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Title: Pork butt/pulled pork?
Post by: jackelope on June 18, 2011, 04:04:17 PM
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.

Title: Re: Pork butt/pulled pork?
Post by: oneezreiter on June 18, 2011, 04:18:52 PM
Try this one.  I have used it and it tastes great.

http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html)
Title: Re: Pork butt/pulled pork?
Post by: carpsniperg2 on June 18, 2011, 04:43:36 PM
I just use BBB cure for all my hams/bacons and anything else I smoke that comes from a pig :drool:
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on June 18, 2011, 05:02:02 PM
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.
Title: Re: Pork butt/pulled pork?
Post by: Mossy on June 18, 2011, 08:22:26 PM
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

Title: Re: Pork butt/pulled pork?
Post by: jackelope on June 18, 2011, 10:06:53 PM
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.
Title: Re: Pork butt/pulled pork?
Post by: carpsniperg2 on June 18, 2011, 10:22:25 PM
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.
Title: Re: Pork butt/pulled pork?
Post by: rasbo on June 18, 2011, 10:43:34 PM
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..
Title: Re: Pork butt/pulled pork?
Post by: longknife on June 19, 2011, 01:19:23 AM
http://www.smoking-meat.com/pork-shoulder-recipe.html (http://www.smoking-meat.com/pork-shoulder-recipe.html)

A really good site for smoking meat/cheese
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on June 19, 2011, 06:25:45 AM
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.
Title: Re: Pork butt/pulled pork?
Post by: quadrafire on June 20, 2011, 12:03:25 PM
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.
Title: Re: Pork butt/pulled pork?
Post by: whacker1 on June 20, 2011, 12:05:49 PM
marking this one for new recipes.

Title: Re: Pork butt/pulled pork?
Post by: quadrafire on June 20, 2011, 12:11:55 PM
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.
Title: Re: Pork butt/pulled pork?
Post by: DoubleJ on June 20, 2011, 12:31:32 PM
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.  :puke:  Only made that mistake once
Title: Re: Pork butt/pulled pork?
Post by: jackelope on June 20, 2011, 02:22:22 PM
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
Title: Re: Pork butt/pulled pork?
Post by: whacker1 on June 20, 2011, 02:29:10 PM
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.

attached is the bean recipe he speaks of

I made the bean recipe a couple of weeks ago, but I doubled the pink beans, doubled the bbq sauce, added sweethot mustard, 3 cans of diced green chilis. 

crockpot of 12 hours, but gets better when you get closer to 24-36 hours.  - pink beans are hard to find in Spokane, but I have found them consistantly at the Safeway on Southeast blvd and 29th.
Title: Re: Pork butt/pulled pork?
Post by: jackelope on July 05, 2011, 02:11:09 PM
Try this one.  I have used it and it tastes great.

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

So...update!!
I used this Food Network recipe for starters yesterday. 1st time I ever smoked a pork butt and holy crap...I think it was the best meat I've ever cooked. I did pretty much exactly as the recipe called for except instead of molasses I used maple syrup. I did this because I made the brine at 9pm sunday night and didn't have any molasses at home. I didn't feel like going to the store and I figured the maple syrup would be close enough. I put it in the brine right around 9pm sunday night and  took it out of the brine about 8am the next morning. Dried it off real good and put the rub on. I threw it on my Brinkman smoker around 9am yesterday and smoked it with apple wood. I used the Weber chunks of wood and added some about every 1.5 hours. The last couple hours I basted it with a mix of 2 cups of Dr. Pepper--1 cup apple cider vinegar--salt. I pulled it off the smoker about 6pm, let it rest about 45 minutes and pulled it...threw it on some small dinner rolls with some smoked cheddar and BBQ sauce.... yummm...
Thanks for all the insight on this...the dinner was a big hit.
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on July 05, 2011, 02:45:59 PM
Ya gonna start a catering business on the side ? You're hooked now my friend.
Title: Re: Pork butt/pulled pork?
Post by: jackelope on July 05, 2011, 02:58:19 PM
Ya gonna start a catering business on the side ? You're hooked now my friend.

Ha....
I told the wife I'm gonna need a bigger smoker.
 :dunno:

I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on July 05, 2011, 05:34:35 PM
Ya gonna start a catering business on the side ? You're hooked now my friend.

Ha....
I told the wife I'm gonna need a bigger smoker.
 :dunno:

I wish I took pic's of the finished product. It was a stinkin thing of beauty.
I was too worried about getting it right and didn't take any pics.

