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Boston Butt

post #1 of 14
Thread Starter 
Had to do a Butt since the Brisket and Italian sausage same out so good.

Will smoke until Butt reaches "dead zone" then spray with applejack and wrap until 190 deg. Let cool, pull, and pig out.

Will send q-view when finished.

post #2 of 14
You should take it closer to 200 geob for pulling. Then rest for an hour and pull away.

Good luck. PDT_Armataz_01_37.gif
post #3 of 14
i also start spraying once the barq has set.....normally couple hours into the smoke

then once every hour after that
post #4 of 14
couple of good ideas there for ya geob. There is ahuge difference in the taste and texture if ya go the extra hour or more to get to 200. icon_smile.gif
post #5 of 14
Thread Starter 
Finished produce. Final temp was 205. (got busy) This had a great tast. The finishing sause gave it a different flavor. I will cut down on the viniger next time.

Hope the Q-view comes out this time. Didn't before

post #6 of 14
Looks good geob...Nice job!!! PDT_Armataz_01_37.gif
post #7 of 14
Looks good geob. I have not smoked a butt yet, maybe I should.confused.gif
post #8 of 14
Good looking porK! Makes me hungry PDT_Armataz_01_37.gif Keith
post #9 of 14
Lookin Good
post #10 of 14
Nice lookin' butt! (This is one place you can say that - LOL!)

Take care, have fun, and do good!


post #11 of 14
What do you spray the pork with? I'm doing one this weekend!
post #12 of 14
word has it apple juice and rum, half and half. thats what im going to use.
post #13 of 14
Thread Starter 
I use apple juice and Jack Daniels. After I add the rub, I spray it down good. This helps to hold more rub. Then I spray about each hour until I foil it at 140 to 160 deg.

post #14 of 14
OH, so you foil it at about normal completed cooking temps and keep foiled until it's 200, I hear? Do I keep it on the smoker in foil until it's 200 or take it off?

Thanks for all the advice, hope I can smoke a good one!
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