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Boston Butt #3461722
08/12/21 05:55 PM
08/12/21 05:55 PM
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Posts: 18,774
colbert county
cartervj Online content OP
Old Mossy Horns
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colbert county
Just how does one get that smoky flavor deep into the pulled pork. I swear the flavor on any of mine seem to be the bark and a little smoke seems to make it inside.

I’ve tried low and slow and turbo style. Komodo and pellet.

The best BBQ I’ve had is from a pit with coals shoveled in. I’m about to build a small pit in the yard.


“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
Re: Boston Butt [Re: cartervj] #3461769
08/12/21 06:39 PM
08/12/21 06:39 PM
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Earth
TDog93 Online content
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Pit built in the yard sounds nice


Hunt the wind - leave it better than you found it - love your neighbor as you love your self
We need prayer for our country now more than ever
Re: Boston Butt [Re: cartervj] #3461791
08/12/21 07:06 PM
08/12/21 07:06 PM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
!
!shiloh! Online content
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!shiloh!  Online Content
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Between the coosa and cahaba
You get most of your smoke flavor in the first 3 hours or so. Imo. Green wood works best.


ggg
Re: Boston Butt [Re: cartervj] #3461826
08/12/21 07:33 PM
08/12/21 07:33 PM
Joined: Nov 2002
Posts: 6,613
Moulton,AL
Snuffy Offline
14 point
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Moulton,AL
Might try buying smaller butts. Those 10 or 12 pound butts are hard to get smoke inside.


If you always do what you've always done you always get what you've always got
Re: Boston Butt [Re: !shiloh!] #3461839
08/12/21 07:44 PM
08/12/21 07:44 PM
Joined: Feb 2007
Posts: 18,774
colbert county
cartervj Online content OP
Old Mossy Horns
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Old Mossy Horns
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colbert county
Originally Posted by !shiloh!
You get most of your smoke flavor in the first 3 hours or so. Imo. Green wood works best.



How green?
Heck I was wanting to try one this weekend. I can cut one tomorrow and I have another log that’s been drying for several months.
Last night in food channel one BBQ guy mentioned he only used green hickory.

I’ll buy a smaller butt too


“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
Re: Boston Butt [Re: cartervj] #3461860
08/12/21 08:00 PM
08/12/21 08:00 PM
Joined: Aug 2003
Posts: 41,957
UR 6
top cat Offline
Freak of Nature
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UR 6
10lb butt takes almost 24 hours. I have 3 electric smokers. They run 225-250. Add water soaked dry hickory near the elements to start. Beer in the bowl. Wood chunks about the size of a pack of cigarettes. Meat will take smoke mostly the first few hours. Get it to around 160 then wrap in foil. When it hits 200 I pull and wrap in beach towel and place in a cooler four hours. Bone comes out smooth. I rub and wrap them 24 hours ahead of.the cook. Leave it out of the fridge a couple hours to get room temp before hitting the smoker.


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
Re: Boston Butt [Re: cartervj] #3462068
08/13/21 12:05 AM
08/13/21 12:05 AM
Joined: Jan 2008
Posts: 1,277
Athens, AL
C
cullmanbamafan Offline
8 point
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Athens, AL
Butts, or most any meat for that matter, will actually take smoke as long as you want to smoke it. All it needs is moisture. Start spritzing it with some flavor you like(or just water) every 1/2hr to hr after the first couple of hours.

Re: Boston Butt [Re: cartervj] #3462106
08/13/21 06:30 AM
08/13/21 06:30 AM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
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!shiloh! Online content
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Between the coosa and cahaba
Originally Posted by cartervj
Originally Posted by !shiloh!
You get most of your smoke flavor in the first 3 hours or so. Imo. Green wood works best.



How green?
Heck I was wanting to try one this weekend. I can cut one tomorrow and I have another log that’s been drying for several months.
Last night in food channel one BBQ guy mentioned he only used green hickory.

