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Besides doing a rub on the pork butt does anyone spray the pork with apple juice every once in awhile? As I stated I am using a smoker attachment on my grill not a stand alone smoker. If I want to eat the pork by 6 PM do you think I should start the pork at 7 AM? Its about 8 1/2 pounds.
Besides doing a rub on the pork butt does anyone spray the pork with apple juice every once in awhile? As I stated I am using a smoker attachment on my grill not a stand alone smoker. If I want to eat the pork by 6 PM do you think I should start the pork at 7 AM? Its about 8 1/2 pounds.
If the temperature in your outdoor cooking device won't keep up the target temperature, you can always put the pork butt in a pre-heated oven after smoking it for a while.
Also, the fewer times you open your cooker, the better. Your cooking device has to come back up to the target temperature each time you open/close the cooker. Aggressive basting can add a couple of hours to the cooking time, as opening the cooker cools-down the cooking temperature, and the basting sauce cools-down the meat. I usually baste at the end of the cooking period so the basting sauce actually goes into the meat.
For pulled-pork, it's done when it's done. That is, when the collagen, fat, and connective tissues have had time to render (a low-and-slow process), and the meat is around 195°F. Now, if the pork butt is done (its internal temperature is around 170°F) when you wish to serve it, but it does not "pull," you can always slice it.
Thanks. I have it on right now. White smoke coming out. I put it on at 6 Am. I do plan to spray the pork with apple juice in about 1 hour or so. I made a rub and slathered it all over.
Ok so just checked the pork and sprayed some apple juice all over it. I added more chips because they were ashes at this point. Smells great outside!!!!
The pork is smelling and looking yummy. I'll take a photo. Took a small slice and it was like melting in your mouth!!! I will check the internal temperature again in 1 hour. As of 12pm it was 140 degrees.
The pork is smelling and looking yummy. I'll take a photo. Took a small slice and it was like melting in your mouth!!! I will check the internal temperature again in 1 hour. As of 12pm it was 140 degrees.
It should stall at around 165°F. Try to avoid the temptation to increase the temperature when it stalls. Just let it slowly go through the stall point to render the fat and collagen. Also, be careful about how much white smoke you generate, as it can coat the pork butt with an acrid layer of creosote. Thin, blue, wispy smoke is the best for BBQ flavor.
Ok so I took the pork off the grill at 3:00 pm. It did not pull but sliced very nicely and it was delicious. I had some on a bun with Coleslaw a little BBQ sauce. I forgot to take pictures sorry. The temp on my BBQ actually stayed at 300 degrees the whole time. I tasted the smoke in the meat but it wasn't over powering. I am going to do a brisket next time. I did not see blue smoke but thin white smoke. I will make another pork again but do a boneless one.
Ok so I took the pork off the grill at 3:00 pm. It did not pull but sliced very nicely and it was delicious...
Some people actually prefer sliced BBQ pork over pulled-pork. I've been to BBQ restaurants where they only offer sliced pork and sliced brisket.
For pork butts around the size you cooked, I typically cook them for 10 - 12 hours.
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