Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Coreman]

Thanks for all of the suggestions!  Looking forward to trying them out.

[4given]

My method takes a long time but it is really good and tender.

Use a bone in butt. If you use a boneless you should truss it up with string to keep it tohether and evenly shaped of even cooking.

Trim off fat cap. Coat with yellow mustard. Heavy coat of your favorite rub.  If you can eat sugar, Memphis Dust is a good rub you cam make yourself and makes a nice bark.

Place in your pit and cook at 225 until you get an internal temerature of 205 degrees. This can take up to 16 - 20 hours.  I usually start mine on Friday night after work and it gets done late Saturday morning or early afternoon

Remove from pit and double wrap in heavy duty foil. Put about 1/4 cup of apple juice in before you wrap it up.  Then wrap in heavy bath towel and place inside a picnic cooler. No ice! You want it too stay warm. This is called the "FTC" method. Foil, Cooler, Towel. This will make it moist and evenly tender. Leave it in for at least 2 hours.

Remove from cooler, pull and enjoy!

[Quadman750]

My method takes a long time but it is really good and tender.

Use a bone in butt. If you use a boneless you should truss it up with string to keep it tohether and evenly shaped of even cooking.

Trim off fat cap. Coat with yellow mustard. Heavy coat of your favorite rub.  If you can eat sugar, Memphis Dust is a good rub you cam make yourself and makes a nice bark. Place in your pit and cook at 225 until you get an internal temerature of 205 degrees. This can take up to 16 - 20 hours.  I usually start mine on Friday night after work and it gets done late Saturday morning or early afternoon

Remove from pit and double wrap in heavy duty foil. Put about 1/4 cup of apple juice in before you wrap it up.  Then wrap in heavy bath towel and place inside a picnic cooler. No ice! You want it too stay warm. This is called the "FTC" method. Foil, Cooler, Towel. This will make it moist and evenly tender. Leave it in for at least 2 hours.

Remove from cooler, pull and enjoy!

X2 my method as well, about the same timing. I pull when probe tender instead of temp, I don’t even take a temp reading.

[ksupaul]

Are you sure your meat thermometer is accurate? Early on I had a cheap one that was reading 10-12 degrees off at 200.  That made the difference.

[Chashub]

I have a couple of questions. Bentley, what is your method for chopping? and to you folks that don't use a thermometer, at what point do you start probing?
Thanks,
Charlie

[Bentley]

I have a huge 2 x 2 whatever the white stuff cutting boards are made out of cutting board that I break out.  I have 2 .99 cent cleavers.  I just cut the butt up into bout baseball size chunks then just chop with both hands till the consistency I like...Chop, chop, chop, scrape to the center, chop, chop, etc, etc., etc...

[Quadman750]

and to you folks that don't use a thermometer, at what point do you start probing?
Thanks,
Charlie

I start probing when it starts to look close to being done, when the probe goes in like soft butter pull it out of the smoker. If there is resistance leave it on.

[scooter]

I like Harry, but we do a xxxx good job of helping people here and I really am offended when folks tell people to go to another site for help!  If you think that little of us, why even join up and post, we obviously don't have any knowledge here you need?  Go put our link on Harry Soos site!  I got a Perfect 180 in Pork, before Harry even knew what a BBQ competition was.  And if you don't believe me, go read Harry's blog and see who he lists as his mentors.


Never cook your meat by temperature, always, always, always cook by probe feel for tenderness. If you use a pan to cook realize your steaming your meat. If you use foil wrap it REAL tight so there are no air pockets. Try one without foil, just smoke it until the probe goes in real easy.

[Ross77]

Using a temp probe can give you an idea when the meat will be done though.  I've always cooked by temp and never really had an issue.

[Mudflap]

I have a huge 2 x 2 whatever the white stuff cutting boards are made out of cutting board that I break out.  I have 2 .99 cent cleavers.  I just cut the butt up into bout baseball size chunks then just chop with both hands till the consistency I like...Chop, chop, chop, scrape to the center, chop, chop, etc, etc., etc...

Know that would be a good YouTube video...

[Bentley]

And if you have had your meat in the smoke for 10-12 hours this realization does what?

If you use a pan to cook realize your steaming your meat.