recipe reviews for:

Smoked Pork Butt

“We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce and slather some on a bun. Authentic pit barbecue right in your own house!”

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Reviewed: Aug. 6, 2008

this is a good recipe, I use my own rub/seasoning though equal parts of, onion powder, garlic powder, black pepper, red pepper, hungarian paprika, and 2 parts salt, (if you like it as a rub then add it to 1 cup brown sugar), but then again i use this seasoning on just about everything, also i don't have a good smoker so i use my gas grill and put mesquit chunks over flame side and meat on other side away from heat.... same basis

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WDW3264

	Cooking Level: Expert Living In: Port Deposit, Maryland, USA
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Reviewed: Jun. 18, 2007

I would smoke the pork until it reaches an internal temp. of at least 190. 200-210 is optimal.

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5 users found this review helpful

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EMBALM

	Cooking Level: Beginning Home Town: Cincinnati, Ohio, USA
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Reviewed: Mar. 28, 2007

It is well worth the time. Thanks, Jimmy.

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Jimmy4216

	Cooking Level: Expert Home Town: Coos Bay, Oregon, USA Living In: Littlerock, Washington, USA
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Reviewed: Jul. 7, 2006

This was my first venture with smoked food. Very easy to follow and very easy to prepare. I used the suggested brine, and also added paprika and garlic powder to the seasoning rub. Fantastic.

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5 users found this review helpful

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Better Than Hamburger Helper

	Cooking Level: Intermediate Home Town: Saint Bernard, Louisiana, USA Living In: Little Elm, Texas, USA
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Reviewed: Jul. 5, 2006

I have used this recipe 5 or 6 times. I always soak in the brine overnight. Make sure you smoke it long enough. I use about 7-8 lb pork butt and smoke atleast 10 hrs. The first few times the pork was done but didn't pull apart. I started going 10 hours or longer and it just pulls apart. Very tender and flavorful. I use a variation of the rub. Don't forget to rinse the brine off before you put your rub on. Let it sit(rest) 20 minutes once you take it off the smoker. I use mostly hickory to smoke it on a weber grill using the indirect heat method.Put a small pan of water directly over the coals and keep it full. Cook the fat side up,to keep the pork tender. Try this recipe and you will be hooked on pulled pork. A great and inexpensive way to feed a small group for your backyard party.

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27 users found this review helpful

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halenfan


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Reviewed: Dec. 18, 2005

Dude!! This is without a doubt the best pulled pork I have ever had and I have had a lot of good pork but nothing like this. Today, 12/18/2005 and 9* outside, I am smokin' my second 8 pound Boston Butt using Smokin' Ron's Basic Brine for Smoking Meat. I poke several holes with a meat fork and soak the butt over night. The next morning I pat dry the butt and rub a generous amount of Grill Mates Pork Rub, light brown sugar, onion and garlic powder. I start off with Hickory wood chunks mixed with Cherry chips. For the second round of smoke, I use Pecan wood chunks mixed with Applewood chips. I go through about 5 cans of wood with two of them using the Hickory/Cherry mix and the remaining three using the Pecan/Apple Mix. I smoke at temps of 210-220* for about 24-26 hours or until the internal temp is 170*. BTW, I use a Brinkmann Smoke N Pitt and converted the firebox to use gas using the Afterburner system. http://www.gassmoker.com/Afterburner_H.htm

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MidwestSmokin'


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Reviewed: May 29, 2005

ABSOLUTELY UNBELIEVEABLE SMOKED BUTT! I USED THE BUTT ROAST WITHOUT THE BONE. USE THE RUB THAT IS RECOMMENDED FOR THIS RECIPE. TALK ABOUT AN EASY AND EXCELLENT RUB! IT ADDED AWESOME FLAVOR TO THE BUTT! YOU GUYS NAILED IT! I HAVE AN ELECTRIC SMOKER AND USED HICKORY CHUNKS AND APPLE WOOD TWIGS FOR A GREAT SMOKE. SMOKE PERMEATES THE MEAT IN THE FIRST 3 HOURS, SO STOKE THE FIRE UP GOOD! I ADDED MORE WOOD AFTER 1/2 HOUR, AND THEN AGAIN AFTER AN HOUR, THEN AGAIN AFTER AN HOUR. I SMOKED THESE BUTTS FOR 6 HOURS, AND FINISHED THEM OFF OF MY WEBER GRILL TO REALLY GET THE BARK FINISHED OFF MORE THAN ANYTHING. TEMPERATURE WAS 175 AFTER THIS 6 HOURS. PULLED APART VERY EASY. IF YOU HAVE NOT TRIED THIS RECIPE, DO YOURSELF A FAVOR AND DO SO! IT IS AWESOME PULLED PORK. I FINISHED MINE OFF WITH SOME BBQ SAUCE I PICKED UP AT THE GROCERY STORE THAT I LIKE "SILVER DOLLAR CITY" OZARK RECIPE. MADE BY "OTTS" IN BRANSON, MISSOURI. ITS GOOD AND THICK AND HAS GREAT FLAVOR!

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Reviewer:

BIGBOBSBBQ


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Reviewed: Apr. 19, 2004

GREAT!!!!! The wives cooked while the men rode ATV's all day and I smoked the Butt and the guys were very complimentary to this recipe. I used the suggested Brine and the Pork was soooooo tender and juicy and oh, the flavor. You are Smokin' Ron.... Thank you.

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DANEILLESPOTSWOOD


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Reviewed: Feb. 12, 2004

YimmaYamma YimmaYamma, nothing finnah go down easier with a chilled 40oz than a smoked pork butt! My dawg, Peter Rutowski, holla if ya know dis! Ode to my rhymes, don't add no limes.

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EASTSIDE


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Reviewed: Jan. 25, 2004

pulled pork is a favorite in our house.This was a nice blend of sweet and spicey.The only thing we changed was we used a cagun dry rub because we didn't have chilly. It worked great.Thanks for the recipe

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8 users found this review helpful

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JUDIBUGG424


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Reviewed: Jan. 25, 2004

You havw it goin on RON,yummy,we love it.

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deb


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Reviewed: Jan. 25, 2004

My previous review was innaccurate. I left the a different recipe's review under Smokin Ron's on accident. Smokin Ron's is good, but I like to vary meat rubs.

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cdcdc


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Reviewed: Jan. 25, 2004

I agree with EVERYTHING ALMOST... But instead of 160 degrees I raise temperature to 185 degrees so that the meat releases the bones and fat can be pushed off the meat. I also wrap in a HEAVY DUTY aluminium foil envelope after 4 hours of smokeing to trap all the flavor and moistness inside to be cooked all the way down to the bone. you can insert the thermometer into the meat thru the wrap as long as you don't poke a hole in the bottom of wrap as the meat is cooking in it's juices after wrapped. Slices of onion and pieces of crushed garlic and pepper can be mixed with applesauce and stuffed into little slits in the shoulder to taste.

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30 users found this review helpful

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BUSCHMAN57


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Reviewed: Jan. 25, 2004

This was amazing! I would recommend getting the internal temperature to about 180F for maximum flavor and tenderness.

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10 users found this review helpful

Reviewer:

Steve

	Cooking Level: Expert Home Town: Eugene, Oregon, USA Living In: Mercer Island, Washington, USA
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Reviewed: Jan. 25, 2004

judibuggs old man here. soaked meat in a carolina vinegar sauce first for about four hours. needed more time in the soak, probably over night. did wrap in foil the last hour. used a combo of hickory and jack daniels chips for smoking. this was very good. was rushed when made. will take more time with it next time.

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Reviewer:

ZIPPYTHEPINHEAD58


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