Homebrewers Association | AHA Forum

Other than Brewing => All Things Food => Topic started by: BrewBama on June 12, 2016, 10:10:13 PM

Title: Low n Slow Pork Butt
Post by: BrewBama on June 12, 2016, 10:10:13 PM
(...on Charcoal..) LOL. 7 lbs @ 250*F for ~ 11 hrs

(http://uploads.tapatalk-cdn.com/20160612/a36232524e749902a19524b8063889cb.jpg)

(http://uploads.tapatalk-cdn.com/20160612/1517cd8a5d5fab65dc578179356f5375.jpg)


Sent from my iPad using Tapatalk
Title: Re: Low n Slow Pork Butt
Post by: Erik_Mog on June 12, 2016, 10:38:07 PM
That's the way to cook a Butt!!!!!  I do mine with Hickory smoke in an offset smoker at 250F with my own dry rub.  Talk about a good bark on them boys.
Title: Re: Low n Slow Pork Butt
Post by: jeffy on June 12, 2016, 10:45:41 PM
Just charcoal, or did you put some wood smoke in there?
Title: Low n Slow Pork Butt
Post by: BrewBama on June 12, 2016, 11:10:01 PM
I used Apple. The "Charcoal" comment was intended for a local braumeister who smokes on gas.


Sent from my iPad using Tapatalk
Title: Re: Low n Slow Pork Butt
Post by: HoosierBrew on June 12, 2016, 11:22:26 PM
I used Apple. The "Charcoal" comment was intended for a local braumeister who smokes on gas.


Sent from my iPad using Tapatalk



Smokes on gas?  All the same, I like the old fashioned way. Pork butt, spice rub, wood smoke, low and slow in a smoker.
Title: Re: Low n Slow Pork Butt
Post by: jeffy on June 12, 2016, 11:59:48 PM
Apple is a nice choice.
I smoked a chicken a couple weekends ago over some spent maple spirals I got from Cigar City.  They had used them in their "spin-bot" for a pale ale.
Title: Re: Low n Slow Pork Butt
Post by: Erik_Mog on June 13, 2016, 12:04:57 AM
I used to work at a resort that was owned by AB at the time, and we used beechwood chips from the brewery when they were done with them to smoke a lot of our meats.
Title: Re: Low n Slow Pork Butt
Post by: jeffy on June 13, 2016, 12:33:16 AM
I used to work at a resort that was owned by AB at the time, and we used beechwood chips from the brewery when they were done with them to smoke a lot of our meats.
Interesting.  I thought they just left them in the bright tank permanently.
Title: Re: Low n Slow Pork Butt
Post by: Erik_Mog on June 13, 2016, 01:03:24 AM
I used to work at a resort that was owned by AB at the time, and we used beechwood chips from the brewery when they were done with them to smoke a lot of our meats.
Interesting.  I thought they just left them in the bright tank permanently.

From what I remember, we were told that they aged two batches of Bud on them and then replaced them.
Title: Re: Low n Slow Pork Butt
Post by: reverseapachemaster on June 13, 2016, 03:23:50 PM
I smoked a pork pork butt yesterday myself. Tried to capture the flavor of kalua pork I enjoyed in Hawaii a few months ago. Seasoned with pink salt (didn't have the traditional red salt on hand) and wrapped in corn husks (can't find traditional banana or ti leaves right now). Smoked over mesquite all day. Threw a little foil over it when it stalled around 160.

First time working with this cut. Really liked how easy it was to work with. The brisket I also smoked turned out okay but was more of a PITA.
Title: Re: Low n Slow Pork Butt
Post by: sprinter3 on July 07, 2016, 12:32:10 PM
I think I recognize the ring of the WSM in that picture?  I've had a WSM for years along with too many other cookers to mention I've collected over the past 15 or so years.  I have 2 butts on my Ole Hickory CTO right now with a 14lb brisket as well.  Cooked them overnight about 250, put them on at 9:30, should be ready in about an hour.  I love reading some of the BBQ threads throughout the food section of the forum.  I was brewing long before BBQ'ing but BBQ has taken over for the past years, just now getting back into brewing again.  Funny how the two seem to go together so well for so many folks.

Troy
Southern, IL
Title: Re: Low n Slow Pork Butt
Post by: BrewBama on July 08, 2016, 12:17:04 AM
Yep... WSM.  ...from the Big Deck BBQ and Brew!  Cheers!


