My first boston butt

[roadkill cafe]

One last question hopefully, anymore and I might as well have you guys come cook it for me, haha. I havent used this electric smoker for an extended period of time (thinking I will need to smoke my 4.30 pound brisket for about 8 hours) and I am planning on doing it pretty much overnight while I sleep. Is this safe to let the smoker go on its own for that period of time and what about the wood chips I add, would I need to add more? Should I do it this way or get up early and do it all throughout the day while I can tend to it?

Thanks,

Carl

Remember, though you plan by time, you cook by temp. so leave yourself plenty of time in case you hit an extended stall. Until you're familiar with how your particular unit cooks, I'd not leave it unattended overnight. Two identical units can cook differently. Also, unless I missed it, you don't have an AMNPS (smoke generator) and will be using the factory chip tray setup. If so, you'll need to be adding some chips every 30-45 min. I would start with about a palm size amount and add a smaller amount (maybe 10-15 chips) after that. Your goal is TBS (thin blue smoke) not heavy, white smoke billowing out. Two items I would highly recommend having are an AMNPS and a digital remote two probe thermometer such as the Maverick ET-732. The AMNPS with allow you to have smoke for about 10 hours without having to babysit the chip tray. The digital remote thermo will give you more accurate readings on smoker and meat IT (internal temp) and allow you to remain in the house instead of going to the smoker all the time to check them. Both can be obtained from Todd at A-Maze-N Products on this forum and his Customer Service will far exceed your expectations. Here's a link to his site. http://www.amazenproducts.com/  I'm sure some others can jump in with recommended temps to pull, resting in faux cambro, ect.

Edit: After posting I went back and see S2K9K has you covered with temps. Oppps, my bad.

Good luck and remember, we're here to help and we love pics.

Steve

 

[epnsc]

20121129_205642.jpg

• epnsc
• Nov 30, 2012

Not sure if this picture is showing up but here is my Boston rubbed down and getting ready to be wrapped up till Saturday morning.

 

[roadkill cafe]

Looks like you're off to a good start. Your rub looks nice.

 

[epnsc]

Morning and TGIF. If I want to definately have my 4.30 lb boston smoked to temp in no more than 6 hours what temp on the smoker would you recommend? I basically need to have it smoked in 6 hours, an hour to let it rest, and then get it shredded in the crockpot before I leave the house and let it sit in the finishing sauce till I get back home say 2-3 hours later.

 

[epnsc]

Thanks, I love my rub, put it on just about everything although if you asked me what is in it I couldnt tell you exactly as it changes slightly depending on what mood I am in.

 

[roadkill cafe]

I see you already have your rub and have been doing tri-tips so this should be easy for you. Rinse the butt real good then apply your rub, you can use a binder such as olive oil or mustard if you want, I don't use binders and find the rub sticks just fine. Just a matter of preference. Then wrap it in plastic wrap and put in fridge overnight. Smoke it at 225*-240* and plan on about 1.5 - 2 hours per pound. It will be done when the IT (internal temp) reaches about 200*-205*. You can probe it when it starts getting close and when it is soft as warm butter it is done or when you can wiggle the bone around like it's not attached anymore. Boston butts are real easy just make sure you let it cook long enough.

You can use the search bar at the top of the page and you will find tons of info on pulled pork. Lot's of people here and lot's of different methods.

You might want to edit the title of this thread to read boston butt or pulled pork or something similar.

You may have to get up a bit earlier then. If you hit a stall, it could increase your time some too.

 

[epnsc]

Does it make any difference if it is boneless. My butcher I always go to ended up not having any bone in when I went to pick it up so I just took the boneless this time.

 

[roadkill cafe]

Does it make any difference if it is boneless. My butcher I always go to ended up not having any bone in when I went to pick it up so I just took the boneless this time.

IMHO, not significantly. Bone-in may cook a little quicker due to the bone heating up but as someone said earlier, they both pull the same.

 

[epnsc]

I have gotten worried about this stall, is there a way to avoid it or get past it quickly?

 

[s2k9k]

I have gotten worried about this stall, is there a way to avoid it or get past it quickly?

One way to help push through the stall is to wrap the butt in foil when it hits about 150*. Add some liquid to the foil when you do, beer..apple juice...anything that sounds good to you. It is no guarantee but it usually helps but you will sacrifice bark by foiling.

 

[epnsc]

OK I will do just that. To not sacrifice a lot of bark could I wrap in foil at 150 and then unwrap at a higher temp to smoke some more?

 

[humdinger]

If it's not too late, maybe foil it to push through the stall, but unwrap it when it hits 190 or 195 and take it naked to 200. Let us know how the bark turns out if you do this.

 

[epnsc]

Just wrapped it at 160 and back in the smoker.

 

[epnsc]

20121201_161554.jpg

• epnsc
• Dec 1, 2012

Butt in the smoker cooking away.

 

[roadkill cafe]

Looking pretty darn good there!!

 

[epnsc]

20121201_203720.jpg

• epnsc
• Dec 1, 2012

[
The finished product in the finishing sauce. Outstanding is all I can say. Actually better than my favorite BBQ joint here in Columbia. Thanks for all the advice everyone, couldn't have done it without you.

 

[roadkill cafe]

Yummo...

 

[hambone1950]

I just read this whole thread from start to finish and I have to say , it was really entertaining. It had everything! Drama , humor , suspense....and a couple killer recipes for pulled pork sop and finishing sauce.
Epnsc.....can I call you ep? Ep , you have come to the right place , brother! There is a wealth of knowledge here and everybody shares it. That was some great looking PP and I bet the crowd loved it. Hope to see more of your cooks in future.

 

[epnsc]

Haha Hambone it really is a good thread and keeps you on the edge of your seat. This was my trial smoke to see if I was going to be able to cut it, I will be doing the real deal in 2 weeks. [

 

[gamblinfool]

Remember, though you plan by time, you cook by temp. so leave yourself plenty of time in case you hit an extended stall. Until you're familiar with how your particular unit cooks, I'd not leave it unattended overnight. Two identical units can cook differently. Also, unless I missed it, you don't have an AMNPS (smoke generator) and will be using the factory chip tray setup. If so, you'll need to be adding some chips every 30-45 min. I would start with about a palm size amount and add a smaller amount (maybe 10-15 chips) after that. Your goal is TBS (thin blue smoke) not heavy, white smoke billowing out. Two items I would highly recommend having are an AMNPS and a digital remote two probe thermometer such as the Maverick ET-732. The AMNPS with allow you to have smoke for about 10 hours without having to babysit the chip tray. The digital remote thermo will give you more accurate readings on smoker and meat IT (internal temp) and allow you to remain in the house instead of going to the smoker all the time to check them. Both can be obtained from Todd at A-Maze-N Products on this forum and his Customer Service will far exceed your expectations. Here's a link to his site. http://www.amazenproducts.com/  I'm sure some others can jump in with recommended temps to pull, resting in faux cambro, ect.

Edit: After posting I went back and see S2K9K has you covered with temps. Oppps, my bad.

Good luck and remember, we're here to help and we love pics.

Steve

Nubie question...can the AMNPS be used for electric smokers?