Boston Butt Q from a Newb

Discussion in 'Pork' started by wildmttrout, Jul 3, 2015.

  1. wildmttrout

    wildmttrout Newbie

    Hey.

    Smoking a few butts today and I thought I would throw up a thread for any tips. Here is the play by play:

    Three fatty butts were rubbed down with a dry rub (mainly paprika, garlic, dark brown sugar, sage, salt, pepper, cayenne pepper, and a few other odds and ends). One not present in the pic.


    Got the fire built in the firebox of the chargriller. 60/40 hickory to apple. 



    Threw on the butts. Here they are at 130 internal.



    Here they are at 160 internal.


    Now a few questions. Anybody else use this kind of smoker? If so, what is your temperature gauge like? Mine sucks so I have to use a grill thermometer inside the smoke chamber to judge my temps. Ideas for this?

    I have been mopping using a mix of AJ, ACV, and Liquid Smoke on the hour. I am looking for a nice bark that is not to crispy or dry. Tips for this?

    I usually wrap at 160, but I am thinking of going longer today. I have heard the Q stops taking smoke at 160 and you are only cooking it from there on out. Any truth to this? Pros and cons to wrapping?

    I'll keep you all updated as it is still on the smoker.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good there, WMT !!![​IMG]

    I don't use a smoker like yours, but no smoker has an accurate built in therm. You should think about getting a wireless digital therm like the Maverick ET-732 or 733, or something similar. 

    Meat doesn't stop taking smoke at any temp.

    Wrapping is a matter of personal preference-----Try it both ways----I wrap mine at 165°

    Bear
     
  3. wildmttrout

    wildmttrout Newbie

    Thanks man.
     
  4. wildmttrout

    wildmttrout Newbie

    [​IMG]

    170 internal; right before wrapping.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those 3 look Beautiful !!![​IMG]

    Be Back!

    [​IMG]

    Bear
     
  6. Man those are looking good
     

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