Next time for pictures. I smoked a whole turkey once in my Brinkman. I had to finish it out in my oven because I ran out of coals. I saved the grease from the oven and made gravy out of it......OMG it was good.
Title: Re: Pork butt/pulled pork?
Post by: Sumpnneedskillin on July 05, 2011, 06:32:38 PM
I too smoked a butt yesterday.  I also did some brisket.  Took pics of going on the smoker, 1/2 way and plated up.  Forgot to get one showing the smoke ring etc.  Wife made coleslaw and potato salad.  I hate to admit it but I took a shortcut with the beans and dumped them out of a can.
Title: Re: Pork butt/pulled pork?
Post by: jackelope on July 05, 2011, 07:21:58 PM
That was another question. What's the "smoke ring"??

Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.


Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on July 05, 2011, 07:41:21 PM
That was another question. What's the "smoke ring"??

Campmeat-
My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.
A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.

From what I think I know, the smoke ring is the depth of the smoke penetrated into the meat you're smoking. It will leave a darker/black ring around the meat.  I might be wrong, but I think that's what it is. It will still have the flavor all the way through.
Title: Re: Pork butt/pulled pork?
Post by: Sumpnneedskillin on July 05, 2011, 08:57:38 PM
If you look at the slice of brisket you'll notice a pink/reddish line around the outside.  That's the smoke ring.

From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on July 05, 2011, 09:03:03 PM
If you look at the slice of brisket you'll notice a pink/reddish line around the outside.  That's the smoke ring.

From about.com
"A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. "

Huh ?
Title: Re: Pork butt/pulled pork?
Post by: gaddy on July 05, 2011, 09:06:56 PM
in laymans terms, its what makes it tast so good.
Title: Re: Pork butt/pulled pork?
Post by: Sumpnneedskillin on July 05, 2011, 09:19:59 PM
 :yeah:
Title: Re: Pork butt/pulled pork?
Post by: mossy8352 on July 05, 2011, 09:41:01 PM
 :EAT: It all looks good and sounds delicious. I smoked a chunk of lamb a turkey breast and a pork butt two weeks ago. Finished the lamb in a sandwich today and will finish half of the turkey breast tomorrow. Saving the pork for a weekend of pulled pork sandwiches. I have to lower my salt intake so I used apple juice, brown sugar and olive oil along with some spices from a shop in Oregon that has no salt added to them but carries a good pepper kick.
Title: Re: Pork butt/pulled pork?
Post by: carpsniperg2 on July 05, 2011, 10:01:03 PM
Lookin good guys, I can't wait for hay and harvest to be over! I am getting low on jerky and summer sausage and need to fire up the smoker.
Title: Re: Pork butt/pulled pork?
Post by: buglebuster on July 05, 2011, 10:35:28 PM
Hey jackelope, I have the same smoker and have only used it a couple of times(still learning) what temp did you cook it at, and how did you keep it cool enough  to smoke it that long?
Title: Re: Pork butt/pulled pork?
Post by: jackelope on July 05, 2011, 11:03:48 PM
Hey jackelope, I have the same smoker and have only used it a couple of times(still learning) what temp did you cook it at, and how did you keep it cool enough  to smoke it that long?
Mine has no temp adjustment. I put the lid on it and let it go...no changes, no mods, no nothing.
Title: Re: Pork butt/pulled pork?
Post by: PolarBear on April 30, 2012, 09:37:29 AM
Just wanted to resurrect this thread and give thanks for the ideas!  I tried my first pulled pork butt this weekend and, according to my wife, family and friends is the best they ever had.  I have to say that my Dad is an old time pork snob and this is his hands down favorite.  I borrowed a recipe from here, made a smaller batch and tweaked it a little.
1/4 cup smoked paprika
1 TBS chili powder
1/8 cup fine kosher salt
1/8 cup white sugar
1/8 cup light brown sugar
1 TBS mustard powder
1/2 cup ground cumin
1 TBS ground black pepper
1/8 cup granulated garlic
1/8 cup onion salt
1 TBS celery seed
1 TBS cayenne
2 TBS Garlic, Garlic (it is a granulated dip mix)

