Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Smoked Pork Butt Method?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="JJ3" data-source="post: 4721458" data-attributes="member: 7325"><p>I like an 8 - 10 lb bone-in butt. I will usually do 2, eating one and putting one in the freezer -- no more work to do 2 than it is for 1. </p><p></p><p>I rub it with my own rub made up of brown sugar, paprika, black pepper, kosher salt, red pepper flakes, garlic powder, onion powder. I set up my Big Green Egg at 200 F with chunks of pecan or hickory and will put the butts on around 9 pm. When I get up the next morning I will usually bump the temp up to 230 and then bump it up during the day as necessary to finish it -- usually an 18 - 20 hr cook. I will cook to internal temp of 180 - 185 and then wrap in foil. After wrapping in foil I bring the grill temp up to 275 - 300 and cook until I have an internal meat temp of 200 F. Remove from heat and allow to sit at least 30 min -- will usually poke a hole in the foil on the underside of the roast to allow the rendered fat to drain off the meat. After 30 min then pull/chop it to preference -- it will melt in the mouth at this point.</p><p></p><p>If I freeze one then after it cools, I will wrap in foil again (wrap over the cooking foil), put in fridge overnight, and then vacuum seal to freeze. When I'm ready to eat this one put it in the oven at 350 for an hour and half or so, remove let it sit and then pull/chop. Its like it just came off the smoker.</p><p></p><p>Here are a couple that I did over Christmas -- pics taken just before putting on the finishing foil. An old guy at a smoke shack who looked like he had smoked a bunch of butts through the years, told me that he always wrapped it in foil to finish and to "render the fat". He fixed some fine barbecue. Once I tried that, I've never looked back.</p></blockquote><p></p>
[QUOTE="JJ3, post: 4721458, member: 7325"] I like an 8 - 10 lb bone-in butt. I will usually do 2, eating one and putting one in the freezer -- no more work to do 2 than it is for 1. I rub it with my own rub made up of brown sugar, paprika, black pepper, kosher salt, red pepper flakes, garlic powder, onion powder. I set up my Big Green Egg at 200 F with chunks of pecan or hickory and will put the butts on around 9 pm. When I get up the next morning I will usually bump the temp up to 230 and then bump it up during the day as necessary to finish it -- usually an 18 - 20 hr cook. I will cook to internal temp of 180 - 185 and then wrap in foil. After wrapping in foil I bring the grill temp up to 275 - 300 and cook until I have an internal meat temp of 200 F. Remove from heat and allow to sit at least 30 min -- will usually poke a hole in the foil on the underside of the roast to allow the rendered fat to drain off the meat. After 30 min then pull/chop it to preference -- it will melt in the mouth at this point. If I freeze one then after it cools, I will wrap in foil again (wrap over the cooking foil), put in fridge overnight, and then vacuum seal to freeze. When I'm ready to eat this one put it in the oven at 350 for an hour and half or so, remove let it sit and then pull/chop. Its like it just came off the smoker. Here are a couple that I did over Christmas -- pics taken just before putting on the finishing foil. An old guy at a smoke shack who looked like he had smoked a bunch of butts through the years, told me that he always wrapped it in foil to finish and to "render the fat". He fixed some fine barbecue. Once I tried that, I've never looked back. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Smoked Pork Butt Method?
Top