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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Ok so on the list to smoke are pork butts…is that what you did? First on my smoking journey is chicken and pork butts and I can fit three beer can chickens and two 4 pound pork butts on my smoker….oh YouTube is a beautiful thing!
Yes, I did a Pork Butt (pork shoulder, Boston Butt, all the same cut of meat). Mine was a whole bone in Butt just over 9 Lbs. One of my local stores has sales on Butts fairly often, but to get the good price you must buy 2 whole butts packaged together. I usually ask the butcher to split the package up and wrap them separately, that way I can cook one and put the other in the freeze for another day.
The way I did mine was probably close to what you have seen on YouTube. I do mine indirect on the Weber Kettle. I put a mustard binder on then applied rub, place 1 chimney full of charcoal in grill, light 1 corner of charcoal, throw on a couple chunks of wood, let it come up to temp (don't rush this, let any big billowing smoke clear, may take 30 - 40 minutes, then put the pork on and let it roll until probe tender (around 203F internal). I do need to add charcoal halfway through on my set up. I also spritzed with 50/50 mix of apple cider vinegar and water every 45 minutes to an hour to keep it from drying out..
This cook I ran it right around 250F for 7.5 - 8 hours. I normally wrap according to color of the bark but its usually at around 160F internal. Pulled at 203F Then let it rest for 2 hours, then I pulled it.
I have tried it fat cap up, fat cap down, and on this cook as an experiment I trimmed all the fat cap off. For me I really don't think it makes much of a difference. I know you will see a lot of YouTubers explain how you should always do it fat cap up or fat cap down, or the ones that say you should place the fat cap toward the source of the heat depending on your type of cooker, but honestly for me I can't tell much difference in taste once it pulled.
Have fun with it.
The way I did mine was probably close to what you have seen on YouTube. I do mine indirect on the Weber Kettle. I put a mustard binder on then applied rub, place 1 chimney full of charcoal in grill, light 1 corner of charcoal, throw on a couple chunks of wood, let it come up to temp (don't rush this, let any big billowing smoke clear, may take 30 - 40 minutes, then put the pork on and let it roll until probe tender (around 203F internal). I do need to add charcoal halfway through on my set up. I also spritzed with 50/50 mix of apple cider vinegar and water every 45 minutes to an hour to keep it from drying out..
This cook I ran it right around 250F for 7.5 - 8 hours. I normally wrap according to color of the bark but its usually at around 160F internal. Pulled at 203F Then let it rest for 2 hours, then I pulled it.
I have tried it fat cap up, fat cap down, and on this cook as an experiment I trimmed all the fat cap off. For me I really don't think it makes much of a difference. I know you will see a lot of YouTubers explain how you should always do it fat cap up or fat cap down, or the ones that say you should place the fat cap toward the source of the heat depending on your type of cooker, but honestly for me I can't tell much difference in taste once it pulled.
Have fun with it.
Thank you so much! I have a Kettle and the new smoker so now I have two routes to take! 2 pork butts so two options! Thank you Sir!
The chickens look great! Did you get your skin crispy? That always seems to be the hardest part when doing whole birds.
Those are looking good.
MilkCrate
"I am a Milk Crate with Dreams"
Hey Chad, yes I did get the skin crispy. No water in the water bowl and I relied on the brine (12 hours) to keep at it all moist for the three hours they smoked away slowly. For the first real smoke it turned out amazing. So much so Ves grabbed some cherry and maple wood to go along with the apple and hickory I already have!
. Next up some pork butts!
Hungry? I got a smoker and a whole new hobby!!!
Awesome! My wife had to run to the store today and she came home with Hickory and Apple wood.Hey Chad, yes I did get the skin crispy. No water in the water bowl and I relied on the brine (12 hours) to keep at it all moist for the three hours they smoked away slowly. For the first real smoke it turned out amazing. So much so Ves grabbed some cherry and maple wood to go along with the apple and hickory I already have!
And yes it truly is a hobby!