Do I have a good understanding (boston butt)?

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Original poster
Jun 26, 2007
Cary, NC
Ok, so I have a 7LB Boston Butt and want to make pulled pork tomorrow. I have read and re-read many ways to smoke this. I figure it should take about 10-11 hours for it to be complete. I have the Masterbuilt smoker and plan to set the temp. to around 230-235. Should I wrap the meat in foil when the internal temp hits 140 and then take it up to 205, or just forget about the foil? Also, any recommendations for something good to put in the water tray? I also rubbed down the butt a little while ago with some mustard and Alton Brown's rub recipe.
Sounds like you've thought it out pretty good. As far as foiling goes, thats a personal choice. I don't foil and I pull it at about 195, then I foil, towel wrap and put in the cooler.
Foil it between 160 - 165......

Then take it to 205....

Then remove it and cooler it for 2 hours minimum.

Don't freak out if it stays around 150-155 for a couple hours....this is called the temp plateau.
WOW...thanks for the prompt replies! You guys rock! I hope it all goes well...I tried some baby back ribs the other day and they were good, but I underestimated the amount of time they would take (did 2-2-1), and they weren't quite falling apart.

One other quick question, I have 4 racks...should I put it on the top (rack 1) or the bottom (rack 4 - closest to the smoke/heating element)?
What rack depnds on what else you have in the smoker. I don't like my puultry dripping on anything else so it goes near the bottom. otherwise it doesn;t really matter just make sure you are monitoring the temp of the meat. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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