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First Boston Butt w/Q View

post #1 of 17
Thread Starter 

I just got my MES 30" Electric Smoker and I am going big for the first smoke... this is my first Boston Butt and probably my fifth time ever smoking something.  I have already seasoned the smoker and I will be getting up at 5AM to start this one up.  I am using Billbo's World Famous Rub and also Billbo's Sauce.

 

I bought a 9# Boston Butt w/Bone in for $1.69 lb.  I trimmed a little of the fat and rubbed it down...

 

 

I wrapped it and put it in the fridge...

 

 

And here is Billbo's recipe sauce at about 2 hours in... low temp for 2 more hours and good to go...

 

 

 

 

 

I plan on using JJ's finishing sauce once it's pulled.

 

I got my wolf claws ready and can't wait to pull and eat!

 

Will update tomorrow.

post #2 of 17

  Looks like a good start. What time you planning to eat tomorrow? ( I might need to be there!)

 

   Mike

post #3 of 17
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  Looks like a good start. What time you planning to eat tomorrow? ( I might need to be there!)

 

   Mike

Your guess is as good as mine... 9 pounder... hopefully 12 hours - 16 hours to finish? Hopefully!

post #4 of 17

It looks like a good start.Please keep posting with Qview as it goes.

 

Disco

post #5 of 17
Thread Starter 

During the last hour of seasoning the new MES, the Maverick was giving temps about 25-30 degrees higher than the unit.  I tested the Maverick in boiling water and got the exact 210 degrees I was looking for.  

 

When I set the smoker at 275, the Maverick was reading 305.  I opened the door to get temp down, then set at 200 degrees and after about 30 minutes the smoker was reading 206 degrees and the Maverick was reading 226.  

 

So... it looks like at 275 it was running about 11% higher.  At 206 degrees it was running about 9.8% higher.  I had the maverick hanging through the top vent about 6 inches down and it was not touching any grates or anything.  

 

So I will use this knowledge going forward and set my smoker about 10% less than the actual temp I want.

 

On the bright side... it looks like I should be able to do a chicken at 300+ to crisp up the skin near the end of a cook... right?

post #6 of 17

Looks great, just be Patient...biggrin.gif

 

I'll be in the audience popcorn.gif  . . .

post #7 of 17
Ill be watching also. My last 8lb butt I did at 225* no foil took 19 hrs.
post #8 of 17

Keep showing the q-view and updates.  popcorn.gif

 

Kat

post #9 of 17
Thread Starter 

BB went into smoker at 7:45 at 220-225 degrees.  3 hours in and internal temp is at 110 degrees.  I've bumped up the smoker to 245 to try to get out of the danger zone by 11:45.  Seems to be working so far.

post #10 of 17

Can't wait to see the finished product.

post #11 of 17

popcorn.gifI'll be patiently waiting for the final product, feel free to deliver a sammie!

post #12 of 17

Sounds like a great start. If you didn't inject the meat (which would introduce bacteria into the inside) there's no worry on the 40° - 140° in 4 hours. 

It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)

post #13 of 17
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Sounds like a great start. If you didn't inject the meat (which would introduce bacteria into the inside) there's no worry on the 40° - 140° in 4 hours. 

It is important for your Safety, that any Meats that have been Punctured, Probed, Injected or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)

I put the probe therm. in at about 3 hours... what do you think?

post #14 of 17

I would leave in any remote probe. The one I have is designed to take the heat and it keeps me from opening the lid.

post #15 of 17
Thread Starter 

Alright... pulled the BB at 9:30PM at temp of 205 degrees.  Wrapped in foil and put in cooler until 10:30PM.  I made homemade coleslaw while it was resting and also JJ Finishing sauce.

 

Unwrapped it and pulled it... very tender, not a super smokey flavor, but it was there.  Next time I will make sure I loan the chip tray every 30-45... I think I missed it a few times today.

 

 

 

Not bad for my first ever PP and about my fifth time using a smoker...

 

This weekend... Im going for some 3-2-1 St Louis Ribs.

post #16 of 17
Thread Starter 

Deleted... doublepost.

post #17 of 17

Looks way better than my first pulled pork! Great job!

 

Disco

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