I used a small boston butt appied the rub, wrapped it in saran wrap and let it set in the fridge for 8-9 hours.  Put it in the Big Chief smoker for 6 hours with 4 pans of hickory and 2 of cherry then into the oven at 250 for 6 hours, took out and double wrapped in foil, back in the oven for an hour then out and on the counter for an hour to rest. 
Thanks again for the tips!
Title: Re: Pork butt/pulled pork?
Post by: quadrafire on April 30, 2012, 09:51:42 AM
Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.
Title: Re: Pork butt/pulled pork?
Post by: sneakyjake on April 30, 2012, 10:04:36 AM
I just have a crappy little charcoal smoker.  Dry rub.  Make sure there is a pan of water/apple juice between the meat and coals.  Therm just says warm/ideal/hot.  Keep it in the middle.   Smoke throughout, I have a lot of oak in my yard so it gets to burn.  Butt is ready to eat in 4 hours.  I rarely seem to get it on early enough to make it fall apart, but slices real nice.  Leftovers get wrapped in foil and put in the oven at 500 for an hour and then it will fall apart for sandwhiches, or just cut it up and stick it in chili or something.
Title: Re: Pork butt/pulled pork?
Post by: PolarBear on April 30, 2012, 10:10:21 AM
Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.
It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.
Title: Re: Pork butt/pulled pork?
Post by: quadrafire on April 30, 2012, 10:32:19 AM
Did you have a thermometor in it? What temp did your Chief get to?

That sounds like a good rub.  I like the extra garlic addition.
It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.

 :tup: perfect
Title: Re: Pork butt/pulled pork?
Post by: TWG2A on April 30, 2012, 10:54:49 AM
These photos are making me famished! OMG!  Everything looks so delicious it should be on the cover of a magazine about smoking meats!

While I like the traditional smoked meats and bbq, I also enjoy the Mexican flavors, such as cumin, lime, garlic, tequila, black pepper and cilantro.  That way, you can shred it and use it for tacos, nachos, pulled pork sammies with guacamole and other mexican dishes. 

I'm going to have to order a pork butt today.  Those pics are just too much.

Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 01, 2012, 07:02:09 PM
Another tip for you guys.
Being from the South I was raised on pulled pork and make it as often as I can.  What I do is....
Mix yellow mustard and worchestershire sauce 50/50. Coat shoulder in mix and place on your dry rub of choice, making a paste.  I used a ton of brown sugar with my mixes....
Put on smoker and set smoker to 223-233.  Place a water pan in the smoker and fill full with apple juice (this is key).  Smoke over apple or cherry wood.  I will not touch the thing till the internal temps hit 198. Once there, pull off, wrap in foil wrap in towels and put in a cooler for an hour minimum.  After hour, unwrap and start pulling. 

Side note, the butts in the top pics are not the same as the last pic.  They dont shrink that much.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00280-20100909-1742.jpg&hash=fbf2137f2b2324be40de7f418d4b2d0d76f7435c)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00281-20100910-0455.jpg&hash=bf3577e8e0a38ba00f30cd071cf7053bb6aca277)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00282-20100910-0456.jpg&hash=191366486917ee7d4f2894b2f49ed7d8bf1b2b9a)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi452.photobucket.com%2Falbums%2Fqq243%2F92xj92yota%2FIMG00174-20100814-1307.jpg&hash=66c5c3a12a258f763fa27773ad864db2601e32a0)
Title: Re: Pork butt/pulled pork?
Post by: TWG2A on May 01, 2012, 07:14:03 PM
OK, SERIOUSLY.  WHy do you do this to me?

I'm stuck in bed with broken hip. Looking at these pics I just slobbered on myself.  Yes, I really did!  OMG!

Cruel. You are CRUEL.
Title: Re: Pork butt/pulled pork?
Post by: 3nails on May 01, 2012, 07:17:45 PM
 How bout we have a small HuntWa meeting at your place this weekend? I'll bring the beer! :chuckle:
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 01, 2012, 08:05:59 PM
I was actually thinking about asking at some point if folks would be interested in a meet and greet.  I enjoy cooking for large groups and miss the catering that I used to do back home.  If there is ever a meet up somewhere around the tri-cities or elsewhere with enough notice, I will be glad to cook up some bar-b-que (which is a food, not an activity like you westcoasterners think) or some fried catfish and huspuppies for everyone or any other Southern thing I can think of. 
Title: Re: Pork butt/pulled pork?
Post by: TWG2A on May 01, 2012, 08:09:07 PM
Maybe you guys can coordinate one on the East side and one on the West side!  I'd definitely make it over from Montana for one of them.  Moving to 21 acres in Idaho soon, so I'll be even closer..... Depending on when you have it.
Title: Re: Pork butt/pulled pork?
Post by: crnbndr on May 02, 2012, 08:19:28 AM
92xj   Do you compete?
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 02, 2012, 08:26:52 AM
92xj   Do you compete?

I have, a few times back home, but since moving out here have not.  It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line. 
Title: Re: Pork butt/pulled pork?
Post by: sneakyjake on May 02, 2012, 08:41:47 AM
Do you find it easier to use an electric or charcoal smoker?
Title: Re: Pork butt/pulled pork?
Post by: PlateauNDN on May 02, 2012, 08:56:13 AM
92xj   Do you compete?

