First time smoking a Butt. Any advice ? I’ll be smoking on my 18” WSM. I was thinking char siu binder with cowboy butter seasoning. Fat cap up, or down? Wrap, Foil Boat, or no wrap/boat? Score the cap or leave as is?
by Abject-Ad-6748
13 Comments
Maplelongjohn
Pretty hard to eff up a butt
Im pretty lazy but I like to inject overnight, no binder no wrap no score homemade rub
Throw it in the Smokin-it at about 10pm @ 225°, temps will drop to 150 when butt hits 202° and be ready to eat whenever I am.
Like I said. Lazy.
8bitjer
Cook at 225 until internal hits 165. Then pull put brown sugar and a stick of butter on top. Place in a pan. Cover with foil for the rest of the cooking. Use 50/50 mix of water/apple cider vinegar every hour. Or as needed. Cook to internal 205
Jordantrolli
Honestly a butt is so “beatupable” that anything you do to it it’ll turn out good as long as you cook it until it’s probe tender. A lot of guys feel like all the extra “crap” (like fat cap up or down, scoring it, wrapping, etc.) Is a bunch of unnecessary moves.
For me, my family doesn’t like bark that much, so I typically don’t do anything except for season, toss it on, wrap in foil at about 165 internal, and then let it finish the job until probe tender. Typically I do either 225 or 250 for smoker temp. Depending on a lot of factors, takes anywhere between 8-12 hours (wrapping really speeds this up).
Nombear83
That sounds amazing, smoke around 250 or so, no shame in wrapping once you get a good bark and it’s stalling. Amazingribs.com has a great step by step
IndependentGuard2611
Just so you know those packs from Costco come with two pork butts and they’re butterflied to remove the bone which can cause some hanging bits that can burn up so I like seasoning the inside and tie it back together with butcher twine
thorfromthex
I injured my shoulder butt the other day.
katsock
What’s this sauce like? Maybe I just haven’t been paying attention but I’ve never seen this at my Asian grocer and I frequent them often.
EngineerDirector
For charsiu you don’t want the pork to shred. I would slice it in 1” steaks and smoke.
Jayhawx2
Might take longer than you think. Cook until it’s 200-205 and it will fall apart. Kind of hard to screw these up unless you undercook them. Enjoy it!
Pennywise626
17 pound butt. How long would that take to cook?
To one of your actual questions, fat cap up. Let it baste your meat while the fat renders.
330inthe614
In my experience – Fat cap up, 225-250 until 202. At that point I’m checking for probe tender. Prep wise I score the cap & season liberally all over, not sure if it makes a difference or not but if I have the time I season and let it sit in the fridge overnight. I don’t mess with wraps or butter etc. I put a foil pan one the lower shelf to catch drippings, and have water in my water pan. Other than that it’s just on the WSM until 202/probe tender. After that it’s resting in a foil pan covered with foil in a cooler for minimum of an hour, more if I have the time. There’s other ways and methods but this is typically what I do and turns out great. Typically a 12 hour start to finish but every butt and cook varies.
Fit_Influence_1998
I smoke them at 250F until internal temp is around 195-200. Pull, wrap and let rest for a bit. I usually use Meat Church Rub or a BBQ rub from Killer Hogs.
I spritz with spray butter once an hour.
stageshooter
You really can’t ruin butt other than by not getting the internal temperature above 200. I go to 205 usually. Start early in the day
13 Comments
Pretty hard to eff up a butt
Im pretty lazy but I like to inject overnight, no binder no wrap no score homemade rub
Throw it in the Smokin-it at about 10pm @ 225°, temps will drop to 150 when butt hits 202° and be ready to eat whenever I am.
Like I said. Lazy.
Cook at 225 until internal hits 165. Then pull put brown sugar and a stick of butter on top. Place in a pan. Cover with foil for the rest of the cooking. Use 50/50 mix of water/apple cider vinegar every hour. Or as needed. Cook to internal 205
Honestly a butt is so “beatupable” that anything you do to it it’ll turn out good as long as you cook it until it’s probe tender. A lot of guys feel like all the extra “crap” (like fat cap up or down, scoring it, wrapping, etc.) Is a bunch of unnecessary moves.
For me, my family doesn’t like bark that much, so I typically don’t do anything except for season, toss it on, wrap in foil at about 165 internal, and then let it finish the job until probe tender. Typically I do either 225 or 250 for smoker temp. Depending on a lot of factors, takes anywhere between 8-12 hours (wrapping really speeds this up).
That sounds amazing, smoke around 250 or so, no shame in wrapping once you get a good bark and it’s stalling. Amazingribs.com has a great step by step
Just so you know those packs from Costco come with two pork butts and they’re butterflied to remove the bone which can cause some hanging bits that can burn up so I like seasoning the inside and tie it back together with butcher twine
I injured my shoulder butt the other day.
What’s this sauce like? Maybe I just haven’t been paying attention but I’ve never seen this at my Asian grocer and I frequent them often.
For charsiu you don’t want the pork to shred. I would slice it in 1” steaks and smoke.
Might take longer than you think. Cook until it’s 200-205 and it will fall apart. Kind of hard to screw these up unless you undercook them. Enjoy it!
17 pound butt. How long would that take to cook?
To one of your actual questions, fat cap up. Let it baste your meat while the fat renders.
In my experience – Fat cap up, 225-250 until 202. At that point I’m checking for probe tender. Prep wise I score the cap & season liberally all over, not sure if it makes a difference or not but if I have the time I season and let it sit in the fridge overnight. I don’t mess with wraps or butter etc. I put a foil pan one the lower shelf to catch drippings, and have water in my water pan. Other than that it’s just on the WSM until 202/probe tender. After that it’s resting in a foil pan covered with foil in a cooler for minimum of an hour, more if I have the time. There’s other ways and methods but this is typically what I do and turns out great. Typically a 12 hour start to finish but every butt and cook varies.
I smoke them at 250F until internal temp is around 195-200. Pull, wrap and let rest for a bit. I usually use Meat Church Rub or a BBQ rub from Killer Hogs.
I spritz with spray butter once an hour.
You really can’t ruin butt other than by not getting the internal temperature above 200. I go to 205 usually. Start early in the day