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Message
Boston Butt on a Webber Kettle
Posted on 6/20/19 at 2:14 pm
Posted on 6/20/19 at 2:14 pm
I am planning to smoke my first Boston Butt, what are some tips, tricks, or advice. I have a vortex and plan use the snake method with some cherry wood. In doing some research I have some questions:
injections or no injections
wrap or no wrap
a good rub
TIA
injections or no injections
wrap or no wrap
a good rub
TIA
11
Posted on 6/20/19 at 2:32 pm to gringeaux
I've never smoked on a Weber Kettle, but this is the recipe I use. LINK
I've done it in an oven like the website, but I usually do it in my MES smoker.
No wrap, no injections. Brine it overnight, this will keep it super moist. At 225 degrees it usually takes me about 1.5 hours per lb.
I've done it in an oven like the website, but I usually do it in my MES smoker.
No wrap, no injections. Brine it overnight, this will keep it super moist. At 225 degrees it usually takes me about 1.5 hours per lb.
This post was edited on 6/21/19 at 12:21 pm
Posted on 6/20/19 at 3:46 pm to gringeaux
I like Bad Byruns Butt rub cut with some brown sugar. You can find it locally. I use other stuff, but if im out of what I use this is my go to. If you’re in BR I know Goodwood carries it all the time. Pick up some Blues Hog BBQ (original) sauce while you’re there. It’s some of the best you can buy off the shelf.
Only wrap if you get into a time crunch. Also, only use bone in.
You can inject if you’d like. You can season it, then inject it and let it rest a bit.
Only wrap if you get into a time crunch. Also, only use bone in.
You can inject if you’d like. You can season it, then inject it and let it rest a bit.
Posted on 6/20/19 at 3:55 pm to HebertFest08
quote:
Also, only use bone in.
Why?
Posted on 6/20/19 at 4:05 pm to gringeaux
Follow Chris Lillys recipe and you cant go wrong. I've done probably 10 BBs on my Weber Kettle. Dont forget the water pan.
Posted on 6/20/19 at 4:06 pm to gringeaux
I've gotten out of injecting a butt it seems but if you're set on it, google Chris Lilly's injection and rub recipe. It's pretty decent. As far as rubs, go to Academy and get you some Lambert's Sweet Rub 'O Mine. It's probably one of the better ones you can find fairly easy.
A "trick" I like to use is: since I'm pulling the butt for pulled pork anyway, I make a deep cut about 3/4 of the way through the center then make another one 90 degrees of the previous cut...again 3/4 of the way through. You're essentially cutting the butt in half both ways but not all the way through.
Spread those section apart, spritz heavily with apple juice (or inject at this point) then apply the rub liberally. You're creating more surface area for rub, which will turn to bark. More bark = better pulled pork.
I like to smoke a butt at 275 using a combination of hickory and post oak. Also, I remove all of the fat cap. You can't eat it anyway and you're cooking indirect so take advantage of that by removing the cap then applying rub to it too.
I smoke it until I have a nice bark formed, which is usually around the 165 degree mark, then remove and wrap. Back on the smoker until internal is around 198-202.
A "trick" I like to use is: since I'm pulling the butt for pulled pork anyway, I make a deep cut about 3/4 of the way through the center then make another one 90 degrees of the previous cut...again 3/4 of the way through. You're essentially cutting the butt in half both ways but not all the way through.
Spread those section apart, spritz heavily with apple juice (or inject at this point) then apply the rub liberally. You're creating more surface area for rub, which will turn to bark. More bark = better pulled pork.
I like to smoke a butt at 275 using a combination of hickory and post oak. Also, I remove all of the fat cap. You can't eat it anyway and you're cooking indirect so take advantage of that by removing the cap then applying rub to it too.
I smoke it until I have a nice bark formed, which is usually around the 165 degree mark, then remove and wrap. Back on the smoker until internal is around 198-202.
