7.5# Rolled and tied Boston Butt on Weber Kettle. Tips?

Discussion in 'Pork' started by 45freedom, Jul 23, 2014.

  1. 45freedom

    45freedom Newbie

    FL
    Hey Everyone!

    Just bought a 7.5# boston butt to smoke on my Weber kettle.  Never done one before.

    Was thinking about prepping it tomorrow evening with a rub then putting it in the kettle Fri at about 7-8pm to be ready sat at around lunch time.

    I have done some smoking on the kettle before and I have a fair amount of experience with smoking on Charcoal.

    Gonna probably use the minion method to get an even heat throughout the night.  Gonna use some pecan wood mixed throughout the coal for an even smoke.

    Anyone done this before on a kettle?  Do you have any tips for me?

    Thanks
     
  2. timberjet

    timberjet Master of the Pit

  3. 45freedom

    45freedom Newbie

    FL
    Scratch the minion method.  After some research it seems the snake method will give me longer and more consistent temps.



    Looking for 225* - 275* as this cut can be pretty forgiving.  I hear some people even cook theirs over 300*!!  They say as long as you let it rest an hour or so it still pulls fine.

    Yes, I bought a fresh 7.5# Boston Butt and the butcher rolled and tied it for me.  Basically trimmed it up, deboned it, rolled it up evenly and tied it.  A friend gets his prepared from the butcher like this and says it turns out great.
     
  4. timberjet

    timberjet Master of the Pit

    I like to have the bone for stock and usually don't trim anything off. The fat renders off during the long smoking process anyway and bastes the meat as it does. Sometimes I will score the skin if it has any. Sounds like you have a good idea of what to do. I would suggest wireless meat and smoker temperature probes if you don't already have one. Very handy for letting you know what is going on from your nightstand. Happy smoking. timber
     
    45freedom likes this.
  5. grillmonkey

    grillmonkey Smoking Fanatic

    I'm a newbie, but since you asked for tips, I'm going to add my 2 cents. Don't use a rub, just use sea salt. A lot of sea salt, like pour it on so thick it's falling off. Then put it on the grill and cook for 4 hours like you'd planned with charcoal and pecan, then wrap in foil until you reach an IT of 205. After 2 or 3 hours it has absorbed about as much smoke flavor as you'd want anyway, so you can just bring it in the house and put it in the oven at 235 for the remainder of the cook. Don't add the juice from the foil back to the meat, it's juicy enough and the juice in the foil is too salty.

    No, this isn't something I created on my own, I saw it on TV. I was watching a cooking show and they were visiting a BBQ restaurant. This was the method he used to cook his butts. I thought it was weird until he said he cooked 60-70 butts a day. If you can move 60-70 butts a day it's probably real good, or you're giving it away.

    I tried it. What it does when it cooks like this is absorbs the salt into the meat evenly and it really isn't too salty. In fact it seemed to just bring out the flavor of the meat and smoke, which is what you're cooking a butt in the grill for anyway. And the 205 IT is what I did to make pulling the pork a breeze. I live in an area where BBQ pork restaurants are the most popular places to eat, and all of my guests and family said it was the best they'd ever had.

    You can spice it up with all sorts of seasonings and make a pretty bark that will get mashed into the meat when you pull it, then you just have seasoned meat. Or, try it this way and enjoy the natural flavor of well-smoked pork.
     
  6. timberjet

    timberjet Master of the Pit

    Not as much smoke as I want. I like smoke. A lot of smoke. hahahaha.....I go by temperature, not time. Ultimately it is your call to do with it what you wish but the tried and true recipe I posted is what most of us use with some slight modifications to taste of course. I have done the sea salt thing on chuck roasts with good effect but I do like A bit of kick to my cooking. So Jeffs rub or similar on my pork. 
     
  7. 45freedom

    45freedom Newbie

    FL
    I think this salt rub is called a "dry brine"  I may try this but I do have a "salt rub" that I made with minimal brown sugar.  Its predominantly season salt, onion powder, garlic powder, paprika, brown sugar, and black pepper in that order. 

