Wow, just wow pork butt

[Volofish]

I’m hard on myself and am self critical of the food I cook. But I smoked a 6.5 pound pork shoulder today and it was the best bbq I have ever had! The best news is that the wife agreed! I followed Meathead’s instructions to a T and I’m completely sold on following him. Salted it the day before, used Memphis Dust rub and Caroline Gold sauce. I’m not even going to mess with store bought sauces and rubs. Incredible bark, delicious! Also made slaw to put on top, I use Malcom Reeds recipe for slaw, it’s perfect! My BIG SURPRISE was that it took 14 full hours. I had to add a small amount of coals twice. That’s a long time and I’d like to shorten that if possible. Maybe a smaller piece of meat. Sorry I didn’t take pictures but it was really late for dinner. Had to shareHuge fan of Meathead and the PBC!

[barelfly]

Congrats on your successful cook! And those sauces are good! My wife loves the Carolina Gold as well!

[Bogy]

Congratulations! MMD is my go to for pork. And my family, and everyone else I have fed pork pork butt to has loved it. Made a pork butt for my grandchildren again today, because they scarf it down.

14 hours is a long time. There are ways to speed it up, that aren't going to hurt the final product. I can do a 12 to 14 lb bone in butt in 8 hours if I need to. I start them as cold as I can. In fact, things changed in a hurry last night along with the weather. We picked up the grandkids early, and on the way home my wife suggested pork butt for dinner today. So it started completely frozen. Not my normal procedure, but I do start them as cold as possible, around 30 degrees IT. I smoke them unwrapped the whole way if possible, but if pushed for time, I wrap at about 160-170. This will speed things up, and isn't going to hurt. When the butt is wrapped you can push it up to 300 or higher. Since you posted this in the PBC forum I assume this is what you used. Open up the vents and let the heat climb. I usually have more problem with keeping mine under 300, and even unwrapped, that isn't really going to be a problem.

What it comes down to is, you did good the first time. Always start by following the instructions exactly. When you have that down, then you can start to experiment. The good news is, its really hard to screw up a pork butt. It can be done, but you really have to try. As long as you follow the basic guidelines.

[jitsntricks]

Curious, why do you purposely start your butts as cold as possible?

[Bogy]

jitsntricks cold, damp meat attracts smoke. Meat stops taking on smoke at 160 to 170. Why start meat at "room temp" and miss all that prime smoke attracting time? I'd rather start at 30, have the meat take 3 hours to go from 30 to 40, and then crank it up when it hits 160.

[Steve R.]

Great to hear! My in-laws lived in the Rogersshire neighborhood off Del Rio Pike for quite a few years and are still in the area.

[CHNeal]

Well played Pitmaster! Time is money on butts and brisket keep them low and slow!!!

[bchapman]

My BIG SURPRISE was that it took 14 full hours. That’s a long time and I’d like to shorten that if possible.

That's where the "WOW" comes from. You can't rush perfection!

[fzxdoc]

I second Bogy 's comment here. Kick up the temperature in your PBC to 275ish and you'll have that PB done in under 8 hours--and you'll not have to re-load any charcoal.

That said, since yours turned out so perfect, you might not want to change a thing.

Hearty congrats to you on that great PB on the PBC cook. You knocked it out of the park!

Kathryn

[rickgregory]

You mean 275, yes?

[Volofish]

You are saying 375 after wrap, correct?

[fzxdoc]

Oops! rickgregory (thanks for catching that!) and Volofish it should have read 275ish. I run 275 all the way with pork butts, moving them to the grate when they hit 160° internal and start to soften, I don't wrap PBs. They're great on the PBC.

Kathryn

[FireMan]

When yer chief taste tester gave the approval that it was the best, then it was the best! As is usually true, when it is made by yer hands it comes out superior regarding the rubs & sauces. Good work man,

[LA Pork Butt]

I have been cooking them overnight on a Kamado for years and 12-14 hours is typical at 225. Before that I cooked them on a bullet water smoker. I cooked overnight to serve for noon and planned for a 2-4 hour hold wrapped and placed in an ice chest with old towels filling the dead space. Perhaps you can get buy with an overnight cook planning to add coals when you wake up early. That’s what I did when I cooked on the bullet smoker, but I hated getting up at 4 am. Knowing what I know about holding times and charcoal I think I could make it work without having to get up at 4 am. Have fun! Boston Butts are the most forgiving piece of meat you can cook.

[CHNeal]

I’ve found on the kettle I can start them at midnight and not need charcoal till 8 am I need to add wood and shake off the ash every couple hours however. I always go 16 hours.

[RonB]

Congrats on a successful cook. You have lots of great info above - I have nothing to add.

[HawkerXP]

Congrats! The only thing I see you could change is your start time.

[Soonerpop]

Great cook! As mentioned, you can play around with some things, but sounds like it was a great success!

[rlozinak]

Congrats on a successful Cook and to many more.

[bbqLuv]

Love to have seen pictures.
Happy for you. The best part of BBQ is putting smiles on the faces of friends and relatives.

[fracmeister]

I just went 16 hours on a load of 5 butts at 225F. Hotter temps speed it up and use less fuel (for me) but i often have a hold time built in so it is no worries.