Renowned Mister Brown - pork butt


 
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David Funk

TVWBB Member
I tried out my brand new Weber bullet this last Sunday. I decided to try "The Renowned Mister Brown" and follow Chris' technique. I wanted two 5-6 pounders, but couldn't find those so I settled for a single 9 pounder (bone-in). I guessed it would take 10 hours or so - WRONG! It took 13.5 hours to get to 175* internal. I cooked at 250* (lid) for all but the last two hours or so. I bumped the temperature up to about 300* just to get the dang thing finished! It sure turned out great! Moist, tender, very tasty.

I had to reload the fuel - I put some more charcoal in after about 9 hours. I waited too long, I think - it seems 9 hours was pretty much the limit for my setup (standard method) on that day.

I was concerned at first about my ability to control the lid temperature. It was easy!! I was able to stay within 5* of target (with one or two short 10* variances) the whole time! What a wonderful smoker and what a wonderful website/BB!!!!

Next time, I'll use more smoke wood, though. I used about 5 pieces of oak, about 1/2 fist sized. Or maybe I'll soak them in water first. And I need to figure out about how long things take to cook - I wanted to bring my pork butt to a dinner party that night, but had to settle for store-bought chickens. /infopop/emoticons/icon_frown.gif

Chris' documentation (elsewhere on this website) said it took about 9 hours for a couple of 6 pounders. Mine took 13.5 hours for a 9 pounder. That's 1.5 hours per pound in each case. Hmmmmmm. Maybe this *is* predictable!! /infopop/emoticons/icon_smile.gif
 
David,

I would figure 2 hours per pound and then a little more for insurance (to bring them up to 190? internal). I do my butts overnight; it's easy to do on the WSM and takes the pressure off. It's much easier to finish early and keep the meat warm than to hurry things along.

Steve
 
David,

Don't know if you've cooked barbecue on any other type of cooker, but if you're a beginning barbecuer like me, that pork butt on the first day is quite an eye-opener. I had a similar experience with a longer-than-expected cook, although you're lucky you got to cook it until tender. I had to take the meat off too early to prevent a family riot.

Hey all you other beginners out there! Try chicken your first attempt, ala Chicken!Chicken! Benefits:

* It's done much quicker than pork butt, so when you're fiddling around with the charcoal chimney, trying to figure out which end is up, you've still got plenty of time to cook. Wake up early and plan to make it for lunch. If it's not ready, you can easily make sandwiches and still have the chicken for dinner.

* It's smaller, so you won't feel required to invite over a bunch of people. That way, if it does take longer than you thought, at least it's only you and you're immediate family that are waiting.

* It's very easy. No need for any rubs, just marinate in Italian dressing in a gallon-size zipper bag and you're set. It comes out great, and you'll be itching to make more because you thought of some other variation you'd like to try.

I was so excited to make pulled pork on the first day, and I was very disappointed when it didn't come out as good as I hoped. Don't get me wrong, it was still good, but it didn't have the magic. For those of you that want to try pulled pork butt on the first try, figure this: 1/2 hour to get things ready; 2 hours to figure out how to fire up the smoker and get it ready for the first time; for a 6-lb. butt, 12 hours to cook; 1/2 hour to take the meat of and rest; 1/2 hour to pull it and serve; and, very important, 2 hours buffer time just in case it takes longer. If you wake up at 5 a.m. and start right away, that gets you eating at 10:30 pm. Had I known that, I would have planned for a late-night BBQ party, which probably would have been a lot of fun!

--Mickey
 
Hmmm. Just curious. Why should I shoot for a 190* internal for pork butt? I took mine off at 176* and it seemed done... ?
 
At around 190? the pork is more falling-apart tender and "pullable". It will be fine at 175?, but better at 190? for pulled pork. For slicing, 175? is fine.

Steve
 
David
When fat and collegen breaks down it imparts a sweet flavor and at 195? it will taste different than 176?.
Jim
 
Like the others have said, pork butt is technically done at around 160 but there is a world of difference in the taste and texture of the meat at that temperature and those nearer to 200. Between those temps, the meat transforms from mere smoked roast pork to a tender delicacy that words can't describe.

Here's another tasty reason for setting aside extra time to cook the shoulder to a higher internal temperature. Longer exposure to smoke and heat causes a thicker, more fully-flavored bark or crust to form on the exterior of the meat.

From a competition aspect, many fellow judges I know like to see shoulder entries with a healthy amount of dense, dark bark in the presentation. (I do too, to be totally honest.) The bark has an intense flavor that tastes like candy to those of us who love meat.

Even if you're not cooking in competition, I'd still suggest cooking a shoulder at least once to a higher temp to see how good that bark can be when it's allowed to more fully develop.

And, there's nothing better than an experiment you get to eat. Enjoy!
 
OK, I am convinced!!

I must admit that the meat didn't completely "pull apart" the way I was expecting, and there wasn't that "sweetness" you guys are talking about - I know what you mean, though.

Now I can't wait to finish eating this one so I can do it again - this time to 195* or so.

Thanks for all the advice and course correction, guys!!!
 
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