Smoked Boston Pork Butt 8 hr smoke.

Discussion in 'Roll Call' started by joes bbq ribs, Aug 23, 2015.

  1. Okay today I smoked and 8lb Boston Pork Butt. Smoked the pork butt until the fat split then I wrapped it aluminum foil for until the internal temperature got to 190-195° Then I wrapped it a beach towel and placed it in a cooler for 45 mins. I had the smoker holding a temp between 225-270 degrees hit the pork butt with Apple cider juice once and hour. Used Royal Oak lump charcoal then added 3 sticks of hickory wood inc stick every hour for the first 3 hours. Anyway enough of the chitchat here are some pictures.
     
  2. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Lookin' good!

    TW
     
  3. Nice! Looking forward to doing a pork butt. I'll catch up to you later when I sm a brisket in October. maybe I'll smoke a pork butt then too.
     
  4. [​IMG]   Good evening and welcome to the forum, from a nice day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. TW- thanks for the comment! The pork butt was delicious

    Happy Smokin'
    -Joe
     
  6. Pink Flamingo, thanks for the comments look forward to seeing the Brisket and the Pork Butt after you smoke them. Remember take plenty of pictures for all of us to see

    Happy Smokin' :grilling_smilie:

    -Joe
     
  7. Gary, you got that right this is and assume site :yahoo: I could sit back and read post after post if my eyes wouldn't close on me lol. Tons of information on just about everything from smokin meats to doing mods to your smoker and anything in between! Have a great weekend and as always Happy Smokin' :grilling_smilie:

    -Joe
     
  8. smokin phil

    smokin phil Smoking Fanatic

    That's one of the nicest towel wrap jobs I think I've ever seen.
     
  9. Joe, pulling pulling out the Brisket this morning. It's almost 5:am and I'm ready to fire up the Pink Flamingo.
     
  10. Pink Flamingo, that's what I'm talking about up early and ready to go! Don't forget pictures

    -Joe
     
  11. Smokin Phil, thanks for the comment :yahoo: had to make sure my pork butt was nice and wrapped up Thumbs Up! After the 8 hr smoke why waste it on a bad wrap job.
    Happy Smokin' :grilling_smilie:

    -Joe
     
  12. Pink Flamingo, Here Is little bit of motivation for you :th_Slab_of_meat:
    :welcome1:

    -Joe
     
    Last edited: Aug 29, 2015
  13. Thank you Joe,

    It worked! The brisket came out really good. I think if I would do anything different, it would be to wrap it sooner. After wrapping, it went from 180 to 204 within half an hour.

    Kevin
     
  14. Pink flamingo, yeah on a brisket I would wrap it just when it's hits around 165° if you're going to wrap it all, Some wrap with foil some use butcher paper to each their own everybody has their own preference. Tomorrow I'm going to do a whole brisket and we will see how turns out, I'll wrap it around the 5 or 6 hour mark have to see how it smokes 👍. Early morning long smoke look for some pictures tomorrow. Happy Smokin' :grilling_smilie:

    -Joe
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is a delicious looking butt!

    Disco
     
  16. Disco, thanks for the comment :yahoo: it was delicious!

    Happy Smokin'

    -Joe
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking pork butt!
     
  18. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Looks delicious!

    Maybe next weekend it'll be my turn to smoke a few butts [​IMG]
     
  19. b-one, thanks for the comment :yahoo: and yes it was very tasty :drool.
    Happy Smokin'

    -Joe
     
  20. JP61, thanks for the comment 👍 the pork butt was definitely delicious! Look forward to seeing your smoke next weekend.

    Happy Smokin'

    -Joe
     

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