Pork Butts

[j biesinger]

It's been awhile since I cooked some pork butts. Here's a few shots from about 3-4 hours in to about 8, right before I foiled

notes:

this was probably the first time I cooked a butt without injecting and the pulled product was noticeably drier

I used a mop of 50% oil, 50% water, vinegar, worcestershire, ketchup during the 6-8 hour period. I'm not sure if the oil helped accelerate the cooking, but it seemed like the outside was tender way before the center was.

 

[GreggP]

What's your normal injection? How much do you use per butt?

Forget the moistness, was the meat better or worse without the injection?

 

[Mike Coffman]

Awesome color on those butts Jeff! I normally inject and when I don't
they do seem to be drier. My last butt I did I brined it for 48 hours and
it definitely was dry and it had great flavors.

 

[John Solak]

Looking good!!!

 

[Tim McCann]

Looks great!

 

[Bob Bass]

Excellent Butts !
Kinda makes sense (shorter cook), due to blocking some of the water evaporation and hence shorter stall.
How was the bark, did it fully set ?

 

[Paul Kastner]

great color!!

 

[Tony R]

Great color in those butts...so what's your normal injection?? Mind sharing?

 

[Dave S]

Great color, I don't inject but I do mop every hour, only dry if I over cook

 

[MikeD125]

How long was your total.cook? Did you foil the butts and cook to 195? If I wasn't injection I think I would try to keep a bit more fat on but not really sure how you did it. A+ on the bark.

 

[Mildo]

I will not comment on any cook. It looks perfect for me as always. But your pictures ...
Are you one of those who inspire me. I had to buy bought a better camera so I could try to play with pictures like you.
Thank you for your cooking lessons and shooting lessons Jeff.
Thank you to that you are with us here.

 

[Tim K]

Those look awesome! (As usual)
Tim

 

[NeilH]

Awesome. Just Awesome!

 

[Jeff R]

I have to agree with the others. Dem butts have great color and nice camera work too

 

[Rob C]

That looks great. I wish I had a reason to cook that much at once!

 

[Andy Beers]

Lookin good

 

[j biesinger]

Great color in those butts...so what's your normal injection?? Mind sharing?

I had been using a slightly modified verison of the one posted on the Pickled Pig's site

How long was your total.cook? Did you foil the butts and cook to 195? If I wasn't injection I think I would try to keep a bit more fat on but not really sure how you did it. A+ on the bark.

I went 8 hours before foiling, and then another 2 in foil. At 8 hours, they were about 165* in the center, at 10 they were around 195*

 

[j biesinger]

I will not comment on any cook. It looks perfect for me as always. But your pictures ...
Are you one of those who inspire me. I had to buy bought a better camera so I could try to play with pictures like you.
Thank you for your cooking lessons and shooting lessons Jeff.
Thank you to that you are with us here.

well that's humbling! I've always had a camera, but kind of got away from it when things went digital. When we finally invested in a dslr and started shooting it for the first time, I had a huge grin on my face and was totally hooked. I take pictures almost every day now

That looks great. I wish I had a reason to cook that much at once!

I like to share with my friends at work, so I don't mind making a little extra

 

[Gary H. NJ]

Congrats Jeff. Another big success! It's nice to see you here. I've never had the opportunity to cook for a big crowd. Perhaps I should sponsor a block party and toss a half dozen butts on the 22...

 

[Bob Mann]

Nice cook, yummy!