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1/2 Boston Butt

post #1 of 17
Thread Starter 
I bought 2 butts the other day at Kroger for .99 a #. Had them split both in half for me to practice on. I rubbed the one I planned to smoke today with mustard for the bark and then some salt, pepper, brown sugar and paprika. Did not get it in until Noon, so, I could be in for a long day. Oh well, I got plenty of Jack and coke and football all day.

Brent
LL
LL
post #2 of 17
since its cut in half, might not be as long as you think.
post #3 of 17
That should cook pretty fast, keep us updated!!icon_smile.gif
post #4 of 17
Humm cut in half sounds like a pretty good idea to me.
post #5 of 17
Thread Starter 
Hopefully, it is still 5lbs though.
post #6 of 17
Thread Starter 
My butt after 3.5 hours. 110 degrees and looking fine!
LL
post #7 of 17
Lookin' yummy!
Makin' me drool!
PDT_Armataz_01_37.gif
post #8 of 17
Nice! Hopefully not too much longer, eh? Enjoy!

POINTS for the splittin'/practicin'/experimentin' thing!
post #9 of 17
Thread Starter 
Using Jim Beam BSauce mixed with Paprika, onion powder and brown sug that I got free with my bottles of booze to mop with.
LL
post #10 of 17
Looking good Brent!
post #11 of 17
Thread Starter 
Me thinks we have hit the pateau. We have now been at 150 for 1 hour. We are now at 5 hours.
LL
post #12 of 17
If ya want to speed it up, wrap in foil.
post #13 of 17
Thread Starter 
8 hrs in and at 185F. Been a little cold and rainy so it has affected the overall temp maintenance.
LL
post #14 of 17
Heh...never used it, but Ole Jim's in most of my mops and all my BBQ sauces anyway!
post #15 of 17
She should climb pretty quick now...yummm I got the munchies now!
post #16 of 17
Thread Starter 
All in all it was a great smoke for only my second Butt. 8.5 hours to reach 200F. Pulled the pork and left it dry, my wife likes to add the sauce as she goes instead of pre-mixing it. She was wowed by the taste and how the mustard really added to the bark without a mustardy taste. Can't wait till this weekend to try something else!

B
post #17 of 17
Brent:

Very good job you did there. Nice series of pictures and story.

Glad it came out so well. From the looks, it should have been delicious.

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