Pork Butt Newbie


 
G

GMcMaster

New member
Hello fellow Weber enthusiasts. My wife bought me a 9lb pork butt roast -- as she put it to "keep me busy" this holiday weekend. I have never prepared a PBR and not the biggest BBQ sauce based pulled pork fan. I am looking for ideas, recipes and techniques to prepare this beast. We really enjoy the savory nature of the Pepper Stout Beef, but not sure if there is a similar preparation method for PBR. As for equipment, I have a 22.5, 18.0 and a Smokey Joe at my disposal, but no smoker.

I will continue to research on the forum but any tips, tricks, links or recipes would be greatly appreciated.

Thank you,

Greg
 
The Renowned Mr. Brown pork butt recipe on the virtual bullet cooking topics page is a great starter recipe. Keep it simple. Use the minion method for your fire. A 9-pounder will take between 12 and 16 hours, depending on your pit temp. Pork seems to like it low and slow, so my advice would be to keep it in the 250 range, max. Trim it, rub it, throw it on and just keep your temp steady. Don't peek for at least 10 hours. Cook until tender (mid-190s to low-200s). Let it rest at least two hours before you pull it -- 3-4 hours if you can resist.

I usually put mine on at around midnight, get the temperature stable and then turn in. Since this is your first, I'll repeat: Keep it simple. There is no reason to go crazy with injections, complex rubs and other advanced techniques. Patience and a good fire.
 
After reading all the pork rub recipes I made my own variation and it is pretty simple.
The recipe referenced above is a very good place to start and don't worry to much about exact ratios.
I will recommend a little different cook method because I do not prefer a black bark on my pulled pork.
I think pork loves apple wood, but hickory and oak are great too.
Get your WSM fired up and cruising around 225-250, throw that bad boy on there and smoke / cook for 4 hours.
Take a peek and see if the color is a deep red mahogany, if not keep cooking until it is the color you desire and then wrap that sucker in foil and throw it back in the WSM or transfer to the oven and keep cooking at low temp until the internal temperature is 180 - 190 and then start checking for tenderness every 1/2 hour.
When you can easily pull the bone out its done.
Rest it with the foil open for an hour on the counter, if you need to hold it longer put it in a cooler.
We like the pulled pork to be in pretty good size chunks vs shredded but that like a lot of BBQing is a personal preference thing.
 
You must log in or register to reply here.

 

Back
Top