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Friendly Boston but compatition.

post #1 of 61
Thread Starter 
Ok guys and girls. I've just been challenged at work to a Boston but compatition. I make a pretty good but already but need some advice to take it to the next level. I'm the boss, I can't get beat.
post #2 of 61

What is your normal "smoke" with one like....and maybe we can help add to things.



post #3 of 61

Break away from the traditional and try something different

post #4 of 61
Originally Posted by SQWIB View Post

Break away from the traditional and try something different

I did this weekend.  Rubbed the butts.....threw them in the smoker...didn't spritz...didn't even check the meat temp until about 7 hours in....and it was wonderful.  Husband finally gave the thumbs up on these.



post #5 of 61

Whats your method now?


I agree with SQWIB, try something new. 

post #6 of 61
Thread Starter 
I inject with my homemade BBQ sauce which is very thin, not thick like normal sauce. Coat with mustard and dry rub. In the fridge for 24 hrs. Smoke with hickory and apple at 225 until the IT is 180. Then wrap in foil until it reaches 203 IT. I sprits with apple juice every hr also.
post #7 of 61

Moses....try not injecting.  I don't ever inject them.  AND...try the no mustard.  Just my 2 cents.



post #8 of 61

I'm not going to say skip the injection because I haven't tasted what you do, it may be fantastic already.


I will say skip spritzing and foiling to allow a nice bark to build, and try using pecan for a real nice subtle nutty flavor that lets the pork really stand out.

post #9 of 61

I for one would vote for something along these lines over a normal pulled pork:

post #10 of 61
Thread Starter 
I can't find pecan pellets
post #11 of 61
post #12 of 61
Thread Starter 
Should I foil or not? I always do but hear a lot of talk about not foiling.
post #13 of 61
Personally, I don't foil. I love a good bark and you won't get that if you foil.
post #14 of 61
Thread Starter 
That's what I keep hearing but I'm worried about moisture. Thoughts please?
post #15 of 61
With a boston butt i don't think foiling is neccesary. Lots of fats and connective tissue in there to keep it moist. I often do foil, but that is only to finish the butt in time to rest and serve. Best thing i was told was let the butt sit till u get your bark the way u want, then foil to final temp. That will give u the bark color/texture u want and let u finish the butt in a predictable/timely manner. Good luck, and let us know how you do!
post #16 of 61
Thread Starter 
To be honest, I'm nervouse about changing my method. I'm only bragging a little but I have a very fine but (no punt intended) right now. Although I do not have any bark. I just can not loose this competition. Lol I'm the boss. I'm going to take everyones advice though and skip the foiling and spritzing to see if I can get a bark.

I will be cooking on my MES 40 at 225. Can you even get a bark at that tempt on an electric smoker?
post #17 of 61
I can get bark in my weber smokey mountain at those temps. I dont put any water in the water pan and dont foil till about 75% of the cook is done.
post #18 of 61
Thread Starter 
This will be my new method unless told otherwise by y'all.

Score the fat cap
Inject with my homemade BBQ sauce. (Trust me, it's amazing)
Rub with yellow mustard and apply dry rub
Wrap in clear plastic and in the fridge for 24hrs
Get smoker smokin and to 225 (I need suggestions on wood. I normally use apple and hickory, thinking of using cherry this time. Someone mentioned pecan but I can't find it and money is to tight to order it from Todd)
Unwrap but and apply more rub
Put in smoker till it reaches 203 IT.
post #19 of 61
Thread Starter 
Oh and put it in fat side up.
post #20 of 61
Sounds solid to me. I love using cherry wood for my butts. It compliments the pork so well
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