Boston Butt

harleysmoker

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Original poster

Dec 8, 2011

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12

Naples, FL

• Dec 27, 2011

• #1

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.

 

SmokinAl

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• Dec 27, 2011

• #2

Looks delicious! Nice bark!

 

tom c

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Aug 26, 2011

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Orlando, FL

• Dec 27, 2011

• #3

 

big casino

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Dec 15, 2011

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Pennsylvania, North of the "Burgh"

• Dec 27, 2011

• #4

looks fantastic

 

venture

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Central California

• Dec 27, 2011

• #5

Turned out great!

Good luck and good smoking.

 

so ms smoker

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Gulfport, MS

• Dec 27, 2011

• #6

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

Mike

 

fooddude12

Newbie

Dec 27, 2011

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Triad, NC

• Dec 28, 2011

• #7

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!

 

sprky

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Hutchinson Kansas

• Dec 28, 2011

• #8

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

 

johnnie walker

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Nov 24, 2011

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NW Ohio

• Dec 28, 2011

• #9

Nice looking PP HarleySmoker.

 

harleysmoker

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Dec 8, 2011

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12

Naples, FL

• Dec 30, 2011

• #10

fooddude12 said:

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!

Click to expand...

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.

 

mballi3011

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• Dec 30, 2011

• #11

Looks delicious to me

 

jrod62

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New Athens IL

• Dec 30, 2011

• #12

looks great from here

 

roller

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N.E. Louisiana

• Dec 30, 2011

• #13

Very nice !!!!