Alright my friends. Tomorrow night is the night. My first Boston butt is going in around 730 8 o'clock. Just finished giving her a good rub. I'll do my best to post pics as I go.
Keep posting you'll get more great advice.Thanks for the info! That's why I came here :) I am giving myself about 24 hours of cook time. I don't want to rush at all.
You are definitely safe with a 24 hour window. If I were to plan a butt that size for 8pm Saturday, I would toss it in at Midnight at 235F and foil it at 165F...even then I am pretty sure I would have a long rest time before serving. Good luck!It weighs in at 10.66 lbs. I'm going to start smoking around 730 or so tonight. Hopefully she will be ready by 8 or so tomorrow night. It's raining here but I have a tailgating tent to put up.
Oh no!!! Did you just ask about foiling? There are two distinct camps worldwide; those that foil butts, and those that don't. And of the entire world smoking population, it is divided at exactly 49% for, 49% against, 2% go either way.I guess I'm just paranoid about not getting it done in time. We are having a few friends over tomorrow night and I don't want to have them wait for too long. I plan on trying to stay in the 225-230 range the entire time. Do you recommend foiling?
Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?Oh no!!! Did you just ask about foiling? There are two distinct camps worldwide; those that foil butts, and those that don't. And of the entire world smoking population, it is divided at exactly 49% for, 49% against, 2% go either way.
Another highly opinionated question. I held my last butt, an 8 pounder, in the foil in a cooler for 3 hours with no problem. But, I don't think it would be a problem in the oven. In fact, some people swear that it's better if it cools and gets reheated after it's been pulled, and I don't think I can disagree with them. Or maybe I just miss it when it gets put in the fridge for a whileHahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
I would go ahead and pull it, drop the meat in a crock pot, add a touch of JJ's famous Finishing sauce and just let it sit. You'll be all ready and it will stay warm before and during the party. JJ's Finishing sauce will put your pulled pork right over the top and no one will every know you used it, only that its the best tasting pulled pork they ever had.Hahah I was expecting that response. Quick question....If my butt finishes way before everyone arrives what should I do to keep it warm and fresh? Put in a cooler or low temp in the oven?
Don't ya hate when a brand new beer bottle breaks! Pfffft!!Alright she is in. Internal temp of 61 and 1st cold beer is cracked!
Absolutely normal. The thermometers that come with most smokers are notoriously inaccurate. Go with the Maverick.Hahaha. These beers seems to have holes in them :) I have now learned that it takes a while to get back up to temp once you add the meat. Is it normal for my maverick to read a lot different from the thermometer on the smoker?