To pan, or not to pan. (The Butt) - Smoking Meat Forums
2017年2月18日 · Pan later and cover in foil = wet light bark juice in the pan. Foil covered later in smoke= juicier outside, light to no bark. One good thing about panning or catching drippings is if you separate the fat out you have a great sauce to use. Once chopped with a …
Some Question about Smoking Pork Butt Ahead of Time
2022年10月10日 · Another option depending on your timing is to smoke the pork butt until it gets to an IT of 180-190, then cool it down and bag it up. On the day you want to finish it, take it out of the bag, remove the fat that is easily to get, and put it into a crock pot with your favorite sauce.
15 lb pork butt | Smoking Meat Forums - The Best Smoking Meat …
2019年5月22日 · The pork butt will be done when it is tender not strictly based on time. I usually take my pork butts to 205-208F Internal Temp (IT) for them to pass the tenderness test for me to shred them :) I smoke my pork butts this way as well as my briskets this way. Those cuts don't care that you are smoking at 275F.
Preparing pork butt the night before - Smoking Meat Forums
5. 16. McKinney, TX. Jun 17, 2023. #7. Thanks for the feedback! I've gone ahead and trimmed and seasoned and wrapped in plastic wrap and then put in a large ziplock (just to contain the smell a bit). Then I will definitely add more rub tomorrow when I'm ready to throw on the smoker. Thanks again everyone!
Partially frozen pork butt - Smoking Meat Forums
2013年4月11日 · Jun 23, 2011. 36. 10. Jefferson City, MO. Apr 11, 2013. #1. I had 2 ~8lb pork butts in the freezer that I moved to the fridge Monday night, planning on a Thursday overnight smoke in my WSM. Last night I pulled them from the freezer and they were still pretty frozen. I still rubbed them, covered them with a single layer of plastic wrap, and ...
Smoking 2 pork butts at once? - Smoking Meat Forums
2014年5月24日 · 1 1/2 hours per pound plus possible few hours stall time. 12-14 ish hours. 24 hours and you will have wood. Always go by internal temperature not time. I had an 8 pound butt stall for 6 hours once at 158 degrees. That was the best pork I ever did I think.
smoking with aluminum pan? | Smoking Meat Forums - The Best …
3. 10. Northern Utah. Apr 25, 2013. #14. I like the idea of using the aluminum pan with the cookie rack in the bottom to keep the meat off the bottom. That seems like it will give me the best of both worlds.. getting the smoke on all sides of the meat, keeping the meat out …
Can I split a pork butt in half and cut down on smoking time?
2013年1月26日 · Most butts in my area come in around 5 LBS. With a 10 LB butt you either gotta big hog? Or you might have a lot more of the shoulder cut in than us usually sold as a "butt" or pork shoulder blade roast. You will have no problem cutting that 10 pounder in half.
Pork Butt. Room temp or from Fridge to Smoker ... - Smoking …
2024年1月10日 · Don't try to get your pork butt to room temp before smoking... it would take too long. Start your smoker up, set to 275 degrees, your pork butt won't care... you can smoke at lower temps but just gonna take longer. Season it up, unless you do it the day before and throw it on. It's done when it probes tender.
Smoking pork butt | Smoking Meat Forums - The Best Smoking …
2013年3月25日 · 11. Apr 28, 2013. #4. Hey Jim, Get ready for some fun!! Two ways I do my bone in butts, #1. with a aluminum pan that raises the meat and cook uncovered the whole way thru. #2. use the temp/time table with no pan. The first way is the easiest in that I'll cook at 225-250 'til I hit 205 and let it rest for 30 minutes before I chopp it.the great ...