First Boston Butt smoke

[earthquake5683]

I'm pretty new here, been smoking for a little time now.  I'm having a going away BBQ next week and wanted to do some pulled pork so I figured I would do a test run today so I don't fail next weekend.  I bought a package from Sam's and did a rub yesterday and let it sit in fridge for about 17 hrs.  Got smoker (MES40) to temps (220), got the AMNPS going with Pitmaster Choice and tossed her in @ 0710.  Temp was 46deg.  Ran around town for a little bit and 1hr20min later the meat temp was already 91deg.  I think that is quite quick so I tossed a regular meat thermometer on the grate to verify smoker temp.  Will ask wife to go get me a new digital one for the meat when she wakes up.  I'll post throughout the day as I am checking, etc. 

Smoke1.jpg

• earthquake5683
• Jul 22, 2012

Right before going into smoker.

What kind of temp raises do you guys normally see within the first 1-2 hours?

Joe

 

[s2k9k]

Sounds like you are right on track. It will raise pretty quick at first. Remember you're shooting for over 140* in the first 4 hours. But it will probably stall on you around 150* - 170* and could sit there for hours, just be patient and ride it out. 

How much does it weigh?

 

[earthquake5683]

It weighs 6.25# and is currently sitting at 136, been in for 2.5hrs. Gonna start with apple juice spray down now. Will update a pic in a bit, on my phone right now.

 

[startedsmokin]

I'm around 5.5 hours and stalled at 156F.  Upped the smoker a tad to 232-234 range. 

Hope yours turns out well too!

 

[earthquake5683]

Update...4hr40min into the smoke, running about 156-58, been spraying with apple juice/jack daniels mix (mostly apple juice) trying to get a good bark before I foil at around 160-165.  Here's a pic of it a few minutes ago.

smoke2.jpg

• earthquake5683
• Jul 22, 2012

Can't wait to taste it.  Gonna make a finishing sauce although I don't care for vinegar too much, i'll test it out and see how it does.  My hopes are high today.
 

 

[earthquake5683]

I foiled it at 17x ish and pulled out right about 198-200.  It's wrapped in towels right now, gotta let it rest for an hour or two then pull it and devour a sandwich  :)  Here is the pic right before I wrapped it.

Smoke3.jpg

• earthquake5683
• Jul 22, 2012

Will post pics of the smoke ring and final outcome after pulling.  Gonna make 2 finishing sauces.  The one by SoFlaQuer and one from a friend that is from N Carolina. 

 

[earthquake5683]

Final update.  Let it rest for about 1.5 hours in a cooler, wrapped in a towel.  Pulled it out and snapped a few pics.

Unwrapped

smoke7.jpg

• earthquake5683
• Jul 22, 2012

Falling apart, can't really see the smoke ring in the picture.  The smoke flavor is there, although  next time I will use hickory over the Pitmaster blend.

smoke5.jpg

• earthquake5683
• Jul 22, 2012

Pulled and ready for a drink..(well, another)

smoke6.jpg

• earthquake5683
• Jul 22, 2012

I feel TONS better for next weekend after doing this smoke.  I don't think the flavor of the rub really came though that great, very faint.  I started about 7 this morning and pulled about 2130.  The PP was really moist and I was able to pull the bone right out, then pull the whole thing with two kitchen forks. 

 

[stovebolt]

Looks like a job well done.

Chuck

 

[papagrizz]

OutStanding Bro...looks....