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First Boston Butt Smoke

post #1 of 16
Thread Starter 

This is my first Boston Butt on my new MES 30in. I got a lot of good info on the forums and took a bunch pf pictures so here it goes. I started the Thursday night before the Saturday when I was going to smoke the butt. 

Decided to score the fat. I read where some people do some don't. The layer of fat was a good 1/2 in thick.

 

 

Picked up this rub at Sam's as I was planning on using apple wood chips.

 

Lathered the butt in mustard and applied generous amounts of rub. (BTW latex gloves will be a requirement next time) 

 

Wrapped the butt in plastic wrap and put in the fridge! :rotflmao:

 

Started pre-heating the smoker at 4:30am Saturday morning. At about 6am I placed the butt on the middle rack of the smoker. Set at 235 degrees and a cup of apple chips. So it spent about 36 hours in the fridge which I hoped would work in my favor. I also filled the water pan with 1/2 water and 1/2 apple juice. Which I had no idea if it would do anything different than just water.

I also read where some advise to put play sand in the water pan? 

 

 

Let that go for about 4-6 hours monitoring the temp. I added chips at 2 hours.

I wanted to remove it at 150 IT for a wrap in foil but it stalled at 140 for a while. So I removed it anyway and wrapped it.

Placed it back in and left smoker temp at 235 for only about an hour and noticed IT wasn't moving anywhere fast. So I bumped the temp up to 245 and then to 255. Ended up at 275 smoker temp before the IT really started to show life. 

By now it was about 2pm in the afternoon and the pinch was coming as I pulled a rookie mistake had already invited people over that night! :hit:

 

But now my IT was about 160 and climbing. Let that roll for about another 2-3 hours monitoring the temp. I was looking for that magical 205. But it was getting late and I had 190 so I pulled the butt wrapped it in a towel and placed it in a cooler. (No reason to do this besides I read to do so) Makes sense though. I let my steaks rest on the counter after grilling. Stayed in cooler for about another hour or so. 

 

Now for the big moment I had been at this all day and I just wanted that bone to slide out! 

And it did! 

 

 

 

 

Bone pulled out with ease! I had hungry people in the kitchen and the meat was delicious!  :drool

 

Some things I will do differently just to see how they work but I think the first time was a success. Let me know what ya'll think and any comments and suggestions would be appreciated. Hope you like the post as well! 

post #2 of 16

Good job. Looks like you guys ate very good last night. I believe the sand in the water pan is to act like a heat defuser to help regulate a more even heat in the chamber. If i'm not mistaken you should get a few good smokes in it to season before using sand. I have done a few at 275 just gets it done a little quicker. The big rule for smoking is to have patience. You can't rush it. Pulled pork is a hard one to time out since every chunk of meat will act differently. I always have a backup dinner in mind if I'm trying to make one for same day eating. This stuff freezes good and is easy to reheat in a pot of hot water in bag you froze it in.

post #3 of 16

How did you like that rub?

post #4 of 16
You're better off to plan to finish way early so dinner plans don't get ruined. It can sit wrapped in foil and towels in the cooler for upwards of 3 to 4 hours and still be hot when ready to serve.learned my lesson..I found cutting the fat cap off and scoring the meat gave much more flavor too...any rub on the fat cap will likely disappear during cooking or removing of residual fat when done...
post #5 of 16
That looks great. I'd like to know how the rub turned out too. Great job! points.gif
Edited by RMMurray - 3/28/15 at 7:28am
post #6 of 16

Nice job, glad it turned out Just Right.   Best advice ----    Allow plenty of time  and    Patients              points1.png

 

 

Gary

post #7 of 16

Looks great. I bet it tasted even better!

 

My next smoke will be a pair of 8-lb butts in a couple of weeks.

post #8 of 16

Nicholas. Great post.

 

On the subject of liquid in the pan. Seems that most people using the MES would tell you that adding liquid to the pan can delay cooking time in the MES. Converting this liquid to steam has a cooling affect on the MES which can add cooking time. I don't use any liquid in my MES. Just keep this in mind if you use liquids on future smokes.

 

Your question of sand in the water pan? Some feel that this acts as a heat sink to help stabilize the MES temp. I never used this in my MES.

 

This may be a bit confusing and contrary to the MES instructions, but search out the results of others that have been using the MES for a while and you will find their experience helpful. I know I did.

 

Keep Smokin

 

Larry

post #9 of 16

Nice , always make time and . . .

post #10 of 16
Great post Nicholas! Excellent pics and descriptions. The pork looked great! I'm sure your guests all loved it. I've got a MES 30 and like gunkle said,I've learned to have a plan B if doing a same day Butt. A couple of times I wound up eating plan B for dinner and taking the PP to work the next day for lunch. The guys at work love it when I screw up like that! Great job! David.
post #11 of 16
Great job, Nicholas. Looked very fine to me. I'm sorry, but I don't know anything about electric cookers. So, I'm afraid I won't be much help. From what I saw, you've pretty much got the butt nailed. Just take your time, relax and enjoy the cook.

Good luck and good smoking, Joe
post #12 of 16
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post
 

How did you like that rub?

I thought it was good. Applies nice layer to the butt and complemented the apple chips. But, like I said my first time so not sure if I can really compare it to any other brand. 

post #13 of 16
Thread Starter 

Thanks for all the advice. It really makes it a little easier when you can find so much help. Thumbs Up

 

Allowing plenty of time for the smoke is the tricky part and eating it the next day or so doesn't seem to be a problem. 

I reheated some left over the next day in the oven and some of the meat was still tasty and some not so much.

What is the preferred method of reheating the meat once it has been in the fridge? 

post #14 of 16
Thread Starter 
Quote:
Originally Posted by gunkle View Post
 

Good job. Looks like you guys ate very good last night. I believe the sand in the water pan is to act like a heat defuser to help regulate a more even heat in the chamber. If i'm not mistaken you should get a few good smokes in it to season before using sand. I have done a few at 275 just gets it done a little quicker. The big rule for smoking is to have patience. You can't rush it. Pulled pork is a hard one to time out since every chunk of meat will act differently. I always have a backup dinner in mind if I'm trying to make one for same day eating. This stuff freezes good and is easy to reheat in a pot of hot water in bag you froze it in.

Thanks for the encouragement and the advice. So, if you don't freeze the meat and just eat it after it has been in the fridge for a few hours or day or so. How do you prefer to reheat the meat?

post #15 of 16
Quote:
Originally Posted by nicholas2335 View Post
 

 

What is the preferred method of reheating the meat once it has been in the fridge?

 

In a foil covered pan in the oven with your favorite sauce. 300° until hot.

post #16 of 16
Quote:
Originally Posted by nicholas2335 View Post

Thanks for the encouragement and the advice. So, if you don't freeze the meat and just eat it after it has been in the fridge for a few hours or day or so. How do you prefer to reheat the meat?

I still put it in a thicker baggie and use hot water most times. I have use the microwave at work for lunch and it was still good. Cliffcarter's way sounds good too.
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