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First boston butt

post #1 of 20
Thread Starter 
Ok here is my first attempt at smoking a butt. Local store was selling these for $1.39 lb.
Butt is rubbed and ready for fridge. I'd wrapped it up then remembered i hadn't taken pics yet.

Have 2 1/2 bags of lump, hickory chunks. Ready for the early am PDT_Armataz_01_12.gif .

post #2 of 20
keep us up to date as she cooks. Looks good so far although I tend to have more rub on mine than I see on that one.
post #3 of 20
Thread Starter 
Planning to try and keep a log as i go this time.

I have to take it easy on the rub. The wife loves the flavor but hates the heartburn. That's why i don't use any chill, paprika or cayenne either.
post #4 of 20
yeah........i use a sugar heavy rub for the barq........use Jeff's rub..........

i also cook mine fat cap down.........others other ways........but keep up the q-view

how much does it weigh?
post #5 of 20
also........is that a bone i see in the bottom right hand corner?
post #6 of 20
looking good tee-yup keep us up.
post #7 of 20
That looks good. Wish I had one, well maybe I could get the wife to rub my butt, that might suffice.icon_eek.gif
post #8 of 20
Thread Starter 
Yep, is bone in. Weighed up at just over 4 lbs. Could of gotten an 8 lb but thought i'd do the smaller one as a first attempt.

Should the bone not be there ????

haven't got jeff's rub recipe yet, will do soon. My mix is brown sugar, garlic, onion powder, cumin, black pepper, lil ground mustard and some maple cinnamon sprinkle. Going to spray with a 50/50 mix of Hornsby's crisp apple hard cider and pure apple juice.
post #9 of 20
Bone in butt is fine. I prefer mine bone in.

Have fun with it and enjoy.
post #10 of 20
I prefer mine bone in too...Kinda acts like an indicator as to doneness. When its ready to pull the bone pops out a bit. PDT_Armataz_01_34.gif

Looks a tad light on the rub, but I like mine glowing red before I toss it in the smoke. Have a great smoke!!!
post #11 of 20
WHAT no paprika in that rub tee?
post #12 of 20
Thread Starter 
Damn i meant to get up earlier than htis .... oh well. Loaded up the basket with 1/2 bag of lump. Dumped in a chimney full at 6.40. Smoker temp is coming up, 165 right now.
Outside temp is 30f, very slight breeze ........ it's a good morningicon_biggrin.gif

Butt has been out of the fridge since 6:30.

Giving the dogs thier breakfast while i have coffee and let the smoker get settled in.

Nope desert, no paprika ....... it's the wife's heartburn thing. It seems like it's more the red spices in a rub that gets to her than the others. I'd like to use some, along with cayenne but want everyone to enjoy the food i turn out.
post #13 of 20
Wife picked up an 8 lber the other day for .79 cents a lb. Funny how pricing is through out the country. icon_question.gif I had chicken and country ribs planned for today though. Good luck on the smoke and I agree....fat cap down. Let her go as long as you can before wrapping in foil.
post #14 of 20
Thread Starter 

3 hour update

Three hours in and think the butt has hit the plateau. Been climbing steadily. Has been at 147 for 45 minutes.

The blue cheese fatty is coming along. Checked 30 minutes agao and was at 148.

Outside temp has climbed to a sweltering 35f. Whoo hoo, 5 degrees in 4 hours.PDT_Armataz_01_22.gif

post #15 of 20
teeotee: that is why I did two smaller loins yesterday. The wife dosen't always like the same things I do, and I start to miss onions and the other goodies that just naturally go along with smokin.

I did one loin we will say "plain" the other I put a modified version of Dutchs Mahogany sauce on. She right off the batt said "don't wan't any of that, it's got onions in it!", told here thats why I made two, but she at least had to try a bite of the other. Come to find out, she liked it better, a step in the right direction! I know we can't always do this, but I don't like to be the one doin all the work and not havin what I like too. Just a thought, it might work for you too. Good luck on the smoke, looks like it's gonna be some fine vittles!
post #16 of 20
Looks good so far.......The fattie looks tasty............
post #17 of 20
Just dont let your thermometer touch the bone, keep it from resting on the bone.
post #18 of 20
Looking good tee...cant wait to see the finished product. PDT_Armataz_01_34.gif
post #19 of 20
Looks like you have a handle on it. Boston butts are pretty foregining, so the chance of not coming out right is small. Just remember that internal with tell all you need to know...
post #20 of 20
Thread Starter 
Will have to thank meowy for the sticky on boston butts. Followed that real close. Foiled at 165, cooked till it hit 203, then wrapedd in the cooler for an hour .... o my gawd thats good pork

Took around 9 hours, but that meat just fell apart, had a few issues along the way, learnt more about the mods i've made, will do a few things differently next time. All in all a good day. !!

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