Boston Butts are in the smoke

Discussion in 'Pork' started by tom 178, Jun 26, 2016.

  1. tom 178

    tom 178 Meat Mopper

    I have two 7.5lbs. Boston Butts in the smoke for about 1 hour. It is 97 degrees here in Vegas today and was 89 when I started to get the smoker setup. I will probably see 110 degrees today. It is pretty dry here so the water pan is full in my MES 30 analog smoker. Later I will throw in a 2.5" thick rib eye for about an hour in the smoker before charring it on the grill.[​IMG]
  2. ... you better stay well hydrated...[​IMG]
  3. tom 178

    tom 178 Meat Mopper

    Jasper7 I will try very hard to stay hydrated lol [​IMG]

    This has been in for about 2 hours, it was not injected or had a thermo probe in it yet. I'm waiting to see what the temp is later before I stick it.

  4. tom 178

    tom 178 Meat Mopper

    It has been 4 hours and I stuck the Maverick meat probe in and it is at 147 degrees.[​IMG]

    Well it is noon so the hydration has started Jasper7 even though it is only 101 degrees outside. [​IMG]

  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like a tasty start! At least it's a dry heat!:biggrin:
  6. tom 178

    tom 178 Meat Mopper

    Seven hours on the Butts and I'm feeling a little hunger so I am throwing in a rib eye for an hour or so (110-115 degrees) that I will then char on the grill [​IMG]

  7. Looks like some good eating on its way[​IMG]
  8. tom 178

    tom 178 Meat Mopper

    The butts took 13 hours for 1 and 14 for the other.

    I cooked the rib eye a little too much but it was still real good.

  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good so far any pulled shots?

  10. sauced

    sauced Master of the Pit

    Well done, it all looks really delicious!!
  11. smokinal

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

    Nice job!

    Everything looks delicious!!


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