I’ll buy a smaller butt too

The greener the better. You are wanting to get the smoke out of it not heat. You can smell the difference in the smoke between green and dryer wood.


ggg
Re: Boston Butt [Re: cartervj] #3462152
08/13/21 07:43 AM
08/13/21 07:43 AM
Joined: Aug 2013
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BPI Offline
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Originally Posted by cartervj
Just how does one get that smoky flavor deep into the pulled pork. I swear the flavor on any of mine seem to be the bark and a little smoke seems to make it inside.

I’ve tried low and slow and turbo style. Komodo and pellet.

The best BBQ I’ve had is from a pit with coals shoveled in. I’m about to build a small pit in the yard.


More wood. Run it around 250 not 225. At least in my experience. Also keep in mind the more fat you leave on the outside and the more rub you apply, the least amount of smoke can go in. Also, If smoke aint rolling out of your exhaust it's not getting in the meat.

Re: Boston Butt [Re: cartervj] #3462679
08/13/21 08:22 PM
08/13/21 08:22 PM
Joined: May 2015
Posts: 6,363
On the X
T
TickaTicka Offline
12 point
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On the X
Cut a butt up into 2-3 pieces. More smoke, more bark, everybody wins.


Public Land Owner
Re: Boston Butt [Re: cartervj] #3463289
08/14/21 06:54 PM
08/14/21 06:54 PM
Joined: Oct 2012
Posts: 10,501
Central, Al
Bustinbeards Offline
Booner
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Central, Al
I use a stick of wet hickory about 12” long and 2–3” in diameter in my komado. Run it at 225-250 Seems to work well


Originally Posted By: Wiley Coyote
Well, the way I see it is there's just too many assholes
On a good day there's a bunch of assholes in here. On a bad day there's too many assholes in here.
Re: Boston Butt [Re: cartervj] #3476629
08/31/21 05:48 PM
08/31/21 05:48 PM
Joined: Oct 2019
Posts: 1,489
North al
M
Mjh97 Offline
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North al
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

Re: Boston Butt [Re: cartervj] #3476856
08/31/21 11:56 PM
08/31/21 11:56 PM
Joined: Jul 2015
Posts: 1,826
Alabaster, AL
Darrylcom Offline
8 point
Darrylcom  Offline
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Posts: 1,826
Alabaster, AL
My dad and uncle would always cut the hickory tree the week, sometimes two before the 4th. Their pit was concrete blocks and x metal on top. Something they stacked up the day before. It was always great. I have an egg and a traegar. I can’t get close to what they cooked. And they always started the evening before and cooked all night. We are for lunch. Best ever.

Re: Boston Butt [Re: cartervj] #3477200
09/01/21 02:14 PM
09/01/21 02:14 PM
Joined: Jul 2013
Posts: 602
VH
F
fillmore Offline
4 point
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F
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Posts: 602
VH
Smoke will only penetrate so deep, so best way is to expose more surface area (smaller pieces, butterflied, etc)

Also the meat is only going to take on smoke for the first couple of hours, so hit it hard up front because after that it’s not absorbing much.

Also when you serve, make sure to pull and mix well, so each “bite” gets some outer smoky and inner juicy pieces

Re: Boston Butt [Re: cartervj] #3477252
09/01/21 04:16 PM
09/01/21 04:16 PM
Joined: Aug 2013
Posts: 9,419
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BPI Offline
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Good advice filmore. I started separating the brisket flat from the point for this reason and also because the flat cooks a little quicker. I usually don't divide the butt though. Some people remove that "money muscle " but If you mix the pulled pork like you're talking about there isn't much of a reason to. At least for me.

Re: Boston Butt [Re: cartervj] #3477479
09/01/21 08:00 PM
09/01/21 08:00 PM
Joined: Feb 2007
Posts: 18,774
colbert county
cartervj Online content OP
Old Mossy Horns
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Old Mossy Horns
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colbert county
Thanks for all the info. I may try green hickory in the KJ and also scoring two sides to help get more bark.


