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I haven't rubbed any Butt in a while.....

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Teefus
Teefus Posts: 1,208
in EggHead Forum
I did a little freezer diving Thursday and discovered a nice boneless butt that was stashed in the back. It's been a while since we had pulled pork and I got the nod from Bride of Teefus.

I thawed in a salt and brown sugar brine to offset any freezer burn (it had been in there 11 months) and this morning coated it well with mustard and Killer Hogs The BBQ Rub. It went on the BGE shortly after 7:00AM Eastern with a couple cue ball sized chunks of apple wood. I'll probably have to sneak the temp up near 300° to have it ready for dinner but in my experience a butt will do just fine a little hotter.

More to follow........
Michiana, South of the border.
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  • bradleya123
    bradleya123 Posts: 466
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    I did that yesterday...god I love me some butt!!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • Teefus
    Teefus Posts: 1,208
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    First Spritz (mix of pineapple juice and cider vinegar with a pinch of salt) after four hours at 295° dome temp. It smells great.



    Michiana, South of the border.
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  • Teefus
    Teefus Posts: 1,208
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    Seven hours in and a third spritz. Internal is up to about 175. 


    Michiana, South of the border.
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  • lousubcap
    lousubcap Posts: 32,454
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    That is developing some sweet bark right there.  Go baby, go!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Travelin_Matt34
    Travelin_Matt34 Posts: 7
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    Hi all - sorry to hijack a bit here but I'm also prepping a butt for the egg tomorrow and a couple thoughts came up. Just trying to get a consensus but:

    1) If you pre-salt the day before (I do)....do you apply the salt to the fat cap too or just the meat side? I've read that salt doesn't really penetrate a fat cap 

    2) Do you smoke cap up or down? 
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  • lousubcap
    lousubcap Posts: 32,454
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    Teefus said:
    And, we’re eating. Yum!



    Sweet outcome right there.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 32,454
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    Travelin_Matt34 said:
    Hi all - sorry to hijack a bit here but I'm also prepping a butt for the egg tomorrow and a couple thoughts came up. Just trying to get a consensus but:

    1) If you pre-salt the day before (I do)....do you apply the salt to the fat cap too or just the meat side? I've read that salt doesn't really penetrate a fat cap 

    2) Do you smoke cap up or down? 

    Let me preface this with the fact that it is Saturday and I am planning on a LEO ride this PM.  
    1)That said, I don't pre-salt (many here wet brine) but I know that unless you score the fat the salt is not gonna get you anything unless you are talking extended periods of time.
    2) I run cap down as that way if anything sticks to the grate it is the fat that I then peel off and eat once the butt is removed.
    All above FWIW-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Travelin_Matt34
    Travelin_Matt34 Posts: 7
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    lousubcap said:
    Travelin_Matt34 said:
    Hi all - sorry to hijack a bit here but I'm also prepping a butt for the egg tomorrow and a couple thoughts came up. Just trying to get a consensus but:

    1) If you pre-salt the day before (I do)....do you apply the salt to the fat cap too or just the meat side? I've read that salt doesn't really penetrate a fat cap 

    2) Do you smoke cap up or down? 

    Let me preface this with the fact that it is Saturday and I am planning on a LEO ride this PM.  
    1)That said, I don't pre-salt (many here wet brine) but I know that unless you score the fat the salt is not gonna get you anything unless you are talking extended periods of time.
    2) I run cap down as that way if anything sticks to the grate it is the fat that I then peel off and eat once the butt is removed.
    All above FWIW-

    Thanks for the advice! I usually dry brine but I'll look into wet brining for a future cook. Agree on the cap down. Happy cooking! 
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  • lousubcap
    lousubcap Posts: 32,454
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    Check out the pork butt posts from @YukonRon as he has dialed it in to a very impressive level.  Give the search function here a run. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Teefus
    Teefus Posts: 1,208
    edited August 2023
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    Just emerging from the food coma. I had to wrap for the last 90 minutes to drive the internal temp up to 200 and finish in 10 hours. It could have gone 12 hours otherwise. Next time I’ll jack the temp up to 350 for the front end of the cook. 
    Michiana, South of the border.
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  • lousubcap
    lousubcap Posts: 32,454
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    Teefus said:
    Just emerging from the food coma. I had to wrap for the last 90 minutes to drive the internal temp up to 200. It could have gone 12 hours otherwise. Next time I’ll jack the temp up to 350 for the front end of the cook. 

    I am no pork butt expert but you should assess your rub and if it has sugar then stay below 300-325*F so it doesn't burn.  I always find that starting at a lower than target temp (say 240-260 when looking for 275-290*F) and letting the cooking of the protein coupled with any dome opening spritizing events naturally lead to higher cook temps works for me.
    But every cook is its own adventure.  Above all, have fun! FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • YukonRon
    YukonRon Posts: 16,989
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    Just completed a 24 hour cook of a pork butt, and it was worth the time and labor invested. I am weird that way.

    I know people like to push the temps up to get it done in a hurry, and it works to a certain level, however, my preference for cooking a pork but is a 2-day ritual for every pork butt. 

    Day one: Brine with pickling salt, filtered water, and molasses when completely thawed, after scoring the fat. I use 8 ounces (weight) or 3/4 cup of molasses, 12 ounces of pickling salt, 2 quarts of bottled water, or filtered water, with a 6-8 pound butt, no less than 8 hours, 12-24 hours is ideal. I use a Lexan container to brine it in. Be sure the brine is mixed thoroughly.

    Day two: Remove from the  brine, pat it dry, use your rub of choice, (I use a very spicy rub), rub it in to the shoulder vigorously, using latex gloves, (they leave more rub on the surface than your bare hands, and not as messy) let sit until the fire is ready, then cover with peach preserves, just prior to placing it on the BGE at 225F-250F. Cook until about 190F-195F, using your choice of smoking wood, (I prefer peach wood with pork, using about 4-6 fist sized chunks). Pull when a fork can easily pull the meat apart, or inserting any type of probe and its removal provides little to no resistance.

    Remove from the grill, (I use a pizza peel to do so). I typically do so between 195F to 200F and tent loosely with foil. Let stand a few minutes prior to pulling and serving, it will be hot and very juicy, full of flavor. The char will be heavy, and delicious, giving you a sweet, smoky, spicy, savory flavor. I serve a very nice grenache/pinot noir blend rose' wine, and it works wonderfully well. 

    I have had them done in 12 hours to 24 hours. I do not: Wrap, use a pan for humidity, or spritz. The results are melt in your mouth divine.

    I will not cook a pork butt any other way.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Teefus
    Teefus Posts: 1,208
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    I've used the Peach Preserve angle in the past. It works well on ribs too. I like to puree the preserves with some molasses and a little butter. We had pulled pork tacos last night along with Mexican Street Corn and Mexican rice with peppers. Pork Butt is a pretty versatile protein. We still have a bunch left too. 
    Michiana, South of the border.
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