First Boston But

[huntdean]

I purchased a bone in 7.5 pounder from Fareway Foods. New store in my area and was impressed with the meat department.

I decided to use the same rub that I used on the brisket.

1/2 cup cajun seasoning

1/2 cup weber steak & chop seasoning

1/2 cup weber kansas city style rub

Got up at 4am, washed and dried the meat. Applied mustard and than worked the rub in real good. I let it sit on the counter while I went out and got the bradley smoker turned on. Set it at 225.

Put the meat in at 5am and I am using the Jim Beam wood biscuits and will have the smoke going the entire time. I also put a pan under it to catch any drippings and plan to add those back into the meat after it is all pulled.

I am also making Classy Creamy Coleslaw and Memphis Barbecue Sauce #1, both from Jeff's great book. Can not forget about seasoned red potatoes.

Can't wait for supper!!! 

 

[huntdean]

11.5 hours in the smoker and it is only at 160 degreese. This is my second time smoking and running into thermometer problems. Just frustrating. I must be doing something wrong with the thermometers. I will have to start testing the thermometer in boiling water before each use.

 

[davidhef88]

Last one that size I did three weeks ago and took 15 hrs.

 

[huntdean]

Yah, now I am confused. Took out the meat probe and tested it in boiling water. It checked out just fine. Put it back in the meat and will wait it out. Looks like a late supper.

 

[davidhef88]

I always plan for at least 2 hours per pound.

 

[cliffcarter]

Yah, now I am confused. Took out the meat probe and tested it in boiling water. It checked out just fine. Put it back in the meat and will wait it out. Looks like a late supper.

 Make sure the probe is not too close to the bone, it will cause the therm to read too low. I always check in a few different spots.

 

[smokedreb]

I hope your Boston Butt turned out
 

 

[smokinhusker]

Is it done yet? LOL I always plan on 2 hrs per pound and a couple hours rest time. 

 

[dragonmaster194]

Let us know how it turned out.  Steve

 

[JckDanls 07]

Always remember the "Texas Crutch" if time starts pressing... It will finish the Butt off usually within in an hour or 2...

 

[huntdean]

I took the but out of the smoker after 16 hours. It was at 189 degreese. I wrapped it and let it sit for an hour and than pulled it and finally had supper at 10:30pm lol. Some of it was a little tough but overall it tasted great and everyone liked it. I heard you should put a pan under it to catch all the juice but there was so little in it I did not bother with it. Next time I am going to figure two hours per pound to be safe and maybe it will be done on time. Sure did learn a few things on this one, looking forward to doing another.   Thanks to everyone that helped answer some of my questions. For me this is the best part of this site, everyone is very helpfull and nice!!!   I would have posted pics but the would not load, kept giving me an error that they would not upload, they were only 300kb each. 

 

[dragonmaster194]

dean, the best part is, even if it is not a complete success we get to eat it.  Sometimes even mistakes taste good, and you have an excuse to try again(if you need an excuse).  Steve