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    Juicy pork butt

    Posts: 1,412
    in EggHead Forum
    I’ve done a bunch of butts in the egg since 2016. Some super moist and some more on the dry side. I do mostly turbos these days. The other day we went over to a friends house and he was smoking a 10# butt at 225° in an electric cabinet smoker with Apple vinegar soaked chips. Took 13 hours but MAN was that meat juicy. It just made me wonder about a few variables to achieve this. 

    Is it the lower temp? Size of the butt? How much fat was on the cut and how well it was mixed up after being cooked? The soaked smoke wood?
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    Comments

    • Posts: 11,354
      I've always had good results with butts , hard to mess one up, the Cabinet may run higher humidity.....i used this on my last Butt and was a Significant change over an already good product ....WoW...its a powder, I mixed it with just ACV 


      Visalia, Ca @lkapigian
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    • Posts: 7
      I have only been egging for about 6 months, but I have cooked 6+ butts with varying levels of success.  I think there are so many factors that go into it. 

      Three things I have learned that I believe affects the final product:
      1.) Quality of meat (Duroc Pork does taste better)
      2.) Wrapping when you get to 160F & adding some liquid
      3.) Foil, Towel & Cooler (FTC) for 2 hours - Resting it

      I have also learned that folks love pork butts, so if you do the cooking most likely everyone will be happy, even if you know you could have done better :)
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    • Posts: 6,646
      edited June 2020
      The temp at which up "pull" the butt is critical. Steam is bad. As above, FTC for a few hours. It also depends on the pig too.
      ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
      XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
      Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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    • Posts: 476
      I use Peach Preserves, never wrap, FTC for a couple of hours for an awesome eating experience!  I do low and slow at 225 deg until 203.  I have had them last 13 hours and some 20+, and had one went 24 hours.  The cow drives the cook!!
      Retired Navy, LBGE
      Pinehurst, NC

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    • Posts: 1,412
      ColtsFan said:
      The temp at which up "pull" the butt is critical. Steam is bad. As above, FTC for a few hours. It also depends on the pig too.
      We ran this butt till about 205-209 internal. Steam js bad so no need to soak right?
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    • Posts: 6,646
      Powak said:
      show previous quotes
      We ran this butt till about 205-209 internal. Steam js bad so no need to soak right?
      I'm talking about the temp when you pull/shred/chop the whole butt. Doing too hot and all that steam escaping is the moisture 
      ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
      XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
      Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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