Saved this video for this weekend! If the grocery store has stocked, I’m grabbing two butts to throw on my RT-700 on Saturday! Quarantine BBQ on the RecTec has helped feed the family and keep my sanity. LOL.
Sounds like the perfect way to feed the family during the holidays! It's always nice to take a break from the traditional turkey & ham sometimes. Smoke on! 💨🤘
Thanks Jody, used your recipe last night, pork butt is finishing off now. Used regular mustard as I’ve always heard mustard does not add flavor and that too has been my experience. Loved the molasses although. Love my Bull also. Been considering the 1250 but the 700 is excellent so far and working out. Wish you all would consider providing the drip deflector for us 680, 700 folks. You would sell out quickly I believe so please take it up with Ray? Please.
What is the total cook time for this recipe ?? I want to try this recipe but I need to know how long it needs to cook so I can time it out perfect for my company
Hello and thank you for the video! Will having the temperature probes through the foil and into the meat create any problems like juice loss, steaming, etc? This may be a silly question but I’ve never done one before 😂. Thank you again!!
How did you know the eternal temp, since it was sealed you could not use a probe without ripping the foil. Could you put a probe in and then wrap it with foil.
Probing your pork butt through the foil is perfectly fine! Just make sure the probes are near the top of the butt so juices don't flow out of the holes. 🤘
I was told that the meat takes the smoke best for the first 3-4 hours so can I smoke one for 3 hours on 180* then wrap and crank up heat and do the hot and fast method. FYI using the RT 700. Cooking one for Easter!!
Chef, if I am smoking two 9lb Butts and I need to feed people by 5pm-5:30pm. What time should I put the butts on my RT-700? Is this going to be an overnight cook? This is my first time on a pellet smoker.
You can estimate about 12 hours! Smoke for 8 and then wrap in two layers of foil to finish. Towards the end of the cook, you can also increase the recteq's temperature to 275 - 300ºF to finish them more quickly! Let us know how they turn out. 🐷🔥
2 beginner questions: how long did it cook to get to the 160 tempt prior to the foil. And how did you use the probes when it was wrapped as you said no holes? Thanks, can't wait to try this recipe on my rt 700!
Depends on when you plan to eat from my experience. If dinner time like 6pm I start the night before 180 degrees for ultra smoke overnight for 12 hours. Then 225 til 160ish then wrap and it takes about 4 more hours and then rest for 60-90 minutes. After that you can pull, sauce if you wish, etc.
Yes, both models have the same quality components & materials! The RT-700 offers 702 sq. in. of cooking area and the RT-590 offers 592 sq. in. of cooking area. 🤘🔥
I've had my 700 Bull up and running for a week now. I've done 2 briskets, a slab of spare ribs, some brats and 3 more slabs cooking currently. I LOVE my new smoker!!!! It's an absolute beast! I cant wait to try out all the different recipes from the site. Thanks guys!
Sounds like you know how to live the REC TEC lifestyle! We know you'll grill awesome food on your RT-700 for years to come. Let us know which recipes you try, THIS AIN'T NO GAME! 🤘🔥
Just got my new RT-700. My first pellet grill. Super excited to be joining the Recteq family!! I have my very first 10 pound pork butt on the grill now. Does it take as long to go from 165 to 200 as it did from 0 to 165?
OMG. I just pulled this off and it has an unbelievable taste. I deviated by using honey instead of molasses and added Pepper Palace’s Five Pepper Rib Rub to the spice mix. I wish I could post my pics. I really wish you could taste it. I smoked on the RT 700. It took 8 hours at 250 to get to a 165 internal temp. I bumped it to 275 until 205 internal. I absolutely love these videos and my Rec Tec. Thanks guys.
No problem, we're happy we could help! That's the great thing about pork butt, it's so easy. There's lots of wiggle room to add your own spin on binders & seasonings. We'll keep the videos coming! #recteclifestyle 🤘🔥
I just got a 1250 last Saturday (8Jan22). I’m making this this weekend with some chicken a friend is giving to smoke as well. I have only made steaks (note always go full the 425 method doesn’t hit the outside hot enough) and 3/2/1 ribs. Well, I guess it was 3/1.5/.5 because I got too hungry.
Got my RT-700 a few weeks ago and love it! Doing a pork butt this weekend and have a question. When I have the bull set to 200, it seems to smoke a lot more. Is that a good thing? And can I start the pork butt at a low temp like 200 then bump the temperature up later in the cook when I wrap it, to finish out the cooking?
I'm not a Pitmaster, but I have read a lot. You are fine to cooking it at 200 or even lower if you want more smoke. It will just take a little long to get it to the 200 - 205 final temp. The meat won't take more smoke when it reaches a temp above about 165. So smoke it at the temp you want, then you can kick it up to the 250 once it has the amount of smoke you want to finish it. The wrapping in foil will help it get past the stall as they said and get to the 200-205 quicker. I agree totally about letting it rest when done for about 45 minutes.
A great rule-of-thumb to go by is about 1 - 1.5 hours per pound! For a 5 lb. pork butt, you're looking at anywhere between 5 and 7.5 hours. Remember, you're ultimately cooking to the correct internal temperature & always let it rest once you pull it off the recteq! 🐖
Great video... I've got a pork butt on my new 340 right now! A few questions: 1) How long can you let it rest in a cooler before pulling it apart? 2) Why does some BBQ get wrapped with foil and some with paper? Is that just a preference thing or is there a method to the madness?
