Doing my first Boston butt and need some help

Quite the fuhrer over it lately

Thanks

Pulled...definitely want to do pulled pork

Awesome. Thanks man.

who buys a $1000+ pit and has never smoked a pork shoulder?

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Google the Franklin method. I use this method all of the time and it comes out perfect. 5 hours unwrapped followed by 3 hours wrapped in foil. Did 10lbs for the Syracuse game and it disappeared in no time.

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I follow the Franklin method too, but don't wrap until i pull off the smoker and rest. They don't give you proportions for the rub, but i pieced together the following from the video.

1 cup black pepper
1 cup kosher salt
1/4 cup paprika (for color)
1 tbsp granulated onion
1 tbsp granulated garlic

I coat with olive oil. I don't trim the fat unless there is a fat cap on one side, or if i have a big chunk of fat somewhere.

Butt's are easy. Thinking of doing a brisket and butt this weekend, actually.

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lsuguy84

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I own a 2017 Kamado Joe, so it's not that different from a Primo. I will add, that recommendations from the manufacturer, at least for the Joe, is that you do not need a water pan for smoking.

I haven't fully tested this yet, as i've been putting a foil pan on the heat deflector ceramic disks to keep the fat from dripping on the ceramic. I put water in the pan to keep that fat from cooking. Probably unncecessary, and i could probably just wrap the ceramic deflectors with foil to keep them clean if needed.

But, everything i've smoked has been great and not dried out.

I've smoked briskett, butts, chicken, baby backs, beef plate ribs, etc... Everything has come out excellent on the thing. Once you get your air vent settings down, it's automatic.

Yellow mustard and generous amount of rub w/ brown sugar in it

No brine, injection, or foil

Smoke at 240-280 degrees until internal is 203.

Wrap in foil and let it rest for at least 45 minutes and then pull

I like to add crushed red pepper and some apple cider vinegar for a little extra taste.

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Sorry Rouge

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That said, Pork butt was the first thing I did in mine, then ribs. pork!!!!

You should be good within 10-12 hours.