“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
Re: Boston Butt [Re: cartervj] #3480252
09/05/21 04:37 PM
09/05/21 04:37 PM
Joined: Dec 2013
Posts: 11,392
Prattville
D
Dkhargroves Offline
Booner
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Posts: 11,392
Prattville
Very good tips in this thread


Originally Posted by Johntravis89
There is 2 different high fence. 1 small and one big! Mine was free range in the big pen and was not a breeder buck. Why does it have to be twisted around??
Re: Boston Butt [Re: cartervj] #3480465
09/05/21 09:44 PM
09/05/21 09:44 PM
Joined: Jan 2002
Posts: 11,685
Saraland, Alabama
hammerhead Offline
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hammerhead  Offline
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Saraland, Alabama
Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.

Re: Boston Butt [Re: Mjh97] #3480991
09/06/21 08:31 PM
09/06/21 08:31 PM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
!
!shiloh! Online content
14 point
!shiloh!  Online Content
14 point
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Between the coosa and cahaba
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


ggg
Re: Boston Butt [Re: hammerhead] #3481075
09/06/21 09:40 PM
09/06/21 09:40 PM
Joined: Jul 2017
Posts: 283
Athens, AL
C
chillinhunt Offline
4 point
chillinhunt  Offline
4 point
C
Joined: Jul 2017
Posts: 283
Athens, AL
Originally Posted by hammerhead
Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.


I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's.

Re: Boston Butt [Re: !shiloh!] #3481102
09/06/21 10:35 PM
09/06/21 10:35 PM
Joined: Sep 2003
Posts: 12,837
Montgomery / Luverne
crenshawco Online content
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Originally Posted by !shiloh!
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


I've got an egg and a traeger. The traeger is just an outdoor oven so that people can claim they grilled or smoked something. I haven't been able to find anything cooked on the pellet grill that I can't do better on the egg

Re: Boston Butt [Re: !shiloh!] #3481107
09/06/21 10:55 PM
09/06/21 10:55 PM
Joined: Jan 2008
Posts: 1,277
Athens, AL
C
cullmanbamafan Offline
8 point
cullmanbamafan  Offline
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Athens, AL
Originally Posted by !shiloh!
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


Truer words have never been spoken on this site. And it don’t matter if it’s a $1000 Treager, Pit Boss or a $200 Masterbuilt smoker. I’ve had them all and still use one but it’s just a fact that electric smokers of any variety just won’t put the smoke to butts or briskets like they deserve. They have their place, like chicken or bologna, or anything else you want a light smoke on but butts and briskets deserve the real deal.

Last edited by cullmanbamafan; 09/06/21 10:56 PM.
Re: Boston Butt [Re: crenshawco] #3481141
09/07/21 05:45 AM
09/07/21 05:45 AM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
!
!shiloh! Online content
14 point
!shiloh!  Online Content
14 point
!
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
Originally Posted by crenshawco
Originally Posted by !shiloh!
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


I've got an egg and a traeger. The traeger is just an outdoor oven so that people can claim they grilled or smoked something. I haven't been able to find anything cooked on the pellet grill that I can't do better on the egg

I don't own an egg type grill but I have had some fine bbq off of one .


ggg
Re: Boston Butt [Re: cullmanbamafan] #3481142
09/07/21 05:46 AM
09/07/21 05:46 AM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
!
!shiloh! Online content
14 point
!shiloh!  Online Content
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!
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
Originally Posted by cullmanbamafan
Originally Posted by !shiloh!
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


Truer words have never been spoken on this site. And it don’t matter if it’s a $1000 Treager, Pit Boss or a $200 Masterbuilt smoker. I’ve had them all and still use one but it’s just a fact that electric smokers of any variety just won’t put the smoke to butts or briskets like they deserve. They have their place, like chicken or bologna, or anything else you want a light smoke on but butts and briskets deserve the real deal.

Yep...


ggg
Re: Boston Butt [Re: chillinhunt] #3481143
09/07/21 05:51 AM
09/07/21 05:51 AM
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
!
!shiloh! Online content
14 point
!shiloh!  Online Content
14 point
!
Joined: Jun 2016
Posts: 8,917
Between the coosa and cahaba
Originally Posted by chillinhunt
Originally Posted by hammerhead
Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.


