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Started By
Message
Smoking a Boston Butt
Posted on 8/31/11 at 8:04 pm
Posted on 8/31/11 at 8:04 pm
Any of you guys ever smoke one? I'm looking at doing my first one Monday. Any pointers?
6
Posted on 8/31/11 at 8:21 pm to tke_swamprat
I've smoked one before. I use oak and hickory. I smoke it about 6 hours at 225 degrees and then wrap in foil and put it in the oven for about two more hours. I usually like the temperature to be about 195 degree with a meat thermometer. I do pull pork. Before I put it on the smoker I broil the meat in the oven about 7 minutes per side to char the meat.
Posted on 8/31/11 at 8:37 pm to tke_swamprat
Season night before, add salt component the next morning. Use lots of light brown sugar and turbinado along with whatever spices you feel like throwing in. Use a fruity wood like cherry or apple, not a hardwood. Smoke at standard smoking temp until thermometer reads 190ish. Put drip pan below it, reserve all the fat/juice that renders. Use for your own devices subsequent to cooking pork butt.
Pork butt is one of the easiest things to cook in the world, just let it sit there and do its thing and it will turn out fine.
Pork butt is one of the easiest things to cook in the world, just let it sit there and do its thing and it will turn out fine.
Posted on 8/31/11 at 8:43 pm to bleedpg
I operate a successful BBQ restaurant. Dry rub, gas burning indirect rotisserie pit. Smoke the butts fat cap facing up at 270 until firm and has a bright crimson coloring. If the fat cap cracks you've over cooked the butt, it's not the end of the world. Then we wrap the butts in aluminum foil and cook for 12 hours in a steam alto sham @ 270. I realize you probably don't have this equipment so adjust your method. The lower and slower the better.
What kind of pit/smoker do you have?
Hickory is a very over bearing wood. Any kind of fruit wood i.e. apple, pear etc... produces a much lighter and enjoyable flavor and is ideal. The bone should fall out of the butt.
What kind of pit/smoker do you have?
Hickory is a very over bearing wood. Any kind of fruit wood i.e. apple, pear etc... produces a much lighter and enjoyable flavor and is ideal. The bone should fall out of the butt.
Posted on 8/31/11 at 8:44 pm to tke_swamprat
I've done quite a few lately. They have turned out awesome.
I inject mine with seasoning and then rub mustard and my favorite dry rub on it.
Leave in the fridge overnight.
Smoke at 230 - 250ish until internal reaches 190 - 195.
Take it out and wrap it in foil.
Put it in a cooler for another 2 hours.
When you take it out of the cooler it will literally fall apart.
I'm doing one for the games Sat. Take some pics!
I inject mine with seasoning and then rub mustard and my favorite dry rub on it.
Leave in the fridge overnight.
Smoke at 230 - 250ish until internal reaches 190 - 195.
Take it out and wrap it in foil.
Put it in a cooler for another 2 hours.
When you take it out of the cooler it will literally fall apart.
I'm doing one for the games Sat. Take some pics!
Posted on 8/31/11 at 8:51 pm to DriveByBBQ
Where do you buy said fruity wood?
Has anyone converted their Weber charcoal grill into a smoker?
Has anyone converted their Weber charcoal grill into a smoker?
Posted on 8/31/11 at 9:02 pm to FredSecunda
quote:
Where do you buy said fruity wood?
Walmart, Lowe's, Home Depot, Goodwood Hardware, etc.
I usually put a pork butt in my smoker at 3 pm to have it ready for lunch the following day. I cook it at 190-220 degrees. It usually reaches 195 degrees internal temp by 10 am. When I pull it off, I wrap it in foil and place in a cooler until ready to eat. I use lump charcoal and add hickory chips at the start.
Posted on 8/31/11 at 9:06 pm to FredSecunda
Academy has apple and sometimes peach
Posted on 8/31/11 at 9:13 pm to rabdogg
fruit wood is expensive in the south. If you use anything else, use white oak.
Posted on 8/31/11 at 10:44 pm to tke_swamprat
Am I the only one brining?
I smoke mine after dry rubbing @ 225-250 to internal temp of 180. Then I wrap in foil to finish. I usually pull mine off @ 200.
I smoke mine after dry rubbing @ 225-250 to internal temp of 180. Then I wrap in foil to finish. I usually pull mine off @ 200.
Posted on 8/31/11 at 11:13 pm to Aubie Spr96
No need to brine a pork butt, its literally oozing with fat.
Posted on 9/1/11 at 12:06 am to kfizzle85
Brine poultry, not pork.
Posted on 9/1/11 at 12:10 am to DriveByBBQ
Yeah the only things I've ever brined were chicken and turkey.
Posted on 9/1/11 at 6:56 am to tke_swamprat
i am smoking a butt too for the first time and i can't get the damn egg up to 225, any suggestions for a rook?
Posted on 9/1/11 at 7:11 am to Damn Good Dawg
For us without smokers: How would you incorporate a grill and a slow cooker?
Posted on 9/1/11 at 8:32 am to Duckman13
I do Boston butt in the slow cooker for pulled pork all the time. season and use BBQ sauce. I usually make a homemade BBQ sauce.
Posted on 9/1/11 at 8:39 am to DriveByBBQ
quote:
Brine poultry, not pork.
what about pork ribs? I understand not brining a butt because it has so much fat, but ribs don't.
Posted on 9/1/11 at 9:18 am to kfizzle85
quote:
No need to brine a pork butt, its literally oozing with fat.
I can tell a distinct difference between one that I have brined and one that I haven't brined (actually did two back-to-back one day for comparison). Pork, chicken, and fish definitely benefit from a flavor brine.
Posted on 9/1/11 at 9:33 am to tke_swamprat
Doing one for the Game. Rinse it and pat it dry, then coat with some olive oil, coat with your favorite dry rub. I put it on my Kamado Joe at 225 or so fat cap up. My favorite flavored smoke for pork is apple wood. Cook until internal is 195 to 200 deg. You can also wrap wit foil for the final couple of hours. Usually takes 1:45 to 2hrs per pound of butt for planning purposes
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