Boston Butts are in the smoke

[tom 178]

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.

 

[jasper7]

 
 will probably see 110 degrees today. It is pretty dry here so...

... you better stay well hydrated...

 

[tom 178]

Jasper7 I will try very hard to stay hydrated lol

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.

2hrs in.jpg

• tom 178
• Jun 26, 2016

 

[tom 178]

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

4hrs in.jpg

• tom 178
• Jun 26, 2016

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

hydration.jpg

• tom 178
• Jun 26, 2016

 

[b-one]

Looks like a tasty start! At least it's a dry heat!:biggrin:

 

[tom 178]

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

ribeye butts.jpg

• tom 178
• Jun 26, 2016

ribeye.jpg

• tom 178
• Jun 26, 2016

 

[jasper7]

Looks like some good eating on its way

 

[tom 178]

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

pb1.jpg

• tom 178
• Jun 27, 2016

pb2.jpg

• tom 178
• Jun 27, 2016

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

ribe2.jpg

• tom 178
• Jun 27, 2016

ribe.jpg

• tom 178
• Jun 27, 2016

 

[tropics]

Looks good so far any pulled shots?

Richie

 

[sauced]

Well done, it all looks really delicious!!

 

[SmokinAl]

Nice job!

Everything looks delicious!!

Al