I have, a few times back home, but since moving out here have not.  It's fun to do, but I enjoy the laid back atmosphere of smoking in the back yard kicked back around the fire pit, drinking some beer with a good group of folks, instead of the atmosphere in a parking lot or field with 400 other cookers, drunk people wondering around and having a time line.

 :yeah:  I work a mean grill/smoker and I enjoy the family atmosphere of relaxation until I'm almost done with the meat then, get the hell outta my way food prepping and ready to serve! :chuckle:

Do you find it easier to use an electric or charcoal smoker?

I prefer charcoal and wood but, I'm open to trying electric this summer just to dab into a new area but, never propane or lighter fluid, just my preference.

Man, that looks tasty 92, can't wait to finish my yard and get started on the grilling season. :drool: :drool: :drool:
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 02, 2012, 09:06:09 AM
Do you find it easier to use an electric or charcoal smoker?

Easier...electric.  More 'manly', smokin roots....charcoal and large wood chunks.
The one you see in my pics is an electric that I also use charcoal with and large chunks of wood.  The eletric allows you to not have to open the smoker at all during the process.  Butts dont need smoke on them past the 3 hour mark or so, so once you stop producing smoke, leave the heating element on and dont worry about adding more charcoal or wood for heat. 

My favorite to cook on is a large pit that burns 12-16" pieaces of wood.  I dont have one out here, couldnt bring it with me across the country.
Title: Re: Pork butt/pulled pork?
Post by: rasbo on May 02, 2012, 09:10:37 AM
bring your stuff here in the summer,and bbq we have a bbq for the site evry year
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 02, 2012, 09:12:42 AM
bring your stuff here in the summer,and bbq we have a bbq for the site evry year

Where is here?  And what are the details?
Would enjoy meeting up and putting faces with names.
Title: Re: Pork butt/pulled pork?
Post by: rasbo on May 02, 2012, 09:19:04 AM
bring your stuff here in the summer,and bbq we have a bbq for the site evry year

Where is here?  And what are the details?
Would enjoy meeting up and putting faces with names.
Graham,westside..usually the last weekend in july,look under events and activites and you will find the last 3 yrs there

3rd annual Hunt-wa BBQ Sat July 23rd
Title: Re: Pork butt/pulled pork?
Post by: crnbndr on May 02, 2012, 09:53:14 AM
Every year we have a BBQ competition here at our winery. McKinley Springs Winery. We usually get about 25-30 teams from around the northwest and Canada. The proceeds go to "Operation BBQ" This year it will be June 9th. Always looking for more local teams. Maybe 92, Plateau and some others form a team?
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 03, 2012, 10:08:35 AM
Sounds interesting and fun.  Not sure I will be in town that weekend though.
Whats your lay out for the event?
Title: Re: Pork butt/pulled pork?
Post by: crnbndr on May 03, 2012, 11:23:28 AM
Teams show up on Friday. Meat inspection at 5pm. Turbine start at 11 on Sat. Brisket, pork chicken and ribs. It is a qualifier for the Jack.
Title: Re: Pork butt/pulled pork?
Post by: PlateauNDN on May 03, 2012, 11:50:47 AM
That sounds like something to look into but that's our Treaty Day Celebration weekend and I'll be clogging my poor arteries with frybread, frybread beefalo burgers and indian tacos and...well you get the point.  Maybe I'll try and swing by at least and check it out and try to squeeze in some BBQ. :chuckle: :chuckle: :chuckle:
Title: Re: Pork butt/pulled pork?
Post by: crnbndr on May 03, 2012, 12:15:19 PM
Hope to see you.  I will be the one sauce dribbling down my chin. Wait, that pretty much describes the 300 other people there. :chuckle:
Title: Re: Pork butt/pulled pork?
Post by: BK on May 23, 2012, 06:42:45 AM

[/quote]
It only got up to 165 internal temp in the meat while in the big chief (with the box on it)  that is why I finished it off in the oven.  When I pulled it out of the oven the internal temp was 200.
[/quote]

What happens is between 165 and 185 (which is what you want) the temperature seems to hang for quite a while, hour or two maybe bit more then it rises quite rapidly. It's best to let this take it's own sweet time rather than trying to accelerate the process, you'll wind up with a better product.
Title: Re: Pork butt/pulled pork?
Post by: Carl on May 23, 2012, 08:00:01 AM
92xj, GREAT comments.  I think you’re spot-on with all your advice – with the exception of the mustard rub. :chuckle:

I bet you’re from SC…  I just moved here from NC.  I’ve always used a dry rub and smoked it just as you do. 

