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Smoking first Boston Butt, need some advice - Page 3

post #41 of 53
Thread Starter 

Update:  Meat finally hit 201* and I took it out.  Total time in the smoker was almost a full 17 hours.  MES 30 was set at 250* (Maverick 733 read it at 270* most of the time) so I'm not sure why it took so long.  Any ideas on that?  I'm not sure when the AMNPS ran out of smoke but the meat looks really good.  I have wrapped in foil now for 30 mins to rest then I'm going to start pulling it.  I will try to post pics of it before and after.  After pulling it, I plan on putting it into the fridge until reading to eat.  Any suggestions as to which method to use to reheat it?  Oven?  Thanks.

post #42 of 53
I usually let mine rest for at least an hour
post #43 of 53
Quote:
Originally Posted by hoops10 View Post

Yeah, Bear is the man, I've been picking his brain all day today. Btw, thanks again Bear for all your help, it's much appreciated.

Bear, I've read that many people take the meat and let it sit for about an hour before doing anything, do you recommend waiting the hour and then pulling it or pull it as soon as I take it out of the smoker?

Thanks Hoops!

The easiest thing is to wrap it in foil, then a towel, put it in a cooler for 1 or 2 hours before pulling.

I often just leave it in my MES, and turn the heat down to the meat temp for awhile.

As long as nobody tells the meat it's not wrapped & in a cooler, it will never know!!!

 

Bear

 

Quote:
Originally Posted by hoops10 View Post
 

Update:  Meat finally hit 201* and I took it out.  Total time in the smoker was almost a full 17 hours.  MES 30 was set at 250* (Maverick 733 read it at 270* most of the time) so I'm not sure why it took so long.  Any ideas on that?  I'm not sure when the AMNPS ran out of smoke but the meat looks really good.  I have wrapped in foil now for 30 mins to rest then I'm going to start pulling it.  I will try to post pics of it before and after.  After pulling it, I plan on putting it into the fridge until reading to eat.  Any suggestions as to which method to use to reheat it?  Oven?  Thanks.

 

1/2 hours should be fine.

Was the AMNPS burned out or was there unburned pellets in it?

Heating can be a number of ways. We usually are only heating for Sammies for 2 or 4 of us, so we just Nuke a little at a time.

You can heat it in the oven on a pan (keep it from drying out !!). Then put it in a Crock pot.

 

Bear

post #44 of 53
Thread Starter 
AMNPS was completely burned out
post #45 of 53
Quote:
Originally Posted by hoops10 View Post

AMNPS was completely burned out


Great---Then we know you got it lit good, and it worked good in your MES !! That's another positive!!

 

How does it taste----You must have snuck a sample while you were pulling it.

 

 

Bear

post #46 of 53
Thread Starter 
Before pic with rub:




After pic, it had rested for about an hour:




I did sneak a few tastes and it is amazing. Taking it to parents tonight for dinner, hope it's a hit! :)
post #47 of 53

It would be a hit at our house, Good Job

 

 

Gary

post #48 of 53
Thread Starter 
And here is the final pic of it all pulled (thanks to my Bear Paws):

post #49 of 53

Nice color, looks moist. That bark really add a lot of flavor

 

Gary

post #50 of 53
Looks very good!
post #51 of 53

Looks Great !!!:drool

 

Betting you will be a Hero tonight  at Dinner!!Thumbs Up

 

 

Bear

post #52 of 53
Thread Starter 
Thanks Bear, appreciate all the help. One more question for my next smoke, any idea why it took almost 17 hours to reach 201* IT with the MES 30 set to 250*?
post #53 of 53
Quote:
Originally Posted by hoops10 View Post

Thanks Bear, appreciate all the help. One more question for my next smoke, any idea why it took almost 17 hours to reach 201* IT with the MES 30 set to 250*?


That's really hard to say:

Sometimes it's because of opening the door too often, which I know you didn't do.

Sometimes it's because the Therm is off, but your Maverick was even reading higher than your setting.

Sometimes it's because the temp around the meat isn't as high as the temp where the sensor & probe is.

 

Sometimes it's just because there are no two hunks of meat alike, and some just take longer.

 

Just always start plenty early so it's never done after when it was supposed to be done. Better to be done a couple hours early than one hour late!!

 

 

Bear

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