I decided to do a boston butt for my birthday. We were having some friends over for the Bama game and I wanted to do my first BB.
I bought two when they were on sale. The one I wound up doing was just over ten pounds. A little big, but it turned out great.
I took and cut some grooves in the fat cap. I then gave it a light coating of mustard and a heavy dusting of Jeff's rub. I love using it on my spare ribs, so I figured I would like it on the butt. I wasn't disappointed.
I then wrapped it and put it in the fridge over night. The next morning I started the smoke (whiskey barrel chips) at 9 in the morning. The MES 30 was set to 220 following the Bear Method I found on the site. I smoked it till about 2:30 then inserted my thermostat.
Once it hit 160 I took the drip pan out and put the BB in it. I added some of my juice to it. It is a combination of Apple juice, honey, butter and brown sugar. I then covered it in foil and put it back in. I also bumped the heat up to 260.
Around 1am the temp finally hit 200 degrees. I pulled it out and checked the bone. it was clean. i let it rest for an hour and then pulled it. I retained the juice from the pan and the juice I made. I poured a little in the next day when I heated it up. It went over great and was very moist. Can't wait for my next BB smoking.