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Started By
Message
Needs some Boston butt tips
Posted on 7/13/13 at 4:53 pm
Posted on 7/13/13 at 4:53 pm
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 
8
Posted on 7/13/13 at 5:57 pm to hehatedrew
Posted on 7/13/13 at 7:01 pm to hehatedrew
Are you making pulled pork or just going to slice it?
Posted on 7/13/13 at 7:21 pm to PBeard
He cooks it at 275?
Posted 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.
Posted on 7/13/13 at 7:39 pm to hehatedrew
Internal temp. should be 195-200 degrees for pulled pork.
Posted on 7/13/13 at 9:35 pm to hehatedrew
You do it like a boss. Sipping suds on the course while your butt's on the pit going through the stall. Nice.
Posted 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.
Posted on 7/14/13 at 7:02 am to Coater
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 
Posted 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?
Posted on 7/14/13 at 9:54 am to hehatedrew
I'd give at least 3 hours or so before I consider foiling
Bro
Bro
Posted on 7/14/13 at 10:08 am to fillmoregandt
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.
Posted on 7/14/13 at 1:37 pm to hehatedrew
I heard Yankee girls like to be complimented too, and don't be embarrassed of a southern accent..
Posted on 7/14/13 at 1:40 pm to hehatedrew
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.
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.
Posted on 7/14/13 at 5:24 pm to Ole Geauxt
Ha, mines from Oxford, she has a nice little southern ole miss accent
Posted on 7/14/13 at 8:12 pm to hehatedrew
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 7/14/13 at 8:18 pm
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