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Smoking my VERY first boston butt

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ddavis5010

ddavis5010

Newbie
Original poster
Dec 26, 2012
22
10
Richmond Virginia
Hi everyone,

          Just joined today and im about to start my first boston butt. I do have a couple questions. Im thinking about starting it at 12am tonight and letting it go thru the night.. I am gonna let it smoke for 12 hours until it reaches 200 degrees. Question #1

How often should i fill the chip holder? and will it be ok for over night? i just got the new MES 30 inch with the front viewing door with the controls on top. Thanks Guys
 
Devon, morning....  Before I got the AMNPS for smoke generating in my MES 30, I found adding about 1/4 cup of chips every 45 min or so worked out well... Thin Blue Smoke and no acrid flavor...  Using that method you can add different wood flavors throughout the smoking process...   Apple, alder, maple,  lighter flavor woods for most of the smoke and possibly 1 load of stronger wood like mesquite for zing...  It is all personal preference on wood flavors....  My personal preference is 2-4 hours of smoke depending on what meat it is and what wood flavor is being used....   Dave
 
You don't say how heavy the Butt is or what temp you plan to smoke at but at 225-240*F you can count on a 2hr/ Lb smoke time plus I add a 2 hr CYA Pad/Rest time. You don't want hungry people breathing down your neck. At 250-275*F that smoke time will go down to 1.5 hours per pound or slightly less. If you have not already done so, take a look at this article but the times above are more typical...  http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

Here is a great Finishing Sauce you may enjoy...JJ

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
 
Thanks guys! It's a 8lb butt and I've been smoking it for 12 hours now.. My meat prob said 200 pulled it out, checked it with a kitchen pork short thermometer and it said 170.. So il going for another two hours.. Did a mixture of wood chips from apple cherry and hickory for 6 hours.. The bone did not budge when I tried to pull it out.. Is this right? Should I go another 2 hours?? Thank you jimmy and Daveomak.. I'll post pics when I pull it out again.. I've been normally around 225-235
 
It is unlikely that the IT is 200*F and the Bone won't come out. Sounds like you are at the stall and it may take 4-5 more hours to get to 200*F... You can put it back in as is or Foil and back in or Foil and go in your Oven at 300*F until the temp is actually 200*F using a Calibrated Thermometer and then rest about an hour or up to 5 hours packed in a cooler with towels...JJ
 
Last edited:
Thank you JJ.. I know these type of questions get posted all the time and I'm sure you guys are tired of answering them haha.. So after 6 hours of smoke.. Should I add any wood chips? I'm just gonna leave it in the smoker at 235 and do the bone test every 1.5 hr or so. Smoke or not?? Lol
 
Opinions vary...BUT...IT'S A SMOKER! YOU SHOULD BE MAKING SMOKE! Otherwise you are just using the smoker as an Oven and it is too cold to go out to check an Outdoor Oven...JJ
 
while your waiting you might want to test your probes in some boiling water to make sure they are accurate or how "off" they are. if you want to get it done quicker you might want to bump the temp of to 250.

Good smokin' and can't wait to see the results!
 
Hmm, It's kinda hard to tell for sure from the pic, but you may have the thermometer probe too far out near the edge of the meat. That part of the meat will naturally cook to 200 first (thus giving you the false idea that the whole thing is done), so make sure the probe tip is as close to the center of the meat as possible without hitting bone.
 
Last edited:
So far so good after 16 hours the bone still wouldn't budge and meat prob was saying 170 so I foiled and put in over for 1 hour and it was 200 but don't still wouldn't move but very tender and falling apart., resting the the cooler.. Wish me luck!! I'll post pics
 
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