I’ve done many pork butts and once did a whole 125 lb pig.  2 years ago I had a pig pickin’ for my son’s high school football team.  That was great fun staying up all night keeping the temp right.  The snow didn’t help

Wars have been started over BBQ rubs and sauces. :guns:  I love the East Carolina vinegar based sauce and my wife and kids like more of a tomato base (probably more common).

This thread is killing me! I want some good BBQ!

I really enjoyed reading all the great suggestions.  Someone made the comment – butts are cheap – good point. So just start cooking and experimenting.

 :brew:
Cheers,
Carl

Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 23, 2012, 08:22:24 AM
Born and raised in Columbia, then moved to NC for grade school and college.
I enjoy all the BBQ sauces.  I have a great family vinegar based sauce that is to die for.  I love mustard based BBQ on sandwiches as well as the tomato stuff.  I just love it all.  Dont knock the mustard/worchestershire mix with the rub before you try it.  I will tell you this, you will not taste nor know the mustard was ever on the butt.  To be honest I hate yellow mustard.  I will not eat it by itself on anything.  The only thing yellow mustard I like is Maurice's Southern Gold.  The yellow mustard for the rub is more of a glue than anything else.  No taste of it at all in with teh final product.   
Title: Re: Pork butt/pulled pork?
Post by: Carl on May 23, 2012, 11:52:22 AM
You're right, I should try it first.  Whenever I get settled out here, I'll do a comparison and cook 2 (1 with your mustard recipe, and 1 with another rub)..  If you would like to share your family sauce, I would love to give that a try too.

I’m full time out here since Feb.  Moved from Asheville.

It’s hard trying to find new people to hunt and fish with – not to mention where to go!  :bash:

Carl
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 23, 2012, 12:20:23 PM
Where are you out here?  I've been here 3 years now.  It's a hell of a lot different than back 'home'.  I went to App State in Boone and visited Asheville a ton of times.  Good times and fun town. 

When you do 'my way', mix in a bowl the yellow mustard and worchestershire sauce, cover the whole butt in that mixture and then put whatever dry rub you would normally use on it.  Mine consist of a ton of brown sugar.  The mustard and Wor sauce are used to hold it on better and thicker creating a thinking and better bark.  You will still get the flavor from whatever rub you use. 

It is very difficult finding people to hunt with and places to go.  Folks are a little different out here with their help and guidance compared to back there.  Im in the tri-cities and hunt in the NE of the state for big game, here for waterfowl and all the eastern side of the state for yotes.
Title: Re: Pork butt/pulled pork?
Post by: PolarBear on May 23, 2012, 12:29:49 PM
I was born in Fayetteville NC.  I am smoking up 2 butts this weekend, one North Carolina style for my Dad and myself and a regular one for the rest of the family.  I've had a hankerin' for some good, vinegary pork lately.  I did a Hawaiian style pig in the ground a few years back and am thinking about doing it again for a big party this summer for my folks 50th anniversary.
Title: Re: Pork butt/pulled pork?
Post by: Carl on May 23, 2012, 01:15:44 PM
"Hey 92xj" - sound like home?  :chuckle:

I'm on the wet side (Bellevue/Redmond).  My daughter and son have a ton of friends going to App St.  I was there 2 years ago with his baseball team for a tournament.  It's a beautiful campus with lots of new building!  All the kids love it, except the ones that whine about it being cold. :-)

I started reading about hunting coyotes out here and thought that would be a great way to scout areas for other hunting.  I was around East side and South side of the Pot Holes area a few weeks ago trying my luck at yotes, but had none.  That was my first and only experience, so far.  I’m anxious to try again.

Keep in touch,
Carl
Title: Re: Pork butt/pulled pork?
Post by: Carl on May 23, 2012, 01:17:24 PM
PolarBear, all us NC transplants will be watching for you to post the address of your pig party :chuckle:

Title: Re: Pork butt/pulled pork?
Post by: PolarBear on May 23, 2012, 11:45:57 PM
Just follow your nose!
Title: Re: Pork butt/pulled pork?
Post by: whitey on May 24, 2012, 03:55:14 PM
GOT BUTTS?
Well Well Well.
The whole talk about Butts got me excited.

I love these fatty little dudes.
You cant really mess them up unless you dont cook them long enough.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2Fbeef%2520and%2520pig%2FIMG_0216.jpg&hash=113d923f7f2a849657ac6f2a86ef76800149cee3)
Title: Re: Pork butt/pulled pork?
Post by: Dan-o on May 24, 2012, 04:08:56 PM
got GPS coordinates for that, Whitey?

I'm not normally a thief, but you look like you've got plenty to spare.   I promise to leave most of them intact.
Title: Re: Pork butt/pulled pork?
Post by: h20hunter on May 24, 2012, 04:09:23 PM
Killing me Whity.......

