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Help, First Butt


 
R

RKruger

TVWBB Member
I have a 15.5 lb butt I am planning to cook. This is my first butt. I need help!
I plan on using the Renowned Mr. Brown recipe for pulled pork. I really like Carolina style pork.
1. Temps. I am used to cooking brisket using the high heat method. Can I use this technique or does a low and slow cook produce a better result (I’m not trying to be controversial. I can turn out a fantastic brisket in 4 hr so why take 12?)
2. Should I cook the butt to temperature or tenderness?
3. To brine or not to brine? I am really short on time right now. How important is brining?
4. Wood. I have Apple, Maple, and cherry chips. I also have hickory and mesquite chunks.
Please, any advice would be greatly appreciated.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a 15.5 lb butt I am planning to cook. This is my first butt. I need help!
I plan on using the Renowned Mr. Brown recipe for pulled pork. I really like Carolina style pork.
1. Temps. I am used to cooking brisket using the high heat method. Can I use this technique or does a low and slow cook produce a better result (I’m not trying to be controversial. I can turn out a fantastic brisket in 4 hr so why take 12?)
2. Should I cook the butt to temperature or tenderness?
3. To brine or not to brine? I am really short on time right now. How important is brining?
4. Wood. I have Apple, Maple, and cherry chips. I also have hickory and mesquite chunks.
Please, any advice would be greatly appreciated. </div></BLOCKQUOTE>
 
First, you may have 2 butts. If they are in a cryovac, they may look like one, but it's likely 2.

Cook it at whatever temp you are comfortable with. I've done them both ways, but I prefer something around 250. I'll do them hot if I'm in a hurry and they are fine, I just don't find the fat to render quite as well.

Cook it until the bone will pull out fairly easily - this is usually around 195-205.

Don't brine.

Wood is up to you, but I'd use hickory and cherry given your assortment.
 
I agree with Pat, you've probably got 2 butts.

1. I've never done a high heat butt but don't see any reason why you can't do it. I always do mine in the 220-270 range and they always turn out great. Usually goes about 1.5 hours a lb. If you have 2 butts, each being 8 lbs or so you're looking at 12+ hours at 250 degrees.

2. Definitely cook until tender. Use temp to start checking for tender. Start checking at 180. If not tender check again at 190. Keep checking every 5 degrees after that until tender. I've had some stubborn butts that weren't ready to come off until well over 200 degrees. Others have been ready at 190.

3. I've never brined a butt but again, don't see where it would hurt. I do inject though. Some don't see any benefit in injecting but it works for me.

4. I cook all my butts using apple. IMO it is perfect. Not too strong. Not too light. Since you have chips and not chunks I'd make a a few foil packets to mimic chunks. Any of the other woods would work too.

Basically, smoke it and, through trial and error, find out what works for you. Butts are very forgiving. No matter what you do, I'm sure it will be great.
 
I agree with Pat on the heat; do what you are comfortable with, and certainly determine doneness based on tenderness, not temp.

I've never brined anything before, so I won't be much help to you there.

As for the wood, I would use one smallish chunk of hickory (less than fist-sized) and then do 2-4 fist sized pouches of cherry chips. I like the blending of hickory and cherry for butts, but that's just me. If you don't want to mix woods, I would go for the cherry myself.
 
OK… Just a funny example of what a rookie I am... When I got home today my wife told me she found pork butts on sale ($0.97/lb) and purchased 2. I immediately went to check the “large one” out and thought (Hmm… now I know why they call them butts) cause it kinda looked like a person’s backside. After reading your replies to my post. I investigated further and found out that I have 2 butts packed together in 1 cryo pack. I guess I am still in the dark on why they are called butts.
 
