy wheel. That'll will definitely help. Pictures will be posted after the cook for sure For both of you, and anyone else who wants to chime in, is there a specific amount of lump I should be aiming at putting in? i.e. box half full, 1/3, etc? I'm curious on that because I've seen quite a few threads about guys having trouble keeping the temp low for smokes... Or, will setting the vent and daisy wheel accordingly keep the temp where I want it no matter how much lump is in there?

_Moose_ · September 2016

@jtcBoynton Thank you very much for the temp recommendations. Another ques. for you fellers (and probably a very dumb one), what exactly will the cut say on it for the Pork Shoulder/Boston Butt when I'm shopping for one? It seems everything I see that looks like it says Pork Roast, Sirloin Roast, Sirloin Tip, etc. Basically, everything except exactly what I'm looking for. Am I staring right at what I need or could the local Publix just not have it? I have a local butcher I've started using but haven't made it by his place yet. I like supporting him so it will ultimately come from his shop, however I started looking around while grocery shopping last night and felt like an idiot haha

northGAcock · September 2016

_Moose_ said:

@johnkitchens Not really any specific questions, just any useful tips from you veterans in the game. @northGAcock Awesome info. That was what I was looking for, just basic stuff. I have a platesetter, drip pan, and dual probe thermometer (Ivation) so I should be good to go there. And, for wood, I bought apple to throw in the lump and plan to use a little apple juice in the drip pan as my wife is a big fan of that. I didn't really know what temp to cook at or to remove at so that is definitely helpful. And, solid recommendation on the vent and daisy wheel. That'll will definitely help. Pictures will be posted after the cook for sure For both of you, and anyone else who wants to chime in, is there a specific amount of lump I should be aiming at putting in? i.e. box half full, 1/3, etc? I'm curious on that because I've seen quite a few threads about guys having trouble keeping the temp low for smokes... Or, will setting the vent and daisy wheel accordingly keep the temp where I want it no matter how much lump is in there?

Any low an slow cook you do should have a full compliment of lump. Remember, you can us what is left over on your next cook.....but you don't want to run out....and have to rebuild or move to the inside oven. Go heavy on the lump.

Ladeback69 · September 2016

_Moose_ said:

@jtcBoynton Thank you very much for the temp recommendations. Another ques. for you fellers (and probably a very dumb one), what exactly will the cut say on it for the Pork Shoulder/Boston Butt when I'm shopping for one? It seems everything I see that looks like it says Pork Roast, Sirloin Roast, Sirloin Tip, etc. Basically, everything except exactly what I'm looking for. Am I staring right at what I need or could the local Publix just not have it? I have a local butcher I've started using but haven't made it by his place yet. I like supporting him so it will ultimately come from his shop, however I started looking around while grocery shopping last night and felt like an idiot haha

The package should say pork shoulder. A pork roast is more like a pork tenderloin, but the package may say pork shoulder roast.

It should look like this.

How many people are you cooking for?

_Moose_ · September 2016

@Ladeback69 Thanks for the info.; noted to make sure it definitely says shoulder somewhere on there. And, the first I'll be cooking for probably 8-10. The second will be about the same, maybe a little more. I'm hoping to at least have enough left for pulled pork sandwiches a couple of days. What size would you recommend?

Action_Hank · September 2016

My advice, make sure you got plenty of beer

johnkitchens · September 2016

@_Moose_ You will do fine. I was kind of like you before I did my first one. It is so easy you will look back and laugh.

I actually used to only get bone in butts, but know I like the boneless. Either way you will do great!

Ladeback69 · September 2016

Get a 8 to 10 pond one and you should have leftovers. They sell them in a pack of 2 where I live, but you can find them in singles as well. I don't know if anyone mentioned injecting, but is does add flavor, but for your first one I would keep it simple. Good luck, I look forward to seeing photos of your first PB cook.

johnmitchell · September 2016

northGAcock said:

_Moose_ said:

@johnkitchens Not really any specific questions, just any useful tips from you veterans in the game. @northGAcock Awesome info. That was what I was looking for, just basic stuff. I have a platesetter, drip pan, and dual probe thermometer (Ivation) so I should be good to go there. And, for wood, I bought apple to throw in the lump and plan to use a little apple juice in the drip pan as my wife is a big fan of that. I didn't really know what temp to cook at or to remove at so that is definitely helpful. And, solid recommendation on the vent and daisy wheel. That'll will definitely help. Pictures will be posted after the cook for sure For both of you, and anyone else who wants to chime in, is there a specific amount of lump I should be aiming at putting in? i.e. box half full, 1/3, etc? I'm curious on that because I've seen quite a few threads about guys having trouble keeping the temp low for smokes... Or, will setting the vent and daisy wheel accordingly keep the temp where I want it no matter how much lump is in there?

Any low an slow cook you do should have a full compliment of lump. Remember, you can us what is left over on your next cook.....but you don't want to run out....and have to rebuild or move to the inside oven. Go heavy on the lump.

