Boston butt (1rst attempt)

Discussion in 'Pork' started by bigd3077, Feb 8, 2015.

  1. bigd3077

    bigd3077 Meat Mopper

    So I did pork tenderloins and they were good, but room for improvement. Now going for pulled pork. Got a butt last night and did mustard, and Kc butt spice for rub. Let it rest over night. Fired up the MES 30 at 4:30 am this morning . As she was getting to temp., I sprinkled some brown sugar on the meat. Put it in at 5am with a 220 temperature reading with my Maverick 733. I'm using apple chips for smoke. Smells awesome. Am I strange for sitting in my backyard at 5am staring at a black box?
  2. bear55

    bear55 Master of the Pit

    Strange, hell no!  Good luck with your smoke.  I usually smoke my butts at 235 and plan for 1.5 hours per pound.  I wrap mine at 165 taking them to 203-205 before placing in an empty ice chest for at least an hour and 2 or 3 is better before pulling.

  3. bigd3077

    bigd3077 Meat Mopper

    Thanks Richard, it's been holding steady at 225. I'm going to bump it up at 10 to 235°
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Sounds like your on course for a great smoke.  Sitting and staring at the smoker is very normal imo
  5. scooter-man

    scooter-man Smoke Blower

    Nope - completely normal. I'm smoking some cheese now, then a whole chicken. I keep peeking out the window staring at the smoker. It's funny the excuses you make up to go out to the smoker.
  6. bigd3077

    bigd3077 Meat Mopper

    Haha, it's funny. My wife gets pissed at me. So I just probed the meat, been in for 6.5 hours and internal temp is 163°.
  7. bigd3077

    bigd3077 Meat Mopper

    So far so good, just double wrapped her up, at 167°, 6oz of Apple juice with a splash of Apple cider vinegar, put back in. Smoker is at 225-230 and internal meat is now 169°. I guess I just let it go like this till it hits 205°. Unless someone tells me different. I have pics but they are not uploading from my phone.
  8. bigd3077

    bigd3077 Meat Mopper

  9. aceoky

    aceoky Smoking Fanatic

    Seriously doubt you'll find any of us here who find that "Strange" (at all) LOL since we're all guilty of that quite often.

    Great looking butt also!

  10. bigd3077

    bigd3077 Meat Mopper

    Thanks, I work out! Oh boy, just hit 196°!! Going to let it go till 4 (30 minutes) and let her rest an hour before pulling at 5pm!
  11. bigd3077

    bigd3077 Meat Mopper

    Paradise right now.
  12. timberjet

    timberjet Master of the Pit

    Do a probe test before you pull it out. You never know if will be perfect at 198 or 205. That's my 2 cents. Looks like a great first Butt smoke going for you.
  13. bigd3077

    bigd3077 Meat Mopper

    Pulled at 200°. Hour and a half rest. Was amazing. Nailed it[/URL[/URL
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice job! The bone looks like it pulled clean.  Thats how it is done. If this was your first try I'd say you are well on your way my friend.  You're going to find the leftovers useful too. I'll freeze the scraps and plunk then into a pot of pintos! 

    bigd3077 likes this.
  15. bigd3077

    bigd3077 Meat Mopper

    Thanks, the bone slid right out. I love this site, very helpful. The family is hooked. I even turned my wife a bit who doesn't like smokey food. Now, what to smoke next!?!?!?
  16. twoalpha

    twoalpha Smoking Fanatic

    Looks right on. Nice post.
  17. bigd3077

    bigd3077 Meat Mopper

    Thanks everyone. Made a pulled pork pita for lunch with slaw, I can't wait to dive into.... 
  18. It looks GREAT! It has very nice color.

    Happy smoken.

    bigd3077 likes this.
  19. nicholas2335

    nicholas2335 Newbie

    New to smoking and the forum. I have been reading around to prepare for my first Boston butt smoke as well. I have a MES 30 in. When you removed the butts for wrap did you pour the apple juice/vinegar over the top of the butts? 


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