1st butt tomorrow!

[Mikey]

Going for my first attempt at a pork butt tomorrow. Wish me luck. I may end up finishing it in foil due to the fact I am running a cheapie vertical water smoker but I am getting the hang of it.

Did a brisket and spareribs over the last two weekends. Guests loved the brisket but I thought it was a bit dry. The ribs were great! The mother-in-law said they were the best ribs she ever had. Used the Hoisin BBQ sauce recipe in 'Smoke and Spice'. The TexasBBQ rub was great on both.

I am glad I found this site and your rub.

Thanks

[Qjunkie will]

Its funny you wrote this because I had never cooked a pork but myself untill last weekend after talking to Bill and it turned out really good. It tasted alot like Ham to me and it was really easy to cook it had tons of fat I never even wrapped it came out tender.

[texasbill]

Mikey:
You don't need any luck. You have the knowledge. You have the rub so go for it. Cook it much like the brisket you cooked except this piece of meat is much more forgiving than any brisket will ever be. You have tackled the brisket, this is much easier. More fat to keep the meat moist makes these a no brainer almost.

Remember low and slow with some wood flavor with a great rub. You got it going. Let us hear how this went, but I think you will agree at the end that this is really a simple process. I usually cook my butts in the 8 hour range at 225 degrees or so. Extra fat here will allow a little hotter temp.

Let us know how great it was.

Bill-Texas BBQ Rub

[Texana]

Bill:

My wife is after me to make some pulled pork. I am guessing it is just a pork butt cooked slow. If this is the case i will probably try it this weekend. My question is this. If you cook yours for 8 hours at 225 when do you wrap it? or do you even wrap it? Is there a standing time like brisket before you dive in? Is there an average weight for one like ribs or do they very a lot.

Hehe I guess that was more than one question.

Texana

[texasbill]

Texana:
I got your email and will notify you when you can do a preview of the site we talked about.

As for the pork butt, yeah this is the piece of meat you cook for some pulled pork. There are other pieces you can use also but go with this one. They usually weigh around 5 pounds. I do not wrap my pork butts when I cook them as they are so fatty they will go and go on the slow side for a long time with no problem. I always tell everyone to let any meat stand for a while before slicing as the meat will cool down and bit and let the juices settle a bit. But, some times we can't stand the wait.

Your wife will like this one. You cook it up and you can pull the meat right off of the pork butt (really shoulder) and then you can either chop it up or lay it out and eat away. Makes a good sandwich on white bread with a bit of sauce.

Cook one this weekend for your wife and ehjoy it.

Bill-Texas BBQ Rub

[Texana]

Sounds good. In anticipation I picked up a couple of pork butts and another brisket and some more ribs. I kinda go crazy around the meat.

I will let everyone know how it works out.

Have a great weekend and happy smoking.

Texana