Boston Butt (1st Attempt!!!)

[JLeonard]

@Ackmack78 Hows it probing?
Jim

 

[TNJAKE]

I've got a 9.75lb butt on the smoker right now at 225*. Been on since 8pm last night and just hitting 200 right now. 19 hours later and judging by the bone still needs a little more time

I'd bet you are running temp lower than you think you are. What are you using to verify pit temp? Type of smoker?

 

[Ackmack78]

@Ackmack78 Hows it probing?
Jim

It's getting there. The edges and the bottom are probing like butter. The upper half esp middle above the bone is still giving a bit of resistance.

 

[Ackmack78]

I'd bet you are running temp lower than you think you are. What are you using to verify pit temp? Type of smoker?

I'm running a Smokin it w PID. I'm not wrapping so that's not helping with time.
It's possible temps off but I don't think so. I don't have a probe in to verify grate temp this time but I've tested before and the rack it's on comes out within a degree or 2 of the temp probe.

I'm smoking a beef clod tonight and I'm going to remember to throw in a grate probe to verify again

 

[bigfurmn]

You will be very happy doing a grate temp. Makes things make more sense and easier when you cook. Sooooo uh... How's it coming out????

 

[Ackmack78]

You will be very happy doing a grate temp. Makes things make more sense and easier when you cook. Sooooo uh... How's it coming out????

It's looking like I need to do a grate temp. I pulled off the chunk to the side of the bone that probed like butter after 21 hours but the rest of it went for a total of 23 hours. Overall the flavor was great so that's a win

 

[tallbm]

It's looking like I need to do a grate temp. I pulled off the chunk to the side of the bone that probed like butter after 21 hours but the rest of it went for a total of 23 hours. Overall the flavor was great so that's a win

Congrats!
Btw, pork butts, ribs, and whole packer briskets don't really care what temp you smoke them at as long as you aren't burning them. So feel free to try 275F smoker temp so you can get just as good of a pork butt but in waaaaaay less time :)
Enjoy the food! :)

 

[bigfurmn]

Most importantly... You know what you need to do need weekend. That's what matters most. Hope you took time to enjoy it!

 

[chef jimmyj]

My friend @SmokingUPnorth suggested adding my Finishing Sauce. Here are the recipes I use....JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

POP Sauce

2C Cola (Dr. Pepper, Root Beer, Blk Cherry, all work!)
1/2C Apple Cider Vinegar
2T Rub, whatever's on the meat.
1T Mustard
1T Molasses
1T Colgin Hickory Liquid Smoke (optional)

Add all to a pot and bring to a simmer, for 5 minutes.
For Finishing Sauce, keep warm and add to meat.
For Marinade, cool for 30 minutes the refrigerate until cold.
Marinate meat overnight.
For Glaze, reduce over low heat until syrupy. Brush over grilling meat and caramelize.
Enough for one average butt.