I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's.

Sounds like you've got it figured out. Rather than putting it in a cooler try sitting in on the counter over night to cool off. Think you'll find that it's easier to separate the fat and meat and your meat won't dry out nearly as fast at room temperature.


ggg
Re: Boston Butt [Re: !shiloh!] #3481586
09/07/21 05:15 PM
09/07/21 05:15 PM
Joined: Jul 2017
Posts: 283
Athens, AL
C
chillinhunt Offline
4 point
chillinhunt  Offline
4 point
C
Joined: Jul 2017
Posts: 283
Athens, AL
Originally Posted by !shiloh!
Originally Posted by chillinhunt
Originally Posted by hammerhead
Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.


I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's.

Sounds like you've got it figured out. Rather than putting it in a cooler try sitting in on the counter over night to cool off. Think you'll find that it's easier to separate the fat and meat and your meat won't dry out nearly as fast at room temperature.


I'd get divorced! My wife and daughter are like circling buzzards when they know what's in the cooler. I've always had enough liquified drippings to keep the meat very moist. And that's with me picking out most of the fat and connective tissue. Maybe I'm partial to fat butts.:)

Re: Boston Butt [Re: cartervj] #3487953
09/15/21 07:16 PM
09/15/21 07:16 PM
Joined: Jan 2007
Posts: 13,685
Hoover
burbank Offline
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Hoover
Good info in this thread

Re: Boston Butt [Re: !shiloh!] #3489412
09/17/21 04:10 PM
09/17/21 04:10 PM
Joined: Oct 2019
Posts: 1,489
North al
M
Mjh97 Offline
8 point
Mjh97  Offline
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M
Joined: Oct 2019
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North al
Originally Posted by !shiloh!
Originally Posted by Mjh97
We got in a bind on a big cooking once and didnt have enough wood so we cut a oak and split it on a thursday and used it next day, bbq tasted real good, but we use big pits not electric or gas cookers i think that makes a big difference, not knocking you guys that like the pellet or whatever just personal prefrence

It's OK to say it, electric pellet smokers make sub par bbq. It's a fact !


I know just didnt want to start a fight over it, some people get in a crazed way over knocking thier pellet smokers,

Re: Boston Butt [Re: chillinhunt] #3491474
09/20/21 03:18 PM
09/20/21 03:18 PM
Joined: Jun 2014
Posts: 3,434
Sumter County
sumpter_al Offline
10 point
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Posts: 3,434
Sumter County
Originally Posted by chillinhunt
Originally Posted by hammerhead
Men's group at church was selling boston butts, slabs of ribs, etc this weekend. I think I'll share this post with whoever cooked the butts. I've had better pieces of meat from golden corral. Couldn't pull the bone out, some of the meat was still raw, while some was like chewing on a tire. I fixed a pulled pork sandwich (with some of the "better meat" that I pulled off, ate 1/2 of it, and wound up throwing the rest of it away.


I had similar results until I invested in a good meat thermometer and cooked at 225 until the internal temperature reached 160. Then I wrap the butt tightly in foil up the heat to 300 until I get internal temp. of 195-200. The next step is to place the wrapped butt in a cooler with a towel over it for about 4 hours. The meat will be fork tender, the bone comes out with two fingers and it's still hot as Hades and ready to separate meat from fat. I'm still working on a vinegar finishing sauce similar to Whitt's, Lawler's and Gibson's.


We had some butts that we did that we got to 180* on smoker, pulled and put in cooler for 2-3 hours and temp got to 205*. Meat was still tough and did not pull apart easy. I think it was the meat, either not enough internal fat or something. We ran the worst 30 or so of them through the buffalo chopper and it turned out ok. That is the first time I have had butts that didnt fall apart at +200*

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Last edited by sumpter_al; 09/20/21 03:23 PM.

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