Have a few questions, how long do you guys usually smoke a regular sized butt? What temp? Has anyone ever put in japleno slices in there I plan on putting a few garlic cloves in as well
Gonna smoke my first Boston butt tomorrow.
- Thread starter richiesracks
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
shyzabrau
Smoking Fanatic
I usually smoke mine for eight hours and then double wrap it in foil, and put it in the oven (set at 225) for another 8-10 hours (usually overnight).
Most people will say to cook by temperature, not time, but I've had very good results with the above method. (Not crispy bark, though, which is a problem for some people.)
You can smoke it at 225 for a long time, or 275 - 325 for a shorter time. Butts are very forgiving!
Just be sure to understand that you may encounter a stall when the juices start steaming, especially at lower cooking temps. Don't freak out and pull it off the smoker - it isn't done and it's not getting dried out or tough!
Many ways to successfully smoke a butt!
Most people will say to cook by temperature, not time, but I've had very good results with the above method. (Not crispy bark, though, which is a problem for some people.)
You can smoke it at 225 for a long time, or 275 - 325 for a shorter time. Butts are very forgiving!
Just be sure to understand that you may encounter a stall when the juices start steaming, especially at lower cooking temps. Don't freak out and pull it off the smoker - it isn't done and it's not getting dried out or tough!
Many ways to successfully smoke a butt!
I smoke mine at higher temps, typically 270-280.
At that temp they usually take about 1 hour per pound.
Here is one I did a few months ago.
Maybe this will help you.
http://www.smokingmeatforums.com/t/253165/hot-fast-butt-with-judys-pretzel-buns-thanks-mossymo
Al
At that temp they usually take about 1 hour per pound.
Here is one I did a few months ago.
Maybe this will help you.
http://www.smokingmeatforums.com/t/253165/hot-fast-butt-with-judys-pretzel-buns-thanks-mossymo
Al
sauced
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
