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About John Langenfelder
Expertise
I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.
Experience
I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.
Organizations
KCBS
Education/Credentials
Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque
Check out my website at www.mdpigroaster.com
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You are here: Experts > Food/Drink > Barbecues & Grilling > Barbecue > Tender Meat on a Smoker
Barbecue - Tender Meat on a Smoker
Expert: John Langenfelder - 9/13/2008
Question
I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside and my BBQ always fell apart perfectly. I used to make ribs in the oven too and had the same tenderness. Since using my smoker I have had a pan of water under the meat, cooked the meat slowly at an even 225 degrees, and done every other trick I have read about. But, the Boston Butts and the ribs are still tough (but tasty). How do I get my Boston Butts to get to that fall apart stage like I can get so easily in a crock-pot, while cooking them on my smoker? The last bunch I had to cut up with scissors, which gives you BBQ chunks, instead of that nice shredded texture. Any suggestions?
Ryan
Answer
Ryan,
How long do you cook, what size Butt and what temperature do you pull the butt?
For pork butt to fall apart, you have to get it to about 195 degrees. That is about 8-10 hours for your average size pork butt.
Now the best way to do that is start with a rub you like, put it on the meat and wrap in plastic wrap for about an hour or 2 or overnight. This is not a critical step as you can put the rub on and begin cooking immediately. The rub you use should not contain a lot of sugar but a small amount is OK. Cook the butt at 250 degrees, fat side up for 4 hours, turn it over and cook for another 2 hours. Then lay it fat side up on some heavy sheets of aluminum foil and pour about 1/2 - 3/4 cup of your favorite bbq sauce. Wrap it up in the foil an make sure that it is sealed so the sauce doesn't leak out. Cook, fat side up, until the internal temp reaches a minimum of 185 degrees. Let it rest for 1/2 hour or so. The final internal temp should rise to about 195. BTW, save the juice. It makes a good bbq sauce.
One other thing, use apple juice instead of the water. Add some rub to the juice.
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