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Boston Butt Smoking
Posted on 10/9/15 at 9:33 am
Posted on 10/9/15 at 9:33 am
So I've done ribs countless times. Turkey breasts, sausage, and a few other things. But I bought a butt last night and the plan is to smoke it at some point over this holiday weekend. It is about 4.5 or 5 lbs. I have a 22.5 inch Weber to smoke in. Any tips/recipes/rubs/wood choice/temps for a first timer?
Posted on 10/9/15 at 9:35 am to TU Rob
sear for 1 hour. wrap in 3 layers of heavy duty foil. roll every 30 min for 2.5 hours. pull the 7 bone out and see if meat comes with it. it shouldn't.
Posted on 10/9/15 at 9:42 am to TU Rob
very hard to mess up. BBQ with franklin is always a good video to watch before smoking anything. He does the central Texas pepper and salt only but with pork I am fine with some mustard powder or whatever you want on it.
Smoked pork butt makes great taco's. Some fresh pico and some green hot sauce
Smoked pork butt makes great taco's. Some fresh pico and some green hot sauce
Posted on 10/9/15 at 9:46 am to TU Rob
First thing I ever smoked was a Boston butt. Easy easy.
Trimmed butt and rubbed with seasonings (i used store bought but obviously homemade would be better)
Then set up my Weber using the snake method (best method for smoking imo). Got the Weber up to 250 and placed a few chucks of apple wood at the beginning of the snake. Placed butt in center and a drip pan with water underneath.
Let it go for about 4-5 hours until I first opened the lid. Great thing about the snake method is you rarely have to refill charcoal as it burns slowly around. Sprayed the butt with some apple juice and covered, opening the lid every hour to spray.
Once butt reached 190-200 I pulled from grill. Probably 8-9 hours in total. Wrapped in foil and let rest another hour. Bone came clean out and made some of the best pulled pork sandwiches and nachos I've ever eaten.
Trimmed butt and rubbed with seasonings (i used store bought but obviously homemade would be better)
Then set up my Weber using the snake method (best method for smoking imo). Got the Weber up to 250 and placed a few chucks of apple wood at the beginning of the snake. Placed butt in center and a drip pan with water underneath.
Let it go for about 4-5 hours until I first opened the lid. Great thing about the snake method is you rarely have to refill charcoal as it burns slowly around. Sprayed the butt with some apple juice and covered, opening the lid every hour to spray.
Once butt reached 190-200 I pulled from grill. Probably 8-9 hours in total. Wrapped in foil and let rest another hour. Bone came clean out and made some of the best pulled pork sandwiches and nachos I've ever eaten.
This post was edited on 10/9/15 at 9:48 am
Posted on 10/9/15 at 9:50 am to Dav
quote:
Then set up my Weber using the snake method
I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?
I usual just use my Pit barrel, but I'd like to do a brisket slow on my Weber.
Posted on 10/9/15 at 10:01 am to LNCHBOX
quote:
I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?
I usual just use my Pit barrel, but I'd like to do a brisket slow on my Weber.
I can't keep my kettle below 300 either. Why I bought a WSM last month. The kettle does a decent job as a smoker and a great job as a grill. But a dedicated smoker does a great job as a smoker.
Posted on 10/9/15 at 10:05 am to RedHawk
Cook it fat side up. I put my egg at 185 and let it smoke for about 12 hours. Once it hits 165 I pull it off and wrap it up and let it rest.
Posted on 10/9/15 at 10:06 am to TU Rob
I always use BBQ by franklins video for doing a butt on my kettle. I usually cook a 3-3.5 lb in about 6 hours give or take. Use the snake method.
Posted on 10/9/15 at 10:07 am to LNCHBOX
quote:
I usual just use my Pit barrel, but I'd like to do a brisket slow on my Weber.
Brisket on the barrel is a beautiful, beautiful thing.
Posted on 10/9/15 at 10:07 am to LNCHBOX
quote:
I tried doing this the other day, and couldn't get the temp under 300. I made the snake 2x2, and used a little less than 1/4 chimney of hot coals to start it. Messed with the vents several ways and just couldn't keep the temp down. Any advice?
I use the snake when doing ribs. But I buy lump coal and not briquettes. I start it with about the same amount of hot coals that are briquettes but the only thing in the snake is lump coal and wood. It stays around 250 or so. I've never seen it get to 300. Maybe right at first but once those hot coals cool a little and the smoke starts going it hovers between 225-250 for several hours.
Posted on 10/9/15 at 10:09 am to TU Rob
Make sure you cook it to about 190. Your meat will hit a wall temperature wise around 170 due to the fat melting internally, but stick with it.
Posted on 10/9/15 at 10:20 am to LNCHBOX
quote:
Any advice?
Maybe a 2x1 snake? I've done a semi circle of 2x2 and never had it get that high. It spikes to about 275-300 at first but once it gets going it settles down. You could also close the bottom vents some to regulate the temp. Keep your top vent open.
Posted on 10/9/15 at 10:28 am to Dav
Yea,I was hoping it was just a spike, but 45 minutes later it never dropped. It was also back in August, so it was hot as frick
Posted on 10/9/15 at 10:30 am to LNCHBOX
I was having a problem keeping my temp down on my WSM when I first started using it, and still do a little bit. I used to not be able to keep it under 285ish to save my life, and then I started using a little less started/lit charcoal and a full bowl of water. Now I can get it lower, but no way I can keep it around 225. 250 is about as low as I can get it at the moment, which is fine with me because everything has turned out great.
eta: minion method with about 12-15 lit coals out of the chimney
eta: minion method with about 12-15 lit coals out of the chimney
This post was edited on 10/9/15 at 10:46 am
Posted on 10/9/15 at 10:31 am to LNCHBOX
You're going to have a hard time controlling your temp with the snake in a kettle. I smoke mine at 225 uncovered until it hits 195 in a BGE. In a kettle, you might want to put 250-300 degree smoke until it hits 160 or so then wrap and finish in a 300 degree oven.
This post was edited on 10/9/15 at 10:37 am
Posted on 10/9/15 at 10:34 am to TU Rob
I followed Chris Lilly's method with good success. Look it up and give it a go, you'll probably like it as well.
Posted on 10/9/15 at 10:55 am to oldcharlie8
quote:
sear for 1 hour. wrap in 3 layers of heavy duty foil. roll every 30 min for 2.5 hours. pull the 7 bone out and see if meat comes with it. it shouldn't.
Huh?
Posted on 10/9/15 at 11:08 am to Burlee
quote:
Burlee
Some of the advice in this thread is significantly lacking.
Posted on 10/9/15 at 11:15 am to TU Rob
A must read
This post was edited on 10/9/15 at 11:46 am
Posted on 10/9/15 at 11:17 am to PapaPogey
quote:
I was having a problem keeping my temp down on my WSM when I first started using it, and still do a little bit. I used to not be able to keep it under 285ish
My 22 WSM tends to run hot also. What I do is once I dump the chimney full of coals I open one of the vents all the way. Once the temp hits 180 I completely close it and it normally will crawl up to 220 to 225 and stay there. If it holds for 15 to 20 minutes then it will stay there all day or night.
One time I was doing a recipe that called for the WSM to be left open to burn just about all of the wood before cooking. It took 3 hours to get down to temp after closing it. That's why I bring the temp up instead of ever trying to get it to go down.
I've gotten used to mine and don't have any trouble with it but if you want to fix yours so it will never run hot again unless you want it to, get this:
https://www.amazon.com/Gasket-Weber-Smokey-Mountain-gasket/dp/B00CI6WFCU
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