First Boston Butt

[rtaylor522]

Hey all,

First Boston Butt today...it's going to be an all nighter...did'nt get it in until 3 and it's 7lbs.  Just rubbed in dark brown sugar.  So I'm curious as to where I should be measuring the meat internal temp seeing as this thing has a bone.  I inserted the probe down to the bone since it is dead center in the cut and then backed it out slightly.  Does that seem right? started out at 45 degrees and up to 80 something now without looking in about an hour and a half.  Been running my smoker at 250-265.

Comments tips etc. always appreciated but seriously where do I take the temp on this thing? I feel like a moron haha.

I'll post pics...it's going to be pulled pork so i'm gonna try and run it up to 165, foil, then up to 200-205.

Thanks,

Rob

 

[raptor700]

Good luck Rob, looking forward to the Qview.

I take the IT in the thickest part of the butt as far away from the bone as possible.

 

[rtaylor522]

Thanks!

Moved probe just now, spritzed down with apple juice while I was in there...at 2:20min and 110 on Temp..went up 2 degrees at new location.

good smokey smells without too much smoke, mouth watering already and wondering what the hell I was thinking putting a 7 pound butt in the smoker at 3pm ....oh well....good thing we are'nt eating till tomorrow...just have to watch this thing all night....have a brisket in the fridge thats about 3-4 pounds thats going in after the pork is done...probably not a good idea to do both at same time with diff. seasonings in a vertical smoker.

 

[jp61]

Good luck! Hope all goes well for you! Smoking two items at the same time with different seasonings?.... people do it all the time.

 

[rtaylor522]

I thought that in a vertical smoker having pork drippings fall onto the beef or vice versa would be a problem....lesson learned...good thing this brisket is only like 2.5-3.5 pounds so I'll have time before party time tomorrow. 

I put this boston butt in brown sugar ONLY about an hour before I threw it in because i was in a hurry to get it in the smoker so we'll see how that treats me....so far we are at 7 hours in and i must say the smell is crazy good.....unfortunately it's nine and i just passed the 160 degree mark...been holding a steady 245-250 in the chamber so thats good. but it's gonna be a looonnnng night....I think i'll pull it at 200-205, put it in the cooler and get some sleep then pull it in the morning and throw the brisket in.

side note...for party planning any estimates on how long the brisky might take 2.5-3.5 pounds flat...it's a small and very lean one, so i'm a bit worried about that but it was part of a cow I had slaughtered and so I feel compelled to use it whether it's too lean or not....

 

[rtaylor522]

foiled at 165 and when the wife and I took it out to foil, it took everything I had not to rip a hunk off and chow down....smells so GOOOD....I forgot to put apple juice in the foil so hope it works out good.....Friggin ametures haha

btw...7.75lb butt....8 hours in hit 165...knock on wood has'nt stalled yet...already up to 168.....don't know if it is because it was never frozen but hopefully it keeps on climbin!

 

[smokinhusker]

Sounds good. You can put the brisket on with the pork. I did a brisket and a butt a couple weeks ago on an MES 40. I put the butt above the brisket and all turned out great. 

An estimate of the time for the brisky would be 1.5 - 2 hrs per lb but that's just an estimate and as you know it will be done when it's done.

Good luck and don't forget the q view.

 

[rtaylor522]

Thanks for the advice everyone....it is delicious....here are some shots.

P.S. Party is not for another 8 hours so I threw it in the fridge in the foil container and saved the juices....I'm thinking to warm it up just spritz with it's juice and throw in oven coverd at like 250 for an hour to take the chill out...will this dry it too much?  It's so good the way it is I wish the party was now...

Victim: 8Lb boston Butt

Time to cook: 12 Hours to the minute

Final Temp: 205

No Stall that I was able to discern, foiled at 165

QUE VUE 4 U:

Fell apart just getting out of foil after cooler for 3 hours

Da Bone

The finished product

Thanks for watching....but seriously can I get some ideas for re-heating for the party without drying?

-Rob