Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ronman451 on June 03, 2018, 01:52:24 PM

Title: First Pork Butt
Post by: ronman451 on June 03, 2018, 01:52:24 PM

Doing my first-ever pork butt today. On the pellet smoker at 225 with a 12" Amazen tube for supplemental smoke, fat cap down. Rubbed with some olive oil and Pitts and Spitts Ultimate Rib Rub.

I am second-guessing my choice to leave the fat cap on, as I'd like as much bark as possible. Decided to spritz once at a couple of hours with a little apple cider vinegar. Planning on pulling and wrapping at 165 and start checking for done at 195 with a bamboo skewer...

Here goes nothing! :-)

(https://farm2.staticflickr.com/1748/28667198148_acb5a51009.jpg)
About 2.5 hours in. Temp is around 105.

Title: Re: First Pork Butt
Post by: IR2dum on June 03, 2018, 02:26:25 PM

RM, you can't go wrong with that start. Can't wait to hear how it finishes and tastes.

Title: Re: First Pork Butt
Post by: HighOnSmoke on June 03, 2018, 04:42:18 PM

Great start on that butt. I always do fat cap down on pork butt when I cook it in my pellet cooker. It seems to protect the meat and I do get more bark. I will do fat side up when I cook on my kettle.

Title: Re: First Pork Butt
Post by: UWFSAE on June 03, 2018, 05:38:14 PM

HoS's method is what I use as well.  Trimming off any hard fat is fine, but it's a great heat shield when you go fat cap down.  Good luck on the rest of the cook!

Title: Re: First Pork Butt
Post by: smokeasaurus on June 03, 2018, 09:31:12 PM

Fat cap down is the way to go.

Title: Re: First Pork Butt
Post by: ronman451 on June 03, 2018, 10:04:49 PM

Lord have mercy this came out so good. I'm giving this cook a solid "A".

(https://farm2.staticflickr.com/1732/41826231854_2a482351f6.jpg)
Smoke profile, seasoning and juiciness were spot-on. No sauce required.