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Finally back at it- Boston Butt smoking now

post #1 of 6
Thread Starter 

Well, it's been a busy few weeks but we're finally settled in the new townhouse and I have time on my hands.  Soaked an 8lb butt for two days in a mixture of apple juice and assorted spices.  It was rubbed down overnight with a dry rub recipe I found online (we'll see how it works).  I rigged up an umbrella over the smoker since it's finally raining and things are going well.  Once the butt hit 160 degrees I wrapped it in foil and put it back on there.  We're now 7 hours into the smoke and it's at 173 degrees F.  A little while longer, and she'll be wrapped in a towel and sitting.  I just made a batch of finishing sauce and I'm ready.  It's been a good day!

 

Q-view coming soon. 

post #2 of 6

Sounds good!  Don't forget our Qview! 

post #3 of 6

It sounds as if we've something to look forward to, we'll be waiting for the Q View. It's all good my friend.

post #4 of 6

Curious how foiling it @ 165 will turn out. I have never foiled any shoulders - they seem to have enough fat to keep them moist to probably 225*. (though most pull before 200*). 

 

 

Keep us posted!

post #5 of 6

Well some folks like to foil (I'm one of them) and some folks don't. I do for to me it seems like it comes out more tender to me. Now others like to not foil the meat and you get a harder thicker bark on the pig. So you have to ask yourself.......Self how do I like the pig ?????

post #6 of 6
Quote:
Originally Posted by FLbobecu View Post

Curious how foiling it @ 165 will turn out. I have never foiled any shoulders - they seem to have enough fat to keep them moist to probably 225*. (though most pull before 200*). 

 

 

Keep us posted!

As I'm learning it all comes down to personal preference when smoking.  And as Mark said, it's all how ya like your pig!  The more I smoke the more I'm leaning towards foiling as everything I have foiled to this point has come out spot on!   
 

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