Smokin-It User Forum!
Recipes => Pork => Topic started by: aspenextreme03 on March 23, 2015, 10:09:53 PM
-
This upcoming Friday i am thinking about doing a boston butt and have a few questions and wanted to make sure i have the correct thought process.
1. I am assuming a 7-8 lb butt is enough for 6 adults?
2. I need to put the dry rub on the butt the night before i put it in the smoker?
3. What type of wood is the best?
4. I should assume 1.5 hours per lb to get to 190 as long as the stall is not too bad.
5. After it hits 190 pull out and foil and let rest in cooler for at least 1 hour.
6. Bone in better?
7. What do i need to look for with the fat cap i have been reading about?
Is it better to do day before and then heat up the next day?
-
Hi Eric...here are my thoughts:
1. I am assuming a 7-8 lb butt is enough for 6 adults? Yes, unless they are BIG eaters!
2. I need to put the dry rub on the butt the night before i put it in the smoker? Yes, but I would suggest brining the butt first, for at least 8 hours, then remove and rub. Let it sit overnight in the fridge to get happy with the rub.
3. What type of wood is the best? I use hickory, but this is a matter of personal taste.
4. I should assume 1.5 hours per lb to get to 190 as long as the stall is not too bad. I recommend allowing 2 hours per lb, and I would go to 195F at least before removing. You don't want to run out of time, so 2 hours/lb should get the job done and allow for plenty of rest time. Don't mess with the temp setting - just let the stall do its thing.
5. After it hits 190 pull out and foil and let rest in cooler for at least 1 hour. Again, I would suggest 195IT as a minimum, and you definitely want to let it rest for 1-2 hours. I suggest double wrapping in foil, and cover in towels and place in a cooler. This time is critical to allow the juices in the butt to redistribute.
6. Bone in better? Yes, so I am told, but my butcher only sells boneless. If you go boneless, then you will want to butcher tie the butt so it does not fall apart. If you can get a bone in, then give that a try.
7. What do i need to look for with the fat cap i have been reading about? The fat cap should be trimmed, and I always put the butt in the smoker with the fat cap on the up side.
Good luck...you will really like what these smokers can do on a boston butt! ;D
-
well, as they say...there is no right answer in Q except the one that works for you. I agree with most of what Steve said, but would like to add some thoughts. For pulled pork, I always shoot for 200-205 IT and haven't had any problems with it being dry. However, that does mean that I have to use butcher twine on bone in as well. I forgot that step last weekend and my butt just fell apart when I was trying to take it out.
Personally, I don't trim the fat cap but I do score it so the rub can get through. Then when I get ready to shred it, I'll remove any large fat pieces still present. It probably doesn't help, but in my head I want as much fat on it as possible for rendering so it self bastes.
-
Good points ... I don't recommend cutting off the entire fat cap, but I do trim it a bit. Yes, you want the fat to baste into the butt. As for the temperature, if I have the time for a 2+ hours rest, then 195IT works well to pull the butt as it will continue to heat in the double foil/towels in the cooler.
-
2. I need to put the dry rub on the butt the night before i put it in the smoker? Yes, but I would suggest brining the butt first, for at least 8 hours, then remove and rub. Let it sit overnight in the fridge to get happy with the rub.
I brine overnight, pat dry in the morning, rub with mustard and apply my rub. On a thick cut of meat like a butt, I'm not a believer in rub penetration, more for bark & bite.
-
Nobody mentioned rinsing after brining and before patting dry. The two times I've NOT rinsed the meat was too salty to eat, make sure you rinse before drying / coating / rubbing.
-
+1
-
What is the best brine to use or just use the search function. Thanks all of the help. I have hickory so that should work fine.
-
This is the one I used and am pretty sure I found somewhere here on the forum, turned out great.
BRINE
1 gallon water
1 cup kosher salt
1 cup brown sugar
1/2 cup apple cider vinegar
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp cayenne
2 tsp black pepper
I like to add all of the ingredients to 1/2 gal of hot water and stir until dissolved, then add in the rest of water in the form of ice cubes and cold water. If you are more patient than me you could just mix it all up then put it in the fridge to cool down. The main thing is to not pour hot brine over your meat, the meat/brine temp should remain at or under 40 degrees per the guidance I've seen here on the forum.
-
Sounds amazing and thank you for the responses. I am going to buy a bone in if I can find it at my local supermarket (Publix) and get some butcher twine as well.
