First pork butt on the mak

[Scrapmanson]

Hey guys weirdly enough I've never cooked a pork butt, I was wondering if anyone had any recommendations on a recipe, this will be my second cook on my new mak 2 star, pig candy was the first!

 

[Saxguy]

When I get my 4 Star I'm going to try it like BP does in his video.

 

[Scrapmanson]

When I get my 4 Star I'm going to try it like BP does in his video.

Sweet! Where do I find his video?

 

[Saxguy]

It's on the Big Poppa Smokers website on the videos page.

 

[Saxguy]

Did I do something wrong by directing him to your site?

 

[Big Poppa]

Saxguy you can do no wrong! Are you getting ready to cook on that 4star?

 

[Saxguy]

Sort of - it should be here next week, but my built in island probably won't be ready for a few weeks. I'll get to look at it sitting in my garage until then.

BP, do you have a recommendation for what type of wood to use for pork butt? I have always used a cherry start and then do the majority with pecan - but I see they are not available at the moment.

BTW, you're technique is very different than what I was doing. I was doing everything at 225, no foil. My pork didn't come out nearly as moist as what your video shows. I'm looking forward to trying your method.

 

[TentHunter]

do you have a recommendation for what type of wood to use for pork butt?

I'm not BP, but my favorite mix for pork but is an apple/hickory blend.

 

[Big Poppa]

play around the differences are very subtle

 

[cowdog]

I always follow the video BP created for pork butt. Comes out fantastic every time. I have done this with 1 to 3 butts at the same time. Always done in the time frame BP provides in the video, always fantastic.

 

[jettman96]

I'm having a problem finding BP's Butt video. Can anyone point me in the right direction? I've only done one butt on my Trager and I followed Alton Brown's recipe. So, I'm interested to see the differences. Thanks!

 

[Big_Jake]

 

[jettman96]

Thanks Big Jake!

 

[Big_Jake]

No problem,I think I need to try that recipe myself.

 

[Mayn]

I'm new, still waiting for my grill actually. But that video was awesome. I'm looking forward to making that.

 

[archer75]

I use a rub I got from Steve Rachlin's book. Rub it several hours before, on the traeger at 225 with a pan full of apple juice next to it, might spray it 3 hours into the cook with your favorite mop sauce. Take it off and wrap it when it's done. I don't wrap it during the cook. I shoot for about 200 internal temp.

I have injected, brined, marinated, etc. and haven't noticed a difference in doing that to not doing it.

 

[Mayn]

What is pig candy?