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First Boston butt turned out great!

post #1 of 14
Thread Starter 
Smoked my first Boston butt yesterday on my offset and had great results. Smoked the butt until it reached a IT of 160, wrapped it up in foil at that point then I placed it right back in the same spot and let the smoker do its job. Finally hit a IT of 198 and allowed it to rest for about a 1 1/2 in a cooler. The butt had good smoke flavor and very moist as I kept a water pan plus sprayed with apple juice/water every hour. Afterwards the next night called for pulled pork nachos with the leftovers. Beef brisket is the next challenge! Happy smoking..





post #2 of 14

That is some nice pulled pork!

 

Mike

post #3 of 14
Great job j. That PP looks real good.

Gary
post #4 of 14

Everything looks delicious!

 

And the nachos look fantastic!

 

Point!

 

Al

post #5 of 14
It all looks good!
post #6 of 14

Nice Job, Looks like it turned out perfect !!   :drool

 

points1.png

 

Gary

post #7 of 14
points.gif
Wow!
post #8 of 14

Excellent !!! :drool---:points:

 

All looks Great !!:drool

 

Nice Job.Thumbs Up

 

 

Bear

post #9 of 14

nice smoke and the nachosssssssssssss  ....:Looks-Great::points:

post #10 of 14

Man.....that all looks soooooo good!!!!

 

Points!!  :points:

post #11 of 14

Looks great and love the nacho idea ;-)

 

PASmoker73

post #12 of 14
Looks so good! Did you use a rub? Also is there a benefit to the apple juice? New to smoking and havent tried pork butt yet so I'm looking for tips. Also, what does the "Boston" mean? That just a particular cut?
post #13 of 14
Congrats on pulling off another successful smoke with a new cut of meat.
The PP looks good, but I want some of those ribs, they look really good.
The nachos don't look too shabby either, nice leftovers dish.

Point for leftovers!
points.gif
post #14 of 14
Quote:
Originally Posted by KCsmokefan83 View Post

Looks so good! Did you use a rub? Also is there a benefit to the apple juice? New to smoking and havent tried pork butt yet so I'm looking for tips. Also, what does the "Boston" mean? That just a particular cut?

https://en.wikipedia.org/wiki/Boston_butt
Quote:
History of the name and cut
Grilled moksal

In pre-revolutionary New England and into the American Revolutionary War, New England butchers tended to take less prized cuts of pork like hams and shoulders and pack them into barrels for storage and transport, known as a butt. This particular shoulder cut became known around the country as a Boston specialty, and hence it became the "Boston butt."[2] In the UK it is known as "pork hand and spring", or simply "pork hand," or, as noted above, "pork shoulder on the bone."

In Spanish the cut is known as paleta de puerco,[3] and is the main ingredient in the Mexican dish carnitas[4] and in the Caribbean dishes lechon asado[5] and pernil.[6]

In Mexican Spanish, this cut is also known as the espaldilla (literally "little back").

In Argentina, this cut is incredibly popular and is known as bondiola.

In Korea, the cut is known as moksal (목살; literally "neck meat").
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