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Boston Butt

post #1 of 13
Thread Starter 

I cooked my first Boston Butt in the Master Forge a couple of days ago, turned out pretty good. It was just a small boneless one good for a test run. 100_2499.JPGMix up a rub100_2508.JPG100_2509.JPG100_2511.JPG

post #2 of 13

Looks delicious! Nice bark!

post #3 of 13

congratulation_graphics_2.gif

post #4 of 13

looks fantastic

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post #5 of 13

Turned out great!

 

Good luck and good smoking.

post #6 of 13

  I think you did what you started out to do! Looks great!

 

 

Mike

post #7 of 13

Hey HarleySmoker,

 

I just got the Master Forge electric smoker as a birthday present and am going to make a boston butt my first project as well. Any tips, cooking times or recipes you'd be willing to share that you followed for this boston butt? It looks great. Any other tips you might have for the master forge would be great too.

 

Thanks!

 

post #8 of 13

superjob.gif Very nice bark on it, my first PP didn't look like that

post #9 of 13

Nice looking PP HarleySmoker. icon14.gif

post #10 of 13
Thread Starter 
Quote:
Originally Posted by fooddude12 View Post

Hey HarleySmoker,

 

I just got the Master Forge electric smoker as a birthday present and am going to make a boston butt my first project as well. Any tips, cooking times or recipes you'd be willing to share that you followed for this boston butt? It looks great. Any other tips you might have for the master forge would be great too.

 

Thanks!

 


I'm sure others here know more than I do. I just brushed it with olive oil, mixed up  a rub I found online, wrapped it in saran wrap over night in the refrigerator. Pull the butt out of refrigerator about 45 mins before you are ready to put it on so it warms up a little bit.

 

Smoke at 225* until the internal temperature is 195*-200*. Get a remote thermometer with a probe to stick in the meat so you can monitor the temperature without opening the lid. I have 2. I use 1 to read the inside smoker temperature as the gauge on the smoker is almost always not right. Pull it off cover it with foil and let rest for 30 mins or so, then grab two forks and start pulling it.

 

Cook times will vary, this was about a 13 hour cook. The internal temperature is the key so I can't tell you when yours will be done. They say figure on 1 1/2 hours per lb. but I find it takes longer than that.

 

post #11 of 13

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Looks delicious to me

post #12 of 13

looks great from here icon14.gif

post #13 of 13

Very nice !!!!

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