Need your prep advice for smoking a pork butt.

[Thundermtn]

Going to smoke another pork butt Friday night. My first one turned out pretty good, butt, it seemed a little short on flavor once it was pulled. The smoke was long enough and right, do I need to inject it or soak it ahead of time? I only let it rest for an hour with rub before going on the 26"

Any tips or trick would be much appreciated! Thanks

[bbqking01]

I just did one Monday. I think it was the best tasting one I e ever done. Smeared yellow mustard all over it, then used salt lick garlic, and killer hogs the bbq rub. No injection. Used indirect in the middle with a water pan. After 4-4.5 hours I placed in a crock pot inside. After another 3 hours, bone just slid out. Flavor was amazing,


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[bamakettles]

I usually dry brine my pork butts overnight before the cook - or at least for 8-12 hours before the cook.  While the meat is moist:

Salt entire exterior with kosher salt
Wrap in saran wrap and put in the fridge for 8-12 hours
Coat with yellow mustard followed by your favorite rub - I like the salt free rubs from SNS grills - If your rub has high salt content, go sparingly as you've already salted.  Consider making your own rub out of your fav seasonings.
Smoke at 250F to an IT of 205F - Wrap at the stall for a juicier product, no wrap for longer cook and more bark
Rest wrapped in foil and towels in a cooler for two hours minimum

Pull and enjoy!  Good luck on Friday....

[HoosierKettle]

I add a homemade finishing sauce once it's pulled. Way easier to add flavor then. It might be cheating but nobody knows the difference.


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[JEBIV]

I add a homemade finishing sauce once it's pulled. Way easier to add flavor then. It might be cheating but nobody knows the difference.


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it's not cheating it's finesse !!

[HoosierKettle]

I add a homemade finishing sauce once it's pulled. Way easier to add flavor then. It might be cheating but nobody knows the difference.


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it's not cheating it's finesse !!

My buddy always gets mad when our friends say they like my pulled pork better. He always calls me a cheater lol.


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[HoosierKettle]

I also save the broth from wrapping and separate and discard fat and add broth back as needed.

This is especially important for parties with lots of people and heavy drinking when your holding the pork warm in a vessel for hours and people are eating all the way from 7-midnight.

Or so I've heard.

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[JEBIV]

I also save the broth from wrapping and separate and discard fat and add broth back as needed.

This is especially important for parties with lots of people and heavy drinking when your holding the pork warm in a vessel for hours and people are eating all the way from 7-midnight.

Or so I've heard.

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the always important midnite snack after having 1 to mini martunis

[Darko]

Plain and simple... Who gives a crap!!! When it tastes good on the plate, and people are happy, that's all that matters.

[Thundermtn]

Tell me more about this finishing sauce. Would broth and rub cover the boost it needs?

[HoosierKettle]

Tell me more about this finishing sauce. Would broth and rub cover the boost it needs?

This is the one I use. I usually only add a 1/4 to 1/2 cup per butt.

I usually go with finishing sauce and a sprinkle of rub only and add broth back as needed for moisture but this thread has me wondering if I should mix the two


https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/


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[sonofabutcher]

We mix up some of the pork au jus from the wrap with some vinegar bbq sauce. Maybe 1/4-1/2 cup and a few shakes of bbq rub. Toss and mix . Way easier and less time consuming than trying to brine or inject.


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[SMOKE FREAK]

Tell me more about this finishing sauce. Would broth and rub cover the boost it needs?

This is the one I use. I usually only add a 1/4 to 1/2 cup per butt.

I usually go with finishing sauce and a sprinkle of rub only and add broth back as needed for moisture but this thread has me wondering if I should mix the two


https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/


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I haven't used Soflaqers finishing sauce in a very long time. I prefer saving the juices from the pork and stirring that into the pulled pork.

[Mike Huff]

Trimming is where a good butt flavor begins. Gotta take most of the fat away. Liberal rub use, with or without mustard smear is the second step. That sets the stage for your bark. Since most of the fat has been removed from the butt, the bark can be left in the final product to marry up with the sauce of your choosing. The sauce softens the bark and just creates a flavor explosion. My two cents!

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