My son-in-law will be smoking his first butt this weekend. Needing to feed a
crowd. He has access to BIG cooker (on a trailer etc) but has always done
brisket and chicken (mostly came out way too smoky for my taste)

So for the butt......
To brine or not to brine?
Simple dry rub
Temperature?
Time per lb?
Suggestions.

Should I pick up some pizza just in case?

Ronnie

Person wrote:
> My son-in-law will be smoking his first butt this weekend. Needing to feed a
> crowd. He has access to BIG cooker (on a trailer etc) but has always done
> brisket and chicken (mostly came out way too smoky for my taste)
>
> So for the butt......
> To brine or not to brine?

Yes.

> Simple dry rub

Yes.

> Temperature?

300-350

> Time per lb?

Whatever it takes to bring it to the correct internal temperature
(165-170 for slicing, 195-200 for pulling). For an 8-10lb shoulder, that
might mean anywhere from 6-8 hrs.

> Suggestions.

Do it.

> Should I pick up some pizza just in case?

Sure. If you like pizza.

--
Stan

"Person" > wrote in message
ink.net...
> My son-in-law will be smoking his first butt this weekend. Needing to feed
> a
> crowd. He has access to BIG cooker (on a trailer etc) but has always done
> brisket and chicken (mostly came out way too smoky for my taste)
>
> So for the butt......
> To brine or not to brine?
> Simple dry rub
> Temperature?
> Time per lb?
> Suggestions.
>
> Should I pick up some pizza just in case?
>
> Ronnie

I rub 'em down the night before (Kosher Salt, course ground pepper, chipotee
pepper, granulated onion and garlic powders) wrap em' in plastic wrap and
put in the fridge. The next morning I smoke 'em at 250 degrees to an
internal temp of 190, let 'em rest for a little while then pull them. The
last one I did was 8lbs and took 13 hours, but then again I'm at an oxygen
starved altitude of 8,500 ft.
Dave

>, but then again I'm at an oxygen starved altitude of 8,500 ft.
> Dave
>

8500 feet? Where would that be?

I used to live in Winter Park, Colorado, at 9100 Ft, but now I live in
Colorado Springs, CO and am way down to 6200 ft.


Paul

"Person" > wrote:
> My son-in-law will be smoking his first butt this weekend. Needing to
> feed a crowd. He has access to BIG cooker (on a trailer etc) but has
> always done brisket and chicken (mostly came out way too smoky for my
> taste)
>
> So for the butt......
> To brine or not to brine?
> Simple dry rub
> Temperature?
> Time per lb?
> Suggestions.
>
> Should I pick up some pizza just in case?
>
While waiting for those more knowledgeable to weigh in, I gleaned this from
my archives. I would think any smoker that can hold at 225° F. or so would
work fine. Fork test. It's done when it's done.:

Kalua Pig In A Kamado
Recipe from David Snyder, www.davidsnyder.info
Yield: 10 Servings

This is a uniquely simple and flavorful recipe. I first feasted on Kalua
pig at the Old Lahaina Lu'au on the Hawaiian island of Maui. In developing
this recipe, I have sought to recreate the flavors of that meal.
Consequently, I bypassed the many recipes for "Kalua Pig in a Pot" which
feature liquid smoke and ti leaves. Instead, I tracked down "Imu Cooking
101," a web site prepared by the Culinary Arts Program at Maui Community
College. To my delight, it was produced with the help of the Old Lahaina
Lu'au! This recipe is my attempt to reproduce the cooking conditions and
ingredients of the traditional imu (outdoor oven) preparation, without the
necessity of digging a pig-sized hole in a sandy beach. Family rating: 5/5,
David's rating: 4/5. This meal took us right back to the islands!

4.5 Pound Pork Shoulder (Boston -Butt)
1 Banana Leaf
Alder Wood Chunks
2 Tablespoon Kosher Salt
4 Cups Water, Boiling

Banana leaf may be found in the freezer section of most Asian grocery
stores. I've even found banana leaf at the Central Market grocery store in
Poulsbo, Washington--a small Norwegian community on the Kitsap peninsula of
Washington--so you shouldn't have too much trouble finding some in your own
neighborhood. Banana leaf is the magic ingredient. Do not proceed without
it! You will only need one banana leaf, since each is several feet long;
plenty enough to wrap the roast. In addition to contributing a distinctive
and unique flavor, the banana leaf helps provide liquid to steam the meat,
so I soaked it in water for 1 hour to restore lost moisture.

