Smoking a Boston Butt

[TheGrumpyGriller]

I inject my pork butts with apple cider, apple juice, and sometimes mixture of Butcher's Hog Injection and Apple Juice. Pork Butt's Smoke low and slow (200 degrees) until internal temp reaches 160. Then pulled off the grill, set on a meat rack, add some liquid butter, honey, brown sugar and rub to the top of the pork butt, place inside an aluminum pan. I pour in the remaining injection or apple juice and wrap the pan tightly with aluminum foil. Back in the grill it goes until 205 degrees.

I then strain the injection/natural pork juices that gather in the bottom of the pan and run it through a fat separator. This now becomes a dipping marinade that keeps the pulled pork moist.

RoadRunner18: - I see that Butcher's has both the "Original Pork Injection" and an "Open Pit Pork Injection". The latter has no MSG and is what I am leaning towards, but I'd appreciate any thoughts you (or anyone else) may have.f

Thanks!

 

[RemE]

I'm one who's not concerned about the small amounts of MSG in these seasonings;

MSG (Monosodium Glutamate): Good or Bad? (healthline.com)

 

[TheGrumpyGriller]

I'm one who's not concerned about the small amounts of MSG in these seasonings;

MSG (Monosodium Glutamate): Good or Bad? (healthline.com)

OK - do you have an opinion on the original vs open pit?

 

[RoadRunner18]

RoadRunner18: - I see that Butcher's has both the "Original Pork Injection" and an "Open Pit Pork Injection". The latter has no MSG and is what I am leaning towards, but I'd appreciate any thoughts you (or anyone else) may have.f

Thanks!

TheGrumpyGriller,
I have both the Original Pork Injection AND the Open Pit Pork Injection, but to date I have only used the Original Pork Injection. On my next Pork Butt I will use the Open Pit Pork Injection and see how it works out.

 

[RemE]

Sorry, no. I'm a disciple of Meat Church!

 

[Slimpicker]

For me, pork is too good in it's natural state I don't inject, but (as stated several times) I cut Butts in half and get more bark flavor mixed in my pulls.

 

[Timmy]

For me, pork is too good in it's natural state I don't inject, but (as stated several times) I cut Butts in half and get more bark flavor mixed in my pulls.

So do the butts come to temp faster?

Ive been watching some cooking shows on tv, (cause there aint nuthin else to do, weather n covid) alot of ppl do this because they get way more bark=flavor.

 

[Slimpicker]

So do the butts come to temp faster?

Ive been watching some cooking shows on tv, (cause there aint nuthin else to do, weather n covid) alot of ppl do this because they get way more bark=flavor.

YES it has been my experience they are faster... but obviously that depends on what your BUTT COOKING TEMP standard is... (and the stall)
I don't do LOW first anymore with my 2 methods of smoke added, so 275° was probably my average temp in my old smokers and I never went over 11 hours... then add the resting for 2

 

[SmokinAL]

I have found that wrapping or injecting produces more of a mushy(for lack of a better term) internal meat and the bark isn't where i like for it to be. I have cut out wrapping all together at this point. Wrapping does speed up the process but I would rather put the meat on an hour sooner rather than loose the crunchy bark on the outside. This week I plan to inject a butt with 50/50 apple juice and apple cider vinegar without wrapping to see how it turns out. I keep notes on every cook I do on my Traeger and I friends and family are starting to appreciate that a lot. I always cook 2 of everything, provided I have room that way one I know will come out great and the other gets to be an experiment. They best thing I've done while Traegering is buy a Thermopro TP-27 thermometer. I never have to open the lid unless I pulling meat or rotating the meat from left to right side of the grill.

 

[GTDjr]

I am trying something that I have not done before. Before you yell too much, I recognize that it is poor form for dedicated smoke-folks. I started smoking a pork butt this morning (it is cold here) and it took about 6 hours to get to 160 degrees. I usually wrap butts at 160. It was getting late. I decided to finish the butt in the oven inside. First, it is easier to keep track of what is going on inside the house when it is dark outside. Second, cooking in an electric oven is a lot less expensive than cooking on pellets. Third, I thought that since the thing was wrapped in foil, it was not likely to get any (or at least not much) more smoke no matter where it gets finished.

Do any of you have any thoughts on this arrangement other than I am not being a purist?

Thanks,
GTDjr

 

[RemE]

I am trying something that I have not done before. Before you yell too much, I recognize that it is poor form for dedicated smoke-folks. I started smoking a pork butt this morning (it is cold here) and it took about 6 hours to get to 160 degrees. I usually wrap butts at 160. It was getting late. I decided to finish the butt in the oven inside. First, it is easier to keep track of what is going on inside the house when it is dark outside. Second, cooking in an electric oven is a lot less expensive than cooking on pellets. Third, I thought that since the thing was wrapped in foil, it was not likely to get any (or at least not much) more smoke no matter where it gets finished.

Do any of you have any thoughts on this arrangement other than I am not being a purist?

Thanks,
GTDjr

I'd agree, finishing in the oven after wrap should come out basically the same.

 

[Murphy's Law]

I am trying something that I have not done before. Before you yell too much, I recognize that it is poor form for dedicated smoke-folks. I started smoking a pork butt this morning (it is cold here) and it took about 6 hours to get to 160 degrees. I usually wrap butts at 160. It was getting late. I decided to finish the butt in the oven inside. First, it is easier to keep track of what is going on inside the house when it is dark outside. Second, cooking in an electric oven is a lot less expensive than cooking on pellets. Third, I thought that since the thing was wrapped in foil, it was not likely to get any (or at least not much) more smoke no matter where it gets finished.

Do any of you have any thoughts on this arrangement other than I am not being a purist?

Thanks,
GTDjr

My son in law does the at all the time. He’ll start low and get some
Smoke and then wrap and transfer to the oven to finish cooking. He makes some good stuff that way.

 

[GTDjr]

Thanks guys. I appreciate the feedback.

 

[Timmy]

I am trying something that I have not done before. Before you yell too much, I recognize that it is poor form for dedicated smoke-folks. I started smoking a pork butt this morning (it is cold here) and it took about 6 hours to get to 160 degrees. I usually wrap butts at 160. It was getting late. I decided to finish the butt in the oven inside. First, it is easier to keep track of what is going on inside the house when it is dark outside. Second, cooking in an electric oven is a lot less expensive than cooking on pellets. Third, I thought that since the thing was wrapped in foil, it was not likely to get any (or at least not much) more smoke no matter where it gets finished.

Do any of you have any thoughts on this arrangement other than I am not being a purist?

Thanks,
GTDjr

Purist smurist. Do what works. Its past it's smoke stage, so finishing in the oven isn't a big deal, especially if its cold outside. Just make sure it ok with your better half! Lol

 

[Murphy's Law]

Purist smurist. Do what works. Its past it's smoke stage, so finishing in the oven isn't a big deal, especially if its cold outside. Just make sure it ok with your better half! Lol

Man, ain’t that the truth. That’s how I rank my cooks. Wife approve? Make it again!

Wife says, “If was ok”. Figure out what I did wrong!