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First time for boston butts

post #1 of 15
Thread Starter 
Well this weekend is home coming weekend for my school and I am in charge of the tail gating for my public administration group, in which all the kids and teachers of the group come and drink booze and eat food.

The wanted to do hot dogs and crappy hamburger patties (the store bought frozen Grissel and fat ones) I said I could not allow it so I volunteered my smoker. I went shopping at kroger's today and found butchers specials on Boston butts I got 23lbs for $13!!!! Insane so I loaded up, I will probably go back today and pick up a few more for the freezer because I mean come on a 6lb butt for 3.15 is to good to pass up.

Anywho I prepped them I have one 6lb and two 8.3-5ers

Mmmm gave them my honey treatment

This is the BBQ rub I use, it is fantastic stuff.

In the fridge until tomorrow

I have never done butts before, whats your guys take on chips? I have cherry, apple, and I just picked up jack Daniel's Oak whiskey barrel chips.

Not quite sure I usually run a cherry/apple mix. But im open for anything.
post #2 of 15
Thread Starter 
Ok apple and cherry it is....
post #3 of 15
I vote the JD oak.
post #4 of 15
apple/cherry mix is good, maple is good - hickory is a classic that will never die.
post #5 of 15
I love hickory on my butt - I like the bite...boy that sounds bad PDT_Armataz_01_04.gif. Anyhow, Apple and Cherry mix should be good as well, it just wont have that 'bite'. So to that effect, do the JD oak and supplement with some apple....my .02.

You should be fine.
post #6 of 15
its Hickory and Oak for me.....
post #7 of 15
I concur. Just remember to give yourself enough time. Foil and coolers are your best friends. My first butts took a few hours longer than expected, but I had enough time to let it set for about 5hrs. They was still hot when I pulled them out of the cooler. Allow for at least an hour wrapped in foil and in the cooler. Good Luck!
post #8 of 15
Chips don;t last long so you are going to be constantly refilling. If you have the ability to use chunks you might want to consider it. Apple and cherry goes well with butts.
post #9 of 15
Thread Starter 
Alright well they hit to smoker at 8am a little later than I wanted up what ever, they were at 165 and I just foiled them. I have been using a blend of cherry and the JD oak which I did some pork chops in last night and it has a very neat taste. So looks like things are going well. When I went to pull and foil meat is already just falling off the bone. I LOVE SMOKING!
post #10 of 15
Sounds Great, Don't forget the final Qview...
post #11 of 15
Sounds like a successful smoke Benjamin! Way to go. You may have just set yourself up for smoking for every event after they taste this!

Looking forward to seeing the final picts and hearing what they all thought of it.
post #12 of 15
Good luck, I'm sure if you follow all the great advice around here you will do no wrong.
post #13 of 15
Thread Starter 
Sorry it ended up getting a little crazy with the whole tail gate but everything was a GREAT success! Huge fans, everyone was ecstatic with how good it was. I am the most happy. Smoking for people and seeing their hearts melt when they take a big bite just makes me happy as can be.

So here it was pulled in all its glory

I will be doing this again, and again, and again! I think Boston butts are my new favorite thing in the world price/taste wise.
post #14 of 15
PDT_Armataz_01_37.gifsounds great
post #15 of 15
Congrats on a successful first smoke, it looks really good. My first butt came out ok, but then I deviated on the second attempt and it came out tough. Don't despair if you get a bad one, just keep at it like I did and you'll be posting all over the forums here in no time like the rest of us.

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