Sent from my iPad using Tapatalk
Title: Re: Low n Slow Pork Butt
Post by: duboman on July 08, 2016, 12:24:37 PM
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
(http://uploads.tapatalk-cdn.com/20160708/3b16a67e49d2f3e0916ce84637c018e8.jpg)

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: tommymorris on July 09, 2016, 01:22:10 AM
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
(http://uploads.tapatalk-cdn.com/20160708/3b16a67e49d2f3e0916ce84637c018e8.jpg)

Sent from my SAMSUNG-SM-G920A using Tapatalk
Gotta say the chicken in the background grabbed my attention.  BBQ looks good, too. :)
Title: Re: Low n Slow Pork Butt
Post by: HoosierBrew on July 09, 2016, 05:16:22 PM
Looks awesome, Gary!
Title: Re: Low n Slow Pork Butt
Post by: duboman on July 09, 2016, 05:30:01 PM
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
(http://uploads.tapatalk-cdn.com/20160708/3b16a67e49d2f3e0916ce84637c018e8.jpg)

Sent from my SAMSUNG-SM-G920A using Tapatalk
Gotta say the chicken in the background grabbed my attention.  BBQ looks good, too. :)
It's actually a Rooster and we have a unchanged of weird, eclectic art in the yard, all the wife's doing!

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: duboman on July 09, 2016, 05:30:36 PM
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: HoosierBrew on July 09, 2016, 05:31:26 PM
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

Sent from my SAMSUNG-SM-G920A using Tapatalk




The bark looks great. Love that stuff!
Title: Re: Low n Slow Pork Butt
Post by: duboman on July 09, 2016, 07:43:23 PM
Looks awesome, Gary!
Thanks Jon, the leftovers have been great as well!

Sent from my SAMSUNG-SM-G920A using Tapatalk




The bark looks great. Love that stuff!
Best part of smoked meat!

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: BrewBama on July 10, 2016, 12:43:02 AM
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
(http://uploads.tapatalk-cdn.com/20160708/3b16a67e49d2f3e0916ce84637c018e8.jpg)

Sent from my SAMSUNG-SM-G920A using Tapatalk

You should duct the smoke so it comes out his mouth. LOL


Sent from my iPad using Tapatalk
Title: Re: Low n Slow Pork Butt
Post by: santoch on August 30, 2016, 02:56:00 AM
That looks phenomenal!

I just smoked my first pork shoulder yesterday.  It turned out absolutely delicious.  It was
small, only 5 3/4 lbs (boneless).  I brined it overnight then put on a homemade rub
(yellow mustard on the meat to make it stick, then kosher salt, brown sugar, onion powder, garlic powder, cayenne, cinnamon, ginger, ground cloves, and paprika).  Did it at 6 hrs at 225F till it hit around 160F and stalled.  Let it smoke for 1 more hour, then I wrapped it (splashed with apple juice) and finished it up at 250F in the smoker till it got to 205F internal temp.  Let it rest wrapped in towels for an hour then pulled it.  The wood was a mix of Pecan, Apple, and Mesquite chips in my Masterbuilt 30" Electric smoker.
Overall, it was about 11 hours cook/rest time for the 6 lb shoulder.
I don't know what took me so long to try one of these.  It was easy as hell and absolutely delicious.
Title: Re: Low n Slow Pork Butt
Post by: yso191 on September 02, 2016, 03:06:24 PM
Largely due to your example, I'm buying my first pork butt today.  I'll salt rub it tonight then start smoking it tomorrow night for a Sunday dinner.

I need to have a dozen servings, so I may need two 6 pounders.  I'm thinking that will slow the cooking time a bit but not sure.  Thoughts?
Title: Re: Low n Slow Pork Butt
Post by: duboman on September 03, 2016, 04:47:01 PM
Thanks! Not a pro but I'd imagine it might add a little time to the smoke, really depends on the efficiency of your smoker is my guess

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: yso191 on September 04, 2016, 11:51:19 PM
Done!  It started at 17 Lbs... 

(http://i787.photobucket.com/albums/yy153/yso191/AHA/56A90899-9B90-4342-843D-48CEC3E0A440_zpseegfhek1.jpg)
Title: Re: Low n Slow Pork Butt
Post by: duboman on September 05, 2016, 01:54:35 AM
Looks delicious, nice Bark and smoke ring, enjoy!

Sent from my SAMSUNG-SM-G920A using Tapatalk

Title: Re: Low n Slow Pork Butt
Post by: ynotbrusum on October 14, 2016, 01:33:02 AM
I do them frequently for parties - but this past week, I did a full shoulder - Boston Butt and Picnic Ham and accompanied it with smoked pheasants that I brined for two days and then injected with apple juice right before smoking with pecan wood chips.  Got the birds to 158F and pulled them...it was a real toss up between them, but the pork shoulder won by a smidge.  Gonna make some killer chili with a mixture of the pork and pheasant meats.
Title: Re: Low n Slow Pork Butt
Post by: jimmykx250 on October 14, 2016, 09:24:24 AM
Thought I'd throw my butts  into the mix: 225 on cherry and apple for 15 hours, juicy, smokey and delicious!
(http://uploads.tapatalk-cdn.com/20160708/3b16a67e49d2f3e0916ce84637c018e8.jpg)

Sent from my SAMSUNG-SM-G920A using Tapatalk
Cosstco two pack of pork shoulders? I do the same however i do the snake method on my weber at 225-250 for 8 to 10 hours. My own mix of dry rub and applewood only on the coals. I do both at the same time then when cooled vaccuum seal into dinners.