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Boston Butts are in the smoke

post #1 of 11
Thread Starter 

I have two 7.5lbs. Boston Butts in the smoke for about 1 hour. It is 97 degrees here in Vegas today and was 89 when I started to get the smoker setup. I will probably see 110 degrees today. It is pretty dry here so the water pan is full in my MES 30 analog smoker. Later I will throw in a 2.5" thick rib eye for about an hour in the smoker before charring it on the grill.:icon_lol:

post #2 of 11
Quote:
Originally Posted by Tom 178 View Post
 

 will probably see 110 degrees today. It is pretty dry here so...

... you better stay well hydrated...cheers.gif

post #3 of 11
Thread Starter 

Jasper7 I will try very hard to stay hydrated lol :beercheer:

 

 

This has been in for about 2 hours, it was not injected or had a thermo probe in it yet. I'm waiting to see what the temp is later before I stick it.

 

 

post #4 of 11
Thread Starter 

It has been 4 hours and I stuck the Maverick meat probe in and it is at 147 degrees.:yahoo:

 

 

 

Well it is noon so the hydration has started Jasper7 even though it is only 101 degrees outside. :thumbsup:

post #5 of 11
Looks like a tasty start! At least it's a dry heat!biggrin.gif
post #6 of 11
Thread Starter 

Seven hours on the Butts and I'm feeling a little hunger so I am throwing in a rib eye for an hour or so (110-115 degrees) that I will then char on the grill :grilling_smilie:

 

post #7 of 11

Looks like some good eating on its way:beercheer:

post #8 of 11
Thread Starter 

The butts took 13 hours for 1 and 14 for the other.

 

 

 

I cooked the rib eye a little too much but it was still real good.

 

post #9 of 11

Looks good so far any pulled shots?

Richie

post #10 of 11

Well done, it all looks really delicious!!

post #11 of 11

Nice job!

 

Everything looks delicious!!

 

Al

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