Bull Overnight Pork Butts

[Dr.Floyd]

I am cooking 2 9-10lb pork butts tonight. I'm thinking starting at extreme smoke for 1 hour then bumping up to 225 overnight. Rubbed on Dijon mustard, molasses, and Bad Byron's Butt Rub. No wrapping at all unless it is 165 degrees when I wake up in the morning. If that is the case, I may wrap in peach paper.

 

[Greg Jones]

Sounds like a good plan, although I use the cheapest yellow mustard I can find. It’s not like you are going to taste the Dijon on the pulled pork.

 

[Dr.Floyd]

Sounds like a good plan, although I use the cheapest yellow mustard I can find. It’s not like you are going to taste the Dijon on the pulled pork.

I was thinking the same thing. The Dijon was a recommendation in a Recteq Lunch Break and it was the same price as regular yellow mustard at Save A Lot.

 

[SmokeZilla]

I think you have a winning idea. As suggestion, put aluminum serving trays under the butts to capture any juices that try to escape. To keep them from drying out, add a cup of apple juice. The humidity will It will keep the air temps stable and result in fewer pellets being used. You can then use the tray’s contents for basting during the pre-wrap cook.

 

[SmokeZilla]

By the way. Since you are doing 2. Are you going to inject one and leave the other alone to see which one you prefer?

 

[Dr.Floyd]

By the way. Since you are doing 2. Are you going to inject one and leave the other alone to see which one you prefer?

I did inject 1 with pineapple juice and rub. The other was not injected. I do have a pan under the grates and a small pan of water on the grates. I will probably spritz with apple juice in the morning.

 

[SmokeZilla]

You are a master of your destiny. Feel free to move about the smoker!

 

[SmokeZilla]

I just noticed you are a fan of IT Crowd. That show was hilarious.

 

[Dr.Floyd]

One hour in and bumping up to 225 degrees. Now I'm just going to let it do its thing. App and notifications are working great.

 

[Dr.Floyd]

I just noticed you are a fan of IT Crowd. That show was hilarious.

One of my favorite shows. I am in the IT field now. That is what my PhD is in, Computer and Information Security.

 

[Dr.Floyd]

Seven hours in and the bark is looking good.

 

[orangebiker]

"Overnight Pork Butts" is the name of my new band!

Looking good!

 

[SmokeZilla]

"Overnight Pork Butts" is the name of my new band!

Looking good!

Overnight pork butts were why I stayed single for so long.

 

[BillsCamino]

"Is it done yet ??"

 

[Dr.Floyd]

One is done and resting. The one injected is taking longer. Bone pulled right out of the first one and it looks really juicy with a good bark.

 

[SmokeZilla]

That is logical since the injected carries a lot more moisture. I hope all is going well. If you aren’t pressed for time let it rest for at least 2 hours or, until it comes down to around 140 degrees (typical serving temperature) and it will absorb some of the juices. Make sure you place it fat cap up for the rest. You can also start making your cole slaw and vinegar/apple juice spritz ready for the un-injected butt. The injected may not need anything other than a light spritzing of apple cider vinegar to taste. Never rely on any recipe for that part because there is a very thin line between great pulled pork and stinky pulled pork in my opinion. Especially with small batch production levels.

 

[Motodad1776]

Smoke for about 6 to 7 hours @ 235 and finish in the oven at same temp uncovered in an aluminum pan, save the juices and mix in with the meat..........PERFECTION. Meat isn't gonna take any more smoke in after that timeframe, so stick it in the oven and save the pellets.

 

[Dr.Floyd]

Here is the results. Pulled had no injection and had a good bark, smoke flavor, and was juicy. Non pulled is still resting, but should be just as good. Jalapeño pineapple Cole slaw has been melding for about 3 hours in fridge. Should be a great dinner! But now a dip in the pool with a frosty beverage.

 

[Threadcutter]

Sounds like a good plan, although I use the cheapest yellow mustard I can find. It’s not like you are going to taste the Dijon on the pulled pork.

French's.....

Oh, and I doctor my Bad Byron's with additional Garlic Powder and Onion Powder.........

 

[Motodad1776]

French's.....

Oh, and I doctor my Bad Byron's with additional Garlic Powder and Onion Powder.........

Bad Byrons is one of my go to rubs for sure!!!!