First pork butt

[clb239]

Planning to do my first pork butt tomorrow.

I want to keep the first one pretty simple and will probably just put a rub on it.

How far in advance should I put the rub on. I've seen where some put it on the night before and others do it right before the cook.

I'm not planning to do any injection unless it is recommended.

I will post pics.

Thanks in advance

Clb239


Sent from my iPad using Tapatalk

[TheDude]

I rub the night before. No need to inject. There's plenty of fat. Don't get discouraged when you hit the stall. It will pass.

[MINIgrillin]

I put rub on about 2 hrs before. Don't really matter. Beware of rubs with too much salt. Wrap with plastic wrap after you put rub on.

Good luck sir. It's pretry hard to goof up a pork butt...so fear not.

[Travis]

Last one I did, I rubbed the night before. One before, I rubbed it while the temp was coming up. I'm not sure it really matters other than convenience for yourself.

Have fun with your cook!


Sent from my iPhone using Tapatalk

[swamprb]

I remember my first butt! It was the "Renown Mr. Brown" from Smoke and Spice. Too spicy for my young family at the time!

[DarrenC]

I always got the best bark by rubbing and wrapping the  night before, letting sit in the fridge and then giving a second rub right before putting it in the cooker.

So how was the cook?

[clb239]

I am very pleased with  the outcome.




Sent from my iPhone using Tapatalk

[Travis]

Great bark. Fun experience, right!


Sent from my iPhone using Weber Kettle Club mobile app

[clb239]

It was a good experience. When temp finally goes up after the stall was a good feeling.

One question, the internal temp dropped a few degrees during the stall. Is that normal?


Sent from my iPad using Tapatalk

[DarrenC]

Very unlikely for the temp to drop while underway.  Most likely your probe tip hit a bone or fat vein.

[MikeRocksTheRed]

It was a good experience. When temp finally goes up after the stall was a good feeling.

One question, the internal temp dropped a few degrees during the stall. Is that normal?


Sent from my iPad using Tapatalk

I have had butts and brisket drop a degree or two every now and then.  I think it is from the fat finally melting which actually causes a cooling effect.  And I here you on the stall....it can be a bit nerve racking especially with briskets which will sometimes stall for 2+ hours.  A lot of people wrap at the stall so they don't have to have their heads messed with!  LOL