Here is what I gathered for a Friday smoke:
1. Get the butt with the bone in if I can and trim off some of the fat cap
2. Brine Wednesday night for approximately 8-12 hours. Probably will get a briner JR just to be safe.
3. Wake up and rinse off the brine and pat dry.
4. Put Jeff Phillips rub Thursday morning and let rest on there for 24 hours.
5. Wake up Friday morning at 6 am and put in smoker with some hickory and cherry at 225 degrees.
6. Insert Maverick probe just to know where I am at.
7. Leave for work at 8 am and be back at the house by 5:30.
8. As soon as it hits 200-205 take out of smoker, double foil and let rest in cooler for at least 1 hour. 2 preferred.
9. Pull the pork and serve with Jeff Phillips bbq sauce
If I put it in at 6 am I am assuming it would be enough time to eat at 7 pm or probably cutting it a little close. I can always put it in the smoker earlier if needed just to be on the safe side. What do you think?
-
Looks like a great plan, Eric! My only worry is the amount of time in the smoker...I would go with 2 hrs/lb to be sure that you can get it on the table at 7pm and allow at least 1 hour of rest. So for a 7lb butt, I would allow for 14 hours in the smoker, plus one hour for rest, or a total of 15 hours. You may not need the full 2 hours, but if you do, you will miss your 7pm target. So, I would get it on sooner than 6am. Now here's the downside...if it only takes 1.5 hrs/lb instead of 2, then the butt will reach your desired IT before you get back home at 5:30pm for a 7lb butt, but you will definitely make it for dinner at 7pm.
It's just very hard to anticipate the actual time needed -- but here's another suggestion: start at 6am, and check the temp when you get home at 5:30. If the butt has not reached your desired IT, you could move it to the oven and finish at 350F or so. This would get you to the desired temp quicker and allow sufficient rest before serving at 7pm. Just another thought.
-
A couple of midnight suppers and I have learned to allow for a little over the 2 hours per pound! I have had some cook a little quicker but in my number 2 seems like it takes every bit of the 2 hours per pound. Always better to finish early and let it rest a little longer. I did 2 this weekend and let them rest in the cooler with towels for 2.5 hours and it was still too hot to handle when I started pulling it.
-
If you are commonly going to be at work all day (or drinking hard all weekend like we are) while the SI does it's thing, I would really recommend getting an Auber.
Say we're working with a 7lb butt which is expected to smoke for 10.5-14hrs.
Set the Auber to start at 4AM.
- If it ends up on the quick side you can just have the Auber crank down to 140 once the meat hits your target IT of 200 (the meat will probably still climb a few degrees while the smoker is cooling off, so leave the crank down temp a bit under the target 205), it basically turns from smoker to warming oven and holds the meat until you get home.
- If it ends up taking the full time you're able to get back home about the time it hits target temp, then you can wrap and rest.
All that said, trying to plan around work/commute hours is why we generally smoke one the weekends. For long smokes I have the Auber kick off while I'm passed out very early Sat morning, then we're home and just hanging out drinking until the meat is done sometime that afternoon. Week days grilling is just a lot quicker/easier and more convenient.
-
At much debate for me among us is the 225 smoke temp. A butt is not a delicate cut of meat and can easily take higher smoke temps. At 225, one is just dragging out the process. IMO, 235 to 240 is guaranteed to produce quality in a MUCH shorter period of time. This small difference in temperature can result is a 20 to 30 minute per pound delta in cook time over a 225.
-
I will put it in a little sooner rather than later just to be on the safe side. In theory with a 8 pounder I could put it on at 12 midnight (usual bed time) and assuming 2 hours per pound and it would be done somewhere around 4pm before the rest.
Since my wife is home I can have her take it out, double foil it and then let it rest in a cooler for 3 hours prior to serving. That might be a more practical way for me to do it.
For the Auber I do agree it does have it advantages and will get one down the line. Fortunately for me most of the time I will be smoking on the weekends.
-
Sounds good, Eric. I would not want to be at work all afternoon worrying about the butt in the smoker, so having your wife remove it "IF IF IF" it reaches your IT before you get home is a good move! Allow the extra time...I think you will be happy you did. Look forward to hearing of your results. Cheers
-
Sorry for the late reply, Eric, but I see the guys have pretty well covered it! Here's my brined butt method:
Brined Boston Butt for Pulled Pork (http://smokinitforums.com/index.php?topic=1012.0)
It's still my "go to" every time, but I no longer smoke to 200. I've found that anywhere in the 190's is juicy and tender. Once the meat gets through the stall, the tenderizing is pretty much done. I never go past 195 now, and have great results.
