Pork Butt
A lot of folks say "What should I make first?" My answer is always pork butt. It is the most forgiving of the typical barbecue meats and it is just about everyone's favorite as well. Well... everyone's favorite outside Texas anyway. I learned how to make it first and I think you will find it falling off a log easy once a few techniques are followed.
Pretty easy so far huh? That's truly about it. Start the night before you want to start cooking unwrap the butt, give it a rinse, trim any loose fat or silverskin, pat it dry, and apply a generous amount of the rub. Some folks like to apply a mustard slather before the rub and you can if you like. They say it helps the bark or makes the rub stick better. I am not going to argue the point so slather on some yellow mustard if you like. I can't tell any difference so I save the mustard for hot dogs. There is a good butt rub on my rub page or you can use one from a commercial source or hopefully your own recipe. Once it is rubbed wrap it tight in plastic wrap and aluminum foil or place it in a container to catch the juices. Put the butt back in the fridge overnight. If you don't have overnight... well... as much time as you can, but I think overnight is better or up to 24 hours.
Once the internal temperature reaches 195 degrees and if you foiled then place it in a cooler with some clean towels or newspaper and it will stay hot for quite some time. If you didn't foil and want the crusty bark then take it off the cooker and let it rest for 20 minutes or so. I have a pair of thick gloves and prefer to use when pulling the pork. They can be found online or at many stores that selll barbecue supplies. If you do not have insulated gloves then you will want some bear claws or a couple of big forks to pull the pork butt. If it was cooked to 195 internally this should be a very easy process.
Here is what you will need...
1 Boston butt
rub
Pretty easy so far huh? That's truly about it. Start the night before you want to start cooking unwrap the butt, give it a rinse, trim any loose fat or silverskin, pat it dry, and apply a generous amount of the rub. Some folks like to apply a mustard slather before the rub and you can if you like. They say it helps the bark or makes the rub stick better. I am not going to argue the point so slather on some yellow mustard if you like. I can't tell any difference so I save the mustard for hot dogs. There is a good butt rub on my rub page or you can use one from a commercial source or hopefully your own recipe. Once it is rubbed wrap it tight in plastic wrap and aluminum foil or place it in a container to catch the juices. Put the butt back in the fridge overnight. If you don't have overnight... well... as much time as you can, but I think overnight is better or up to 24 hours.
The next question I always get is "How long is this going to take?" The answer is no one really knows. I have heard all kinds of estimates and they are all right sometimes and all wrong others. A butt takes as long as it takes. That's barbecue. I have sliced some pork for folks two hours later than expected and I have had it ready 8 hours in advance. My suggestion for your first one... start 24 hours ahead of dinner and it will be ready. You will get a feel for it after a few and be able to plan it more closely. Once again we are going to double wrap the butt in a aluminum foil and put it in a cooler until it is dinner time so we have a little cushion to be sure.
OK... the butt has been rubbed and you are ready to start cooking. Get the cooker leveled off to around 225 to 250 and the smoke thin and sweet smelling. Put the butt in the middle of the grate and insert the probe into the thickest part making sure the tip is at least an inch away from any bone. Close the lid and let it cook until the internal temperature reaches 170 degrees. Lay 2 layers of heavy duty aluminum foil shiny side up on a work surface. Place the butt in the middle and seal each layer up tight to hold in the moisture. I know folks that add brown sugar, honey, sauce, marinades, apple juice and a few other things before sealing it up and that's a good way to add some other flavors, but it isn't required. Foiling the butt at this point will help it through what is called the plateau. This is where the internal temp goes up and down until some barbecue magic has happened. If you want a crusty bark on the outside skip the foil and let the butt cook until it reaches 195 internal temperature. It will take a bit longer and is tasty to be sure. Since I am going to hold mine in the cooler for a few hours I figure we might as well get on with it. The bark is still very good, just not crusty.
Once the internal temperature reaches 195 degrees and if you foiled then place it in a cooler with some clean towels or newspaper and it will stay hot for quite some time. If you didn't foil and want the crusty bark then take it off the cooker and let it rest for 20 minutes or so. I have a pair of thick gloves and prefer to use when pulling the pork. They can be found online or at many stores that selll barbecue supplies. If you do not have insulated gloves then you will want some bear claws or a couple of big forks to pull the pork butt. If it was cooked to 195 internally this should be a very easy process.
Serve it with you favorite sauce or just some extra rub. A few sides and you got your self a pig pickin'.
Here are the highlights...
Ingredients
1 Boston butt
rub
Steps
- unpack and rinse the butt
- trim any loose fat or silverskin
- pat it dry
- apply a generous amount of the rub-- using a mustard slather if you like
- wrap the rubbed butt tight in plastic wrap and aluminum foil or place it in a container to catch the juices
- place in the refrigerator until ready to cook
- pre-heat the cooker to around 225 to 250
- place the butt in the middle of the grate and insert the probe into the thickest part making sure the tip is at least an inch away from any bone
- cook until the internal temperature reaches 170 degrees
- lay 2 layers of heavy duty aluminum foil shiny side up on a work surface
- place the butt in the middle and seal each layer up tight to hold in the moisture
- place it back on the cooker with the probe re-insterted and cook until it reaches 195 internal temperature
- If time is a concern the cooker temperature can be increased up to 325 degrees at this point
- remove it from the cooker and let it rest for at least 20 minutes or in a cooler with dry towels for a few hours
- pull or shred the pork into strips or chunks
- serve with your favorite sauce on top or on the side