Posted by Kathy (from Calgary) on August 12, 1997 at 09:42:59:
In Reply to: Bone-in pork butt posted by Mike S. on August 12, 1997 at 06:20:59:
Mike -- fret not, you will get it right. Last year our team entered the local bbq competition for the first time. I'm the buttmeister and my butt placed second--now it's a small competition, only about 20 teams, but some seasoned old guys from the circui
t in the States, so I was really pleased. Anyway, having done butt and nothing but butt, I've smoked more than I care to remember (my body unfortunately remembers). I have found that butt doesn't need additional moisture, it's so riddled with fat which b
astes in and out. I use my water pan in my little Meco bullet-type smoker as a drip pan, not a water pan. I keep the temp at about 225 to 250 and drilled a hole in the top to insert a regular bbq thermometer which gives me an accurate reading. I just dis
covered pecan wood and smelling it in the air is like dying and going to smoke heaven. Butt we've used apple and cherry with success. I'm a pecan man now, though. Anyway, I get melt-in your mouth butt using bone-in, smoking it as above until it reaches 1
80 F. in the middle, mopping with a great sauce or spraying with apple juice and Jack Daniel's in the last hour or so. I've also removed the drip pan in the last hour and let the "flames" flicker closer to my butts to crisp them up. Either way, they're a
lways amazingly succulent, tender and flavorful. Just keep in mind, butt is FATTY and really doesn't need additional moisture, but the drip pan protects it from too much drying flame. Just keep at it and you'll get great butt. Happy cooking!