-
And the butt is now brining. Put it in at 8:30 pm and will take it out at 7 am tomorrow morning. Will rinse it off and pat dry and then put the rub in there for 24 hours.
-
Rinsed off the butt this morning and patted it dry. Put the mustard and the rub on and wrapped it up and put it back in the fridge for 24 hours.
-
It won't be long now... ;D
-
For sure. I will post pictures when the cook is all done as it is tough to post due to the size limit on the forum. I tried to take an iphone picture and upload there but it was over the limit as well.
-
I always start put my butts in the smoker around midnight. Smoking at 225 will get done about perfect and let me rest for 2+ hours. I used to rest for an hour, but one time ended up having to let it rest for 3 hours and the results were amazing. Now, I start early so I can give a good 2-3 hour rest. The butt is still too hot to pull by hand after 3 hours.
If your wife is home and the butt gets to 190 early in the afternoon, she can turn the temp down to 140 and hold the butt in the smoker until you get home around 5:00. If you are going to put the butt in warming mode, the residual heat will most likely take the butt pretty darn close to the mid 190s which is where you want to end up at. Then double-foil wrap around 5:00 or whenever you get home from work and place in the cooler with the towels on top.
These are my suggestions anyhow. I have used this method many many times and always eat on time. ;)
-
For sure. I will post pictures when the cook is all done as it is tough to post due to the size limit on the forum. I tried to take an iphone picture and upload there but it was over the limit as well.
This forum post helps with taking pics and uploading...
http://smokinitforums.com/index.php?topic=1272.0
-
That is a pretty good idea and I think I said that before. I ended up getting a 7.5 lb butt so assuming 2 hours per lb that would be just around 15 hours. That would put me around 3 pm in the afternoon.
So you are saying at 3 if it hits 190-200 I can have her just turn it down to 140 and then when I get home at 5:30 I can foil it for the rest and then eat at 7 pm?
I am thinking this would work pretty well.
I always start put my butts in the smoker around midnight. Smoking at 225 will get done about perfect and let me rest for 2+ hours. I used to rest for an hour, but one time ended up having to let it rest for 3 hours and the results were amazing. Now, I start early so I can give a good 2-3 hour rest. The butt is still too hot to pull by hand after 3 hours.
If your wife is home and the butt gets to 190 early in the afternoon, she can turn the temp down to 140 and hold the butt in the smoker until you get home around 5:00. If you are going to put the butt in warming mode, the residual heat will most likely take the butt pretty darn close to the mid 190s which is where you want to end up at. Then double-foil wrap around 5:00 or whenever you get home from work and place in the cooler with the towels on top.
These are my suggestions anyhow. I have used this method many many times and always eat on time. ;)
-
That is a pretty good idea and I think I said that before. I ended up getting a 7.5 lb butt so assuming 2 hours per lb that would be just around 15 hours. That would put me around 3 pm in the afternoon.
So you are saying at 3 if it hits 190-200 I can have her just turn it down to 140 and then when I get home at 5:30 I can foil it for the rest and then eat at 7 pm?
I am thinking this would work pretty well.
I always start put my butts in the smoker around midnight. Smoking at 225 will get done about perfect and let me rest for 2+ hours. I used to rest for an hour, but one time ended up having to let it rest for 3 hours and the results were amazing. Now, I start early so I can give a good 2-3 hour rest. The butt is still too hot to pull by hand after 3 hours.
If your wife is home and the butt gets to 190 early in the afternoon, she can turn the temp down to 140 and hold the butt in the smoker until you get home around 5:00. If you are going to put the butt in warming mode, the residual heat will most likely take the butt pretty darn close to the mid 190s which is where you want to end up at. Then double-foil wrap around 5:00 or whenever you get home from work and place in the cooler with the towels on top.
These are my suggestions anyhow. I have used this method many many times and always eat on time. ;)
Yes, that is exactly what I am saying. I have done this numerous times with very good results. You can actually hold it for 4-6 hours. I haven't gone much beyond that as I have never had to.
Yeah, you can set the temp at 235-240 and put it in at 4:00am-6:00am. But I am not a morning person and don't want to have to mess with this before going to work. I would rather get it in at Midnight and not have to worry about it in the morning. I will say that it is hard to walk past the smoker and smell the awesome goodness coming out of the smoke hole on the way to the truck and go to work though. This just adds to my anticipation of good eats for dinner!