I think you and Biggerhammer should have partial bans.....maybe only so many pics per month posted. Everything you guys post makes me drool all over the place and want to run out and spend $$$$$$$$$$$$!
Title: Re: Pork butt/pulled pork?
Post by: rasbo on May 24, 2012, 04:27:43 PM
damn looking good, :tup:
Title: Re: Pork butt/pulled pork?
Post by: Dan-o on May 24, 2012, 04:37:05 PM
Sorry about that last reply, Whitey.

I kind of channeled my inner Obama.   I saw that you had more that me and knew that this must be an imperfect country.   So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.
Title: Re: Pork butt/pulled pork?
Post by: rasbo on May 24, 2012, 04:41:51 PM
Sorry about that last reply, Whitey.

I kind of channeled my inner Obama.   I saw that you had more that me and knew that this must be an imperfect country.   So, I wasn't actually going to steal any of those butts, I was just going to redistribute them for the betterment of society.
yeah that 1 percenter,I say we occupy whitey's
Title: Re: Pork butt/pulled pork?
Post by: whitey on May 24, 2012, 04:46:32 PM
Sorry Dan-o... :rolleyes:
The where abouts of the cooker must not be disclosed. :yike:
To protect the meat mongers.. I wouldHate to have a bad thing happen because I realize people do crazy things when they smell the sweet scent of smoked meats.
 :dunno:

Say what a Ban.. :rolleyes:
Im just trying to help.. :drool:

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_0242.jpg&hash=b053aaaa21e2813f5ee2523a4c561e6b3d3ea757)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0232.jpg&hash=f909e9e54520bf0878d9a33fdb65be04dc79e7a9)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0238.jpg&hash=5d480c07315bb16a3b2da9c15c294ad4c0fb1d0b)

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OK to help get your minds off the BBQ.. :bdid:

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FSAM_0145.jpg&hash=78a220f89bec71b8f66c021976ef9bb059019021)
Title: Re: Pork butt/pulled pork?
Post by: whitey on May 24, 2012, 04:57:23 PM
Occupy Whitey's that sounds like a PARTY..  8)
Lets PARTY... :chuckle:
We can sit and bash the person sitting in Our House, Have a few drinks and get ready to eat..
I think We have a get together coming up soon..  :tup:
I have to just keep my butt on US soil.
Up in B.C for a few weeks then I will be back home.
Smoke Em if You got Em fella's
Whitey...OUT!!!
P.S Dont forget the Mop. Its almost as important as the rub.. :twocents:

Title: Re: Pork butt/pulled pork?
Post by: Carl on May 24, 2012, 09:39:37 PM
Oh my, that's beautiful!  Sunglasses are a nice touch. :-)
I haven't seen scissors use before. Looks like a good idea.
Glad to real BBQ is alive and well in the Pacific Northwest.
Title: Re: Pork butt/pulled pork?
Post by: PolarBear on May 27, 2012, 09:24:58 AM
Got a question.  Would it be okay to leave 2 8 pound butts in a Big Chief smoker for an extended time (like 24 hours) or would it dry out the meat?  It only gets up to 165 degrees or so, probably less since it is cool out.  We are having the folks over tomorrow and I would rather be finishing off the meat right before time to eat instead of cooking way ahead of time and reheating.
Title: Re: Pork butt/pulled pork?
Post by: whitey on May 27, 2012, 10:06:15 AM
PolarBear
You have to worry about how long it hangs below 140 degrees. Food safety.
It doesnt mater how long it takes to finish the butts as long as it doesnt hang under 135.
Remember the danger zone: 41º F - 135º F. Potentially hazardous foods exposed to this temperature range for a cumulative total of more than 4 hours are not safe to eat.
So as long as your cooker can push the pork past the 135/140 range within the 4 hour period your fine.

Title: Re: Pork butt/pulled pork?
Post by: PolarBear on May 27, 2012, 10:15:44 AM
Okay.  It will not drop below 150 but since it is in the barn will probably stay around 160-165
Title: Re: Pork butt/pulled pork?
Post by: Cascade on May 28, 2012, 07:22:47 AM
This thread is killing me.....so I just threw 2 8lb butts in the Bradley. 

