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First time Boston Butt

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centuryonly

centuryonly

Newbie
Original poster
Aug 24, 2013
27
15
Newnan, Ga
I've been smoking ribs for years and have just started in with the bigger cuts. I've done two briskets and today I'm trying a Boston Butt for the first time. I like to try oddball marinades and rubs but am not sure what makes the best bark. I lean towards spicy and sweet. Any suggestions? It is smoking now with a rub made with some seasonings and coffee grinds (tasted awesome on the brisket) but I was thinking of finishing at the end with a little jalapeno relish and brown sugar. Any input?
 
IMHO the coffe grounds wouldn't be a good taste for pork ( oops! You already did that! Well maybe I'm wrong)
....I think you're right on point with the spicy and sweet , tho. Brown sugar and cayenne or maple syrup and sriracha.....
I smoked a shoulder once and what I did this one time was to smoke it in an aluminum pan...I rubbed the shoulder with a simple brown sugar,garlic n onion powder rub as usual. But I got a can of chipotle peppers in this adobo sauce (Goya , I think).... I put that in the pan and smoked the whole thing. Well , when I pulled the meat and mixed all that in with the juices (skimmed some fat , of course) and that nice smoky hotness of the chipotle s and the sweetness of the brown sugar....I'll tell you , that was some good pulled pork. I served it on little white flour tortilla s so you could make little burritos out of it. Mmmmm-mmmmm that was good.:grilling_smilie:
 
Last edited:
Wasn't sure about the coffee on the pork so I went real light with it, love it on beef though. There is also three THICK slices of bacon on top dripping down all over it. It's only about 4 lbs so I hope to be able to post a pic and opinion around 8 tonight. It's been on since 11am. Looking good so far. It's stalled at about 150

20130824_140549.jpg

20130824_140549.jpg

 
I'm wondering if my thermometer was inaccurate. There was an almost 2 hr stall at about 155. Then it started rising again to 170 and never budged any higher over the next couple hours. I wrapped and let it rest for a little over an hour in a cooler. Either way it was fantastic and the GF said it was the best thing I've ever smoked.

20130824_204356.jpg

20130824_204356.jpg


20130824_204831.jpg

20130824_204831.jpg

 
It's a Masterbuilt Pro gas that is about at the end of it's life. Too small, charcoal tray and water tray are both equally small. I know a guy who loves his new electric with a window but it too seems small. We do a lot of fabrication at my truck shop so I'm thinking about building my own if I can find some good plans. Either way it needs to be replaced soon so I'm open to suggestions.
 
 
Centuryonly said:
It's a Masterbuilt Pro gas that is about at the end of it's life. Too small, charcoal tray and water tray are both equally small. I know a guy who loves his new electric with a window but it too seems small. We do a lot of fabrication at my truck shop so I'm thinking about building my own if I can find some good plans. Either way it needs to be replaced soon so I'm open to suggestions.

 
Click to expand...

If you got metalworking skills , you'd be a good candidate for a UDS . Myself I bought a WSM , but if you got room .....I'm sure there's tons of plans on the web.
 
I looked at a few ideas for an UDS. I put one together today and have it burning empty through the night. It seemed pretty easy to keep it 240-250. I'll post it in the appropriate forum if it works. I'll install therm tomorrow and I think I may add a door above charcoal tray.

20130826_171321.jpg

20130826_171321.jpg

 
The stall at 150 and then 170 has happened to me on a few occasions and I did question my therms accuracy.  You just got to wait it out and each butt I have cooked is different each time.  I have learned to give myself 2hrs. per pound and if it gets done sooner it sits in a cooler foiled and wrapped in towels for a few hours. 

I use a commercial rub and then spray with a mix of apple juice, apple cider vinegar, brown sugar, and soy sauce to build the bark.  In the end I like the natural taste of the meat to rise above anything else.

That homebrew smoker looks pretty cool!
 
I ditched the ball valves on the bottom and replaced with larger vents. I may paint it tomorrow and post pics. Here is what I cooked today. Everyone who tried it lost their mind. I changed my rub but finished in foil with jalapeno relish and light brown sugar.

20130830_142911.jpg

20130830_142911.jpg

 
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