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110%er [5712]
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Another question about a smoking butt…….
Oct 11, 2022, 4:26 PM
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Okay comedians, have at it.
For you serious Boston butt smokers who are looking for more than just a one night stand but want a life long love affair with your butts,help me out please.
I am going to smoke my first butt this weekend and I need you guys and gals to give me advice on the type of wood to use to generate my smoke. I have chunks of hickory, oak, cherry, apple and pecan. I know hickory is a given. But should I mix other woods in with it? If so, which woods and in what proportions?
Also, do I keep the smoke going for the entire cook or just part way? I don’t want the smokey smell or taste to become overpowering.
Thank you all in advance.
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Oculus Spirit [77007]
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I wouldn’t worry if it’s your first.
Oct 11, 2022, 4:28 PM
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You’re going to destroy it anyway.
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Orange Blooded [2140]
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Re: I wouldn’t worry if it’s your first.
Oct 11, 2022, 4:40 PM
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Unfortunately blood is right unless you have a traeger or some 1000.00 equivalent. But pecan is my personal fav to add. Kinda depends on what your taste buds are really.
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All-In [27188]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 4:30 PM
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Check your T Mail......I'm going to give you some tips.
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All-In [31315]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 4:30 PM
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Just let me know when it will be ready and I will taste test it for you!
Seriously, never have did one myself but love to eat them! Hope it turns out great!
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Orange Blooded [4095]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 7:51 PM
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Just let us know when it will be ready and then realize it will be 4 hours later...
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Orange Blooded [2987]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 4:42 PM
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A good rub is important.
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Orange Blooded [2140]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 4:44 PM
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Rubs can make things a ton more intense for sure
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All-In [27188]
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Freshman [-79]
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Orange Blooded [2427]
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the meat doesn't capture smoke after the first 2-3 hours of
Oct 11, 2022, 4:48 PM
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cooking. Please use a meat thermometer and get your butt up to 190-195 for fall apart tenderness.
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Trainer [28]
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Re: the meat doesn't capture smoke after the first 2-3 hours of
Oct 12, 2022, 9:40 AM
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I used to have the alerts for my probes set for 195. Had a 4 probe setup with 2 in the meat and one attached to the grate above the meat for the ambient temp. Masterbuilt vertical smoker.
I'd go til about 165, then pull it out and wrap it, then throw it back in. Then wait for the alarm at 195, but not actually pull til 200-202. There were still some of the middle muscles that were a bit tough to pull using meat claws.
Made another butt on Saturday before the BC game. Pulled at 208. Every inch of it pulled like butter with the claws. There wasn't any spot that gave me any resistance. So I think 208 is my new pull temp.
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All-TigerNet [10930]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:00 PM
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I use hickory wood for about 2 hours. I personally do not like over smoked pork. Pecan or apple wood is milder and not bad.
Just like others said, a good rub is important too. For me, sweet heat. 45 min - 1 hour per pound at 250 degrees and internal temp 195 - 200 degrees.
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CU Medallion [65514]
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I realize some with consider it blasphemy, but has anyone
Oct 11, 2022, 5:04 PM
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ever done a butt on a gas grille? Serious question, even though I know comedy will end sue. I have a very nice Weber grille, and would like to learn new thangs to do with it.
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Oculus Spirit [77007]
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My advice with a gas grill is to
Oct 11, 2022, 5:06 PM
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roll it out to the curb and let it rest, permanently.
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CU Medallion [65514]
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I understand, charcoal (or Traeger type pellets these days)
Oct 11, 2022, 6:01 PM
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and gas factions never shall peacefully co-exist. It be like Hatfields (Not the Clemson variety) and McCoys (Not the Sloopy Girl variety).
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110%er [5712]
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Re: I understand, charcoal (or Traeger type pellets these days)
Oct 11, 2022, 6:42 PM
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Yes, you can smoke meat on a gas grill. Check out Steven Raichlen’s website on how to do it.
