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1st boston butt

post #1 of 25
Thread Starter 

I hope this will not be double posted. I was almost finished with it before the web page changed and everything disappeared. Anyway I was planning on getting my baffle and plates made this weekend but wanted BBQ more. I had good results with my water pan next to the firebox for my ribs, so I also lowered the stack to grate level also. I started out with about 10 briquettes of Blue bag K along with my Stubbs to get everything up to temperature and than used Stubbs for the Minion method. I rubbed one with mustard, brown sugar, onion powder and garlic powder and the other with just brown sugar  for my mother who is allergic to spices.SSC_0270.JPG

I sprayed the meat with a 50/50 mixture of apple juice and cran-pomegranite. SSC_0271.JPG

After 6 hours on the grill I ran out of charcoal and finished it in the oven. It was only then did I realized I only had enough foil to barely cover the pan I put them in. After 16 1/2 hours they were at 200. After a 2 hour rest( for me and the pork, it was 4 am) it pulled nicely.SSC_0272.JPG


A little snack.SSC_0273.JPG


And I took some to grandma's.



Now I am hungry again after looking at these photos!

post #2 of 25

Ya got me hungry now too - Looks like it came out great

post #3 of 25

If your Mom is Allergic to Spices...You need to take great care to keep Everything Separate and not use the same Gloves or Tools to handle both meats...What you made looks good...JJ

post #4 of 25

Looks great!  Congrats!

post #5 of 25

Looks like a great result for the maiden voyage.  Nice job.



post #6 of 25

I'd eat that!


Good luck and good smoking.

post #7 of 25
Thread Starter 

Thanks for the support. I'll have to make it a point to handle hers first. Next time I might try to brine hers to bring more flavor into it. I used the cran-pomegranite mixture to hopefully give her Bark a little more Bite!roflmao.gifROTF.gif

post #8 of 25

Looks great for a first try.

Sugar along w/ what you can use will give you a good bark.

post #9 of 25

I would eat that also...nice job !

post #10 of 25

wow nice job keep us posted on the build too

post #11 of 25

Congrats on your first Butt

It looks fantastic drool.gificon14.gif


Thanks for the Qview

post #12 of 25

Great job on your first try! 


The PP looks fantastic!!

post #13 of 25


Now it sure looks like you did a fine job on the pulled pork. I like the bread for the sandwich you have there.

post #14 of 25
Thread Starter 

Guess what I had for breakfast. icon_biggrin.gif


Thanks ALL for the kind words. I am really thankful I found this site. It really started me off on the right foot. I did have a couple of small areas where the meet was a little stringy. Should I have taken it to 205 instead of 200 degrees? I may not have placed the thermometers in the perfect spot either but i did place them in boiling water to test them. If this is the worse that happened, I'll take it anyday.


Eman- I wasn't sure if putting the brown sugar on in the beginning would be too much but it worked out great.


Mballi- The bread for the sandwhich is made by Arnold and is called "Sandwich Thins". These were the 100% wholoe wheat style and I believe 8 sandwhiches come in a pack. The pack says you can put them in a toaster before you separate them to have a more crisp outside but soft inside. I have not tryed this yet though.

post #15 of 25

Looks fantastic.

Great First

post #16 of 25

GREAT LOOKING Q thumb1.gif

post #17 of 25

That looks awesome! I'm a newbie and so far the longest smoke I've done has been a couple of turkeys which took just over 6 hours.  I've done a few batches of summer sausage which has proved pretty easy since the temp doesn't need to be too high.  But I'm dying to smoke a butt next.  What temp did you smoke at and what kind of wood did you use?  Thanks, hopefully mine will be that good.



If God didn't want us to eat animals, He wouldn't have made them out of meat! 

post #18 of 25
Thread Starter 

Hi misisipismoke,

  This is just my second smoke. Last weekend I smoked some spare ribs for about 6 hours. I wanted to smoke a turkey for Christmas but ran out of time.


For my Boston Butt I heated the smoker to about 300 degrees since I would lose a lot of heat when I put them on. After I put them on I tried to keep the temps between 225 and 250. After 6 hours I finished in the oven at 250 degrees until the internal temp was about 200 degrees. For wood I used dried hickory chunks that I purchased from lowes. 

post #19 of 25

Thanks for the info.  I smoked 2 butts this weekend and they turned out great.  I followed your lead and did one with a prepared rub and one with just brown sugar.  I also finshed them in the oven.  I can be overly critical of my own meat but my whole family got together for a birthday and they all loved it.  I would have taken pictures but I didn't get done until 3:30 in the morning and was in no mood to take pictures.  Thanks again. I need all the help I can get.

post #20 of 25
Thread Starter 

I am glad it worked out great for you. Could you notice a difference in taste between the two pieces of meat. My sugar only rub was noticeably milder. It was on the far side of the smoker so maybe most of the smoke was hitting the meat with the garlic and onion powder rub. I realy would not have thought there would be that much difference between the two since I only rubbed them about 30 minutes before I put them on. Did you have fat side up or down? I had mine down because someone wrote that it would help protect the meat from temperature spikes.


When someone said "welcome to your new addiction" they were not joking. I couldn't get my mods done this weekend so I put some burgers and smoked sausage on. I wasn't sure how much charcoal to use so I LOADED my chimney starter with briquettes. After the fat from smoking burned off I loaded the burgers and they were almost Hockey pucks in no time. They were still edible but a little dry. The leftovers we put in foil with a little juice to steam them and they were good. They cooked so fast that they didn't get much of a smoke taste though. It's been I long time since I grilled withcharcoal.

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