If I cook in the mid to upper 200's should I fill the water pan? If I get in a jam on time can I foil it (the butt) to speed up the process? I know this works with brisket.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RKruger:
I investigated further and found out that I have 2 butts packed together in 1 cryo pack. I guess I am still in the dark on why they are called butts. </div></BLOCKQUOTE>

Depending on your area/butcher/whatever other reason, meat cuts can be call a million names. As I understand it, the "butt" is a portion of the whole shoulder. The shoulder is separated into the lower part (picnic is a common term) and the upper part or "butt". The butt is typically a nicer shape to work with (rectangular) and it contains a blade bone. Picnics cook up just a well but are often odd shapes which can hamper you if you are trying to maximize space.


As to cook temps and water. Whether the pan is 50% or 100% full it's purpose is just to diffuse the heat evenly. For my money I would only fill the pan if you plan on going away for a while and don't want it running dry. The newer models have some REALLY big water pans so be careful as you will spend a lot of fuel just to heat all that water.
If you get in a pinch for time I would recommend bringing the temps up higher (325-350) before suggesting foil. Foil will help it finish faster, but there's a LOT of fat you need to render so I would try to keep unfoiled. Butts hold their temp for a LONG time so plan to be early. I did 2 yesterday and I double foil wrapped and put in a cooler with blankets to insulate. When I pulled them out and unwrapped 3.5 hrs later they were still steaming and too hot to touch.
 
Hi Bob, There's a good explanation of pork butts in the "cooking topics" section of this site. My last few smokings with pork butt, I used no water in the pan. Just a foil lined brick. Kepted the temps at 225 for 15.5 hours.
(5 10-12 lbs butts) Used Cris Lilly's rub & injection and smoked until a internal temp of 195. I ramped up the temps to 275 for the last 2 hours. The butts pulled like butter. Very moist. Happy smoking!
 
Everyone here has been pushing for me to smoke this for a tree trimming party we are having tomorrow night. I don’t like the idea of trying something new for a party but here it goes…

I have 2 butts’ aprox 8lbs each if it takes 1.5hr per lbs would that equal ~12hrs not 24 correct? It also sounds like the water pan is purely a preference. I never fill it for a brisket because I use high heat; however it’s tempting for a low temp cook. I’m not sure it’s worth the trouble though.

We are not serving dinner but heavy hors d’oeuvres I am planning to serve these as mini sandwiches. How much should I plan per person? We will have lots of other food as well. If cooking 2 butts is similar in work and time. I will probably do both and just vac seal the extra.

I would like to thank everyone for all the advice. This board is awesome!
 
Originally posted by RKruger:
I have 2 butts’ aprox 8lbs each if it takes 1.5hr per lbs would that equal ~12hrs not 24 correct?

<span class="ev_code_RED">Yes, that is right. Just a guide though</span>

It also sounds like the water pan is purely a preference. I never fill it for a brisket because I use high heat; however it’s tempting for a low temp cook. I’m not sure it’s worth the trouble though.

<span class="ev_code_RED">Don't absolutely need water for low & slow. Can use an empty or foiled water pan with success. </span>

We are not serving dinner but heavy hors d’oeuvres I am planning to serve these as mini sandwiches. How much should I plan per person?

<span class="ev_code_RED">I think the guide is about 1/4 lb per bun. Your yield will be about 50%</span>

We will have lots of other food as well. If cooking 2 butts is similar in work and time. I will probably do both and just vac seal the extra.

<span class="ev_code_RED">I would do two. Hardly any extra work</span>
Click to expand...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RKruger:
I immediately went to check the “large one” out and thought (Hmm… now I know why they call them butts) cause it kinda looked like a person’s backside. I guess I am still in the dark on why they are called butts. </div></BLOCKQUOTE>

In the 1700's, pork shoulders were packed in barrels for sailors. Back then, before the NFL
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the barrels were called butts. The name stuck, even though butts do not come from the back of the hog.
 
Ok, the butts are rubbed and in the fridge. I am doing both of them. I am using the Mr. Brown recipe for my first attempt.
I will probably try to cook at 275 to help with the times. I need to be ready to serve by 7pm tomorrow, so my wake up time will probably influence my cook temps.
I will use a empty water pan foiled.
I will use hickory and cherry. I think the cherry will give me a darker outside.

