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Old 02-03-2021, 09:12 PM   #1
reel thing
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pork butts

Going to smoke a pork butt. About 4 lbs. I think 4 hours take off inject it and wrap it and 2 more hours? Do you put a rub on it?
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Old 02-03-2021, 09:23 PM   #2
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i always inject and rub first then put it on the smoker. Ive never pulled it off smoker to inject. Thats just the way most people do it. dont mean its wrong.
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Old 02-04-2021, 08:34 AM   #3
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Inject first

The reason you want to inject before you start the cook is so the injection has time to meld with the juices in the meat during the cook. Injecting 2/3 into the cook is really hard to get the injection to flavor up. You can take some of the drippings and add that to the injection BUT to do so you have to separate the fat and that is not a fast process.

The cook time is going to vary a lot from one cooker/cook to another.

Yep season heavily before you start the cook. Add a binder like mustard, oil. etc. to the meat before you season it. Also after you season it let it sit for about 20 minutes on the counter until it starts to sweat before you put it on the smoker.
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Old 02-04-2021, 11:16 AM   #4
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I don't think your cook time is long enough. I do mine more than double that...
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Old 02-05-2021, 04:18 PM   #5
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Hey it turned out great even though i couldn't find my 2nd thermomitor the second one that just vanished??? I cooked it 5 hrs. then wrapped and back on the pit for 2 hours and turned out great. thanks
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Old 02-05-2021, 07:27 PM   #6
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Glad it turned out well. I always take mine to an internal temp of 165, then wrap. Take to 196/then pull.
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Old 02-06-2021, 05:00 PM   #7
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Pork Butt

I have an 8#butt on the pit right now. After 6 hrs on the Trager it's @145, gonna leave it till it reaches 160*, then wrap and crank up the Trager to 250*
until it reaches 200*. Been squirting it every two hrs with apple cider vinagar and apple juice mixture.
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Old 02-10-2021, 01:03 AM   #8
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I inject with apple juice and use season salt, garlic powder, black pepper. Smoke at 225 until 160. My family likes Cattlemen`s BBQ sauce so I poor about 1/2 bottle over the pork butt or shoulder and smoke until the temp is 205. I remove it and let it rest for 15-20 minutes, and you can pull the shoulder bone right out.

Or I will smoke one without the apple juice injection, and when it reaches 160 I will put it in a small pan and add a jar of sauerkraut and cover tightly with foil and smoke until 205 and let it rest for 15-20 minutes.
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