Experimenting with pork butts

[MUDDOG]

Dad said he cooks it until its done, whatever that means.

Your pops is old school. I like it.

[Greenheadless]

Had to do a bobble take to see OP of this thread was……


…..it is VERY Flop esq.

[MUDDOG]

I smoked it 10 hours with post oak. Reached 175 degrees at 10 hours after an atrociously long stall, maybe 3-4 hours long. Came out great.

[MUDDOG]

btw - big fan of the Fiesta brand rubs and spices. Can't hardly go wrong. I used their pork rub, then added quite a bit of brown sugar. Using mustard as a bonder. Then added coarse ground pepper. Not a ton, but a fair amount.

[Coastal Ducks]

We have a BBQ place here that has been around a very long time and they always have offered 'sliced pork'. We pretty much grew up with that as one of the regular options and that was way before pulled pork ever became a thing in our part of the world. My wife still much prefers sliced pork over pulled pork. So often times I will put two butts on and will pull one at 180 and the other at 200. I prepare and cook both the same exact way except for pulling one sooner than the other. No wrapping. Just season 'em and throw 'em on and let it roll until they hit the temps I am looking for.

[Coastal Ducks]

Another thing to try with pork butts is have them slice one up for you about 1.5" thick steaks, bone and all. Season with your favorite pork rub. I like to throw them on at 250 or so and let them roll until they hit about 145-150. That is pretty popular at my house too. We do that at deer camp a bunch.

[burns_312]

Another thing to try with pork butts is have them slice one up for you about 1.5" thick steaks, bone and all. Season with your favorite pork rub. I like to throw them on at 250 or so and let them roll until they hit about 145-150. That is pretty popular at my house too. We do that at deer camp a bunch.

I do this as well, usually only about 1”, but marinate in Allegro for a couple hours. Simple and delicious.


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[MUDDOG]

Another thing to try with pork butts is have them slice one up for you about 1.5" thick steaks, bone and all. Season with your favorite pork rub. I like to throw them on at 250 or so and let them roll until they hit about 145-150. That is pretty popular at my house too. We do that at deer camp a bunch.

This sounds pretty dang good, Glenn Bro.

[El General]

Another thing to try with pork butts is have them slice one up for you about 1.5" thick steaks, bone and all. Season with your favorite pork rub. I like to throw them on at 250 or so and let them roll until they hit about 145-150. That is pretty popular at my house too. We do that at deer camp a bunch.

A gentleman of my acquaintance from Ducko's neck of the woods does that and it beats the tar out of any other way to make pork butt, imo. He didn't cut them that thick though. He had the first Webber Ranch (before they called it a Ranch), anyway, it was just a big old Webber. He'd load that sucker up with those pork butt steaks.

[Coastal Ducks]

You can cut 'em however thick you like. Even 1" thick they turn out great.

[Duckologist]

Man it's like yall cant just run down to da store and grab a pack of pork steaks?

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[Coastal Ducks]

Yes, sometimes.

[maxx]

If I am doing sliced pork I just do lions. They are dam cheap at Costco, I think they are 15-18 dollars.

[pck]

^^^^^


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[Oxbow]

If I am doing sliced pork I just do lions. They are dam cheap at Costco, I think they are 15-18 dollars.

Costco has lion?!