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Heisman Winner [135954]
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I had good luck with a Weber Genesis for years before
Oct 11, 2022, 5:37 PM
[ in reply to I realize some with consider it blasphemy, but has anyone ] |
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I upgraded. Put chips in a metal smoker box or make foil pouches with small holes and put them under the grates on the burner
Put a foil pan with water under the grate above the Weber flavor bars. Can add aromatics like onion, rosemary, beer, etc to the pan.
Heat is heat, it’s all what you do with it. The control you get with gas is perfect for sometime, or novice smokers.
Here’s a brisket I did on the Weber a few years ago -
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All-In [30837]
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Scout Team [183]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:10 PM
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I brine mine overnight and then put on rub. I think it makes it more moist.
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All-TigerNet [12270]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:19 PM
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i smoke pork with a mixture of hickory and pecan wood. i run the pit at 250-275 with the butts and ribs on the rack till they reach an internal temperature of 170, then i wrap them in foil with a little butter, honey and sauce. putt them back in the smoker till they reach an internal temp of 205. once i take them out i let them "rest" in a cooler for at least 30 minutes before pulling the butts and slicing the ribs.
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CU Guru [1959]
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Re: This is the one. Do this and you can't go wrong.***
Oct 11, 2022, 6:43 PM
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All-Conference [448]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:26 PM
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These fools saying you’ll destroy for first are crazy. Keep heat between 225-275 use hickory wood. Internal temp to 165 then wrap with foil until 200 or 205. Let rest for an hour. Pull that bone out and shred it. Enjoy. You can’t mess up a butt. Check out some YouTube videos. Meat Church has great videos.
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Scout Team [193]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:50 PM
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I smoke pork butts ( shoulders ) 100 pounds at a time..
Best thing…. Simple is best… kosher salt is all you need.
My favorite is 2 parts apple wood 1 part hickory wood. Smoke/ bbq for 4-5 hours then foil wrap till internal temp is 195 or more…. REST is the most important part… 1 hour or more… pull or chop…
I do have a couple secrets I can’t disclose as I have a pretty good following up here.. ?
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110%er [5712]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 6:38 PM
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Great photo. Hope I get that good at it some day.
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CU Guru [1959]
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110%er [6153]
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Heres what I do ... for dozens of butts over the years.
Oct 11, 2022, 5:48 PM
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Use a good rub and apply it generously with salt & pepper. Marinate over night.
I cook on one side of a two burner gas grill.
Put the meat on one side with no flame. Support the meat on a rack over a pan. Add some apple cider vinegar to the pan.
Put a metal smoke box on the flame side with hickory chips and chunks.
Get the heat to 225 degrees F and make sure the wood is smoking.
Close it up.
Go away for two hours. Come back when smoke dies down and re-supply the chips and chunks. Go away for two more hours. Do it a third time.
Spritz occasionally with apple cider vinegar ...
After 4-6 hours on the grill smoking, wrap the meat in foil and put it in the oven for another 6 hours or so.
After 10-12 hours total, take it out ... let it rest for an hour ... shred it ... serve it.
Perfection!
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110%er [6474]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 5:54 PM
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I like a pecan apple blend. I usually cook them for 12 to 14 hours at 180 degrees unwrapped (till they get to 160). Then wrap them in foil, add 6oz of Dr pepper and 2 oz white vinegar inside the foil and cook them cook them at 225 to internal temp of 200.
(Unorthodox but it's good)
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Orange Blooded [3353]
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All-In [40936]
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I use 50/50 cherry/apple
Oct 11, 2022, 6:40 PM
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to 75/50 apple/cherry
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CU Medallion [65514]
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??? Is that TNET maffs?
Oct 11, 2022, 6:42 PM
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All-In [40936]
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oops
Oct 11, 2022, 6:46 PM
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I should be pretty good with math since it's what I do for a living 75/25 Apple wood is easier to come by and a bit cheaper
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110%er [7998]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 6:54 PM
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Things go better if you buy it dinner first
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Orange Blooded [4082]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 6:56 PM
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See the cook instructions in this link. It has worked well for me. I put a light coating of Kosher salt on the butt and leave it in the refrigerator overnight. Then smoke it and bast with apple cider vinegar. Pull the pork after it has rested and serve with your favotite sauces. My favorite are mustard-vinegar based sauces.
https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/
Enjoy the smoking.
