First "big"smoke - small Boston butt, same guidelines?

[floridasmoke1]

I've done jerky several times and chicken as well. This will be my first time doing a long smoke.

I have about a 3lb bone in Boston butt. Rubbed it last night and I just took it out the fridge. Do I follow the same method as a 10lb butt?

I'm going to let it sit for about an hour. What temp should I get to start? How long at that temp? Do I remove at a certain point and wrap in foil?

I'm working with the GMG Davy Crockett pellet smoker. It seems to hold the exact temp really well when set.

 

[SmokinAl]

Smoke it at 225, no need to wrap it, unless you want too.

Smoke it to an IT of 200-205 or until probe tender.

When it's done the bone should pull out clean.

Al

 

[floridasmoke1]

Would I get different results wrapped vs unwrapped?

 

[SmokinAl]

Yes if you wrap it it will cook faster & you also will soften the bark.

I don't wrap my butts, unless I'm running out of time & need to get them done.

The reason being I like the thick bark you get by not wrapping.

Al

 

[floridasmoke1]

Much of what I read says wrapping will make it tender. Will it have any effect on tenderness if not wrapped?

 

[GaryHibbert]

No, it won't affect the tenderness.  Pork butt cooked to 205 IT is just naturally tender.

Gary

 

[floridasmoke1]

Holy cow. This came out great. I simply put it on and let it go for 5 hours. No wrapping. No mopping. No saucing. No resting in a cooler. At 4.25 hours, I sprayed it with apple juice/whiskey. Probably didn't make a difference. But the final product is fantastic. I will post pics when I figure out how to.

 

[SmokinAl]

I'm glad to hear it came out so well!

Here is a tutorial on uploading photo's into your post.

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

Looking forward to seeing some pics!

Al

 

[floridasmoke1]

image.jpeg

• floridasmoke1
• Jan 8, 2017

image.jpeg

• floridasmoke1
• Jan 8, 2017

image.jpeg

• floridasmoke1
• Jan 8, 2017

image.jpeg

• floridasmoke1
• Jan 8, 2017

 

[floridasmoke1]

Could have been a bit more tender in some parts. I took it off right at 205 then let it sit in s pan with another pan on top for about 45 minutes. They were just silver roasting pans and not insulated. Should I take it off a bit earlier next time?

 

[Bearcarver]

Could have been a bit more tender in some parts. I took it off right at 205 then let it sit in s pan with another pan on top for about 45 minutes. They were just silver roasting pans and not insulated. Should I take it off a bit earlier next time?

Great First Pulled Pork!!

----

Looks Great right the way you did it Steve!!

200° to 205° is a good point to remove it.

You can foil it if you like the Bark softer, but on or off, it's Great !!

Bear

 

[SmokinAl]

That's some great looking PP!

An easy way to make sure it's done is to wiggle the bone.

When it's done the bone will slide out clean.

Point for your first big smoke!

Al

 

[floridasmoke1]

I tried pulling on the bone and it didn't really give at all. I didn't want to leave it on till the bone came out and risk cooking too long.

 

[SmokinAl]

The worst thing that will happen with a butt if you cook it too long is it will just fall apart.

It won't dry out or get tough.

This is how the bone should pull out.

6-19-16 23.JPG

• SmokinAl
• Jan 9, 2017

Al

 

[floridasmoke1]

About to toss another one on. 5lber this time. Didn't run overnight. Had it sit on the counter for a few hours, rubbed about 45 minutes ago.

 

[SmokinAl]

Good luck!

Al

 

[floridasmoke1]

Put it on at 11:15. Here's an initial shot and one at 3:15. It looks like it's at the stall right now. Been sitting at 170 for a while.

IMG_0651.JPG

• floridasmoke1
• Jan 16, 2017

IMG_0653.JPG

• floridasmoke1
• Jan 16, 2017

 

[SmokinAl]

I know it's done by now!

How did it turn out?

Al