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Pork Butt

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    Pork Butt

    Well I tried something different this time.
    I've smoked quite a few butts and was never really satisfied. They all seem to come out oily. I trimmed the fat and I smoked at about 225° and at the stall I wrapped with either paper or foil. At about 200° I would put them in a cooler for a couple hours.

    But not this time.
    Instead of trimming the fat off, I cross hatched it with a knife about 3/4 inch apart just through the fat.
    Seasoned as usual.
    Bumped the temp up to 240°.
    Let them ride until I had an IT of 201° without even looking at it not once. Place it on a foil pan, covered with foil and placed in my ice chest for 2 or 3 hours.
    9 1/5 pound butt.
    Smoked for 17 hours.

    This was the best I have ever made.
    Wasn't to oily and wasn't dry at all. The bark was amazing.

    I put the meat on at 9pm. Took it off at 2pm.

    Perfect it was.
    Attached Files
    Last edited by Joetee; May 25, 2020, 05:48 PM.

    #2
    Yum! I always delay wrapping until after the stall- more bark, more smoke, more good & more better. Nice work.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      agreed

    #3
    Oh yeah. Yum.

    Comment


      #4
      Yum Yum!

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        #5
        Oh and by the way. I loaded that Weber up with Fogo charcoal. 1/2 extra large lumps and 1/2 medium to large chunks. And when I took the meat off I closed it all off. 2 hours later, I removed the lid and opens up the bottom vent and it relit itself hot enough to grill corn on the cob. Actually I burnt it a bit. All on one load without relighting.
        Amazing. 17 hour butt plus the corn.
        Love this Fogo charcoal.

        I use a smoke attachment I bought.

        Cajun Bandit™ 22.5″ Kettle Smoker Conversion Kit
        Last edited by Joetee; May 25, 2020, 06:12 PM.

        Comment


          #6
          Tasty lookin, glad ya found a method that achieved yer desired results!
          Sounds like a Great Cook!
          Nice Job, Brother!

          Comment


            #7
            I've stopped trying to smoke butt in the 200-250 range, depending on the mood my BKK is in I'm in the 280-330 range.
            On at 8am, off by 3-4pm wrapping in foil at 180 done at 201-211.
            Interesting idea cross hatching like that, may give that a try.
            Nice job.

            Comment


              #8
              Great job.

              Comment


                #9
                Nice looking cook!! Have you ever tried bumping the cooking temps up to 275-325? I’ve had really good luck running hotter in my PBC and wrapping at around 170. Just did 2 big 10 pounders this weekend in about 8 hours including at least an hour rest.
                Sounds like I’m going to need to try some Fogo in my kettle now too.

                Comment


                  #10
                  Another vote for the 275-300 range. Good pork butts have plenty of intramuscular fat that they can take the higher heat. Second I do not wrap I have tried it both ways and it doesn't matter, the meat is just as juicy if you do or don't. Do make sure you leave a thin layer of fat on your butt. And yes do give it about an hour to rest. I doon't use a cooler, but cover with foil and a towel on a platter to catch any juices. When it reaches 145 I pull and serve immediately

                  Comment


                    #11
                    Wow great cook. 17 hours for a 9 lb roast....that seems pretty long even for 240??

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      I've been pretty consistent with ~16-18 hrs going unwrapped.

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