What’s your go to technique for cooking the perfect pork butt??.....Do you select for a certain butt when buying?....Do you trim it?.....Do you turn the fat cap up or down?....What type of wood do you use to smoke??.....What temp do you pull it?.....Do you wrap it??....Do you spray it with apple juice…..etc…etc…..

I’ve gotten pretty good at it but want to up my butt game........

Cooked a mighty fine one yesterday. No trim unless have to make it more uniform, and fat up and i have several wood i choose from, but like the milder flavored wood (most comes from the yard) myself, and i usually wrap. I normally run my smoker at about 280 or 285, that's the sweet spot on this in at home. When i wrap i'll bump the temp up. I'll spray with a mixture of juice, but depends on the meat, this in had about a 2" thick fat cap, and i didn't juice her

I soak mine in apple juice the night before. The next day pat dry and rub down in mustard. Coat with whatever butt rub you want. I use apple wood smoking chips and smoke between 225-250 til it hits 205, remove and wrap in foil for a few hours then shred. I fill my drip pan with a 2 liter Dr pepper. Thank me later

I don’t do much. Plain salt, fat cap down. Cook at 250 until it’s 200 internal. I want it pullable, not sliceable.

Post the sammich pics up in the food forum in a bit.

I think I'm gonna try to leave my next one unwrapped the whole time just to see what kind of bark I get

Hav a good rub - can share - put fat up - i cook lower and slower

I leave unwrap first 60% of cook - wrap putting it in tin pan - unwrap last hour - leave in cooler for few hour

Oklahoma joe - always stay around 5-7# butt - about 22-23 hours at 170-210 - stay around 200 most time - goes lower late

If you Google "butt stuff" you should get some interesting ideas

I can only imagine

I prep the butt the night before smoking then refrigerate get yup early take out of the fridge to get to a room temp,,,butt prep... I wash the butt in water .. pat it dry with paper towel... injection Tony Chacheres butter marinade.. sometimes add some apple jelly thinned down enough to inject.... rub some peanuit oil on the butt..then rub some kosher salt then brown sugar and some cinnamon too ... I love McCormicks sweet and smokey most times it's all I use ..but ,, I like a blend sometimes McCormicks sweet and smokey and Bad Bryons butt rub..you get the sweet and smokey with mcCormicks and the savory from Bad Byrons using both in equal amounts depending on which you want to stand over the other,,,

I use an electric smoker... ok laugh it up bros......I use water soaked chunks of apple wood placed around the heating element,,,, fill the lower pan with water....heat up the smoker then place it on the grate fat side up..

I wrap when the butt looks like it's got enough smoke infused on it not totally black but a good dark brown,,,, I'll temp check it often...it doesn't come off the smoker till the meat is falling off the bone,,,time depends on size and weight .. when ready ...some shredded and some chopped.... it's going to make sandwiches and or on the plate with all the sides...tater salad and cole slaw... Ball park buns and buttered Texas toast.... sauce ... heated up sweet baby rays honey Chipotle with some apple cider vinegar mixed in for some of that vinegar twang...

Grilling accessories??

I freeze them, put on my meat saw and cut them into 3/4-1” steaks. BBQ them nice and slow or grill em hot!!! Or I’ll take the steaks and cut them up and make one heck of a gravy or jambalaya. A butt roast cooked whole on the smoker is a terrible waste in my opinion. I’ll eat em when someone else smokes them but it’s just not my thing to do.

I season mine and get komado going and upto 250-280*

hickory or pecan wood for smoke.

Fat cap up Smoke till 200*. Pull wrap in foil put in cooler.

Pull out after a few hour and it will be easily pulled and juicy.

Whatchu talkin bout Willis???........You can make quite a few different dishes with some leftover smoked butt.

I like a 5-10 pounder, heavy coating of rub depending on the mood. Smoked cap side up over mesquite and charcoal at 250 until internal temperature hits 205/210. Pull off smoker,tightly wrap in foil and let rest in cooler for a few hours. I try to make sure it’s coming off the smoker at least 3 hours ahead of time to serve. When you open it up from the foil it’ll pull right apart. I preferred pulled pork but if I’m doing it for chopped,I’ll make sure to pull it off the smoker around 180/185

Might have to try this, sounds good!

I normally don't trim a cap unless it's real thick. Dry rub then cap side up with hickory smoke at 250 - 275. Let the bark set and wrap when internal temp stalls at 165- 175. Pull at 205 and rest for an hour. Unwrap , pull and sauce if desired.

The night before cooking, cover the meat with Bad Byron’s Butt Rub… I use olive oil to get it to stick. Cover and stick in the fridge overnight. Next morning, set the BGE to 240 degrees… using some apple chucks and a little cherry. Put the meat on fat side up over indirect heat and wrap them with foil anywhere between 150-165 degrees… unless you like the bark. Cook them until 195-202… I prefer 202, but it’s only a slight difference. When they reach that temp, wrap them in foil and stick them in a cooler for an hour. After an hour unwrap, pull, and enjoy. The thing I like best about this method is the repeatability - they turn out the same every time unless you’re dealing with a poor quality of meat.

Put mustard on it then put the rub on it. Then I cut some lines in the fat side and coat it with honey. Put it the smoker at 225 for about 18 hrs. ( master built). Put apple juice in a pan below it and forget about it. I sometimes wrap it at the end. Use apple chips for the wood

I usually trim down the fat cap a little. Leaving just a bit.
Coat with Cholula Hot Sauce
First layer of rub down. Usually Kosmos Killer Bee
Second layer of rub is typically Killer Hogs Hot
Smoke with Post Oak @ 250
Pull when IT hits 203.

If you don’t want a lot of bark.
Wrap once IT hits 165-170
Add a little apple juice to a pan, sprinkle brown sugar on the butt, little Mikes Hot Honey and a few pats of butter. Cover and finish at 300 until IT hits 203. Save the liquid, strain the fat and then introduce back into the meat once pulled
.
Don’t pull until meat has a chance to cool off and absorb its juices back.
Add a little seasoning to the pulled pork
Finish off with a good finishing sauce

Finishing Sauce Recipe
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Put in a squirt bottle and add to meat then mix in.