1) We always suggest letting a larger piece of meat (like pork butt) rest for at least one hour! You can also keep it stored in a cooler for even longer & it will be fine to pull. 2) Foil vs. paper is all about your own personal preference! Paper allows for more air flow & helps to preserve more bark. However, foil can get you over that stall & significantly speed up cook time. 🤘🔥
I am going to try this on my RT340 I just ordered. What would you recommend for a more garlic savory flavor (latin pork roast)? How long approximately does it take for each phase on a 10lb shoulder?
Sorry we missed your comment! If you prefer a more savory rub on your pork butt, try seasoning with Ben's Heffer Dust. It is our standard salt/pepper/garlic rub that tastes great on anything! If you do not have our rubs, try mixing one up yourself with ingredients like salt, pepper, garlic, ancho, paprika, onion, parsley, etc. With the REC TEC set to 250ºF, it typically takes about 1-1.5 hours/pound! This was a 10 lb. pork butt, so 10-15 hours is a good estimate. Remember that it is most important to cook to the correct internal temperature! If you haven't cooked it already, good luck! If you have, how did it turn out? 🤘🔥
I'm doing a pork shoulder on my RT-700 this week - for a Latin type roast, I first make knife slits into my roast and stuff peeled garlic cloves all over the roast. I then dust all over with Adobo (not too much because you don't want it too salty) and Sazon seasoning. It's the BEST! I usually do it this way in my oven, but have wanted to try it smoked and that's the way I'm going to do it. When it's done, shred the meat as usual. I usually discard a lot of the fat cap - I also like to mix some of the liquid from the pork in with the shredded meat.
So what's the timeframe to get it up to the 160-170 degree wrapping temp? I need to know how/when to plan start of my cook. And then what's the average total time using this recipe on same size butt?
I'm confused. Your cooking guide on the website that I am looking at says to cook at 225 and that the finish temp of the meat is 195. You're saying in this video, 200-205F.
There are many ways to get the meat cooked the way you like. We like to showcase different ways of cooking food. But there is nothing wrong when you are making a backyard butt if you want to finish it higher that the normal 195°F internal. :)
I’ve done straight molasses before, definitely recommend mixing with some mustard. It came out straight black ha ha ha. Still good, but definitely had a crust.
Jody: don’t know how to contact you, but. My rt 700 is going a bit crazy. It’s about 1 year old and has gone through about 5 bags of recteq pellets, and the fire pot is fairly clean as I follow your advice on taking a handful of ashes out and spread on bottom. Today, cooking chicken wings on 0-400 method, it just kept going right past 400 up to 467. I opened lid and let it cool down, but it went right back up. I tried turning down temp to 375, but it is staying at least 50+ above. This cook is now over so I’ll shut it down, but the pid is not functioning properly. Thanks for your help. Larry
Why do you say cook at 250? When the website suggest to cook at 225? Also, your internal temp varies from the website? Which is it, why the inconsistency?
With the REC TEC set to 250ºF, it typically takes about 1-1.5 hours/pound! This was a 10 lb. pork butt, so 10-15 hours is a good estimate. It is most important to cook to the correct internal temperature! 👍
With the REC TEC set to 250ºF, it typically takes about 1-1.5 hours/pound! This was a 10 lb. pork butt, so 10-15 hours is a good estimate. Always remember it's most important to cook to the correct internal temperature! 👌
Amazon - A link to the ones I bought. They work great and nitrile gloves are a perfect fit. www.amazon.com/gp/product/B0732PN8KN/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
Hey guys, Great video! I’m excited to order a Rec Tec 700! I had a question. Is it possible to smoke a brisket and ribs at the same time or maybe ribs and a pork butt at the same time for situations where you may be cooking for a big bbq with friends a family? I know cook times and temps will vary but if it’s possible, how would you recommend I go about taking on something like that? Hope to hear from you soon, thanks!
Jeff Vasquez Hey Jeff, yes you can cook multiple things at one time. 250 is a good all around temp when doing multiple foods. Easiest way is use the second shelf. Put the stuff that’s gonna take a long time on the shelf and the shorter cooks on the main shelf so you don’t have raw food dripping on the stuff that’s been cooking. Hardest thing is figuring times.
What Dik Dark said is correct! The RT-700 also comes standard with 2 platinum-tipped meat probes that plug straight into the controller. These can help you keep an eye on the internal temperatures of 2 different cooks at the same time so you don't risk overcooking or undercooking! Remember, time is always a nice estimate, but you're ultimately aiming for a specific internal temperature. Don't hesitate to give us a call with any other questions or concerns! (706) 922-0890 🤘🔥
Jeff Vasquez Also bigger cuts of meat like butts and briskets can be pulled off and put in a cooler or wrapped in foil and dish towels well before serving time so not everything needs to be pulled off the smoker at the same time. I recently smoked a 7lb pork butt and put it in a cooler until everything else was ready. Two hours later it was still too hot to shred with my hands with nitrile gloves. Just try to time those big cuts so they’re done well before serving time and time the smaller meats like ribs or chicken to be done at serving time.
Gosh it made me SO HAPPY when you grabbed dijon mustard and molasses! People way too often grab the ingredients they prefer without thinking about what they're doing with those ingredients. ie, dijon has a way way more complex and deep flavor vs yellow and same can be said for molasses vs honey. Though I prefer yellow mustard on my dogs and honey on my biscuits those flavors are not at all effective when cooking. Can't thank you enough!!
Looking to make a 3lb pork shoulder this weekend. Approx how many hours will it take to cook at 250? Just curious so I know how to cook other things and get ready for same time.
About 5-7 hours for a pork butt that size! A good rule of thumb to go by is 1 to 1.5 hours per pound. If it gets done a little earlier than you'd hoped for, you can always keep it in a cooler & it will stay nice & hot until it's time to eat. 👍