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Legend [16330]
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huh huh huh you said wood huh huh huh***
Oct 11, 2022, 6:59 PM
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All-In [27374]
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Re: huh huh huh you said wood huh huh huh***
Oct 11, 2022, 7:33 PM
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Be sure and don’t mistakenly use South African Stink Wood to flavor this butt!
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110%er [5972]
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As others stated, smoke is only good for first couple hours.
Oct 11, 2022, 7:47 PM
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I do a mixture of wood (hickory and pecan are good choices, apple and cherry are good too) for smoke flavor and lump charcoal for heat, not Kingsford, but lump charcoal.
https://www.bbcharcoal.com/ B&B Charcoal Home Page Taste the flavor with B&B Charcoal products, including lump and briquet charcoal, char-logs, smoking chips & chunks, cooking woods and BBQ pellets.
Spritz with apple cider vinegar, water, apple juice
Once it has a good bark I wrap it with butcher paper and lard that has been smoking in a pan with the butt.
I usually finish with charcoal as the smoke doesn’t matter anymore if it’s wrapped and you’re just burning wood at that point.
I use an offset smoker so it’s a bit more needy in terms of fire and heat management. I’ve had good luck with briskets, butts, ribs, chicken.
If you get real interested check this guy out, he does a lot of tests and experiments and breaks down the science of it, hence his name.
https://www.youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA
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110%er [5712]
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Re: As others stated, smoke is only good for first couple hours.
Oct 11, 2022, 8:38 PM
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Thank you so very much for your input. I have saved the videos to my favorites page. Can’t wait to watch them and start learning.
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Commissioner [903]
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Re: Another question about a smoking butt…….
Oct 11, 2022, 9:22 PM
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I like hickory and apple.
A good pork rub is nice. I use a mustard binder first.
Only need smoke for the first few hours.
Temp 250. Add charcoal once in a while to keep it there.
Spray with dilute apple cider vinegar or apple juice once in a while.
Spray and wrap in foil (double foil) when the temperature stalls. Usually around 165 - 170. Can put honey and butter in there too if you want.
Pull at 200-205 and put in cooler lined with towels for an hour.
Unwrap it and pull or chop it up.
It's going to take a while. Probably most of the day. It takes longer than you want it to.
Good luck.
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110%er [5712]
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Re: Another question about a smoking butt…….
Oct 12, 2022, 12:05 PM
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Thanks so much.
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Hall of Famer [21940]
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make sure it's frozen before you throw it in the fryer
Oct 12, 2022, 12:14 PM
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gets the best results...
but for srs:
- Wood: for pork/chicken I use fruit bearing; for beef/lamb I use wood w/ big nuts. My preference on a butt is peach, but usually just use apple (most common/easy to find). Beef/lamb I go pecan + oak, or just oak if no pecan. Hickory is too harsh IMO
- Rub: get fancy and make from scratch, or buy the big butt rub from costco. Tastes the same to me. Either way, load it up so you get some good bark.
- Wrap: smoke it till she gets to bout one fiddy, wrap her up w/ parchment or foil.
- Temp: No less than 195 on the meat; keep chamber in the 225-250 range and you'll be aight
- Rest: key ingredient here. Butts are very easy, letting them rest usually will negate any user error. Once butt reaches your 195+, wrap the foiled butt in a towel, and put whole wrapped concoction in a cooler for a few hours. longer the better...usually around 4 hours is a good target.
- Pulling: old man who owned a BBQ joint in my home town always pulled his by hand. I do the same. I feel it gives a superior product as opposed to those meat claws things. You get a finer pulled pork that's more consistent and gets better flavor on a sandwich.
However much time you think you need, add a few hours to it.
Take your leftovers and make brunswick stew. Freeze what's left of that to make brunswick stew again.
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