Butt

[nascarchuck]

Smoked 2 butts today for the first time. They tasted ok, but not spectacular. How about throwing some Hog Waller or something on the finished product for a little flavor?

When I heat it up tomorrow for the reunion, I am going to heat in the oven at about 200* and mix with some apple juice.

I put them on at about 7 AM and they came off about 5PM. I had to leave the house at about 2PM and they were about 180* then. When I got back home they were at 210*. They literally fell apart. I didnt really have to "pull" them at all!

Hope to post a few pics in a day or so.

[JamesB]

When re-heating pulled pork, I use a bit of apple juice and some additional rub mixed in... works for me!

[SteerCrazy]

what james said. It doesn't hurt when all your pork is pulled to throw in a sprinkle or two of your rub

[bigwheel]

For spectacular butts do like this. Cut the fat layer off the top and throw it away. Give it a mustard slather...then a heavy rub with whutever you use. Let it rest 10 mins...then give it a spritz of apple juice or cider and pack it down with a massive amount of fine to medium grind black peppa. Might take a pound of the stuff but just keep spanking it on there till it cant hold no mo and let it rest 10 mins. Then give it another spritz with the apple juice and pack on all the brown sugar it will hold just as with the peppa. Let it rest about 20 or 30 mins..or an hour..then cook it. That will give you a grand prize winner.

bigwheel

[nascarchuck]

Well... When reheating, I just threw them in the oven for awhile at about 300*. Didn't use any apple juice or anything, just reheated dry.

Was pretty good. Had alot of compliments!

My uncle that cooked the briskets, I found out that he cooked them in the oven for about 4 or 5 hours each. I hate to say it, but it tasted like it too.

Here is the only pic that I got of the butts. I need to see if Mom got a pic of the meat there.

[RonH]

Those do look good nothing better than a pulled pork sandwich. Do you leave those thermometers in the meat for the entire cook?

[nascarchuck]

Those do look good nothing better than a pulled pork sandwich. Do you leave those thermometers in the meat for the entire cook?

I have been... wonder now if I should...

[bowhnter]

Those do look good nothing better than a pulled pork sandwich. Do you leave those thermometers in the meat for the entire cook?

I have been... wonder now if I should...

I do too, shouldn't hurt a thing.

[pulled pork]

For spectacular butts do like this. Cut the fat layer off the top and throw it away. Give it a mustard slather...then a heavy rub with whutever you use. Let it rest 10 mins...then give it a spritz of apple juice or cider and pack it down with a massive amount of fine to medium grind black peppa. Might take a pound of the stuff but just keep spanking it on there till it cant hold no mo and let it rest 10 mins. Then give it another spritz with the apple juice and pack on all the brown sugar it will hold just as with the peppa. Let it rest about 20 or 30 mins..or an hour..then cook it. That will give you a grand prize winner. bigwheel

I am going to try this one this weekend. Why do you cut the fat cap off though?

[Papa Tom]

The fat cap would block the spice flavor from getting to the meat. let us know how it turns out....

[pulled pork]

Thanks Tom. I will cut the cap. I am doing it Saturday night for Sunday dinner. I will post my results.

[DATsBBQ]

I never trim butts. Fat side down over the lump, acts as heat shield. I pull (vs slice) so the burn fat for the most part gets trashed. If somethings going to get crispy, I rather it be the fat cap instead of the meat.

[TXCajun]

I had always been told fat cap on top, so the meat self-bastes.

Doing a pork loin or roast this weekend. I like the mustard rub prior to the dry rub. I've done that before, but for me, a huge amount of rub and spice on the outside tends to get bitter as they char when the bark forms. Of course, that's just my taste buds. I have to be careful with putting too much spice on my meat given my family doesn't like it to overwhelm the meat. I lean toward the same camp.

Anyone else marinate their pork butts over night in Allegro or similar?

Just trying to poke around for some ideas. Last time, I did my pork butt Hawaiian style with a shoyu/teriyaki glaze and salt/pepper/garlic rub. Smoked it for a few hours, then wrapped it in foil to finish cooking. It was awesome, but I'm looking for something different this weekend.

Going to do ribs as well as grill burgers and dogs - my daughter's Birthday party.

[roaniecowpony]

I read somewhere that someone did a test and fat cap down was more moist. I think it was in a book by Bill Anderson.

[Bithlord]

I read somewhere that someone did a test and fat cap down was more moist. I think it was in a book by Bill Anderson.

As a counterpoint to this -- Alton Brown (Good Eats) has recommended cooking with fatcap up for the self basting. I tend to think its most likely an experience thing. Figure out what works for you and your equipment, and go with that.