First Boston butt

benshort · Mar 30, 2013

Hey guys, I'm gonna try my first Boston butt tomarrow along with some ribs, Cornish hens and some bologna. Any tips and advice for the pork butt? I'm want to eat this thing about 4 or 5 tomarrow. I thought about putting on on the morning about 5 or so. Do you all smoke in a aluminum pan? Fat up or down? Any good general help will be thankful. And also I will try to post pics again but not sure if it will work, had trouble last time.

hambone1950 · Mar 30, 2013

benshort said:
Hey guys, I'm gonna try my first Boston butt tomarrow along with some ribs, Cornish hens im sure you know this but id keep that poultry on the bottom rack...and some bologna. i have never smoked bologna , but it sounds so good..Any tips and advice for the pork butt? I'm want to eat this thing about 4 or 5 tomarrow. I thought about putting on on the morning about 5 or so.time depends on weight of the meat. How many lbs is it? Do you all smoke in a aluminum pan? i usually do. i like the convenience and you also get some nice drippings that you can de fat and add back to the pulled porkFat up or down?I usually do fat up. I guess it bastes the meat , but I wouldn't say it's critical. Any good general help will be thankful. brown sugar in the rub for sure.And also I will try to post pics again but not sure if it will work, had trouble last time.what kind of smoker are you using? Just keep in mind that when you have a ton of stuff in your smoker it adds to the cooking time. Good luck , man. I hope we get to see pix!

benshort · Mar 30, 2013

Thanks hambone. I guess I'm cheating a bit using the master built Xl. Done some bologna last weekend and I really enjoyed it. Pork butt is 7.3 pounds. I thought it was a bit smaller. I may need to start a little earlier than planned. I was going by the 1.5 hr per pound. As dad as the chicken.. That's how I was gonna do it.... But can't say I know why... Please explain. Thanks again...

hambone1950 · Mar 30, 2013

benshort said:
Thanks hambone. I guess I'm cheating a bit using the master built Xl.naw , that's not cheatin at all ! That's a legit smoker. do you have a chip tray for smoke or one of those smoke generators?Done some bologna last weekend and I really enjoyed it. Pork butt is 7.3 pounds. I thought it was a bit smaller. I may need to start a little earlier than planned. I was going by the 1.5 hr per pound.that will probably work out. I assume you're going to have a meat thermometer in it and go to ,say,190 for pulled pork....if not , then it's done when that bone just pulls right out of the meat. As dad as the chicken.. That's how I was gonna do it.... But can't say I know why... Please explain. well , the rule of thumb food safety wise is that you dont want raw chicken juice dripping down on your other meats(risk of salmonella etc.) so you want your chicken on the bottom. Thanks again...sounds like your headed in the right direction to a good cook out! Have fun , brother.

fpnmf · Mar 30, 2013

Here's how I do them!!

http://www.smokingmeatforums.com/newsearch?search=a+tale+of+two+butts

Craig

benshort · Mar 30, 2013

Yea I am currently using the wood pam that came with it. I got some peach wood and also some fresh cut hickory I sawed up the other day. I will be modifying the wood pan later but it works for now. And I do have a few thermometers that worked good so far.. Wanting to upgrade to the maverick line. Thanks for help ...

davidhef88 · Mar 30, 2013

I usually plan 2 hrs per lb. I put the butt on the rack fat up with a pan under it to catch the drippings. I feel it gets better smoke that way. If I decide to foil I put it in the pan with the drippings and cover.

jamason2000 · Mar 30, 2013

Doing two butts as we speak. Been on for almost 4 hrs now, internal temps reading over 165. My rub was a cup of brown sugar, teaspoons of onion, garlic powder, sea salt and black pepper each.

flash · Mar 30, 2013

Butts 10017.jpg

flash
Mar 30, 2013

5 lber and 7.75 lber.

Took 8 hours total for the biggest one. I cut the fat cap off pretty much. More area for the rub although with the smaller one I injected it with Teriyaki marinade.

smokeusum · Mar 30, 2013

benshort said:
Hey guys, I'm gonna try my first Boston butt tomarrow along with some ribs, Cornish hens and some bologna. Any tips and advice for the pork butt? I'm want to eat this thing about 4 or 5 tomarrow. I thought about putting on on the morning about 5 or so. Do you all smoke in a aluminum pan? Fat up or down? Any good general help will be thankful. And also I will try to post pics again but not sure if it will work, had trouble last time.

So everyone has already supplied you with great info, but I noticed a piece of info missed... Bone in or bone out?

I do butts just about every weekend, I've done two or three bone-in, but they are hard to find in my area and I actually prefer the bone-out which I usually get from Costco... With bone out you absolutely can not count on time... Because of the why bone-outs are butchered you'll have a variety of thickness and meat type off each hunk of the two butts (off each "butt" there are 2 hunks of meat in every package that are the inside and the outside part of the shoulder as cut off the bone) -- one hunk has more dark meat and solid fat, the other has a touch more white meat and sinewy fat... Cook to temp... I'll almost bet your larger piece will be done before the larger piece ;)

Good luck!! Post pics soon!!!!

jamason2000 · Mar 30, 2013

Costco cryo pack it is kind sir. Bone out. Cooking to temp is always a great idea! Best pork here on the island is either local purchased when you know a fella who knows a fella who just got a feral pig, or Costco. Lol

benshort · Mar 30, 2013

I bought a single bone in butt from the butcher shop here in town... It weighs 7.3 pounds....I hope it turns out good

benshort · Mar 30, 2013

Well dad gummit I tried again to post a pic of the butt all rubbed up for in the morning... Just not gonna work I don't recon ....dang iPhone

davidhef88 · Mar 30, 2013

benshort said:
Well dad gummit I tried again to post a pic of the butt all rubbed up for in the morning... Just not gonna work I don't recon ....dang iPhone

You may want to try buying the tap-a-talk app I think it is $1.00. I used that before SMF had the mobile version. Never had a problem with it

benshort · Mar 30, 2013

IMG950470.jpg

benshort
Mar 30, 2013

benshort · Mar 30, 2013

Well I figured it out .... Instead of choosing pic from photo gallery on phone I have to choose take pic and use that.... Well anyway here's the butt rubbed down ready for 5 am

disturbed1 · Mar 30, 2013

Looking good what part of east TN. you from im in bristol

benshort · Mar 30, 2013

Little town called helenwood... About an hour north and a little West of knoxville

benshort · Mar 31, 2013

IMG950471.jpg

benshort
Mar 31, 2013

Ribs rubbed and ready

davidhef88 · Mar 31, 2013

benshort said:
Well I figured it out .... Instead of choosing pic from photo gallery on phone I have to choose take pic and use that.... Well anyway here's the butt rubbed down ready for 5 am

I'm glad you finally got a couple pictures to work. I was beginning to not believe you. Lol lol

First Boston butt

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