Rub the pork with 1 tablespoon kosher salt, then wrap in banana leaf and
secure tightly with kitchen twine; the wrapping will be several layers
thick. Light a fire in the Kamado using lump charcoal, and regulate it to
215-250 degrees F. Toss some alder wood chunks on the fire, and place a
pizza stone on the lower rack. [Note: according to the Maui Community
College web site, Koa wood is used to heat the cooking stones in a
traditional imu oven. This is now a protected species in the Islands, and
it doesn't grow where I live anyway, so I have substituted alder wood to
add a subtle smoke flavor.] Pour the boiling water into a drip pan, and
place it on the pizza stone; this will provide steam during the cooking.
Place the wrapped roast on the main grill above the drip pan. Close the
Kamado, and cook for 8-10 hours, maintaining the temperature at 215-250
degrees F. Add additional hot water as necessary to maintain the steam, but
don't add any more alder chunks. The smoke flavor should be subtle, and
should not overpower the flavor derived from the banana leaves.

Remove roast from Kamado, unwrap while reserving the juices, and allow to
rest & cool for 15-30 minutes. When cool enough to handle, use forks or
fingers to shred the pork, then pour the reserved juices over. Add more
salt to taste, and mix with hands.

A lu'au will feature many dishes in addition to kalua pig: rice, lomilomi
salmon, poi, Hawaiian long rice (an Asian noodle, also known as bean
thread), sweet potatoes, a variety of delicious side dishes, and of course
Haupia (coconut desert).

Oh, picking up some pizza is de rigeour. Gives ya something ta wash down
with 8 to 10 hours of beer!

--
Nick. To support severely wounded and disabled War on Terror Veterans and
their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Person wrote:

> My son-in-law will be smoking his first butt this weekend. Needing to feed a
> crowd. He has access to BIG cooker (on a trailer etc) but has always done
> brisket and chicken (mostly came out way too smoky for my taste)
>
> So for the butt......
> To brine or not to brine?
> Simple dry rub
> Temperature?
> Time per lb?
> Suggestions.

Don't bother brining a cut like shoulder, it's already got lots
of fat so it shouldn't end up dry. Brining can work for leaner
cuts like loin and tenderloin, or something cooked hot and fast
like grilled chops.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Fri, 10 Jun 2005 23:02:18 GMT, Reg > wrote:

>Person wrote:
>
>> My son-in-law will be smoking his first butt this weekend. Needing to feed a
>> crowd. He has access to BIG cooker (on a trailer etc) but has always done
>> brisket and chicken (mostly came out way too smoky for my taste)
>>
>> So for the butt......
>> To brine or not to brine?
>> Simple dry rub
>> Temperature?
>> Time per lb?
>> Suggestions.
>
>Don't bother brining a cut like shoulder, it's already got lots
>of fat so it shouldn't end up dry. Brining can work for leaner
>cuts like loin and tenderloin, or something cooked hot and fast
>like grilled chops.

Actually, you can brine a butt for flavor purposes, but for a first
go, why bother? Learn how to cook a butt and then get fancy!

TNW

"Person" > wrote in message

> So for the butt......
> To brine or not to brine?

Are you making barbecue or a ham? Skip the brine' there is plenty of fat to
keep it moist.

> Simple dry rub

Yes, salt, pepper, garlic. Nothing else needed.


> Temperature?

Cooker about 250 until the butt is about 180 or so. Fork tender is what you
want.

> Time per lb?

Beats me, I never cooked one that way.


..
>
> Should I pick up some pizza just in case?

Nah, that would be too easy.

On 10-Jun-2005, "Edwin Pawlowski" > wrote:

> "Person" > wrote in message
>
> > So for the butt......
> > To brine or not to brine?

<snip a bunch>

> .
> >
> > Should I pick up some pizza just in case?
>
> Nah, that would be too easy.

Your last comment cracked me up Ed. I'm way to arrogant to buy
pizza in advance for a backup. But then I don't cook too many
inedible meals.
--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

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We'll the meat's in.. they are working to keep the temp in the 275-285 range
(seems a good place to start) and we'll see how it is late this afternoon.
want to eat about 6 or so....Got some chicken too, as well as dogs and
burgers for the kids... plus pleanty of the brew to keep us going...

Thanks to all who responded.

Ronnie

On 11-Jun-2005, "Person" > wrote:

> We'll the meat's in.. they are working to keep the temp in the 275-285
> range
> (seems a good place to start) and we'll see how it is late this afternoon.
> want to eat about 6 or so....Got some chicken too, as well as dogs and
> burgers for the kids... plus pleanty of the brew to keep us going...
>
> Thanks to all who responded.
>
> Ronnie

One can only hope that the BBQ God smiled on you today. With that
temperature and any good luck at all that butt should have reached
pulling texture between 4 and 5 PM. By this time of the evening, you
should already have all the news there is about the cook. Don't forget
to share your experience good or bad. (We need a good laugh now
and then.)
--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

>
> 8500 feet? Where would that be?
>
> I used to live in Winter Park, Colorado, at 9100 Ft, but now I live in
> Colorado Springs, CO and am way down to 6200 ft.
>
>
> Paul
>
About 4 miles east of the Peak To Peak Hiway and 6 miles west of Jamestown
in Boulder County
Dave

>
> One can only hope that the BBQ God smiled on you today. With that
> temperature and any good luck at all that butt should have reached
> pulling texture between 4 and 5 PM. By this time of the evening, you
> should already have all the news there is about the cook. Don't forget
> to share your experience good or bad. (We need a good laugh now
> and then.)
> --

All went very well. The BBQ butt as and the chicken came out great.!. Some
of the ladies said the sauce was a bit to "hot" for their liking, but that
sentiment was far in the minority. I thought it was perfect to my taste... a
hint of smoke, but not overpowering..

