Boston Butt

Discussion in 'Pork' started by harleysmoker, Dec 27, 2011.

  1. harleysmoker

    harleysmoker Smoking Fanatic

    I cooked my first Boston Butt in the Master Forge a couple of days ago, turned out pretty good. It was just a small boneless one good for a test run. [​IMG][​IMG][​IMG][​IMG][​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious! Nice bark!
     
  3. tom c

    tom c Smoking Fanatic

    [​IMG]
     
  4. looks fantastic

    [​IMG]
     
  5. venture

    venture Smoking Guru OTBS Member

    Turned out great!

    Good luck and good smoking.
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      I think you did what you started out to do! Looks great!

    Mike
     
  7. Hey HarleySmoker,

    I just got the Master Forge electric smoker as a birthday present and am going to make a boston butt my first project as well. Any tips, cooking times or recipes you'd be willing to share that you followed for this boston butt? It looks great. Any other tips you might have for the master forge would be great too.

    Thanks!
     
  8. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  Very nice bark on it, my first PP didn't look like that
     
  9. johnnie walker

    johnnie walker Smoking Fanatic

    Nice looking PP HarleySmoker. [​IMG]
     
  10. harleysmoker

    harleysmoker Smoking Fanatic

    I'm sure others here know more than I do. I just brushed it with olive oil, mixed up  a rub I found online, wrapped it in saran wrap over night in the refrigerator. Pull the butt out of refrigerator about 45 mins before you are ready to put it on so it warms up a little bit.

    Smoke at 225* until the internal temperature is 195*-200*. Get a remote thermometer with a probe to stick in the meat so you can monitor the temperature without opening the lid. I have 2. I use 1 to read the inside smoker temperature as the gauge on the smoker is almost always not right. Pull it off cover it with foil and let rest for 30 mins or so, then grab two forks and start pulling it.

    Cook times will vary, this was about a 13 hour cook. The internal temperature is the key so I can't tell you when yours will be done. They say figure on 1 1/2 hours per lb. but I find it takes longer than that.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Looks delicious to me
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great from here [​IMG]
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Very nice !!!!
     

Share This Page