› Forums › Smoking Meat (and other things) › Pork › 10# Boston Butt Smoke
New Posts  All Forums:Forum Nav:

10# Boston Butt Smoke

post #1 of 15
Thread Starter 
My wife and daughter are out of town until Sunday afternoon, and it is going to be bad weather this weekend, so I decided I needed to smoke something. tongue.gif

Since it is supposed to be in the 30's and 40's with a 25knot north wind this weekend, I needed to prepare my smoking area.

I stopped by the store yesterday after work and picked up a 10# Boston Butt. My butcher did not have any and I could not find one that was not enchanced. mad.gif I HATE paying for water!!

Here it is covered in ya'lls rub. I say ya'lls rub, because everyone on this forum that has posted a rub recipe or commented on how to season a Boston Butt, had a hand in the developement of my own recipe.

At 10:05am it is rubbed, wrapped and going into the fridge until about 3:00am, when I will start my smoke.

I will start the smoke at 3:00am using my GOSM with hickory chunks at 225*. Check back around 3:00am for an update. I will post pics as the smoke progresses.

post #2 of 15
looks great so far, can't wait to see the finished qview!
post #3 of 15
That should turn out great!
post #4 of 15
It looks like you are well on your way to a good smoke and I really like your wind break and then that should helpl you stay warmer too.
post #5 of 15
Thread Starter 
Good morning. Time to smoke a Boston Butt.

Right now, it is 36* with a 26knot wind. The butt is in the smoker and I am waiting for the smoker temp to level out.

Stay tuned................. I will post as it progresses.
post #6 of 15
Good start! I'll be here for the three hour check! icon_wink.gif
post #7 of 15

Good looking start

Good luck. Looks good
post #8 of 15
Thread Starter 
Well, it is 6:08am and the smoker temp is 247*. Even with the wind break I put up, the temp varies 10 degrees when the wind dies down or picks up.

I tried to nap after the temp almost stabilized, but that did not work. So I am half way thru a pot of coffee and ready for breakfast.
post #9 of 15
Hmmm...was hoping for the Q-view! As for the coffee...on my second pot! PDT_Armataz_01_34.gif
post #10 of 15
Thread Starter 
I did not want to open the smoker any more than needed, so no qview at 6:00.

Now it's 6:50 and I needed to add more hickory. While the somker was open, I added more water and snapped a quick pic.

More to come..............
post #11 of 15
Looks good! braving the elements is the sign of a true smoker! were kind of like the mailman wind/sleet/rain/cold nothing stops us!
post #12 of 15
Thread Starter 
Yeah, I know what you mean, I guess we are addicted! PDT_Armataz_01_14.gif It is still cold and I think even more windy.

8 hours into the smoke and the butt is at 161*. It is still in the smoker without foil. I do not plan on foiling it. I have done butts this way before on my stick burner and they all turned out great.

Hoping it will be up to 205* around 3:00, so It can get wrapped and rest in the cooler until supper.
post #13 of 15
Thread Starter 
It's 3:05. The butt is at 206*. I am wrapping it in foil, then towels and putting it into the cooler to rest for at least 2 hours.icon_smile.gif
post #14 of 15
Sounds like you are all set. After a little rest that baby is going to pull like nothing. Have fun eating it.
post #15 of 15
Thread Starter 
It is now 5:15 and from the cooler comes the finished butt.

The bone slides right out

Here is the end result

The total cooking time was 12 hours, no foil. I used Hickory @ 250*

At 206* I double wrapped it with foil. Then wrapped with towels and into the cooler to rest. After resting 2 hours and 15 minutes, I pulled it out of the cooler and pulled the pork.

Man it was fun!! It has been a long day, but I am about to eat a Pulled Pork Sammie with a cold beerPDT_Armataz_01_34.gif.

After supper, I will retire to the back porch, for a tall glass of W.L Weller and an A. Fuente Double Chateau Sungrown Cigar.......Life is GOOD!!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › 10# Boston Butt Smoke