OK, got me a Pork Butt...

[Gus]

I've done a bunch of searching and it didn't do me as much good as I'd hoped.

This is what I know:


*Start the fire and get the BBQ up to temp before putting the meat on.

*Be patient.

*Don't worry about the plateau.




This is what I want to double check before I begin. Sorry if it's a bit redundant:



*What temp do I want the BBQ to be?

*What's my target temp on the meat?

*Fat side up or down?

*For a 4.3lb boneless shoulder, how much time should this come out to be? That's especially important, because I need to be awake through the whole thing.


I have a thermometer with a flameproof cord, so I can stick it in and leave it in the whole time.

[jshively]

Pork butt is easy to cook.

1) I usually run about 225-235 on pit temp.
2) It will pull at an internal temp at 200 and I normally pull it off the pit at 160 and wrap it in foil. Make sure your probe is not hitting bone.
3) I usually trim the fat cap pretty much off. There is so much fat in the pork butt that you don't have to worry about it.
4) come out to be? Could you explain this question for me.

Oh yeah most importantly don't keep opening up the pit to check on it. It is there and it will stay there. Throw wood in the firebox but no peeking. Look at it as a bride before the wedding day bad luck if you see her and same with this because you will be waiting forever if you keep checking.

[jshively]

Oh yeah finally relax and enjoy it. Open up a beer pour a shot of whiskey sit down and b.s.

Normally expect about 1.5-2 hours/pound.

Don't freak out if your temps jump high or low pork is forgiving and laughs at high temps. If you have to make adjustments to the pit make them small. If the temp is to high don't close the side damper all the way just a little bit till you get the temp there and always keep the smokestack wide open.

[TexLaw]

JS got it all, there. About the only difference I have is that I don't fool with the fat cap. It is what it is. Whether it's up or down doesn't really matter with a pork butt. Foiling them really isn't necessary, either. Foiling will add tenderness, but too much can make it mushy. It also softens up the bark.

Don't mess with the fire any more than you have to. Tending a fire is like steering a boat. If you're still steering when you're pointing the right direction, you're going to miss. The more you fool with the fire, the more it will fool with you.

Just relax, tend the fire (when it needs tending), relax, and let nature take its course.


TL

[jshively]

JS got it all, there. About the only difference I have is that I don't fool with the fat cap. It is what it is. Whether it's up or down doesn't really matter with a pork butt. Foiling them really isn't necessary, either. Foiling will add tenderness, but too much can make it mushy. It also softens up the bark.

Don't mess with the fire any more than you have to. Tending a fire is like steering a boat. If you're still steering when you're pointing the right direction, you're going to miss. The more you fool with the fire, the more it will fool with you.

Just relax, tend the fire (when it needs tending), relax, and let nature take its course.


TL

<Start Windracer rant>
You are wrong because I say so!!!!
<End Windracer rant>

:lol: :lol: :lol:

You know the foil thing make sense now. I wonder why my bark had been getting mushy the last couple of times and that is probably it. Will have to try it without foil next time and see.

[TexLaw]

Or, do it like ribs. Put the foil on there for a little while, and then finish without foil. Foil does tend to speed up the cooking a bit. I sometimes foil around 175 until it hits about 185-190 or so. Mostly, though, I just do it nekkid the whole way (I mean, what's more fun than that?) :twisted:


TL

[Buckeye]

EVERYBODEE SIT DOWN AN SHUT UP!!! A FEW OF MY PARTNERS IN CRIME WILL BE HIJACKING THIS THRED.......GUS...I'M SORRY IT HAPPENED TO U...BUT I SEE NO OTHER HELPFUL INFO TA BE OBTAINED..SO WE'RE GUNNA DERAIL THIS THING NOW..........HAUKKADA HAUKKADA ......ALLAH!!!!!!( :lol: :lol: :lol: )

[TexasBorn]

Gus,
I'm sorry. Looks like Buckeye's been drinking his bathwater agin. :roll:

....so embarassing.....


TB

[jshively]

EVERYBODEE SIT DOWN AN SHUT UP!!! A FEW OF MY PARTNERS IN CRIME WILL BE HIJACKING THIS THRED.......GUS...I'M SORRY IT HAPPENED TO U...BUT I SEE NO OTHER HELPFUL INFO TA BE OBTAINED..SO WE'RE GUNNA DERAIL THIS THING NOW..........HAUKKADA HAUKKADA ......ALLAH!!!!!!( :lol: :lol: :lol: )

We are not hijacking the thread we are simply holding the thread ransom till our demands are met.

There are so many things I want but lets start with the most basic needs. I would like a football helmet full of cottage cheese, naked pictures of Beau Aurther, a stripper pole in my bedrooom furnished with single mothers working for a buck, and oh yeah plasma TVs.

After my demands have been met I will release this thread back to normal.

By the way Gus you are 0-2 on threads.

[Zeeman]

I figured you mite hold us up for a 2nd place trofee :lol: :lol:
z

[jshively]

I figured you mite hold us up for a 2nd place trofee :lol: :lol:
z

Please 2nd place is so last year bragging rights. I pulled a grand championship last weekend.

[Zeeman]

I'm impressed, you are the man regardless of what other think :shock: I heard that you were in a tuff competetion last weekend :lol:
I'm just gonna stop and ponder this for a while. Thanks for the privalige. :wink: Only in America :D
z

[jshively]

I'm impressed, you are the man regardless of what other think :shock: I heard that you were in a tuff competetion last weekend :lol:
I'm just gonna stop and ponder this for a while. Thanks for the privalige. :wink: Only in America :D
z

Yeah it was tuffman/bbq competition. See you were given a trailer pit and you had to pull the truck/trailer without any straps just using bare hands a 100 yards before you could setup. You also had to chop down and using heat guns cure your own wood. The hardest part though was making my own charcoal. That was a good test of grip strength. Actually more I think about deadlifting and dragging a cow and pig 100 yards from the farm to the cooksite and had to carve it using only your bares hands and teeth.

I did not place as well as I would have liked to in the tuff part I only a got a second. I think the other guy was on Steroids.

[Gus]

Thanks for the info.

Oh and, I fixed my typo.

[jshively]

Thanks for the info.

Oh and, I fixed my typo.

Got ya I would say maybe 8 hours tops.

Now back to piliging your thread.

[bigwheel]

Well now if the nice feller want to follow most good advice offered on here..I will guess he needs to cook that butt at 150 for about a week. Does that sound right?

bigwheel