Pork butt/pulled pork?

[jackelope]

I want to get the smoker up and running and wanted to try smoking a pork butt. Looking for some help with a recipe/brine for doing it. I'm kind of new to it so I don't even know if brine is the right word. I have a pretty nice Brinkmann electric smoker that I have pretty much never used.
Anybody got any good recipes or care to walk me through smoking a pork butt?
Thanks in advance.

[oneezreiter]

Try this one.  I have used it and it tastes great.

http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html

[carpsniperg2]

I just use BBB cure for all my hams/bacons and anything else I smoke that comes from a pig

[CAMPMEAT]

I have a Bradley smoker which I think is almost the same as the Brinkman. I use that Tony Chacheres Original Creole Seasoning on mine. It's salty and spicy hot. Rub a good healthy dose on your "butt" and let it sit an hour or so while warming your smoker up. Throw it in the smoker for about 7 hours and it should be done. I pull on a piece to see if it comes off easy and it's done. I smoked one last week exactly like I described and it was moist and perfect. I'm smoking a beef roast right now the same way. Oh, I run my smoker about 225 degrees or so. I do not use a meat thermometer, I do it by looks and pulling the meat off. Don't open your door and check it, maybe once at 3 hours, but leave it shut.

[Mossy]

I want to get the smoker up and running and wanted to try smoking a pork butt. Looking for some help with a recipe/brine for doing it. I'm kind of new to it so I don't even know if brine is the right word. I have a pretty nice Brinkmann electric smoker that I have pretty much never used.
Anybody got any good recipes or care to walk me through smoking a pork butt?
Thanks in advance.

Camp got it right as far normal times.  My last one was a 4lber but it took forever!  You don't brine it, just throw on a rub, if you have time, apply it the night before, wrap and then smoke the next day.  Remember after you take it out, wrap in foil, then a towel, and stick in a small cooler to rest for at least an hour, preferabbly a couple.  Here is a rub recipe Huey gave me, I like it but some don't.  Little spicy
Magic Dust

Ingredients:

½ cup paprika
¼ cup kosher salt, finely ground
¼ cup sugar
2 tbs mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tbs ground black pepper
¼ cup granulated garlic
2 tbs cayenne pepper

Directions:

Mix all ingredients and store in a tightly covered container.

Yield:

About 2 ½ cups

[jackelope]

Campmeat..
You just put the Tony's on there and thats it?

How often do you put wood on to smoke?
Someone told me no smoke for the first hour, then a few wood chunks every hour. What kind of wood do you guys like for pork?
I'm going to do this on friday...fingers crossed.

[carpsniperg2]

I like the lighter woods for pork, apple cherry etc. If you like stronger go hickory and mesq. I always use smoke threw out the smoking. Most time heavy on the first pan and just add a little off and on threw out the smoking. Never really done anything to a science. I run my smoker on bigger stuff that take longer like hams and butt's around 200-225 as well.

[rasbo]

I dry rub only for butts,and dont waste the smoke through the whole cooking process cause the meat will only take so much smoke then you will be wasting wood..

[longknife]

http://www.smoking-meat.com/pork-shoulder-recipe.html

A really good site for smoking meat/cheese

[CAMPMEAT]

Campmeat..
You just put the Tony's on there and thats it?

How often do you put wood on to smoke?
Someone told me no smoke for the first hour, then a few wood chunks every hour. What kind of wood do you guys like for pork?
I'm going to do this on friday...fingers crossed.

The Bradley has those little round "puck" type of chips that sit on a burner, and yours doesn't. So, I start smokin' right away with 4 of those "pucks" on top of each other whiich would be about the size of your fist. Do you use wood chips in yours like the Litte Cheifs ? I burn that amount of pucks and leave it at that. Also, my smoker is well seasoned because I think the meat tastes better so I don't clean it, except for the grates. More chips = more smoke flavor is about all I can tell you. Just monkey around with it. Also, if you do a beef roast type of meat, I take mine out at 130 degrees so it can rest before you cut into it. I do use a thermometer on beef too. Good luck Josh.

[quadrafire]

Josh
Here is a rub from "WHITEY" I think he is a professional BBQ guy. I like it but you can play around with any rub.
The nice thing about the Butt is they are not that expensive, so Play around with 'em. It takes practice, but is not hard.
Remember Cheap white buns are best with pulled pork IMO
Mossy is right on the wrapping/cooler business. The last one I did at 8 lbs took 15 hrs at 215-220 degrees. I ALWAYS use a thermometor that I can read outside the smoker You don't want to open it AT ALL (If you are lookin' It aint cookin) I take it off at 195-200 degrees if I am gonna "pull" it. It will have a nice bark on it and be Juicy as heck in the middle


1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Preparation:
Mix paprika, kosher salt, sugar, mustard powder, chili powder, cumin, black pepper, garlic, and cayenne together and store in a tightly covered container.


Chef's Note: To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.

[whacker1]

marking this one for new recipes.

[quadrafire]

Neil I made your Bean recipe to side with ribs this weekend. I found the Pinks (in dry form at safeway). You should post that up to go with Jackelopes pulled pork.

[DoubleJ]

And for the love of all things good and holy, buy the all natural pork butt.  Make sure it is pure pork butt only.  DO NOT buy the pork butt packaged in 15% solution.    Only made that mistake once

[jackelope]

Well thanks for all the tips, guys. It looks like I have to postpone the actual cooking "event" till 4th of july weekend. The Washington state sporting clays state championships are this weekend Thursday through Sunday and I'll be there from Friday on so no BBQ'ing or smoking this weekend.
Thats not a bad thing because now I'll have plenty of people to eat it all up.
Thanks again. I'll let you all know how it works out.
Josh