Needs some Boston butt tips | TigerDroppings.com
Posted by
Message
hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20985 posts

Needs some Boston butt tips

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


PBeard
Penn Fan
Look on the Brightside
Member since Oct 2007
5584 posts

re: Needs some Boston butt tips


TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2513 posts

re: Needs some Boston butt tips
Are you making pulled pork or just going to slice it?


Replies (0)
Replies (0)
Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
30256 posts
Online

re: Needs some Boston butt tips
He cooks it at 275?


Replies (0)
Replies (0)
Woody
LSU Fan
Member since Nov 2004
2227 posts

re: Needs some Boston butt tips
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.


Replies (0)
Replies (0)
ddsmit
Alabama Fan
Pensacola, FL
Member since Jan 2011
102 posts

re: Needs some Boston butt tips
Internal temp. should be 195-200 degrees for pulled pork.


Replies (0)
Replies (0)
Tiger4Life
LSU Fan
God's Country
Member since Jan 2004
272 posts

re: Needs some Boston butt tips
You do it like a boss. Sipping suds on the course while your butt's on the pit going through the stall. Nice.


Replies (0)
Replies (0)
Coater
LSU Fan
Madison, MS
Member since Jun 2005
19599 posts
Online

re: Needs some Boston butt tips
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
20985 posts

re: Needs some Boston butt tips
Thanks y'all. I plan on having pulled pork so I'm gonna go ahead and "put my rear in gear". Get it? No? I suck at being funny on the Internet. frick it


Replies (0)
Replies (0)
hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20985 posts

re: Needs some Boston butt tips
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?


fillmoregandt
Ole Miss Fan
Over the Mountain,bro
Member since Nov 2009
6576 posts

re: Needs some Boston butt tips
I'd give at least 3 hours or so before I consider foiling

Bro


hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20985 posts

re: Needs some Boston butt tips
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.


Replies (0)
Replies (0)
Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
38817 posts

re: Needs some Boston butt tips
I heard Yankee girls like to be complimented too, and don't be embarrassed of a southern accent..


oldcharlie8
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
4456 posts

re: Needs some Boston butt tips
i usually sear mine for about 45 minutes rolling it every so often.

i then wrap in 4 layers of heavy duty foil and turn it every 30 minutes for 2.5 hours. done.



this is how i do it over coals.



Replies (0)
Replies (0)
hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20985 posts

re: Needs some Boston butt tips
Ha, mines from Oxford, she has a nice little southern ole miss accent


sstig
LSU Fan
Houston
Member since Oct 2003
1720 posts

re: Needs some Boston butt tips
4 hours at 195 in the smoker and 3 hours in the oven at 275 in a covered dish with foil. Falls apart and never had any left overs. I do this 2 or 3 times a month. Very good and tender.
This post was edited on 7/14 at 8:18 pm


Replies (0)
Replies (0)
Page 1 of 1

Back to top

Follow TigerDroppings
Follow us on social media and get the latest updates.

FacebookTwitterInstagram