If the smoke is thick and white it’s not getting proper oxygen to the fire. You should get a thin blue colored smoke rolling through the pit. I suggest adding a few chunks at a time and keep proper air flow to the fire. Don’t overload with wood or you’ll get end up with over smoked meat. You need a good bed of coals for the heat source and some wood for flavor. Once again it doesn’t matter what type of smoker you’re using. Pork can take smoke flavor until the meat gets to 150-160 degrees so it’s important here to keep the lid closed and hold your fire just right. The pores in the meat open and absorb the flavor from the wood source. This stage is where smoke does its magic. At this temperature, pork cooks at a rate of 1 hour per lb, so we’re looking at an 8 hour cook on average.įor the first half of the cook process I’m not concerned with internal temperature. Just place the butt on the smoker and close the lid. The actual cooking of the pork butt is easy as long as you’re controlling your temperature as I mentioned earlier. This lets the meat come to room temperature and gives the rub a little time to melt into the meat. I do let the butt sit for about 30 minutes before placing it on the smoker. You can use whatever you like here but the mustard is easy, doesn’t add noticeable flavor, and the vinegar tenderizes the outside allowing the seasonings to penetrate into the meat. It does need a light coat of “binder” and I use plain yellow mustard. At home you’re not as concerned with the final appearance as long as it taste good.įor the seasoning I use my Killer Hogs BBQ rub. In competitions we’re striving for a perfect appearance at the end of the cook, so we take off fat and shape the meat to how we want it to cook. I’m not wasting any of the meat and the fat is extra insulation. There’s no trimming here unlike our competition method. To get the pork butt ready for the smoker I keep it really simple. They try to make some of this “flavor loss” up by adding a salt water solution in the packaging process, but that just adds extra weight and sodium to the product. Supermarket hogs are bred to be lean which means the flavor has been bred out. They have better fat marbling throughout the meat, and we all know fat is flavor. I’ve been using this brand for the last several years and it makes a huge difference in the flavor of the meat. I’m a low and slow guy when it comes to Pork Butt.The fat needs time to break down to properly render, and since we’re not injecting, the lower temps will keep more moisture inside the meat as it cook.įor the pork butt today I’m cooking an 8lb Pork Butt. I filled it with Pecan and Cherry BBQr’s Delight pellets and set the temp to 235. Today I’m using my Yoder YS480 pellet grill. This method is about as easy as it gets for cooking good BBQ.The most important thing is to be able to control the temperature on whatever cooker you are comfortable using. I shot a video of my “grass roots” method of cooking a pork butt. As long as you’re starting with a good product, the end result will be delicious. The meat itself should be the star of the show. I use things like marinades, injections, rubs, and glazes to achieve this “meat nirvana” but for cooking at home I like to keep it simple. It’s judged on one single bite Appearance, Taste, and Tenderness have to all be perfect. Now most of the time I’m cooking Pork Butt for competition and as you know that meat has to be kicked up to the highest level.
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