Posted on 6/20/19 at 4:11 pm to gringeaux
Did this on a kettle for Father's day. Royal Oak and a little mesquite
Posted on 6/20/19 at 4:28 pm to Stexas
Agreed with only wrapping if you need to. And if you do, use butcher's paper and not foil as that will preserve the bark better.
With foil you end up with a pork version of pot roast.
With foil you end up with a pork version of pot roast.
Posted on 6/20/19 at 5:00 pm to gringeaux
Snake method
Use the snake method for the coals..Low and slow..works like a charm.
Use the snake method for the coals..Low and slow..works like a charm.
This post was edited on 6/20/19 at 5:04 pm
Posted on 6/20/19 at 5:01 pm to Athis
Butts dont need low and slow.
325-350 works just fine.
325-350 works just fine.
Posted on 6/20/19 at 5:22 pm to gringeaux
keep a close eye on it for flareups. Butts release a lot of fat
Posted on 6/21/19 at 11:59 am to KosmoCramer
quote:well if you want to talk like that briskets dont either.
Butts dont need low and slow.
325-350 works just fine.
This post was edited on 6/21/19 at 2:12 pm
Posted on 6/21/19 at 12:12 pm to gringeaux
No injections. Mix the Cherry with Hickory. cherry can get a fuzz bitte. Pecan mixed with Hickory is my preferred smoke for butts. put some mustard on your butt. Put your rub on at least 12 hours before and you won't need to brine it. I smoke for 4-6 hours and then throw it in the oven. (to save wood mine isn't super efficient) Once the temperature gets up to 145 degrees it stops taking on smoke flavor and the outside can become bitter depending on the wood. I wrap after that 4-6 hour mark usually around 6 hours in heavy duty foil.
For rub i use Central BBQ, but I add Paprika, garlic, brown sugar and sea salt to make it go further.
Something new i've tried and so far had good results is to use caramel that is found in the coffee section. The stuff they use at starbucks for a Caramel Macchiato. Not the flavoring but actual caramel. It helps creates a beautiful bark.
Putting rub on the night before will allow the salt from it to penetrate all the way through. Same thing as brining for the most part. If you brine don't put a salty rub on it. I prefer all my flavor to come from the smoke. I don't want salty pork. I want smokey pork. THis is why I don't brine or inject. The fat from the shoulder is enough to make it tasty. good luck. be sure to have you some cold beverages ready for this time a year.
For rub i use Central BBQ, but I add Paprika, garlic, brown sugar and sea salt to make it go further.
Something new i've tried and so far had good results is to use caramel that is found in the coffee section. The stuff they use at starbucks for a Caramel Macchiato. Not the flavoring but actual caramel. It helps creates a beautiful bark.
Putting rub on the night before will allow the salt from it to penetrate all the way through. Same thing as brining for the most part. If you brine don't put a salty rub on it. I prefer all my flavor to come from the smoke. I don't want salty pork. I want smokey pork. THis is why I don't brine or inject. The fat from the shoulder is enough to make it tasty. good luck. be sure to have you some cold beverages ready for this time a year.
This post was edited on 6/21/19 at 12:14 pm
Posted on 6/21/19 at 12:59 pm to CarRamrod
quote:
well if you to talk like that briskets dont either.
they don't
Posted on 6/21/19 at 1:25 pm to List Eater
you sound like you prefer your brisket with Southpaw or a wine cooler. Do you smoke cigarettes or have false teeth and can't taste or feel the difference in texture?
Posted on 6/21/19 at 1:32 pm to yatesdog38
Posted on 6/21/19 at 1:34 pm to List Eater
quote:
well if you to talk like that briskets dont either.
they don't
i know i just said that. 
Posted on 6/21/19 at 1:34 pm to KosmoCramer
quote:
Butts dont need low and slow.
325-350 works just fine.
List made me do one like this and it came out just fine. All his fault.
Posted on 6/21/19 at 1:34 pm to yatesdog38
quote:you sound like you dont know much about smoking at all.
you sound like you prefer your brisket with Southpaw or a wine cooler. Do you smoke cigarettes or have false teeth and can't taste or feel the difference in texture?
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