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I just got home with a 7.5lb butt. I went back and reread the thread G posted a few days ago and got a lot of good info. However, I still have a few questions. I'm not going to cook it until tomorrow so is there anything I need to do to prep it? Should I let it marinade in pineapple juice overnight? Should I inject it with Cajun Injector Creole Butter? I've had the Creole Butter opened for six months or so, is it still good? Your input is appreciated.
The first one we did we did the rub and put it in a ziplock bag and put it in the fridge overnight.
I DON'T do any of that but to each his own. the one thing you do need to do is put it on plenty early, give it 8-12 hours. stall times can very, but most likely you will have one around ;the 150-160 I.T. for a hour or two.. I just use a commercial rub with some brown sugar rubbed in the night before and wrapped in cellophane. set my temp on 230 and let her go til she reaches 200 I.T. you can visit this site and read all you want on how folks smoke theirs.. SmokingMeatForums.com - Smoker and smoking meat forums and reviews good luck tommy
Everybody does them a little different Tommy.......and all of them turn out good. Experimenting and trying different things is a lot of fun and you will finally come up with a way that just suits your taste in bbq.
Tommy, put 1 gallon of warm water with a cup of salt and a cup of brown sugar. Mix til disolved. Put your butt in a big container, (OK, that didn't sound right, LOL) and add the water mix with alot of ice, stir well. Let it sit overnight if possible. Bout an hour before it goes on the smoker, take it out, rinse it off, Inject with a pint of creole butter injector, dry it well and put whatever rub your gonna use on it. Make sure you mix 1 part of rub with 2 parts brown sugar. Smoke it for 4-5 hours on 225, then foil it with a little more rub on top with a 1/2 cup apple juice. When it hits 195 internal, pull it out, put in several layers of new foil (steal you a sample before you do this, hehe) and then in a beach towel and into a dry cooler. For that size of a butt, pull it out after an hour or so is all. The big bone should just pull right out. Useing a couple of forks, shread it into a big bowl and add a little more of your rub with brown sugar, a few squirts of honey and a half cup or so of apple cider vinegar. Stir well and EAT lol This is how I along with alot of the BBQ competitors do it.
What kind of wood?
I like apple wood
My choices right now are Hickory, Cherry, Pecan and Mesquite. I've heard that Hickory might be a little harsh for a butt.
I gotta jump in here even though I'm an "Outsider" but I love pulled pork. I use a commercial rub made by 3 competitive cookers here in Okla(3 guys a smoking). I rub it the night before and wrap in saran type wrap for 6 to 8 hrs overnight; then cook for 10 -14 hrs depending on size. I love the flavor of cherry wood for pulled pork, but pecan is good, also peach if you can find enough of it, or oak is good. I don't care for hickory or mesquite although some folks like it. The more butts you smoke, the better the results! Good luck and happy smoking!
Thanks much for the input and you don't have to feel like an "Outsider" here. In fact, come to our Fall Camp (details in the sticky above) and you'll meet "Outsiders" from all over the country. Everyone is welcome!!Quote:
Originally Posted by Woodworker42