re: Best way to smoke a Boston Butt?(updated with pics Pg.2)

So much winning going on in this thread!

I was gonna put mine on at 10 last night but the wife and dog were asleep and I knew if he heard me scratching around outside he'd start barking and wake her.

So I started at 8am and hoping I can get'er done in about 12hrs.

Internal temp is at 155* now.......usually about where the temp will stall out for several hours.

do you use a rub?

i am trying dizzy dust (coarse). i was told the byron's can be too salty.

eta: that looks good. i'll probably try to make my own after i use all of this bottle

Eata: up to 190

ok, i'm up to 196 now. was planning to pull it off at 205. problem is we've got plans tonight. i'm not going to have time to wait an hour then pull it. how long can i leave it in a cooler wrapped? would it be ok for several hours? should i pull if off sooner (lower temp) if i plan to do this?

Pulled off at 203


Warming up cooler with hot water


Wrapped in foil and towels

About to go to a party so it may be a couple hours before I pull it

Mission accomplished!




Tastes fantastic! Unfortunately we have dinner reservations so I won't get to truly enjoy it until later.

quote:

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DO NOT SEAR. If you want a good bark on your butt then put it on indirect heat at 220 +/- 5 degrees until the internal temp is at 195. After its been smoking for 4 hours spray apple juice on the outside with a spray bottle every hour.

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Thats the best advice you've been given in this thread. It is true that after about 4 hours the meat stops taking smoke. Sometimes I wrap the butt in foil and put it in the oven until it reaches 195 degrees. If you want to leave it in the smoker you can wrap it in foil and finish it that way as well.

I have done mine in an electric smoker and an indirect heat smoker as well. I like the indirect heat better.

Just remember that the smoke you are trying to achieve is a "thin blue smoke." It wont taste right if your smoke is that billowing white smoke. Thin blue smoke.