Save my Butt!

Wild West BBQ · Posted: Sun Nov 16 08 9:28 am Post subject: butts

my butts come 8 to a box usually 86 pounds.. each butt is around 11 to 12 pounds i do not chop or use forks every bit of fat and bone are removed by hand at a low consistant heat it can take 3 days to get a great butt roast stop rushing and KISS

the.silverbullet · Joined: 19 Dec 2010 Posts: 4 Location: Fort Hood, Texas

Tomorrow i am going to smoke my first hog shoulder. I have a couple of questions. Since the hog is leaner then pork should i leave all the fat on the shoulder or should i trim some off? Do i need to bast it to keep it moist? I understand how everyone is smoking there pork, just a little worried about the hogs meat drying out. I am going to smoke the hog in my UDS. Not sure what wood i want to use yet. Does anyone use mesquite? I have never used mesquite for pork before but yesterday i found a spot to get free mesquite.

SoEzzy · Posted: Fri Dec 24 10 3:43 am Post subject:

Mesquite can be really harsh if you are not getting a clean fire, it can overpower Pork quite easily, personally I like fruit woods with some Oak or Hickory!

I wouldn't trim, and I like to start butts Fat Side Down on my UDS's then after a couple of hours flip it Fat Side UP!
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Here's a change Robert.

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the.silverbullet · Joined: 19 Dec 2010 Posts: 4 Location: Fort Hood, Texas

Ok thats what i wanted to know. I will use Hickory and some apple. Smoke the hog between 200-250 degrees. Pull it off at 200 and wrap in foil and let stand for a hour in a cooler. Then pull. Does that sound about right?

SoEzzy · Posted: Fri Dec 24 10 4:05 am Post subject:

That sounds right! Wink

_________________
Here's a change Robert.

I still work here!

ram1z · Joined: 20 Jul 2012 Posts: 2

Ok- all this talk has me jonesing to smoke a butt- This weekend..... new smoker, new year, gonna give it a try. I've had my friends slow smoked on the BBQ but I want to do my own! Wish me luck!