Hey folks, got an 8.5 lb butt to smoke tomorrow. Gonna put it on around 11 when I leave to go play golf on my electric smoker. Only done a couple so wondering what I should set the temp and timer on? I have someone here who could foil it when need be. What y'all got? Any special injections or runs would be appreciated also. Thanks friends
re: Needs some Boston butt tips(Posted by Woody on 7/13/13 at 7:38 pm to hehatedrew)
I don't foil a butt, I don't think it's really necessary. Cook at 250-275. I like a sweet and spicy rub for pork, something with brown sugar. You probably need to start way before 11 if you have an 8.5# butt. Assume at least 1.5 hours per pound.
Coater LSU Fan Madison, MS Member since Jun 2005 21390 posts Online
re: Needs some Boston butt tips(Posted by Coater on 7/13/13 at 11:30 pm to hehatedrew)
Cook it at 225ish. I would recommend using a meat thermometer and cooking until it's 195-200. Will probably take 12-14 hrs for that size. The bone should pull out with ease. Again use a meat thermometer and you'll be good to go.
hehatedrew Ole Miss Fan New Zealand Member since Oct 2009 21469 posts
re: Needs some Boston butt tips(Posted by hehatedrew on 7/14/13 at 8:43 am to Coater)
My smoker has a meat "probe" so I have that in. Put it on at 830 on 225, may bump it up later if need be. Should I foil at any point? Last time I cooked one it got to around 190 but didn't "pull" well. What's up with that?
Yeah, that's what I've heard. It still smoking now so I may not foil it at all today, or just get the wife to foil it last hour or two. I'll be too busy boozing it up on the golf course. It's on 225. Think it will get to 200 or so by 7? If it does before that in just gonna get her to wrap it in foil and let it sit until then.