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6.3lbs. of Boston Butt in the smoke.

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tom 178

tom 178

Meat Mopper
Original poster
Jul 12, 2014
226
24
Vegas
At 10:00 am I put it in with my new AMNPTS with hickory pellets and my new Maverick 732 from TJohonson. I used Jeff's recipe for the rub with 1/2 the brown sugar and 1/2 the cayenne. I made some sauce also Jeff's with 1/2 the molasses and 1/2 the sugar because I'm diabetic. I am also getting my car fixed and will have to go picked it up soon. It is now 11:00am and the Maverick is reading 225* and 75 for the IT. Hope this turns into some great pulled pork. My wife will have to watch it while I go to pick up the car. I'll post some pictures when it is done.

Tom
 
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110.gif
  Im in!!  Can't wait for the pics.  
 
Sounds good there Tom. get some pics posted for us! What smoker are you using? I'm doing a 5lb pork shoulder tomorrow so I will do a dry run via your post, lol

Happy Smoken!
 
It is 12:25pm and the IT is 118* smoker temp is 212* working it's way back to 225*. I put another load of hickory pellets in the 6" tube which was still smoking a little. The cheap torch I bought to light the AMNPTS is a little hard to light but once I get the torch lit it lights the pellets easily. I did put water in the water pan, it is pretty dry here in Vegas. The Maverick is great! The MES door thermo. reads ~155* when the Maverick reads 225*.

Bob I'm using a 30" MES analog.

Here is my first try at posting pictures. I did some beef ribs, tri-tip, and twice smoked potatoes. I did these a few days ago.

Image1_zpsfddc7579.jpg

Image1_zpsfddc7579.jpg


Image2tt_zpsd9d6a93a.jpg

Image2tt_zpsd9d6a93a.jpg


IMG_1193_zps768b4954.jpg

IMG_1193_zps768b4954.jpg


IMG_1209_zps2a511f40.jpg

IMG_1209_zps2a511f40.jpg


I'll take some of the B. Butt later
 
Last edited:
It is now 1:12pm IT is 129* and smoker temp. is 228*. Tomorrow I am doing some ribs, mac&cheese, and some fatties.
 
It is now 2:13pm IT= 140* and smoker temp.= 221*. AMNPTS is still smoking.
sausage.gif
 
Oh, this is going to be good! Just give it the time it needs to get to pulling temperature and give it a rest. I am anxiously awaiting your finished pictures!

Disco
 
That's some good looking smoke Tom! Can't ever go wrong with a good smokes tri tip! Little salt pepper garlic and onion powder, maybe some chipotle for a bit of heat, 50/50 mix of cherry and pecan, oh yeah!!!!

Hope your butt turns out great!
 
It is now 3:06pm IT= 144* and smoker = 237* It is still smoking those pellets are great. I think I'll let it get a little higher on the IT, add some apple juice, then foil it, and let it heat up to ~200* (smoker temp. is back at 225 right now. I am getting almost a 20degree swing in temp. as the electric burner kicks on and off)
 
Last edited:
It is 3:45pm IT = 147* smoker = 212* I added apple juice and covered it with foil now to just let it go to pulling temp. of ~200*.

Here is a pic of the butt with the juice and about to get the foil cover.

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Image3bb_zpse314d5dd.jpg

Image3bb_zpse314d5dd.jpg

 
Last edited:
It is 5:20pm IT = 154* smoker temp. = 226*. It been in there for 7 hours and 20 minutes. I am thinking of turning up the smoker temp. a little closer to 240* so it is done in 3 or 4 more hours.
 
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