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Old 05-22-2013, 10:52 PM   #1
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BBQ NOOB first boston butt

Picked up a beautiful butt tonight (honest honey, it's what these guys call the top half of the pork shoulder I swear!) weighing in at 7.92 lbs. My plan is trim as needed, could use some advice on this step or point me to an existing thread or video, inject with apple based marinade, could use a simple recipe, coat with yeller mustard, my rib rub, and wrap tight in saran wrap for 24 hours. Will plan on smoking at 250 for 10 hours with a mix of Alder and Apple chips, rest in a cooler wrapped in a towel? for 2 hours and then pull by hand. Two pans for pulled meat, one with sauce (KC masterpiece original I think, don't laugh, I'm new to saucing too lol) and one plain so we can see what we like piled high on a kaiser roll with the wife's choice of homemade slaw dolloped on top.

I have been doing a LOT of reading here, but I could use some clarification and all around pointers...why wrap it in a towel? Do I trim the fat cap off or not? The rest of the visible fat or not? Anyone have a pretty simple apple based injection recipe? I want to try and keep it simple so we don't overpower the meat and so we can see what we like or don't.

Keep in mind I grill, and as such I have no other choice but to be doing this on my Brinkmann 4 burner, with the #1 burner hot and the smoke pan between #1 and #2 and the meat above #3 and #4. Do I need a pan of water or apple juice or something in there too? Wrap when it stalls at 170ish? Pull it at 200?

Thanks for all the help thus far and the awesome site! Food Porn to follow!

- CR
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Old 05-22-2013, 11:53 PM   #2
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Trimming the fat, well you will get mixed feelings around here about that. Me personally, I don't trim any of the fat off. Just put your rub all over that thing, and place it in your smoker fat cap up, then smoke it until it hits about 180 or 185.

When wrapping it in the towel you are letting the meat rest to pull all the juices back into the meat, and to let the cooking process finish. Letting this happen will allow the meat to raise the temp maybe another 10, or 15.

When you are smoking this make sure that you spritz it, or mop it about every hour or so, and like everything else, after about 3 and a half to 4 hour wrap it in foil. If you do not foil your meat, well too much smoke can make the meat have a bitter taste to it. You said about 8 lbs. I would foil after about 3 hours with something that small.

As far as a mopping sauce I have one that I think you may enjoy.
Michigan Rib Mop

You should really try to make a BBQ Sauce yourself, it is really easy to do. Most are ketchup, or vinegar based, really all you have to do is add some sugar, and other ingredients that you like. Just try experimenting. Start by making small batches, and work up for there. I have something in the order of about 15 BBQ Sauces that I make. There are a lot of good peeps here that have great recipes. Don't go out and smother something good with a store bought sauce, you will regret it.

As for temperature while cooking, I would run at 225 to 250. Any lower would just be a waste of time. I smoke jerky at around 175, doing a lower temp will just prolong your cook and make the meat dry out.

Just food for thought,
Max
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Old 05-23-2013, 07:43 AM   #3
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Originally Posted by Canyon Runner View Post
Do I trim the fat cap off or not? The rest of the visible fat or not? Anyone have a pretty simple apple based injection recipe?
I usually trim off the fat cap only and cook with that side Down. otherwise, leave the fat cap on and cook with that side down for better bark on the "lean" side.

Simple (and good) injection =
1 & 1/4 Cup Apple Juice
1 Tb Sugar
1 Tb Salt
1 Tb Worcestershire Sauce
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Old 05-23-2013, 04:59 PM   #4
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Wrapping in a towel would just add a little more insulation while it's resting in the cooler - there's nothing special about a towel. I have a mid-size Playmate cooler that will hold two cooked butts easily, and I normally wrap the butts in foil, put some newspaper inside the cooler (more for easy cleanup if the foil leaks than anything) and it works great. Another plus for doing this is, you can time the cook to finish well ahead of your planned serving time, which gives you a cushion if the cook takes longer than you expected.
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Old 05-23-2013, 08:36 PM   #5
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I have read your wise words and also done some more research, think I will trim the fat cap off and leave the rest, and then smoke it that side down, sounds good in theory.

Cooler and towels and newspaper all lined up, check.

I bit the bullet and picked up this smoker, well paid for it with one of my deck orders and will pick it up tomorrow, anyone have any experience with the MasterBuilt Pro Dual Fuel? It has a few features for the money, liking the double doors and multiple racks, plus a thermostat in combination with my new Maverick, and it's a legitimate smoker so I can at least play at doing this properly lol.

Masterbuilt Charcoal and Propane Steel Smoker-20050412 at The Home Depot

Oompappy - liking the simplicity of your injection, thank you for that sir I will be stealing that for this cook. Max, thank you also for the Michigan Mop, I'll have to leave the red pepper out as the wife and heat don't sit on the same bench, do you think the two recipes will go together? At my uneducated glance I think they will be fine?

I am officially on a 4 day Memorial Day weekend now so will get started in the morning with the injection and rub phase.

- CR
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Old 05-23-2013, 08:43 PM   #6
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Remember, no pics = no cook, feed us some food porn!!!
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Old 05-24-2013, 08:21 AM   #7
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Remember, no pics = no cook, feed us some food porn!!!
Yeah!
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Old 05-24-2013, 04:12 PM   #8
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Trimmed the fat cap off, left everything else. Injected, rubbed and then wrapped tight in saran wrap and back in the fridge. Was all finished at 1PM so will leave her in til midnight or so and then take her out to warm up, hope to have her on the smoker by 2AM...

oompappy was I supposed to boil that injection?

just realized I forgot to rub her with mustard first, what benefit did I miss out on?

- CR
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Old 05-24-2013, 04:29 PM   #9
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Think I saw the pit in question in the paper. Looked very kewlish...congrats. I am a dedicated fat cap trimmer so glad you listened to reason about that..lol. Still not too late for the Frenchies slather. Another lawyer of rub...a spritz of apple juice with a giantic amount of good black pepper applied to wherever it might tend to stick..followed by a 10 min rest..then another spritz of apple juice followed all the copious amounts of brown sugar it can hold. There ya go. That make you a grand prize winner..if you cook it right..lol.
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Old 05-24-2013, 05:14 PM   #10
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oompappy was I supposed to boil that injection?
No Boil... In fact I chill the mixture before injecting, especially if doing it the night before the cook.
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