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Smoked Boston Butt & duck. Finished product inside
Posted on 8/24/13 at 9:03 am
Posted on 8/24/13 at 9:03 am
So I bought a Boston butt a few weeks ago, seasoned with some homemade rub and froze. Defrosted it this week. Put it on my BBQ pit with some coals and pecan wood over night for about 6 hours. Woke up at 4am and threw it in my electric smoker to finish it off.
Internal temp of 165, threw some more rub and apple juice and wrapped it up. Also threw three ducks on that I brined over night.
Internal temp of 165, threw some more rub and apple juice and wrapped it up. Also threw three ducks on that I brined over night.
This post was edited on 8/24/13 at 2:00 pm
4
Posted on 8/24/13 at 9:10 am to ryan985
Where are the ducks???
Looks good from that pic
Looks good from that pic
Posted on 8/24/13 at 9:14 am to ryan985
Took you a few weeks to get to it?
Posted on 8/24/13 at 9:17 am to Rza32
I think I bought them during the week so I seasoned and froze them.
I put the ducks on maybe 30 minutes ago. My dad thought I was crazy for smoking ducks until he tasted them.
I put the ducks on maybe 30 minutes ago. My dad thought I was crazy for smoking ducks until he tasted them.
Posted on 8/24/13 at 9:48 am to ryan985
You're going to take it off at 165? Smoke it till 190 and the bone pulls out easily.
Posted on 8/24/13 at 10:06 am to Jake88
I wrapped it at 165 and put back on. Temp is 180 right now. I'm going until 190-195, then pull and cool it chest.
Posted on 8/24/13 at 11:34 am to ryan985
Here are the ducks. Taste is great. Cooked longer than normal so the wife, kids, and neighbor would try it. I usually cook them med rare.
Posted on 8/24/13 at 2:17 pm to ryan985
Never. Ever. Wrap a butt.
Posted on 8/24/13 at 2:19 pm to OldHickory
First time wrapping it. Worked great. Would do it again
Posted on 8/24/13 at 2:46 pm to ryan985
Looks like your preparation paid off. Thats a good looking butt. How long was it in the smoker?
Posted on 8/24/13 at 2:50 pm to Rza32
Roughly 18 hrs. 8 hrs on pit with pecan wood, 10 hrs in electric smoker. It was an 11.5 lb roast.
Coleslaw, bun, sauce, and a side of cornbread to come later
Coleslaw, bun, sauce, and a side of cornbread to come later
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