Smoking 18 1/2 lbs Boston Butt

jkbucksot · Dec 28, 2012

Hi Guys and Gals,

This is my first post but let me introduce myself. I come from small town in Hartwell, GA. I grew up on a hog farm so my smoking has been a mild observation while my Grandfather works his magic. I have gathered some great things but he never used a wet or dry rub. He always had a trailored smoker with a burn box on one end. Since joining the Marine Corps and moving away, getting married and finally settling down in NC, I don't have access to the smoking equipment I used to have, or the meat.

I did buy a "boston butt" from costco. Its boneless so we will see.

20121228_183212.jpg

jkbucksot
Dec 28, 2012

I am going to be using a propane smoker and the width will make me have to cut the butt in half. Which is fine cause I want to have one for sliced and one for chopped pork. This is going to be for new years but I am just wondering if anyone has used this smoker before?

I have never smoked with propane or used wood chips or anything like that. I know the temps for meat etc, but just wandering how long it would take in a propane smoker.

Also, any suggestions on a great wet rub? I want to have a really nice dark "crust" formed for flavor for the chopped pork. I will be "browning" the meat for a little while unwrapped before wrapping it in tin foil but didn't know if anyone had a good wet rub that used syrup or honey.

Thanks for any help or suggestions.

Happy Smokin'

~jkbucksot

nathanva · Dec 29, 2012

That's two seperate shoulders in that vac PAC. With propane use indirect heat and keep temps about 225-275. Make "foil bombs" with soaked chips and place one on the burners every 45 min or when you're out of smoke. You can use yellow mustard to rub the butts then I would recommend a brown sugar based dry pork rub, and use a lot of it! Do not foil the meat if you want good dry bark on the outside. That will extend cooking times a lot though if you plan to keep it on the propane the whole time. Cooking time total will be 10+ hrs if you don't foil and use the oven to speed up temps.

mdboatbum · Dec 29, 2012

Welcome!!

I think you'll find when you get that package open that your work has already been done for you. In other words, there are 2 9lb, butts in there, not one 18 pounder.

Rubs can be as simple as salt and pepper, or as complicated as you like. For a "wet rub" try mixing the usual ingredients (garlic, onion, salt pepper, cumin etc) with molasses, honey or maple syrup. However, any rub becomes a wet rub after sitting on the meat for an hour or so.

That smoker looks great. My brother has one and loves it.

daveomak · Dec 29, 2012

jk, morning.... Great advice has been given.... One more thing.... Do Not inject the butts... That will push surface bacteria into the meat and cooking times may not get the meat to 140 internal temp in 4 hours.... also, if inserting a thermometer, clean it and wait several hours before inserting it into the meat... same deal on the bacteria except after a few hours, the surface bacteria will be killed.... The internal meat is considered sterile and you do not want to compromise that..... The butts could take up to 15 hours if you do not foil... be patient and plan ahead... Dave

jkbucksot · Dec 29, 2012

Thanks for all the information guys. I won't be wrapping the meat until my temps are perfect. Then will wrap then and let the butts sit in my coolers.

I will definitely be posting pictures of the whole process. I will be preparing the butts Sunday mid morning. Wrapping then after the rub has been applied, and putting them in the fridge until about 6 am is when I plan of putting them on the smoker Monday morning.

We are planning on eating a little after 7PM Monday Evening. Do you think that will be enough time for the smoker and the two 9lb butts?

-> Rub is going to be a mixture of spices and brown sugar, applied to butts after basted with mustard, then wrapped and placed in the fridge for a little less than 24 hours.

driedstick · Dec 29, 2012

Looks good I just bought the very same butts from Costco will be a long day for me as my smoker only goes to 220* good luck let us know

fishwrestler · Dec 29, 2012

Originally Posted by jkbucksot

Wrapping then after the rub has been applied, and putting them in the fridge until about 6 am is when I plan of putting them on the smoker Monday morning.

We are planning on eating a little after 7PM Monday Evening. Do you think that will be enough time for the smoker and the two 9lb butts?

Welcome,

Just as a rule of thumb figure 1 1/2 hours for every pound of meat if you want pulled pork.

If it was me I would start a little earlier, if they come off earlier, you can wrap them in foil and towels and put them in an ice chest. they will hold temp like that for 4 hours. Better to have the meat done a little early then having folks wait around for the meat.

Good Luck,

Robert

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Smoking 18 1/2 lbs Boston Butt

jkbucksot

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nathanva

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mdboatbum

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daveomak

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jkbucksot

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driedstick

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fishwrestler

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