How to cook a butt in an SRG

[jjjonz]

I did two for a after Christmas get together .....total weight 13lbs. I went right by Tommy's method..no sugar in the rub at all. The pulled pork sandwiches turned out great. The only problem I had was the bark turned out a little dark and crusty....almost a burnt taste. Once I cut the dark crust off ...I it looked like one that had been smoke on a WSM or something, but hard . I remind you I used rub with no sugar.... Any suggestions Tommy.
Another question...on one post  you say when it reaches 205 degrees wrap in foil in put it in a cooler for two hours before pulling. Another post you say when it reaches 205 pull it and let it rest on a platter before pulling it.

?? I don't remember that one but I could have said it.     I always pull then foil, towel and cooler for 2 hrs
 
As for the bark I don't know, did you use apple juice with the meat after you pulled it?    I use apple juice to mix the meat with so when I reheat the meat it has a type of gravy/sauce with it.  1/4 to 1/2 cup per butt

I have had the darker bark but with the juice added  it  turns out really good

Thanks Tommy ...I have been thinking about the bark and I could have put to much mustard on before I put the rub on.
Here is the post were you said not to foil it after it reached 205 degrees.......

http://www.letstalkbbq.com/index.php?action=post;quote=166650;topic=12233.0

[TMB]

OH, that was for pork roast not a butt.   Butts always go into a cooler wrapped.   


Happy New Year to all,
Quick question, I will be doing a pork roast for new years in my SRG, I plan on rubbing it, cooking it to get some bark and then wrapping in foil to finish.  Kind of like Tommy suggests for his ribs, is this a good way to do it.  Also any guidelines on time, 10 minutes a pound etc??

Thanks to all.
[/quote]Don't wrap, you will kill any good bark.  Just cook it then rest on a platter before cutting up

[jjjonz]

I sure misread that Tommy....thanks for setting me straight.

[TMB]

I sure misread that Tommy....thanks for setting me straight.

Just making sure i didn't write something wrong

[BCG]

Hey Tommy,

Getting ready to do my first pork butt tomorrow using the method you’ve described above.

One quick question....

Do you pull it straight from the fridge, put on the rub, and get to the cook, or do you let it sit out and come a little closer to room temp before it goes in?

Looking forward to my first one of these.

Thanks for all the wisdom you share.

[TMB]

Hey Tommy,

Getting ready to do my first pork butt tomorrow using the method you’ve described above.

One quick question....

Do you pull it straight from the fridge, put on the rub, and get to the cook, or do you let it sit out and come a little closer to room temp before it goes in?

Looking forward to my first one of these.

Thanks for all the wisdom you share.

i always go from fridge to SRG because the SRG cooks the butt so fast you got to give the smoke as much time as you can.  I mean a butt generally is done in 4 to 5 hrs so not a long time to soak up the smoke

[BCG]

Thanks sir, just got through with the first 15 minutes on high and turned to low.
Now we wait.

[TMB]

Thanks sir, just got through with the first 15 minutes on high and turned to low.
Now we wait.

ill be standing by .   Hope all goes good for you