here i am, in trouble on a boston butt

Discussion in 'Pork' started by jbfromtennessee, Aug 14, 2014.

  1. jbfromtennessee

    jbfromtennessee Fire Starter

    put my first eva boston butt on at 6 cst this morning at 226.. it weighs 8 pounds. it got to 165 about noon and just now started climbing. now 172. is it anyway to judge about what time it may hit 200 i.t.  a educated guess would help.  also can i speed up the process without endangering the flavor by increasing the temp on my smoker. oh, it is a master built 30" smoke house. any suggestions would greatly be appreciated. thanks in advance james....
     
  2. jbills5

    jbills5 Meat Mopper

    Unfortunately, there is no way to guess when it will get there.  If you would like to speed up the process you can always wrap up the butt.  You will get a bit of a mushier bark, but taste wise, it will still be damn good.
     
  3. jbfromtennessee

    jbfromtennessee Fire Starter

    thanks j. i did wrap it in alum foil about a hour ago and turned the temp up a bit to 235. in the last hour we have now risen almost 10 degrees and hopefully i will be able to take it off and let it rest around 5 or 530cst.  i for sure will put the next one on three hours early. live and learn is what it is all about i guess. thanks for your help...
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    The one I have in my Step by Step hit 165* IT at 3 PM.

    I foiled it, added juice & bumped it up to 260* smoker temp at 3 PM.

    It hit 203* IT at 5:30 PM.

    Hope that helps,

    Bear
     
    Last edited: Aug 14, 2014
  5. billydare68

    billydare68 Newbie

    Do you have a Dutch oven?

    Do you have a remote internal meat thermometer?

    If so, remove butt from smoker and place into the Dutch oven. 

    Any container that you can seal tightly will work--like a roasting pan with tight lid.

    Place aluminum foil around the entire container and then place the lid on it.

    The foil will keep the hole where the remote read thermometer lead from leaking moisture.

    Set the pan in the oven, in your house's oven, and set temp to 220/225.

    Leave the butt there until your internal temp probe reads 195 F.

    At that point, remove butt and let is sit for at least 10-20 minutes.

    If you do not wait until the temp is 195, the tough parts do not liquidfy. Once that temp is achieved, you are good to go for taking a fork and shredding the meat.

    Point of discussion here: A Boston butt will have absorbed enough smoke flavor at the 2-hour level in any Masterbuilt smoker. More smoke is NOT better. I have found the best solution is to move butt roast to my kitchen oven, place it in my Dutch oven. seal the top with aluminum foil and watch the remote internal temp probe like a hawk. Once it reads 190-195, KILL the heat--remove from oven, let the butt rest at least 30 minutes. Pulled pork that way is totally mouth-wateringly impossible to resist!

    Prof Bill
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----That depends on a few things:

    The individual's taste.

    How heavy your smoke is.

    What flavor smoke you use.

    I use Hickory Smoke, and I smoke very light to medium, and I smoke everything for as long as the meat is in the smoker without foil. I never have meat that is too smoky.

    If you put the smoke on too heavy, it could be enough smoke in 2 hours, in fact it could be too much in 2 hours!!!

    The name of the game is TBS (Thin Blue Smoke) for as long as you want.

    Bear
     
  7. jbfromtennessee

    jbfromtennessee Fire Starter

    well, it turned out just great.  got up to 197 at 530.  i let it rest for about thirty minutes while we got everything else going and it pulled just like it does in the videos i have watched. it was really memphis bar-b-q good to my surprise and delight. next time two to three hours earlier start time and will not wrap... thanks again for this site and the help i received on my first venture..j.b.f.t.     
     
    Last edited: Aug 15, 2014
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great JB !!![​IMG]

    You did Great !!![​IMG]

    Bear
     
  9. jbills5

    jbills5 Meat Mopper

    [​IMG]
     
    yotzee likes this.
  10. billydare68

    billydare68 Newbie

    "Bear" First, congrats on your service in Nam. I too was there 6/69-6/70 in the Long Binh area west of Siagon.

    Over the years, my stomach has not stayed as young as the rest of me. Consequently, Tums and Zantac do not always make my life smooth and reaction free... thus, too much smoke is too much smoke for my system--over which I have no control. I fully understand TBS! But two hours is about all my system can handle without severe rejection for mesquite and hickory. I would "like more" but I don't dare. I like living on the edge without over-doing it. As I age, I have had to learn some new eating habits.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Home, Brother!!

    That's why I don't tell others to use as much smoke as I do. I just tell them they can use a light smoke for as long as "They" want, but never use a heavy smoke. I only cut in there because you told  James that 2 hours is enough. That may be all your system can handle, but it doesn't mean anyone else has that same problem. I can't even taste 2 hours of my light Hickory smoke.

    As far as over-doing it------12 hours of light smoke is not over-doing it, but 1 hour of heavy smoke can be.IMHO

    It can't be from C-Rations, because I ate as many of them as I could without a problem-----Beat the Heck out of Mess Hall Food!!![​IMG]

    Bear
     

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