I pulled my frozen butt out

[Grute Man]

No not MY butt -- I pulled a frozen pork butt out of the freezer to get it ready to smoke it this weekend.  I've tried 4 others so far and each time it got better.

At this point, my main goal is to not char the top of the meat and still get it done in under 6 hours.

Here's one very important tip I learned during trial by fire - be sure your dry rub has no sugar in it. Within 15 - 30 minutes of cooking, the sugar will burn - no good. If you want some sugary sweetness on it, wait till the last 15 minutes and put it on then. Good luck rubbing anything on though. I'd really suggest just using a sweet sauce on the finished product rather than putting sugar in the smoker. It won't really absorb into the meat anyway; it just sits on top.

So a sugar free dry rub at 300-350 degrees. At about 3 hours, I'll cover it with tin foil (aka The Texas Crutch). Then check the internal temp at the 5 hour mark. Once I hit 210 degrees internally, it's done on the smoker. Bring it inside, get rid of all the fat, start pulling/shredding it and mix in some of the rendering juice. Then it's chow time.

 

[Randy Kaar]

Grute... You been hanging around the BBQ forums again havent you? Hey in june the is a comp
at the Sams in woodbury if you want to go.

randy

[snow]

Gotta love it,we're grillin again~

Another tip for added flavor,I inject the roast with apple juice and use applewood instead of hickory,gives the roast a sweet smokey flavor,then after about 4 hours smoking (depending on roast size) I'll put the roast in the oven in a beer bath covered for another 1 or 2 hours @150degrees,not much pulling needed as the meat falls off the bone.