First Boston butt turned out great!

jblud1986

Newbie

Original poster

Jun 29, 2017

12

40

• Aug 20, 2017

• #1

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..

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• jblud1986
• Aug 20, 2017

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• jblud1986
• Aug 20, 2017

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• jblud1986
• Aug 20, 2017

 

Last edited: Aug 20, 2017

• 

Reactions: griz400, SmokinAl, mike5051 and 6 others

mike5051

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• Aug 20, 2017

• #2

That is some nice pulled pork!

Mike

 

GaryHibbert

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• Aug 21, 2017

• #3

Great job j. That PP looks real good.

Gary

 

SmokinAl

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• Aug 21, 2017

• #4

Everything looks delicious!

And the nachos look fantastic!

Point!

Al

 

hardcookin

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• Aug 21, 2017

• #5

It all looks good!

 

gary s

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• Aug 21, 2017

• #6

Nice Job, Looks like it turned out perfect !!   

Gary

 

Rings Я Us

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• Aug 21, 2017

• #7

:points:
Wow!

 

Last edited: Aug 21, 2017

Bearcarver

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• Aug 22, 2017

• #8

Excellent !!! 

---

All looks Great !!

Nice Job.

Bear

 

G

griz400

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Mar 27, 2016

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• Aug 22, 2017

• #9

nice smoke and the nachosssssssssssss  ....

 

sauced

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Aug 9, 2015

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• Aug 23, 2017

• #10

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

Points!! 

 

pasmoker73

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Aug 7, 2017

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Dauphin, PA

• Aug 23, 2017

• #11

Looks great and love the nacho idea ;-)

PASmoker73

 

kcsmokefan83

Newbie

Aug 24, 2017

20

15

Long Island, NY

• Aug 24, 2017

• #12

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?

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 24, 2017

• #13

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:

 

chilerelleno

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Alabama Gulf Coast In the Origin of Mardi Gras

• Aug 24, 2017

• #14

KCsmokefan83 said:

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?

Click to expand...

https://en.wikipedia.org/wiki/Boston_butt

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").

Click to expand...