anatomy and details on pork butt

[Kc_Kracker]

I am getting a ton of pm's asking so this will clear up alot for you guys,

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

[PlateauNDN]

I like big juicy butts!

[et1702]

WOW, lots of good info!!!  Thanks Kracker!  I am new to smoking and did a couple pork butts earlier this fall.  Came out great, but could have been better.  Will use some of this info next time.

ET

[PlateauNDN]

I like big juicy butts!

ya too bad a pork butt is the shoulder 

I know but I love butts!!!!!

[6x6in6]

And I'm only having chicken for dinner.   

Good stuff Kracker!!!

[Mark Brenckle]

tagged!   

[Russ McDonald]

This looks like it wood be good on a smoker too 

[Austrian Hunter]

I have one in the convection oven right now.  I rather smoke it but the kids are hungry.  :-(

[wt]

Tagged, thanks for the transfer of knowledge!

[MichaelD]

taggin in....

[danderson]

Thanks for the info. by the way I just got pork butt at cash and cary in Yakima for 99 cents a pound 

[Hawgdawg]

I basicly use the same process but a little brown sugar and put the butts in throw away roasting pans. Keeps the juices handy. They I throw them in my convection oven!
Cheers, Hawgdawg

[Sliverslinger]

first mix mustard and 1 tsp of liquid smoke mixed up to butt

then apply

Krackers Rub

1/4 cup dark brown sugar
1/4 cup table salt ignore, it makes the skin way to salty
1 Tablespoon freshly ground black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
1& 1/2 teaspoons cayenne pepper


1/2 teaspoon ground mustard powder
apply heavily over mustard binder

get it on the grill  for results see pic below 

REMEMBER LOW N SLOW, a 8-12 lb butt should be at least 8-10 hrs or its cookin too fast n hot to get the FULL juice & tenderness 

I'll be doing my first pork butt this weekend using this rub recipe. Thanks a bunch. My only question is where do I find liquid smoke? And are using just regular yellow mustard?

[PlateauNDN]

yes yellow mustard, some use horsy mustard for a little zing. liquid smoke at any grocery store next to the bbq sauce n A1 area  it also works great of your brining pork or beef. any questions you need a fast answer just look at that site!

Yellow mustard works great.  all the pics I provided in the other thread are layered with yellow mustard if anybody wants to see the process/outcomes?

[DoubleJ]

I use straight yellow mustard for my binder for butt and ribs but the next set of ribs I do, I am going to try peanut oil instead.