I know someone that does a pork butt in an instapot. I think it takes about an hour.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Until I get my new smoker, this is the method I've been relegated to. About 70 minutes if you don't cut it up into small pieces and about 45 minutes if you do (with a natural pressure release after that). It does a great job of cooking it but I like to use an extra step of throwing it under a broiler to crisp it up a bit.
How does it taste out of the instapot?
I should clarify I smoke the butt first. After its done resting I put it in the crock pot and pull it with the meat claws. They make it very easy to pull.
You just earned some serious man respect from me. That’s amazing.
I don't know what seasoning they use but it sure comes out great.
daaaaamn, that's gorgeous! great color - looks awesome. Nice job! I'm thinking about doing a turkey on the next round of smoking in a couple of weeks.
My go to rub is Head Country. I've found other good ones, just not as good. Hard to find around Iowa, but TNT in Ankeny has it. Their BBQ sauce is stellar for pork as well.
I was going to ask why pork butts have to be 200+ internal temp, when beef steaks are 130ish, pork chops are 140ish and even chicken or ground beef/pork are 165. But someone already answered that is when more of the fat and connective tissues break down?
When you do a pork butt, do you ever wrap it in foil when still smoking? Spritz it? Inject with any marinades?
Thanks for all the info!
When you do a pork butt, do you ever wrap it in foil when still smoking? Spritz it? Inject with any marinades?
Thanks for all the info!
You'll find guys/gals who wrap in foil while smoking, and those who don't, both ending up with good results. I personally wrap in two layers of foil after 4-5 hours and leave it that way on the smoker for the rest of its cook time, just because the meat is done taking on smoke and I've got all the bark I want. Then when I pull it off the smoker I wrap in a towel and place in a cooler for 1-2 hours before tearing into it.
I've never injected but my buddy does and he puts out really good stuff. I do spritz with apple juice at least a few times before wrapping in foil.
Wrap it in foil when you pull it off the smoker. I never spritz. I have injected with a maple syrup/brown sugar mixtures before. Once I've let it rest for 1-3 hours, I will pour the juice that has collected in the foil back on the meat and then add some of my dry rub to it.
If I do a pork butt I brine it for about 24 hours first. I don't spritz and I don't wrap. Of those two I think I would wrap before I spent time spritzing.
I smoke in my Weber grill and once I get it going pretty steady I don't want to be pulling the lid off.
I smoke in my Weber grill and once I get it going pretty steady I don't want to be pulling the lid off.
Wrapping helps push the meat through the stall that occurs when smoking low and slow. It can ruin a bark and if a bark hasn't developed before you wrap the meat you won't get one. I only do it if the stall is dragging on or if I need the meat to get done quicker.
My research has said unwaxed and unbleached butcher paper is best for wrapping during a cook for the integrity of the bark. Foil also works but more steam gets trapped which can ruin a bark.
If you want to wrap some apple cider in with the meat I would go with foil as any liquid won't be kind to the formation of a bark anyway.
Odds are what you decide to do will be delicious and as you do it more you can try new things and decide what you like best. Everyone has an opinion of the best way to do a pork shoulder. Just do what works best for you.
Sounds like the wife is a big fan of your meat.
Yes, It also works as a heat sync so if you open your smoker it returns to temperature quicker because you have the pan of hot water in it.
If I do a pork butt in my grill I put a cast iron pan in the middle and build my snake around it. Once you get your coal's lit fill it with hot water or whatever you want.
I got a brisket from the butcher once and it was completely trimmed of all fat, not ideal. I added a small pan o water then as I was afraid of it drying out.