Hey Campmeat and any other Bradley users.  How much smoke if any do you vent out the top?
Title: Re: Pork butt/pulled pork?
Post by: PolarBear on May 28, 2012, 11:01:49 AM
Just pulled both butts!  Tried two different recipes and one really stood out over the other!  The one that the family likes the best is a tweaked version of the one that I tweaked from Quadfire/Mossy.  I reduced the amount of spice, ramped up the sugar and added some other crap.  Also added the mustard/worcestershire sauce to it.  12 hours in the smoker with hickory and cherry (internal temp at 150) then 5 hours in the oven at 200, 3 hours at 250, double wrapped in foil then back in for 1/2 hours.  Pulled them out wrapped in towels and left to rest on the counter for 1 1/2 hours.  The things were absolutely dripping with juice and fell apart just taking the foil off!  I had to scare the wife out of the kitchen because she was hogging it all!  :chuckle:
Thanks for all the tips folks, now I am hooked and am looking to build a bigger smoker!  I have to figure out how to make enough for 80 people for my folks 50th anniversary in July.
Title: Re: Pork butt/pulled pork?
Post by: whitey on May 28, 2012, 11:46:05 AM
PolarBear
Glad to hear all went well.
As far as doing enough for 80 people you can start cooking now and vaccum bag. Reheat by just placing the bags in boiling water for about 10 minutes and serve. It would be tough to tell it wasnt cooked that day.
or

Like You said get a bigger cooker. :dunno:

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi279.photobucket.com%2Falbums%2Fkk157%2Fruger123%2FIMG_2556.jpg&hash=9c1f820f9b17316cac1997f1564f291861d85a0a)

 :rolleyes:

Good job, But we would like to see some pictures.
 :chuckle:
Title: Re: Pork butt/pulled pork?
Post by: danderson on July 22, 2012, 07:12:05 AM
Gonna smoke a 10 pound pork butt today wish me luck, getting ready to slap her on
Title: Re: Pork butt/pulled pork?
Post by: quadrafire on July 23, 2012, 08:22:47 PM
well?
Title: Re: Pork butt/pulled pork?
Post by: NWBREW on July 23, 2012, 09:31:11 PM
So what would the difference be between smoking a pork butt or pork shoulder roast?
Title: Re: Pork butt/pulled pork?
Post by: Blacklab on July 23, 2012, 10:27:38 PM
nothin same cut of meat just two names  ;)
Title: Re: Pork butt/pulled pork?
Post by: danderson on July 23, 2012, 11:15:45 PM
Well I smoked it for around 12 hours at 175 degrees, in my home made smoker, it wasent as tender as I had hoped for so today finished it off in the crock pot, Oh my god talk about falling apart good, I will post some pictures tomarrow.
Title: Re: Pork butt/pulled pork?
Post by: CAMPMEAT on July 24, 2012, 08:20:50 AM
This thread is killing me.....so I just threw 2 8lb butts in the Bradley. 

Hey Campmeat and any other Bradley users.  How much smoke if any do you vent out the top?

I just let a little out. I think it might make it smokier flavored, don't know for sure. I started piling about 5 wood pucks on the little burner thingy. That way, I don't waste those pucks that never make it to the end and are ruined.
Title: Re: Pork butt/pulled pork?
Post by: 92xj on July 24, 2012, 08:24:17 AM
Well I smoked it for around 12 hours at 175 degrees, in my home made smoker, it wasent as tender as I had hoped for so today finished it off in the crock pot, Oh my god talk about falling apart good, I will post some pictures tomarrow.

What did your internal meat temp get to?  If the smoker only got to 175 your meat got maybe into the mid 160s?  It needs to get higher.  I get mine around 198 before pulling off and resting for hours.

I just cooked some butts for a lady's family dinner.  I kept my smoker at 212-215 and pulled the butts off at 198.  They smoked for 23 hours.  The best pork I've done in a long time. 
Title: Re: Pork butt/pulled pork?
Post by: danderson on July 24, 2012, 10:22:03 PM
The internal temp. got to 175 degrees, smoker temp was around 200, having problems posting pictures, next time I will try wrapping in foil and leaving in for 10 more hours. however after finishing it off in the crock-pot I added potatoes, mighty tasty.
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 30, 2013, 02:53:03 PM
This clearly needed to be bumped up, with summer starting and smokers firing up.
Title: Re: Pork butt/pulled pork?
Post by: sirmissalot on May 30, 2013, 03:42:09 PM
My hungry hurts.



