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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: bergie on September 01, 2012, 02:13:00 PM

Title: How to make the perfect pork butt?
Post by: bergie on September 01, 2012, 02:13:00 PM

I am looking for some help making a pork butt in my smoker. Thanks Bergie

Title: Re: How to make the perfect pork butt?
Post by: bretto on September 01, 2012, 05:38:00 PM

I'm putting some on tonight for a family dinner tomorrow. I will smear them with yellow mustard apply my dry rub which has about everything in the cabinet in it. Then on to a pre-heated smoker at about 225-250 for 10-12 hrs. to about 170-175 internal temperature.

I like to take mine off the smoker and put them in a large aluminum pan cover with foil for at least 1 hr. this let's you retain any juice that doesn't re-absorb into the pork. Pull it shred it chop it whatever you like and dig in. Good luck

bretto

Title: Re: How to make the perfect pork butt?
Post by: Al Dente on September 03, 2012, 04:17:00 PM

make a 50-50 slather of mustard and worcestershire sauce and smear it on, then coat with your rub of choice.  Wrap it up and put it in the fridge overnight.  Take it out about 2 hours before you're putting it in the smoker.  Get you smoker going, bring it up to 225 to 250.  Rub the butt again and place it in the smoker with a probe thermometer.  Every few hours, spray it/mop it with a 50-50 mix of apple cider and apple cider vinegar.  When the probe hits 165, double wrap it in foil and put it back in the smoker.  When it hits 195, pull it off, and place in an unused cooler, wrapped in a blanket.  Let it rest for 1-2 hours, then pull it.

Title: Re: How to make the perfect pork butt?
Post by: shawnee on September 11, 2012, 02:18:00 PM

I keep mine pretty simple, and get rave reviews from everyone. I do pulled pork fundraisers for my student group at school, and have fed several thousand over the past 4 or 5 years.

I start with a liberal dose of Kosher salt and course ground black pepper, then cover with the rub of your choice.  I use Head Country BBQ seasoning.  Put on a 225-250 smoker for about 6 hrs, then take off and double wrap in heavy duty aluminum foil.  Back on the smoker for another 5-6 hrs.  Remove and let rest until cooled enough to pull by hand.  Make sure you save the drippings when you unwrap it.  Pull, pour on the drippings, and have at it!

Title: Re: How to make the perfect pork butt?
Post by: EHK on October 01, 2012, 11:31:00 AM

Everyone I've ever made this for raves about it.

 http://www.virtualweberbullet.com/pork2.html