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Old 03-28-2007, 08:00 PM   #1
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Pork Butt

How long and at what temp should I cook a small butt around 4lbs. What would be the best tasting wood to use for this cook?
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Old 03-28-2007, 08:04 PM   #2
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6 - 8 hours. I'd use hickory, butt thats me.
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Old 03-28-2007, 08:23 PM   #3
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Thanks for the information. Hickory is my first choice, but I wasnt sure.
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Old 03-28-2007, 08:24 PM   #4
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Hickory is good, maybe blend that with a lil cherry or apple
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Old 03-28-2007, 08:29 PM   #5
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Quote:
Originally Posted by Nick Prochilo
butt thats me.
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Old 03-28-2007, 08:31 PM   #6
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Smoke at 225 to 250. Take the butt to about 170 then foil and take to 195. After 195 wrap in more foil and a towel and place in a dry cooler (igloo) for a minimum of an hour. Two would be better. It will pull very nice.
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Old 03-28-2007, 10:45 PM   #7
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I agree with the hickory and I'd go 50/50 with apple wood, I think the combo is great on pork butts.

Cook them btw 2225-250 until they look like they have collapsed down onto themselves and when you can grab the bone and just about wiggle it out of the meat. I don't foil my butts, really no need to unless you're in a hurry to get done. When finished, I do wrap them in foil and then a blanket and let them rest in a cooler for minimum 2 hours up to 4 hours.
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Old 03-29-2007, 12:04 AM   #8
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Bruce: Do you pull the bone out before the wrap? I have found that most helpful on large cooks where I have to hold a few while pulling.
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Old 03-29-2007, 04:45 AM   #9
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Quote:
Originally Posted by Bruce B
I agree with the hickory and I'd go 50/50 with apple wood, I think the combo is great on pork butts.

Cook them btw 2225-250 until they look like they have collapsed down onto themselves and when you can grab the bone and just about wiggle it out of the meat. I don't foil my butts, really no need to unless you're in a hurry to get done. When finished, I do wrap them in foil and then a blanket and let them rest in a cooler for minimum 2 hours up to 4 hours.
I like to foil to get all that good juice and "heart healthy" byproducts/yummies and then be able to mix that into the pulled meat.
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