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Started By
Message
re: Best way to smoke a Boston Butt?(updated with pics Pg.2)
Posted on 5/4/12 at 7:58 pm to longhorn22
Posted on 5/4/12 at 7:58 pm to longhorn22
yes
1
Posted on 5/4/12 at 9:00 pm to longhorn22
quote:
So the ice chest part is the last thing to do? And that is simply to let it cool?
Actually, the ice chest keeps it warm. I like to fill the cooler with hot water and let it sit for awhile. Dump water and throw the butt wrapped in foil and a towel in and shut the top immediately. Keeps the butt warm and moist.
Posted on 5/4/12 at 9:27 pm to andyco
I've never injected mine, but have always brined. Maybe I need to try the injection......
Posted on 5/5/12 at 1:40 pm to Aubie Spr96
Aubie,
If you try that injection, I will bet you my left nut that you will never again brine a boston butt.
If you try that injection, I will bet you my left nut that you will never again brine a boston butt.
Posted on 5/6/12 at 7:17 am to andyco
Beginning 9:30 P.M.
Middle of Night
2:30 A.M.
Good Morning! Almost Done!
Middle of Night
2:30 A.M.
Good Morning! Almost Done!
Posted on 5/6/12 at 7:57 am to longhorn22
looks good!
Posted on 5/6/12 at 9:41 am to gmrkr5
Now time to rest!!
Posted on 5/6/12 at 10:11 am to longhorn22
I'll be over soon. What kind of beer do you like?
Posted on 5/6/12 at 4:15 pm to lsumailman61
Finish product
FYI not much left! Here is the ribs I did also
FYI not much left! Here is the ribs I did also
Posted on 5/6/12 at 4:39 pm to longhorn22
OT lounge probably just exploded with hatred
Posted on 5/6/12 at 5:02 pm to Burlee
quote:
Keeps the butt warm and moist.
I'm glad this wasn't an OT post.
Posted on 5/6/12 at 5:24 pm to Tiger Authority
quote:
OT lounge probably just exploded with hatred
Posted on 5/6/12 at 5:28 pm to PVillePandG
that butt looks delicious
Posted on 5/6/12 at 6:54 pm to Delacroix
It was delic
Posted on 5/6/12 at 11:06 pm to longhorn22
Need a mop for those ribs, brotha
Posted on 5/7/12 at 1:52 pm to CAD703X
quote:
if you want to get a nice amount of smoke soaking into that butt, take it out a couple hours before you throw it on the smoker so its at room temp, then put it on a smoker at 215-220 (lower the better) so the smoke will have plenty of time to sink into the meat before the bark starts to form. all meats only absorb smoke the first couple of hours they're on the smoker so you want to make sure the temp is low enough that plenty sinks in.
Do not do this!
You do not want your butt over 40 degree's for so many reasons before you place it on. Health reasons being the foremost.
Another reason is that the meat absorbs more smoke at lower temps.
Posted on 5/7/12 at 2:09 pm to longhorn22
quote:
FYI not much left! Here is the ribs I did also
You overcooked them. When the meat starts to shrink on the bone take them off.
Posted on 5/7/12 at 4:17 pm to longhorn22
i've used that same method for a brisket before and it was one of the top 5 best things i ever cooked before
Posted on 5/7/12 at 10:07 pm to longhorn22
did you try the injection
Posted on 1/19/13 at 12:30 pm to andyco
ok, i'm bumping longhorn's thread because i'm bored waiting for this thing to be ready.
Still have a way to go. At 172 now. Put it on around 10:00 last night. Grill has been holding temp well--I just didn't think it would take this long. It's a 7.2 lb Boston butt.
Still have a way to go. At 172 now. Put it on around 10:00 last night. Grill has been holding temp well--I just didn't think it would take this long. It's a 7.2 lb Boston butt.
This post was edited on 1/19/13 at 12:38 pm
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