    I like the idea of the natural flavor.  I will have to decide by tomorrow evenings prep as to what I will finally do.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You mentioned a higher temp smoke. I do butts anywhere from 285-325 now. End up with the same product as I did when i used to smoke them at 225-250. Just doesn't take as long. I like to run mine naked (no foil) the entire smoke, we like the bark!

    As for the rub. I keep it simple. SPOG (Salt Pepper Onion Garlic). Sometimes I'll add some chipotle powder for a bit of heat.

    Smoke to an IT of 205*f. Wrap in foil and rest for a good hour. Pull. Add finishing sauce if that's the route I'm going.

    About the only time I go and get fancy with pork butts is when I'm making Pernil pork for Cuban sandwees!
     
    45freedom likes this.
  9. grillmonkey

    grillmonkey Smoking Fanatic

    Seems like I read somewhere that we get into this and become absorbed in trying to find that ultimate seasoning/cooking method and loose sight of what is really good. Then, as we sometimes eventually learn, sometimes not, it really is the basic smoke that is so good. Try this...or not. Do the salt rub, smoke it to your satisfaction, pull it, put it on a bun, hit it with some hot sauce and a scoop of coleslaw. If that isn't the best BBQ sandwich you've ever had, then you tell me what is and how to do it, and I'll do it next weekend. If you don't have a good homemade coleslaw recipe, KFC will work in a pinch.
     
    45freedom likes this.
  10. yotzee

    yotzee Smoking Fanatic

    I still occasionally use my Weber kettle to smoke. I use the snake or "fuse" method. Google it for YouTube videos how. I can almost plan how many hours it will go by length of snake/fuse of charcoal I make.
     
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  11. 45freedom

    45freedom Newbie

    FL
    I haven't had breakfast yet!  That is making my hungry!!
     
  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    As far as deboning the butt, I say no! The bone acts like a heat sync and transfers the surrounding temp deep into the meat. It helps it cook from the inside. My 2cents!!
     
  13. yotzee

    yotzee Smoking Fanatic

    I buy deboned shoulders in a 2 piece cryovac pack at Costco all the time.  They turn out great.  I just did an overnight smoke with 2 weighing about 6lbs each in the smoker at 225 and they were wonderful.  I've even cut them into smaller roasts, tied them to round them off and smoked them on my Weber.  That gives you twice the bark!!
     
  14. 45freedom

    45freedom Newbie

    FL

    Prepped this baby last night.  Ready to throw it on the smoker this evening!
     
  15. 45freedom

    45freedom Newbie

    FL

    Kettle prepped and ready to go!


    Threw the butt on their and lit up the fuse!


    Set a guard to watch (or maybe eat) the meat!
     
  16. bobank03

    bobank03 Smoking Fanatic

    every smoker needs a guard dog! Looks like you are off to a great start! keep us posted! 
     
  17. grillmonkey

    grillmonkey Smoking Fanatic

    Aren't you up yet? Why can't you just peek and snap a pic?
     
  18. 45freedom

    45freedom Newbie

    FL
    Just took a look..  Had some temp troubles last night with the kettle getting up to 300*-350*  I shut the vents and the temps went too low and snuffed the coal fuse lol.  I re lit some coals and threw them on there and got it started back up around 200-250.  This morning it was still smoking at 225*.  took a IT of 180* so I figure it at the stall zone.  Added a few more coals and just gonna let it ride until about 195*-200* then I will take it out and let it rest for a few hours.

    Here it is making me hungry for breakfast!  I had to settle for a bagel that the wife made me lol.

     
  19. grillmonkey

    grillmonkey Smoking Fanatic

    Looks good to me. I wouldn't load up on a bunch of useless carbs though (A bagel?). Save all the room you can for the meat.
     
  20. yotzee

    yotzee Smoking Fanatic

    One night I lit the fuse, put the pork on the Weber and went to bed. Bottom vent wide open, top vent almost wide open. It must have been mind if windy because I woke up about 6 hours later and what shoulda took about 9 hours to burn was just about fizzled and the butt looked like it was gonna be burnt. IT TURNED OUT AMAZING!!
     
    45freedom likes this.

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