Good Evening - For those of you who read my post a couple of weeks ago you will know this is only my 2nd time smoking a Boston Butt. Since it is my 2nd time I decided I would smoke 3 of them! My neighborhood Publix had Boston Butt on sale for $2.49 lb. this week. Since they were all small (between 5 & 6 lbs. each) I purchased three of them. I will be keeping two of them for my family and one of them is for my parents.
I am trying out two different rubs as I haven't purchased the recipe for Jeff;s rub or sauce yet but will be doing so in the near future. The rub I used last time was Rub a But and I coated one of the Butts with it. The other two were coated with a rub called Everglades Rub. I put a generous amount of rub on the meat last night around 9:30pm. Then I wrapped each Boston Butt individually in cling wrap and placed them in the fridge so the rub could have plenty of time to permeate the meat.
After a long but very enjoyable day I fired up my smoker about 9:00PM and began to get ready for my second Boston Butt. I took the meat out of the fridge and unwrapped them about 9:15PM as I was waiting for my smoker to reach 220 - 225. Once the smoker hit 220 I placed all 3 of the Boston Butts inside the smoker which was around 10:00PM. I'm using Hickory wood chips for this smoke which is what I used last time also. Below is a pic of the rubs used and what the pork looked like before going into the smoker. I certainly welcome any and all feedback and happy smoking to everyone out there!
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I am trying out two different rubs as I haven't purchased the recipe for Jeff;s rub or sauce yet but will be doing so in the near future. The rub I used last time was Rub a But and I coated one of the Butts with it. The other two were coated with a rub called Everglades Rub. I put a generous amount of rub on the meat last night around 9:30pm. Then I wrapped each Boston Butt individually in cling wrap and placed them in the fridge so the rub could have plenty of time to permeate the meat.
After a long but very enjoyable day I fired up my smoker about 9:00PM and began to get ready for my second Boston Butt. I took the meat out of the fridge and unwrapped them about 9:15PM as I was waiting for my smoker to reach 220 - 225. Once the smoker hit 220 I placed all 3 of the Boston Butts inside the smoker which was around 10:00PM. I'm using Hickory wood chips for this smoke which is what I used last time also. Below is a pic of the rubs used and what the pork looked like before going into the smoker. I certainly welcome any and all feedback and happy smoking to everyone out there!
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