Smoking a Boston butt

Season, 225-250, let it ride, it will stall, let it, throw it in a pan with about 2 inches of water at 175 and cover with foil and let it ride to 205.

Covering is optional. It helps with the shred.

Posted this before. I’ve modified it a bit.



Modifications:

I usually use a random bbq rub instead of making my own. Right now I’m using Big Jake’s if you are familiar with him on insta.

Sometimes I will inject 8 hours out and I don’t see a huge noticeable difference than 24 hours.

I also do not pull until 198/199 now. I keep my cooking temp between 225-260. Not a big deal if you step outside of those ranges but get it back between as soon as you can.

Wrap in butcher paper not foil.

The rest remains.

I thought you never wrap pork, Toof? Ha!

Butt is simple. It’s all about time and temperature. That’s it. Cook it at the right temp for the right amount of time and it will pull. Nothing else really matters.

Rub it with seasoning, cook it at 250* until it reaches 205 degrees. Let it rest about 30 minutes, then pull it.

* Choose any temp between 225-275, never above 300. The lower the temp, the longer the time. Above 300 and it will not pull.

Wrap, no wrap, foil, butcher paper, pan with water, it doesn’t matter. It all works out just fine. There’s no one single way.

I looked at a Pit Boss yesterday. It was on sale for $399.

I still use a Weber bullet, but I’m sure I’d cook more if I had a set and forget pellet. I once did a 12lb butt that took 24 hours. It was great, but I had no desire to eat after that.

I've got a two-pack from Costco on the smoker right now. The meatbis good quality, but I hate how they butcher it when they remove the bone though. I almost feel like I need to struss them with twine to keep them solid.

Did one with Honey Hog and I'll finish it with Honey Hog Hot, the other is seasoned with mojo lime seasoning, kind of a Cuban style. I like to cook them on the top shelf at 225 with a half pan under each to catch all the shite while they cook, then when internal hits 178 or so I'll put them in the pan with their drippings and wrap with foil to finish, crank it up to 300 or so.

I'll leave them in there until they are probe tender, usually 205 or so internal.

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I still use a Weber bullet, but I’m sure I’d cook more if I had a set and forget pellet. I once did a 12lb butt that took 24 hours. It was great, but I had no desire to eat after that

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What were you cooking it at? I'm usually at around an hour or 75 minutes a pound. 2 hours a pound sounds crazy.

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Too much smoke makes the meat bitter.

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Only if you’re cooking with a dirty fire

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Too much smoke makes the meat bitter.

Only if you’re cooking with a dirty fire

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To much smoke IS a dirty fire. If you are consistently puffing out white smoke, it's dirty.

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To much smoke IS a dirty fire. If you are consistently puffing out white smoke, it's dirty.

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Yep. That is why I only smoke for about 6 hours and then finish the cooking process without hardwoods on the coals and just let the heat of the coals finish off the meat.

It really doesn't matter much if you are wrapping the meat to finish it off since no smoke can get to the product, but if not wrapping it, it can make the meat bitter.

But you can't explain that to some people.

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* Choose any temp between 225-275, never above 300. The lower the temp, the longer the time. Above 300 and it will not pull.

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Hot and fast for the win...crank that shite up to 325° and let er rip! Pulling ability has nothing to do with pit temp, only internal temp.

That said, I did an overnight low and slow for yesterday. About 6.5lb trimmed. Put it on around 10pm (7/3) and pulled off just before noon yesterday. Cooked it at 215° the first 2.5hrs, then cranked to 275° the remainder. Cooked on a rack over water pan. Then switched the water pan for a pan of beans in the morning (pork drippings into the beans and smoked a couple hours ). I let it go unwrapped the entire cook. I like both ways but prefer the thicker crunchier bark on the unwrapped butts. If I do wrap its with butcher paper, never foil. I hate mushy bark.