We dinned at about 6, then the "hanger's on" (about 8) of us, pulled the
leftovers back out at about 11:30 for a snack... Back to my diet next week!

Ronnie

> About 4 miles east of the Peak To Peak Hiway and 6 miles west of Jamestown
> in Boulder County
> Dave

<G>I didn't realize that you could buy anything to eat but vegatables in
Boulder county <G>

Paul

On 13-Jun-2005, "Paul" > wrote:

> > About 4 miles east of the Peak To Peak Hiway and 6 miles west of
> > Jamestown
> > in Boulder County
> > Dave
>
> <G>I didn't realize that you could buy anything to eat but vegatables in
> Boulder county <G>
>
> Paul

I don't know about the rest of Boulder County, but I had a real butcher
in Longmont. I could ask for anything I wanted and most times he
would carry out a huge chunk of cow and cut off the piece(s) I wanted.

One easter in the mid '80's, Nathalie and I decided to get real decadent
and pig out on Sirloin Steak. With that in mind we asked for and got
a four pound sirloin steak that was a marvel to look at. Never mind
that we couldn't make much of a dent in that huge steak. The visual
appeal was awesome. Planned over/left over wasn't bad either.

--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Brick wrote:
> On 13-Jun-2005, "Paul" > wrote:
>
> > > About 4 miles east of the Peak To Peak Hiway and 6 miles west of
> > > Jamestown
> > > in Boulder County
> > > Dave
> >
> > <G>I didn't realize that you could buy anything to eat but vegatables in
> > Boulder county <G>
> >
> > Paul
>
> I don't know about the rest of Boulder County, but I had a real butcher
> in Longmont. I could ask for anything I wanted and most times he
> would carry out a huge chunk of cow and cut off the piece(s) I wanted.
>

So, what is the name of the butcher? I work in Longmont and I could
pick up meat on the way home.

- bc

On 15-Jun-2005, "bc" > wrote:

> Brick wrote:
> > On 13-Jun-2005, "Paul" > wrote:
> >
> > > > About 4 miles east of the Peak To Peak Hiway and 6 miles west of
> > > > Jamestown
> > > > in Boulder County
> > > > Dave
> > >
> > > <G>I didn't realize that you could buy anything to eat but vegatables
> > > in
> > > Boulder county <G>
> > >
> > > Paul
> >
> > I don't know about the rest of Boulder County, but I had a real butcher
> > in Longmont. I could ask for anything I wanted and most times he
> > would carry out a huge chunk of cow and cut off the piece(s) I wanted.
> >
>
> So, what is the name of the butcher? I work in Longmont and I could
> pick up meat on the way home.
>
> - bc

OMG, it's been a very long time. It seems like "Mountainview" south of
the main drag to the first light. Turn west and look for a grocery/meat
market on the south side of the street. Shee--it. All of the original
meat cutters are probably dead by now. I/we left Longmont about
1990. I worked at NBI and then Exabyte. We lived at 921 Quartz
Court in Longmont.

--
The Brick® said that ( Why do men's hearts beat faster, knees get weak,
throats become dry, and they think irrationally
when a woman wears leather clothing?

?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK )

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Brick wrote:
> On 15-Jun-2005, "bc" > wrote:
>
> > Brick wrote:
> > > On 13-Jun-2005, "Paul" > wrote:
> > >
> > > > > About 4 miles east of the Peak To Peak Hiway and 6 miles west of
> > > > > Jamestown
> > > > > in Boulder County
> > > > > Dave
> > > >
> > > > <G>I didn't realize that you could buy anything to eat but vegatables
> > > > in
> > > > Boulder county <G>
> > > >
> > > > Paul
> > >
> > > I don't know about the rest of Boulder County, but I had a real butcher
> > > in Longmont. I could ask for anything I wanted and most times he
> > > would carry out a huge chunk of cow and cut off the piece(s) I wanted.
> > >
> >
> > So, what is the name of the butcher? I work in Longmont and I could
> > pick up meat on the way home.
> >
> > - bc
>
> OMG, it's been a very long time. It seems like "Mountainview" south of
> the main drag to the first light. Turn west and look for a grocery/meat
> market on the south side of the street. Shee--it. All of the original
> meat cutters are probably dead by now. I/we left Longmont about
> 1990. I worked at NBI and then Exabyte. We lived at 921 Quartz
> Court in Longmont.

Thanks. I'll take a look.

- bc