Same here. Watched half of the video. Ran to the store and fired up the smoker. Thanks For the inspiration and great video. I’m at about 6 hours in. 5 more to go.
Very interesting. I've had them sliced into pork steaks but never thought about butterflying a butt. We'll definitely have to try! Great video Jeff thanks for sharing
That was a great video. I appreciate you doing it because it helps other folks to know what works and what doesn’t. I have a couple of questions. Do you think the pan hindered the meat from absorbing any smoke. I know you had it elevated on the grate but wondered if the pan inhibited the smoke distribution to the bottom side of the meat. Also, do you think that cut would travel well if if wrapped and put into a cooler and served 2-3 hours later?
This looks just outstanding! I’m going to try it next weekend. I’m not a fan of pulled pork but this would make a great sandwich of just a great piece of plain meet. It’s a keeper!
Hey Jeff, what a great well explained video that was. I have a 8 pound butt from Costco with no bone. I am going to make this week on my Camp Chef Woodwind. What temp did cook at entirely through cook and also smoke setting?. Keep up the great work!
Bill, I maintained 225°F throughout the entire cook. You can set it to Hi Smoke which will maintain 220-225 throughout with maximum smoke or you can set it to 225°F and if you have the newer wifi controller, put the smoke number all the way up to 10 for max smoke.
I've been doing them butterflied style for a very long time with tremendous results but I've always used them for pulled I was just actually thinking about doing them sliced yesterday like this so glad to see this video. As far as the internal temperature you pulled at 180 to 190 do you feel that was best for the sliced or would you change anything different? I look forward to trying this out
I feel like 180-190 was about perfect. They were super tender but still able to be sliced without falling apart too bad. And of course if one falls apart you just have to eat it😉
Jeff, thanks for another great how-to video. Is there any reason to not separate the butt and have two smaller pieces? Seems to me that would be easier to handle. And there would be just a little mor bark.
Steve, I have not tried it yet… But I assume it would be very much conducive to that. You might consider wrapping the butterflied portion for a few hours to get some good breakdown.
Jeff, I have my shoulder trimmed and waiting in the fridge for tomorrow. I see that you started at Lo Smoke - my recteq's low smoke sits at 180. Did you cook the entire 11 hours on Lo? If not what did you raise it to and when?
Thanks for posting your videos! In the video you suggest putting the pork butt in the refrigerator overnight, but in the recipe you put it on the smoker immediately after seasoning it. Does it make a difference?
In my opinion, if you have time to put it in the fridge overnight, it does make a positive difference by allowing the rub to sort of dry brine the meat. I highly recommend it.
I used my rub/butter mop as shown at www.smoking-meat.com/jeffs-butter-and-rub-mop-sauce I used my original rub however you can use whatever rub you used on the pork butt as long as it is a low salt rub.
I did this yesterday and made jerk pork- pulled it of the grill at 190 - cooked at 240-250 - mopped every hour... unfortunately it came out dry... any suggestions? Thanks
Greg, I am sorry to hear that the pork was dry. Did the meat have plenty of fat marbling? One thing you can try is wrapping it in foil once it reaches about 160°F. This interferes with the bark formation but might be better than "dry". Dry pork can be made better by pouring on/mixing in some melted butter and adding more of the rub just before serving.
I have been using your rub just this way for years. My only question is why butterfly? Why not just cut it in half unless you are stuffing it? Great video and had my mouth watering the whole time!
I know Jeff’s going to do another video about this coming up, but I want to make a stuffed butterflied pork roast tomorrow. What do y’all like to put in it?
Yes- please do tell-! Other recipes I have tried say to spray apple juice hourly-did you only apply it once? Also, love your rubs- did you feel like the meat was salty enough?
I had the same question. Had to return to his previous email to find it: www.smoking-meat.com/jeffs-butter-and-rub-mop-sauce?awt_a=2AWb&awt_l=59HFm&awt_m=JhyVJudzy99lWb
