Butt Barbeque

butt-001Pork Butt, that is!  Whoever decided to name this honkin’ piece of porcine succulence really had a childish sense of humor.  A butt roast (which averages 6-8 pounds) is actually from the shoulder of the pig.  The actual … uh … *whispers* butt is known as the ham.  The BBQthDirector’s Wife smoked up one of these the other day.  Aspiring pit masters usually cut their teeth on this most forgiving of BBQ meats.  Unlike tri-tip or ribs, they don’t require much prep.  Season it up (I use the same rub I put on my ribs–that would make it a butt rub *immature snicker*), let the spices penetrate overnight and start cooking.  The beautiful fat cap (I like fat about as much as I like caffeine) works as a natural baster, keeping the meat moist and tender.  Temperature control and timing are the keys.  You’ll find most recipes for BBQ Pork Butt require 12-16 hours of total cooking at very low temps (200-225 degrees).  I’ve actually done this before, but got tired of my kids growing up as I BBQ’d.  Seriously, I’d start the cooking process early in the morning, and by the time I was done, my kids were, like, two inches taller!  Waaaaay too much time.  We’ve found a way to do it in about six hours!  My BBQ Honey had it in the smoker for about two and a half hours (indirect heat using two chimneys of lump charcoal and a couple chunks of hickory), holding 275-350 degrees.  It’s a good idea to rotate (not flip) the meat every time you add wood or one side will get too charred.  Then she double wrapped it in foil real tight and threw it in a 300 degree oven for the balance of time.  When it’s all said and done, the internal temp of the roast will be between 190-200 degrees, which is where it needs to be in order to “pull”.  We can thank the south for this great tradition of taking two forks (or your hands) to just literally pull the meat apart (and get rid of any gristle and excess fat).  Yes, it will be that tender!  It’s such a big piece of meat, I think seasoning the pulled meat with a bit of your rub is needful (the inside can be a bit bland).  Add your favorite sauce, garnish with some creamy cole slaw, and you’ve got one crazy good BBQ sandwich!  You may never make sloppy joes again.


9 comments so far

  1. matt on

    This blog’s great!! Thanks :).

  2. S.J. on

    *giggling* hehe. The youth director said, “butt”!

  3. jaynepomuceno on

    matt, thanks for reading!

    S.J., don’t tell!

  4. kent on

    great info! where can you by a shoulder that big? what temp do you finsh if you want chopped pork?

  5. Naenae on

    SOunds like a good meal!

  6. jaynepomuceno on

    kent, thanks for stopping by! Basically 190 degrees and under will make for great chopped pork. You do need to get it to at least 170, though. I actually pull AND chop.

  7. urfriend2me92 on

    jay u made me so hungry i want 2 go 2 Famous Dave’s right now even though i just ate

  8. Jane on

    “He touched the butt!” (Finding Nemo reference, fyi)=D

  9. jaynepomuceno on

    Leave it to the S.J.s to be sooooooo immature!

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