Thanks a lot.
Title: Re: Pork butt/pulled pork?
Post by: bucklucky on May 30, 2013, 04:08:09 PM
Me too man  :chuckle:  Do Ribs need to be close to that 200 range to fall off the bone too. I have done a couple racks so far. Tasted great but werent as tender as I would have liked. I think internal temp was 170 when I pulled them off.
Title: Re: Pork butt/pulled pork?
Post by: jackelope on May 30, 2013, 06:00:46 PM
2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.
Title: Re: Pork butt/pulled pork?
Post by: danderson on May 30, 2013, 07:44:12 PM
I don't know what all the fuss is about, I never met a piece of pork I didn't like, no matter how it was cooked
Title: Re: Pork butt/pulled pork?
Post by: Cap.Silver on May 30, 2013, 07:48:15 PM
Still hoping to get Whitey to BBQ me a ribs and butt ......Whitey I'll be passing through your town many times this year  :chuckle:
Title: Re: Pork butt/pulled pork?
Post by: Kc_Kracker on May 30, 2013, 08:06:05 PM
2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.
why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti   :chuckle: keep trying guys  :chuckle:
Title: Pork butt/pulled pork?
Post by: jackelope on May 30, 2013, 08:10:20 PM
2 years later and still going...this pork butt thread may be my best thread ever. The rest of them are all a bunch of hot air.
why lie? it wasnt going on for 2 years, it was brought back from the dead by XJ TODAY after 12 months without a single reply because he was getting pounded in my thread for typing a bunch of tripe, anyone who adds paprike to a butt doesnt know the difference between butt and spaghetti   :chuckle: keep trying guys  :chuckle:

It was a joke. Don't get excited. My pork butt is certainly nothing to get excited about.
;-)
Title: Re: Pork butt/pulled pork?
Post by: 92xj on May 31, 2013, 08:38:52 AM
Here is a online book worth reading and for those starting out.  A lot of information, ideas, recipes, temperatures and the like.
http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf (http://www.deejayssmokepit.net/Downloads_files/DJsSmokingBook.pdf)

Here is the table of contents

Types of Smokers... 3
Smoking Woods... 8
Let’s Make Fire! ... 13
Basic Smoke... 15
Brining - The Flavor Powerhouse ........................................................................................... 18
Curing and Fermenting Agents................................................................................................ 23
Basic Pulled or Sliced pork ... 28
Basic BBQ Poultry Smoke... 31
Smoked BBQ Ribs... 35
Smoking BBQ Brisket ... 37
BBQ Burnt Ends... 40
Making Fattys... 42
Making ABTs... 44
Basic Jerky... 46
Beef Bacon or Jerky Formed from Ground Beef .................................................................... 49
Smoked Mealoaf (Basic)... 50
Deejay's Stuffed Bell Peppers ................................................................................................. 51
Pizza and Calzones ... 52
Pizza and Calzones ... 52
Nuts and Snacks... 53
Hot and Spicy Smoked Nuts... 53
Glazed Spiced Smoked Nuts Recipe ...................................................................................... 53
Hot And Spicy Smoked Cajun Nut Mix .................................................................................... 53
Hot & Smokey Crisp-x Mix... 54
Title: Re: Pork butt/pulled pork?
Post by: DoubleJ on May 31, 2013, 08:51:56 AM
Me too man  :chuckle:  Do Ribs need to be close to that 200 range to fall off the bone too. I have done a couple racks so far. Tasted great but werent as tender as I would have liked. I think internal temp was 170 when I pulled them off.

Not sure about anyone else but I don't temp ribs.  When they peel back about an inch from the end of the bone and I can grab the end one or two ribs and with light pressure, pull them from the rest of the rack, they're done
Title: Re: Pork butt/pulled pork?
Post by: atfulldraw on June 02, 2013, 08:44:46 AM
I like to use the bend test. Pickup the ribs with a pair of tongs and give it a little shake,  if the bark forms a good crack they are done.
Title: Re: Pork butt/pulled pork?
Post by: Carl on June 05, 2013, 08:51:05 AM
92xj, 

Thanks for the link.  It's a good reminder of the basics + lots more.

Can anyone look at this thread and not start planning their next pulled pork BBQ?

 :EAT:
Title: Re: Pork butt/pulled pork?
Post by: Fl0und3rz on June 05, 2013, 09:12:22 AM
I know it's heresy, but a quick and dirty pulled pork recipe for the equipment-impaired (or apartment dwellers) is to brown the butt on a stove top in a heavy cast dutch oven, after applying your favorite rub recipe, and then finish in the oven at 250-300F (covered most of the time).

You don't get the same bark that you get with a long smoke. However, you can vary the amount of times uncovered or finish it with a bit of broiling to get a faux-bark. Add a little liquid smoke while finishing or during the subsequent shredding and you can have a pretty decent flavor. 

In case you are wondering, I prefer the flavor of this to some of the results I have had out in "true" BBQ joints, but maybe I just need to find better BBQ joints.
Title: Re: Pork butt/pulled pork?
Post by: 92xj on June 26, 2013, 04:22:29 PM
Cooked for a wedding this past weekend.  I wish I would have taken more pics but I was in the wedding as well as cooking for it, so time was super tight when food was coming off the smoker.
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