- Jun 11, 2014
- 1
- 12
So I have had a smoker for a few months and have done some whole chickens, some ribs, and a turkey breast; but today was the first time smoking a Boston Butt.
For my first time I have to say it turned out great. Just wanted to post up some pics and get some feed back. It was about 5lbs and I kept the temp in the smoker at about 210 to 220. It took almost 10 hours to get the internal temp to 185 (I wanted to get to 190, but I got impatient). I used Apple juice and water in the pan and used hickory wood chunks for the smoke. I also mopped the meat with an olive oil/apple juice mixture every 2 hours or so. The night before I coated the meat in a Dijon mustard and then applied a dry rub. Then I wrapped the whole thing in plastic wrap and let it sit in the fridge overnight.
Out of the fridge and about to go in the smoker
In the smoker
Pulled apart
How does the smoke ring look?
Lots left over for sandwiches!
For my first time I have to say it turned out great. Just wanted to post up some pics and get some feed back. It was about 5lbs and I kept the temp in the smoker at about 210 to 220. It took almost 10 hours to get the internal temp to 185 (I wanted to get to 190, but I got impatient). I used Apple juice and water in the pan and used hickory wood chunks for the smoke. I also mopped the meat with an olive oil/apple juice mixture every 2 hours or so. The night before I coated the meat in a Dijon mustard and then applied a dry rub. Then I wrapped the whole thing in plastic wrap and let it sit in the fridge overnight.
Out of the fridge and about to go in the smoker
In the smoker
Pulled apart
How does the smoke ring look?
Lots left over for sandwiches!
