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re: Smoking Boston butt
Posted on 3/18/16 at 9:11 pm to drobis1
Posted on 3/18/16 at 9:11 pm to drobis1
Trim but not the whole thing, leave about half inch of fat or so. I say cap down so the fat can act as a barrier to the heat, but I've done it up too. Haven't noticed a big difference.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
1
Posted on 3/18/16 at 9:26 pm to Dav
Fat is flavor!
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