Here we go...rookie first time Boston Butt attempt.

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barhorst2

Newbie
Original poster
Oct 21, 2016
9
13
Ohio
The slab...10.3 lbs:


The rub: Paprika, garlic powder, onion powder, dry mustard, dried thyme, cayenne pepper, kosher salt. I did the whole thin layer of mustard thing to bind it easier.



Wrapped up and back in the fridge for some quality time. Wedding today and some football (Go Bucks) and planning to get this on the smoker late tonight. Plan on adding cherry wood a few times before getting some shut-eye and checking sometime during the night. Up early to check again and finish the job.

 
lookin great, can not wait.

dannylang
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Since I see your using the factory therm, you may want to get a independent therm.

The factory therms & controllers on a MES are notoriously inaccurate.

Most of the guys use a Maverick 732 or 733. They are remote, & have both the pit & meat temp. on them.

When the butt is done the bone should be able to wiggle a little & pull out easily & clean.

Good luck!

Al
 
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Looks like you're going to eat well later for sure.

Butts are notorious for taking their sweet time to get done.

Al is right though, don't trust the factory thermometer.

Looking forward to the final pics!
 
They can be a PITA when they wait but patience will yield great results.
 
You can foil if you run short on time. I would have allowed 20 hours for that bad boy if you didn't. Common first butt mistake is to figure 1 hour per pound. I always figure 2 and change. Hope all goes well and whatever you do, ride it out to 205 or until probe tender.
 
That clean bone is proof that you nailed it! When the bone pulls right out, you know it's time to shred!

Great job!

Points for your first butt!
 
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