Pork Butt

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JWJR40

Senior Cook
Joined
May 9, 2006
Messages
414
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?
 
Thanks for the information. Hickory is my first choice, but I wasnt sure.
 
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.
 
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.
 
Bruce B said:
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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