There was time before the NFL? All I can say is GO SAINTS!
icon_biggrin.gif
 
Sounds like a great game plan.

Got a camera?...because on this board no pics means it didn't happen...
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Good luck!
 
Well… I decided to change my plan and started the meat at 11pm for an overnighter. I had my temps solid at 250 when I went to sleep at 2am. At 04:30 still 250. At aprox 7am they had found their way to 295. My wife shut it down. When I woke up 8am they were at 275. I decided to mop and flip. The mop went fine the flip was more of a flop
icon_eek.gif
. One of the butts started coming apart. I checked temps and both registered 199 (I’m not sure my brookstone grill alert goes to 200 and my other meat thermometer only goes to 190). The second butt showed signs of coming apart as well. I mopped both sides and let it set on the bullet for 30 more min and pulled to rest. I have since foiled and wrapped in towels. Pushing the probe into the meat feels very much what I would look for in a brisket( warm knife through butter) and based on the temps I guess I’m done (probably over done) I have snacked a little bit and it tastes really good. I should be ok for tonight.
Lessons learned:
1. I need to get a better thermometer. I have never temped over 190 so I was a bit surprised when nothing I have goes high enough.
2. I suck at overnighters. The Army (or father time) wreaked any desire to miss sleep. I find a point where I inevitably say ‘aw the heck with this’ and go to sleep.
Question:
1. How do I hold meat from 9am to 7pm without killing all of my guests? I think I’ll pull the meat at after an hour of rest, vac seal, and refrigerate.

I'll try to post some pics later.
 
Bob, when I do an overnighter I start around 4-5PM. It takes awhile for the smoker to get going and get up to temp.It takes a little bit to get her settled in but once you're there it's done til I get up. I'm usually in bed by 10 or 11.Takes anywhere from 10-14 hours for my butts. I pull them off and let them sit for at least 2 hours. Depending when you want to serve your meat count backwards. Allow your self some time to pull the meat,say half hour. So if you wanted to serve at 6pm count back 1/2 hour to pull the meat apart,rest time in cooler,cook time(approximate,allow yourself some slack here)fire up time and getting to temp and that would be your approximate start time.
 
I would refrigerate as well, then a few hours before the event (probably between 4 and 5 if it were me, closer to 4) I would take it out of the fridge, put it into a crock pot with a bit of water or a finishing sauce ( this one is popular and easy to make) and slowly reheat it. If you don't want to mess with making a finishing sauce, just throw a bit of water in the crockpot. Assuming you don't use too much water, it will evaporate away leaving just the meat. That way, it won't kill your guests and it should be warm/hot (whatever your preference) and moist when you serve it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RKruger:
I have a 15.5 lb butt I am planning to cook. This is my first butt. I need help!
I plan on using the Renowned Mr. Brown recipe for pulled pork. I really like Carolina style pork.
1. Temps. I am used to cooking brisket using the high heat method. Can I use this technique or does a low and slow cook produce a better result (I’m not trying to be controversial. I can turn out a fantastic brisket in 4 hr so why take 12?)
2. Should I cook the butt to temperature or tenderness?
3. To brine or not to brine? I am really short on time right now. How important is brining?
4. Wood. I have Apple, Maple, and cherry chips. I also have hickory and mesquite chunks.
Please, any advice would be greatly appreciated. </div></BLOCKQUOTE>

I know this is not a butt question but please tell me how you smoke a brisket in 4 hours?? I am new to this and took 7 hrs. on my first one and it was still a bit tough. Please let me know.

Thanks, Alex
 
High Heat Brisket
I use the high heat brisket method. I have attached a link that has a longer discussion on this. Basically this is how it goes:
1. Cook at 300-350
2. Foil at 160-170
3. Don’t check temps after you foil. (Nearly impossible
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)
4. Pull and rest when the meat is tender (pushing a probe into warm butter)
It would probably easier to determine the meaning of life, than if high heat or low heat is better. This is just the way I do it. I have found it to be almost like clockwork with the way it turns out for me.
 
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