Boston Butt Smoking

sear for 1 hour. wrap in 3 layers of heavy duty foil. roll every 30 min for 2.5 hours. pull the 7 bone out and see if meat comes with it. it shouldn't.

First thing I ever smoked was a Boston butt. Easy easy.

Trimmed butt and rubbed with seasonings (i used store bought but obviously homemade would be better)

Then set up my Weber using the snake method (best method for smoking imo). Got the Weber up to 250 and placed a few chucks of apple wood at the beginning of the snake. Placed butt in center and a drip pan with water underneath.

Let it go for about 4-5 hours until I first opened the lid. Great thing about the snake method is you rarely have to refill charcoal as it burns slowly around. Sprayed the butt with some apple juice and covered, opening the lid every hour to spray.

Once butt reached 190-200 I pulled from grill. Probably 8-9 hours in total. Wrapped in foil and let rest another hour. Bone came clean out and made some of the best pulled pork sandwiches and nachos I've ever eaten.

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I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?

I usual just use my Pit barrel, but I'd like to do a brisket slow on my Weber.

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I can't keep my kettle below 300 either. Why I bought a WSM last month. The kettle does a decent job as a smoker and a great job as a grill. But a dedicated smoker does a great job as a smoker.

I always use BBQ by franklins video for doing a butt on my kettle. I usually cook a 3-3.5 lb in about 6 hours give or take. Use the snake method.

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I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?

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I use the snake when doing ribs. But I buy lump coal and not briquettes. I start it with about the same amount of hot coals that are briquettes but the only thing in the snake is lump coal and wood. It stays around 250 or so. I've never seen it get to 300. Maybe right at first but once those hot coals cool a little and the smoke starts going it hovers between 225-250 for several hours.

Make sure you cook it to about 190. Your meat will hit a wall temperature wise around 170 due to the fat melting internally, but stick with it.

Yea,I was hoping it was just a spike, but 45 minutes later it never dropped. It was also back in August, so it was hot as frick

You're going to have a hard time controlling your temp with the snake in a kettle. I smoke mine at 225 uncovered until it hits 195 in a BGE. In a kettle, you might want to put 250-300 degree smoke until it hits 160 or so then wrap and finish in a 300 degree oven.

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sear for 1 hour. wrap in 3 layers of heavy duty foil. roll every 30 min for 2.5 hours. pull the 7 bone out and see if meat comes with it. it shouldn't.

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Huh?

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