It's the last "smoking" holiday of the summer, not that it is time to quit mind you :)
My kids are home from college, and the daughter's beau decided this would be the weekend to ask permission to marry, so of course we have to have meat! Anyway, I smoked 3 approx. 9lb bone-in Boston Butts so they could take meat back home and we could have some here.
This cook is an experiment in flavoring - a poor college student will eat anything free, but what will the meat be like to real
connoisseur if cooked with the fat on? I left the entire cap on these, put them in cap up and smoked... this adds to the flavor, and to the cook time.
Favorite recipe time:
1. Coat with French's Yellow Mustard, evenly.
2. Rub with my own "Wine-N-Butt" home made dry rub.
3. Cover tight and let the love in! (meaning let it sit in the refrigerator for 6-9 hours)
Pork should be low and slow, so I setup my electric smoker to run 225° for 12-14 hours. Now, here is a little tip I have learned from experience, the meat will smoke the same if there is 1 or 3 in the smoker - plan for the same amount of time plus a little depending on how tightly packed. In this instance I went 12 hrs 20 minutes to get to 190° internal.
Checking the temp:
With this smoker I have a built in meat probe, but I like to verify each - here is a picture taking the temps on the other butts.
Now the meat is wrapped and sitting. The idea here is to let the juices redistribute and flavorize. I usually give them the full hour before thinking of pulling.
Next shots will be up soon!
My kids are home from college, and the daughter's beau decided this would be the weekend to ask permission to marry, so of course we have to have meat! Anyway, I smoked 3 approx. 9lb bone-in Boston Butts so they could take meat back home and we could have some here.
This cook is an experiment in flavoring - a poor college student will eat anything free, but what will the meat be like to real
connoisseur if cooked with the fat on? I left the entire cap on these, put them in cap up and smoked... this adds to the flavor, and to the cook time.
Favorite recipe time:
1. Coat with French's Yellow Mustard, evenly.
2. Rub with my own "Wine-N-Butt" home made dry rub.
3. Cover tight and let the love in! (meaning let it sit in the refrigerator for 6-9 hours)
Pork should be low and slow, so I setup my electric smoker to run 225° for 12-14 hours. Now, here is a little tip I have learned from experience, the meat will smoke the same if there is 1 or 3 in the smoker - plan for the same amount of time plus a little depending on how tightly packed. In this instance I went 12 hrs 20 minutes to get to 190° internal.
Checking the temp:
With this smoker I have a built in meat probe, but I like to verify each - here is a picture taking the temps on the other butts.
Now the meat is wrapped and sitting. The idea here is to let the juices redistribute and flavorize. I usually give them the full hour before thinking of pulling.
Next shots will be up soon!
