1/2 Boston Butt

brentman0110

Meat Mopper

Original poster

Oct 4, 2007

216

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• Dec 2, 2007

• #1

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

 

capt dan

Gone but not forgotten. RIP

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Nov 2, 2007

3,357

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• Dec 2, 2007

• #2

since its cut in half, might not be as long as you think.

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Dec 2, 2007

• #3

That should cook pretty fast, keep us updated!!

 

johnm160

Fire Starter

Jul 3, 2007

53

10

• Dec 2, 2007

• #4

Humm cut in half sounds like a pretty good idea to me.

 

brentman0110

Meat Mopper

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Thread starter

Oct 4, 2007

216

10

• Dec 2, 2007

• #5

Hopefully, it is still 5lbs though.

 

brentman0110

Meat Mopper

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Thread starter

Oct 4, 2007

216

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• Dec 2, 2007

• #6

My butt after 3.5 hours. 110 degrees and looking fine!

 

triple b

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Feb 27, 2007

559

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Woodstock,Ontario,Canada

• Dec 2, 2007

• #7

Lookin' yummy!
Makin' me drool!

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Dec 2, 2007

• #8

Nice! Hopefully not too much longer, eh? Enjoy!

POINTS for the splittin'/practicin'/experimentin' thing!

 

brentman0110

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Oct 4, 2007

216

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• Dec 2, 2007

• #9

Using Jim Beam BSauce mixed with Paprika, onion powder and brown sug that I got free with my bottles of booze to mop with.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

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Connecticut

• Dec 2, 2007

• #10

Looking good Brent!

 

brentman0110

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Oct 4, 2007

216

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• Dec 2, 2007

• #11

Me thinks we have hit the pateau. We have now been at 150 for 1 hour. We are now at 5 hours.

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Dec 2, 2007

• #12

If ya want to speed it up, wrap in foil.

 

brentman0110

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Oct 4, 2007

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• Dec 3, 2007

• #13

8 hrs in and at 185F. Been a little cold and rainy so it has affected the overall temp maintenance.

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Dec 3, 2007

• #14

Heh...never used it, but Ole Jim's in most of my mops and all my BBQ sauces anyway!

 

richtee

Epic Pitmaster

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Aug 12, 2007

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N. Oakland County, MI

• Dec 3, 2007

• #15

She should climb pretty quick now...yummm I got the munchies now!

 

brentman0110

Meat Mopper

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Oct 4, 2007

216

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• Dec 3, 2007

• #16

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

 

pescadero

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Jul 16, 2006

466

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Oregon Coast

• Dec 3, 2007

• #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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