-
Aspen, as Gregg eluded to, moving the temp to 140 takes a good amount of time to get temp drop in our well insulated smokers. You will get a good IT climb even after you turn down the temp. So, don't take it to your desired temp before turning the temp down.
-
Thanks and that makes sense. I guess we will see what happens and when it gets to 190 i can make the call. At least my wife will be there to turn it down for me if it close. Looking forward to the finished product.
-
Let us know how it goes, and we love pics of the Q :o
-
One suggestion, Eric, is to skip the 24 hours in the fridge with the rub. Saves prep time. I rub right after rinsing the brine, and straight in the smoker. After brining, the rub really doesn't penetrate that much anyways, and is really just for surface flavor and bark. It soaks in as it cooks, so you can save a day of prep time. No problem doing what you're doing, but if you're ever pressed for time, and want to prep in one night, I suspect you won't see much difference in the final results.
-
I will note the rub for next time. I only did it as i had some extra time to string it out. By the way, briner jr worked really well. I might buy the briner later on but i can see they both have their purposes.
-
I like my Briner Jr. too, Eric. Works great for 98% of what I brine! Just can't do briskets or turkeys in it.
-
I like my Briner Jr. too, Eric. Works great for 98% of what I brine! Just can't do briskets or turkeys in it.
Does the full briner fit in the refrigerator or is one better off staying with an ice chest once you out grow a briner junior?
-
Full briner would fit if you take shelves out but would be a pain honestly. It is the size of a normal sized bucket. For me when i get one the only place i can fit it without rearranging is my kegerator.
-
And we are officially smoking at 11:30 pm
-
8 hours in and the pork says it of 174. Seems a little fast but i guess the time it takes to get to 190 will be a while with the stall
-
Yes, that temp seems about right...the stall should be occurring now. Hang in there!
-
That is what i figured with the 7.5 lb but. I have to say it so nice setting it and then not having to worry overnight what is happening. Was raining when i set it up and covered the maverick just in case. Worked flawlessly so far.
After it gets to 190 i am having my wife turn it down to 140 since i dont get home until 5:30
-
Seems like you are right on track. Once you get into the 170s things really slow down even excluding the stall. Sounds like it will work out about perfect.
-
And my wife just sent me and the IT hit 190. that was just about 12 hours for a 7.5 lb butt. She turned it down to 140 to keep it warm. That means it will be in there for 5 hours before I get home at 140. Is that ok or should I have her take it out in a couple of hours and double foil? Or just wait until I get home at 5 to foil and rest?
-
I think you'll be OK. I have held mine for 6 hours and it has been fine. I don't know that I would hold it much longer than that though.
My guess is that she'll see a rise up to 192-195 or so and then start to fall as the temp in the box lowers.
You could have her pull, double-foil, and then place in a cooler with some towels on top around 3:30-4:30 or so. Then it would have a 3-4 hour rest. Even after a 4 hour rest, it will be plenty warm for pulling and eating.
-
Perfect and thanks. At least I know now how long we are looking. For next time I will just buy a 10 lb butt so I am all good with the timing. A good excuse to buy a bigger one.
-
Yeah, I always get the biggest ones I can find. I love pulled pork leftovers. I would try to get the leftovers vacuum-packed as soon as you can while they are warm. It is so awesome to come home from a long day at work and be able to reheat a pack of pulled pork when you don't have time to smoke a fresh one. Often times, the reheated meat tastes even better.
Plus, the bigger butts cook more evenly and I think turn out better than the smaller ones. I know there have been guys here who have tried smoking even smaller ones in the 5-6 pound range and didn't have the best results.
I have had good luck with 7.5 pounders though.
-
I agree with Gregg, I think you will be fine for a few hours at 140. The good news is you now know you will be enjoying pulled pork at 7:30 tonight! I would rather be where you are now than standing over the smoker at 6pm wondering why the BB has not reached 190IT. Enjoy!
-
So true
-
Well? How was it when you got home, Eric? All good??
-
Came out amazing. So moist and everyone loved it. Thank you all for the help and advice. Love that the smoker is set it a s forget it and only 6 ounces of wood for the entire smoke. Will post some pictures a little later
-
Amazing first meal turns into super amazing left overs.
-
Hey Eric I am glad your first meal was a success. Now you know you made a great investment. Enjoy it even more now!
-
Congrats Eric!
I'm so glad to here that it turned out well.
-
Congrats, Eric! Can't wait to see those pics! ;)