- Mar 10, 2015
- 8
- 15
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!
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!
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!
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!
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!
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!
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!
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!
