Getcha an Orion cooker. Not easy to find, doesn’t truly smoke the butt (although it does impart a smokey flavor). But you can cook two 6-7 pound butts in 4 1/2 hours and a 5 pound butt in 3 1/2 hours and it will fall off the bone. (It will do six racks of ribs in an hour and fifteen minutes, too).
I found that, for PULLED pork, about 192-195 degrees internal temp is best. The bone should just pull out of the meat.
2002 Duracraft 1548 - Mercury 25 2-stroke - and a paddle
IMO, Here is the best BBQ book out there: “Peace, Love and BBQ” by Mike Mills and daughter. Mike has won multi grand national championships and had to build a separate storage shed for all his other trophies. I have figured out rubs and sauces based on his recipes that work great for me. His “MagicDust” dry rub will make you an overnight expert butt and rib man. BTW, he has strong words for par-boilers and liquid smoke users. Also try his “Pull down your panties and squeal” punch recipe…only try this at home, don’t do this and drive.
But the great thing about BBQ is that we can all have our own opinions, recipes and techniques.
“BBQ will save the world; be no wars if we get them grills smokin’”
NaCH20
Timfis try putting the Butts on,then bring tempature back up to 350 degrees for 1.5 hours,this will give you a decent crust then turn down the tempature to 220-235,cook for about 7-8 hours low and slow.I cook 200-300 lbs at a time this way then transfer to a hot box and cook covered at 220 for another 12 hours.They have a great flavor and fall off the bone,fat comes off easily.I have heard that after 3-4 hours the meat doesn’t really take on more smoke flavor but just finishes cooking.Best of luck to you.
I’ve just starting BBQing butts. Do a search for “BBQ Brethern Forum” and read about making a UDS (Upright/Ugly Drum Smoker). These can be made pretty cheaply and turn out some great BBQ.
Coat the butt with yellow mustard. The mustard flavor goes away during smoking.
Coat the butt with your favorite rub. Let it stay in the fridge a few hours before smoking.
Get your smoker temp up to about 225 - 250. Put a couple of wood chunks in your smoker.
Put on the meat and cook it until the internal temp is 195 - 200.
Put the meat in aluminum foil, spray it with some apple juice, wrap it up, put it in a cooler to rest for at least 30 minutes.
Take it out, pull it, and enjoy some real fine BBQ.
Alright guys, I have the cooking part down. What about pulling it, and serving it a day later after it’s been in the fridge? Should you reserve some of the fat and mix it with it so as to keep it moist? Maybe only put the oven up to about 125?? Afterall it’s not supposed to be real hot right?
Had a friend of mine cook four for nine hours on his newly bought Big Green Egg. He salted and peppered them only. They were as good as I’ve ever had. The Egg is the ticket if you can afford one. I have two well heeled friends that have them and they cook everything on them and it is fantastic. Maybe when the kids leave home in about 16 more years.