Small Butt Ideas...Using the UDS

[Speedway73]

Hey All !!

Happy New Year to everyone.

Need some suggestions and or advice. Just picked up a small 5.5 lb Butt and want to smoke it on my UDS...first smoke on it.

Do I rub it and refrigerate? Do I marinade it and refrigerate??

Decisions decisions.

I'd like to slice it...and on the med/rare side.

Gonna be using a combo of Royal Oak Lump and hardwood briquettes...plus a chunk or 2 of hickory.

Got a new ET-732 to keep an eye on things.


Any ideas??

[Conumdrum]

Rub with Mad Hunky rub, about 2-3 oz. Wrap with plastic, I let it sit overnight. I did 55 lbs of it a few weeks ago. Put on fire at 230f and plan for 8 hours. MY cooks took 15 hours, butt they were over 10 lbs each easy. Put in a alum pan at 3-6 hours when it hits 150f in the middle and back in the fire, pull off fire when the bone pulls out or 195 temp in the middle. Save the liquid pork butter after the pork is pulled. Cover HEAVILY with towels, learn about the cambrio- (aka beer cooler) and sit for an hour. Then pull it apart and eat. Read the info here, and read this.

http://amazingribs.com/recipes/porkn...lled_pork.html

Become informed......................

A smallish Butt is very easy to cook with a bit of information. The stall confuses folks, learn about it. MMMM, what a great chunk of pork to cook, I love eating and cooking these.

Not really made for slicing, it's best pulled for sammies and southern vinegar cole slaw, omelets, tacos, chili, etc.

And freezes with vacupack like a champ. It's what for dinner tonight. Tacos tonight, the breakfast meal tomorrow, enchiladas for dinner.

[barkonbutts]

Yep...I rub and wrap..never marinated a butt before...But I guess you can... cook at 225-250 till bone pulls out easy...its own built in thermo!

[BBQ Engineer]

you mention that you want to slice on the rare or med rare side?

I don't know how you do that...rare / med. rare is for beef...the USDA temp requirement for pork is 145° internal...that is the minimum. So, if you are looking for slices, take it to 145 and then let it rest a bit...slice away.

It may be difficult to get clean slices since the bone in that thing will prevent a full slice across the butt.

Whatever you decide, take some pics and let us know how it turns out.

[Conumdrum]

you mention that you want to slice on the rare or med rare side?

I don't know how you do that...rare / med. rare is for beef...the USDA temp requirement for pork is 145° internal...that is the minimum. So, if you are looking for slices, take it to 145 and then let it rest a bit...slice away.

It may be difficult to get clean slices since the bone in that thing will prevent a full slice across the butt.

Whatever you decide, take some pics and let us know how it turns out.

BBQ has a good point. Hard to decide. A pork butt/shoulder isn't really made for slicing like a steak or pork loin. It's fatty with much intramuscular tissue. It will slice like a loin, but it won't be as pretty by far.

It's why we cook that cut of meat and pull it for sammies to start and many more uses. BTW, the tacos were awesome we had with PP and Brian's salsa. Cooked the pork butts 2 weeks ago and vacupacked the leftovers, used some tonight.

[Fishawn]

Just a thought...... Did you do a burn oot on the UDS?

I don't have, or use one, butt think its SOP for them..... Just thinking oot loud

[Conumdrum]

I'm sure he did, I hope, got rid of the nasty chemicals in the UDS paint etc before using. Looks like a decent UDS build, I'm sure he did that, I hope.

[DDave]

Ideas?? Well . ..

I rub then refrigerate overnight. In the morning before putting it on the smoker, I apply another good dusting of rub.

I've never marinaded a pork butt. Doesn't mean you can't. I've just never done it.

I usually run the UDS at around 240ish for butts but if it creeps into the 250s, it's not going to hurt a pork butt.

If I foil, I go to 165° then foil and on up to 195° or so. Or skip the foil and go to 195°. If you don't foil, put it in a pan or put a pan under it to catch all the yummy drippings. I spritz with something -- usually apple juice and rum or something -- every couple of hours just to entertain myself.

Take it off and put it in a cooler wrapped in towels for an hour or so then pull it apart. Mix the de-fatted drippings back in for some awesome pulled pork.

A couple of 5 pounders in this neck of the woods takes around 9 hours give or take. They usually hit the grate around 6 am and I'm usually taking them off between 3 or 4 pm. Your mileage may vary.

Dave

[AJ]

I don't think they need to be marinated due to all of the internal fat. It is self basting in a way. Possibly a brine to get some flavor deep inside the roast might help. There is also a lot of connective tissue that breaks down in the low and slow heat. I don't think I would want a rare / med rare pork shoulder. Beef and game I like at med rare but the pork shoulder goes to well done to render out much of the fat and collagen tissues.

I do like most of the replies, 200°-250°F with apple wood. I foil it with some liquid at 165° internal temp and back on till its 195°F (very well done) then wrap it in towels and in a cooler to let it rest for a couple hours. Shred it and enjoy.

[Speedway73]

I've done several of these small Butts before...pretty much like you all said. Did 'em all on my trusty old ECB electric. This will be the first time on the UDS. (Yes...a barrel burn out was performed).

I went with a basic rub....EVOO, spicy brown mustard and Bone Suckin' Sauce brand rub. Never used this brand of rub before so who knows.

Oiled,slathered,rubbed and wrapped. Overnite in the 'fridge

[smc51]

Looks good from here Speedway