Great point on the lump Robin.... Moose I would also encourage a full compliment of Adult Beverages for the low and slow !!!

tikigriller · September 2016

I just did my first butt and it was the easiest thing to do so far by a long shot.

I set set the temp different. I have bottom vent wide open with screen closed and daisy wheel vents open a hair. It held at 280 the entire time and never moved. Very impressed with how easy that was.

Three apple wood chunks for smoke.

Allow for for some time beforehand to really make sure your temp is stable.

Did mine until butt reached 169, removed, wrapped in foil, added 1/4 cup Apple juice, back on the egg until 195, then added 1/4 cup maple syrup, FTC'd for 45 minutes then pulled apart.

So easy, so good. Family already asking for another one. 7 lbs....on the grill at noon, eating at 7 in my case.

tikigriller · September 2016

By the way, I would still do a trial run.....cooking the meat is the easy part....but y our flavoring is the part you may want to adjust to your liking. relatively speaking, it is such an inexpensive cut of meat, that it is great meat to practice on as well from my brief experience!

_Moose_ · September 2016

Awesome, thank ya fellas. @tikigriller Appreciate the info./pics. That helps as well. There will definitely be a trial run as I'm committed to cooking one for friends for the Alabama/Arkansas game coming up. So, come hell or high water, one will be cooked then. I'm looking forward to giving it a shot. Sounds like it's easier than I anticipated. And, don't worry gents, there will plenty of beverages on hand. Can't cook without em!

jtcBoynton · September 2016

_Moose_ said:

@jtcBoynton Thank you very much for the temp recommendations. Another ques. for you fellers (and probably a very dumb one), what exactly will the cut say on it for the Pork Shoulder/Boston Butt when I'm shopping for one? It seems everything I see that looks like it says Pork Roast, Sirloin Roast, Sirloin Tip, etc. Basically, everything except exactly what I'm looking for. Am I staring right at what I need or could the local Publix just not have it? I have a local butcher I've started using but haven't made it by his place yet. I like supporting him so it will ultimately come from his shop, however I started looking around while grocery shopping last night and felt like an idiot haha

Pork butt = Boston butt = pork shoulder = pork collar. The label should have one of these terms on it. My local Publix rarely carries full size pork shoulder roasts. They normally cut them up into 3-4 pound chunks. Pork Roast is too generic and could be from many different cuts of the pig.

Ladeback69 · September 2016

@_Moose_, I get emails Smoking_meat.com and thought this might help.
http://www.smoking-meat.com/may-28-2015-tasty-and-tender-smoked-pulled-pork

_Moose_ · September 2016

@Ladeback69 Awesome, I appreciate that

jstewart12a · September 2016

Coat the butt in a little vegetable oil to help the whatever rub you use stick. When I put whatever rub I am using I make sure that I coat every single part of the butt very generously. Some people soak the wood chunks some don't. I mix a few chunks in the lump before I light it and then right before I put it on I throw a few more on top. As long as you hold a temp of 250-300 you are good. Like several others have said do some test runs before that way you will be more confident and also gave some good meat to eat. Also FTC is your friend if you get it done earlier than expected. Wrap in Aluminum Foil then a Towel and then put in a Cooler. As you can see from the pic below here is what my first one looked like. I FTC'd it for several hours no porblem.

abpgwolf · September 2016

I really like this recipe for pulled pork: http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

The recipe is very detailed, but is easy to follow. I made my first pork butt (and many more) using this recipe.

Good Luck & Have Fun!

_Moose_ · September 2016

Is FTC essentially the same as letting it rest? I have heard to let it rest for at least an hour before pulling it

johnkitchens · September 2016

FTC - Foil, Towel, Cooler. Not necessary unless you need to keep it warm for a couple of hours before serving.

I don't wait an hour before pulling if it is dinner time!

BikerBob · September 2016

Go to the window at Publix and ask for a Boston Butt. The meat people know what it is. Tell them how big you want and they can cut one or sell you two smaller ones.
Smaller ones still take about 2 hours a pound, but they are smaller and cook thus take less time. Two roasts cook as fast as one roast. They may finish quicker than you plan. At any rate cook to finish temp, not time. A butt will hold for hours in the cooler.

Bob

CtTOPGUN · September 2016

BBQ pork is my favorite cook. So simple. So forgiving.

You can cook it low and slow around 225*, or up at 350* turbo style(and anywhere between)

You can inject flavorings, or not.

You can cook fat up, or fat down.

You can choose boston butt, or picnic/shoulder.

You can sauce with traditional sweet/sticky sauce or vinegar base, or none at all.

You can miss your cook time by a wide margin early and FTC until ready.

You can slice/chop/pull

Temp at finnish can be 180* to 210* and good any way you take it off.

Drip pan or none.

Smoke wood or none.

Wrap to push thru stall or unwrapped for more developed bark.

Have fun and enjoy the day!

Jim

First Pork Shoulder/Boston Butt

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