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Juicy pork butt

Powak
Powak 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

  • lkapigian
    lkapigian Posts: 11,549
    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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  • bge_massachusetts
    bge_massachusetts 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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  • hoosier_egger
    hoosier_egger Posts: 6,808
    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, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • bradleya123
    bradleya123 Posts: 485
    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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  • Powak
    Powak 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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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Powak said:
    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?
    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, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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