FINAL MONEY SHOTS UP! First butt ever on at7:30am with pics!

[DENALI]

Kind of a last minute thing. Told my wife to pick up a small pork butt and she brought home a 9 pound bone in shoulder butt roast.
Anyhow i gave it a coat of mustard and rubbed it with the following recipe which is what i use on my ribs.

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

There was a flap of meat that you can see in the pic in the front that i should have probably trimmed off. I am hoping it turns out ok. I am using hickory and apple pellets as they are what i have on hand. Not sure if i should mop this thing as it cooks or not. Just going to try to wing it and see what happens. Running the traeger at about 245-250 currently. Should i drop it down to the 225 range or let it go? Not sure what i am going to do for sauces, sides etc.
Thanks

[J.Shaft]

My experience with Butt's is that they are VERY resilient. You can cook it at anywhere from 225-270 and they seem to come out great. Just try to resist tinkering with the temps too much or opening the lid. Really the only difference with the higher temp will be an earlier finish time... which may or may not be desirable.

Apple and hickory is a great combo... you should have a fantastic dinner!! For sauces... if you want to try something different but amazing, try Roxy's Mustard sauce. Or if you want to just create a quick and dirty sweet sauce you can always water down some BBQ sauce with cider vinegar and/or apple cider.

[mrcustomsteel]

Looking good. That little flap of meat will make a nice snack around lunch time! Just slice it off if it looks cooked (for a little quality control ).
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[INmitch]

Looks like you could've been a little more generous with the rub, but it'll be fine. No need to sauce just spray every 2 hrs apple juice & vinegar. You got to make a batch of Roxys sauce. It's the best thing since sliced bread. Also a well stocked cooler or Liquor cabinet really helps the cooking process. If you want to speed the process 270 temp won't hurt a thing. Lately we've been in a hurry a couple times and ran the smoker at 310-320 & got done in 6-7 hrs with good results.

[Pit Boss]

No need to mop unless you just want to. By mop I mean "mop" or "spray"...whatever. Just isn't needed in my opinion. Some people like it...and that's fine too. Personally I don't see the craze in it.

Your temp will be ok...I'd prefer 225, but you'll not notice the difference come dinner time.

If you reach 195-200 before you're ready to eat, just wrap in plastic and then in foil. I have no problem holding the butt in a 200 degree oven. If you have a big cast iron pot (like a dutch oven) you can park the wrapped butt in that and leave it in the warm oven for 30 minutes to an hour and then just turn the oven off...don't open the door. It should hold like that for another hour. If you need longer, just fire the slow oven back up for another 30 minutes.

Sauce is really up to you. The others are right...Roxy's sauce is pretty darn good. Something about the fresh garlic & onions, the right sweetness balanced with a little heat. I'm trying to make one better on my own...but it isn't easy. But really...sauce is up to you. Some people like sweet, some like hot, some like sour, some like a combination of two or even all three flavors. Some like red tomato, some like yellow mustard, some like just plain 'ol vinegar with peppers. You need to decide what it is you like on your pork. Me? I'd go with a simple vinegar/pepper sauce or Roxy's mustard sauce. Word of warning...if you use a vinegar/pepper sauce, don't use too much!!! Just add a dab at a time until you get what you want. Sauce what's on your plate and not the entire butt's worth of pork. If you ruin it by adding too much sauce, at least you can go get more.

Good luck...looks good so far.

Oh...I'll agree that it looks like you went light on the rub. That's no problem, but I might season a tad more with rub or salt once pulled.

Jay

[istock74]

JMO, I cook my butts in the 250 range so I don't think you will have a problem with that. Let us know how it turns out!
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[DENALI]

Is it possible to add more rub to it midway? Say mis the dry rub with a little mustard to moisten them smear it on? Or best to just let it alone?

Here is a 12:45 pic update. Its been on now for 5 hours 15 minutes.

[J.Shaft]

Looking REALLY good!! Damn I'm hungry!

I wouldn't bother trying to add more rub. Your bark is already forming and you will just wind up having it rinse away as the fat drips off.

You can always sprinkle a little on your meat after you pull it if you so desire.

[Robert & Keri C]

I'd just wait and hit it with some extra rub as you're pulling it.
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Robert & Keri C
Under construction-GF Stump Clone using a 1965 Montgomery Wards deep freeze
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1 Home Built XL GF Stump clone w/Roc's Stoker
3 Cookshack FEC100's
1 Good One P30 (on loan)
1 Vermont Casting gas grill

[istock74]

[DENALI]

So far so good. Its been on for 9 hours now. Internal temp is 177 so hopefully it wont take much longer. Here is an updated pic to go along with it. I havent mopped it or sprayed it with anything so far. Not sure if i will or not.


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There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

[Canadian Bacon]

Butt looks good,I always mist with straight aplple juice the last few hours of the cook,the sugar in the apple juice helps to build a nice layer of bark,and bark means flavor.
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[Fatrat]

Great looking butt .. I spray with a mix of apple cider and Jack Daniels.. works well for me .. dont forget the money shots...

Ray
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[DENALI]

I just took it off at 190 degrees and took this pic before wrapping and dropping in a cooler for awhile before i pull it apart. It was falling apart trying to get it off the smoker. Not sure if its going to taste any good or not but it sure is falling apart tender.


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There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

[DENALI]

Well here is the final results. Pulled pork sammy with Roxy's home made mustard vinegar bbq sauce drizzled over it on a bun, home made slaw and some pickles. Damn good eatin'!

P.S. Roxy's sauce kicks butt! Pun intended. Its not a replacement for me to traditional bbq sauce but every bit as good and to me a whole different experience. Good stuff!




_________________
There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

[missionsusmc]

Beautiful!!! Looks GREAT!!!! Does your Traeger work well for you? Dumb question after seeing the pics, but I'm dumb half the time. What I mean is, does it work well doing a wide variety of things? Steaks, grilled chicken, ribs? Reason I'm asking is I'm thinking of upgrading my 19-inch, 2 burner Char-Broil gasser.
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"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!

[DENALI]

[whistlepig]

Man send me over one w/ a order of fries!!!!

[missionsusmc]

Thanks. I'll try to remember about the insulated firebox.
_________________
"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!

[roxy]

Oh man... I can almost taste that dang sammich.. those pickles I have eaten a gallon of... oh yes..

For cooking on a Treager, you did a great job...!!
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Chargriller Akorn
WSM
LIAR #100
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