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First Boston Butt of the year.

post #1 of 8
Thread Starter 
Tossed this baby on about 11 last night. No rush planning on pulled pork for supper tonight.
post #2 of 8
Got anymore details?drool.gif Will be watching!
post #3 of 8

When you get 26 thousand-bagillion posts we will still call you: smokingrookie  :sausage:

 

post #4 of 8
Thread Starter 
Just rubbed with wee willies pork rub. Might have been a little too stingy with it but time will tell. I have a gosm lp smoker and use the amazn tube with apple pellets. That lets me go 4 hours before adding smoke instead of an hour and a half much more sleep that way.
post #5 of 8

Looks like a great start!

 

Al

post #6 of 8
Thread Starter 
After about 12.5 hours sitting at 183 degrees.
post #7 of 8
When you hit the stall, which is usually about 150-160*, you need to wrap your butt in double foil. Wrapping helps to power your cook through the stall. Add 1/2 cup of apple juice to the foil. The apple juice helps with flavor and moisture. The acidity helps with tenderness.
post #8 of 8
Thread Starter 
Well she finally finished up. 19 hrs on the smoker. Couldn't get it off in one piece resting now but the piece I grabbed for testing purposes was heavenly.
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