First boston butt

Discussion in 'Pork' started by teeotee, Mar 15, 2008.

  1. teeotee

    teeotee Smoking Fanatic

    Ok here is my first attempt at smoking a butt. Local store was selling these for $1.39 lb.
    Butt is rubbed and ready for fridge. I'd wrapped it up then remembered i hadn't taken pics yet.

    Have 2 1/2 bags of lump, hickory chunks. Ready for the early am [​IMG] .
     
  2. cheech

    cheech Master of the Pit OTBS Member

    keep us up to date as she cooks. Looks good so far although I tend to have more rub on mine than I see on that one.
     
  3. teeotee

    teeotee Smoking Fanatic

    Planning to try and keep a log as i go this time.

    I have to take it easy on the rub. The wife loves the flavor but hates the heartburn. That's why i don't use any chill, paprika or cayenne either.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah........i use a sugar heavy rub for the barq........use Jeff's rub..........

    i also cook mine fat cap down.........others other ways........but keep up the q-view

    how much does it weigh?
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    also........is that a bone i see in the bottom right hand corner?
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    looking good tee-yup keep us up.
     
  7. bertjo44

    bertjo44 Smoking Fanatic

    That looks good. Wish I had one, well maybe I could get the wife to rub my butt, that might suffice.[​IMG]
     
  8. teeotee

    teeotee Smoking Fanatic

    Yep, is bone in. Weighed up at just over 4 lbs. Could of gotten an 8 lb but thought i'd do the smaller one as a first attempt.

    Should the bone not be there ????

    haven't got jeff's rub recipe yet, will do soon. My mix is brown sugar, garlic, onion powder, cumin, black pepper, lil ground mustard and some maple cinnamon sprinkle. Going to spray with a 50/50 mix of Hornsby's crisp apple hard cider and pure apple juice.
     
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Bone in butt is fine. I prefer mine bone in.

    Have fun with it and enjoy.
     
  10. I prefer mine bone in too...Kinda acts like an indicator as to doneness. When its ready to pull the bone pops out a bit. [​IMG]

    Looks a tad light on the rub, but I like mine glowing red before I toss it in the smoke. Have a great smoke!!!
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    WHAT no paprika in that rub tee?
     
  12. teeotee

    teeotee Smoking Fanatic

    Damn i meant to get up earlier than htis .... oh well. Loaded up the basket with 1/2 bag of lump. Dumped in a chimney full at 6.40. Smoker temp is coming up, 165 right now.
    Outside temp is 30f, very slight breeze ........ it's a good morning[​IMG]

    Butt has been out of the fridge since 6:30.

    Giving the dogs thier breakfast while i have coffee and let the smoker get settled in.

    Nope desert, no paprika ....... it's the wife's heartburn thing. It seems like it's more the red spices in a rub that gets to her than the others. I'd like to use some, along with cayenne but want everyone to enjoy the food i turn out.
     
  13. flash

    flash Smoking Guru OTBS Member

    Wife picked up an 8 lber the other day for .79 cents a lb. Funny how pricing is through out the country. [​IMG] I had chicken and country ribs planned for today though. Good luck on the smoke and I agree....fat cap down. Let her go as long as you can before wrapping in foil.
     
  14. teeotee

    teeotee Smoking Fanatic

    Three hours in and think the butt has hit the plateau. Been climbing steadily. Has been at 147 for 45 minutes.

    The blue cheese fatty is coming along. Checked 30 minutes agao and was at 148.

    Outside temp has climbed to a sweltering 35f. Whoo hoo, 5 degrees in 4 hours.[​IMG]
     
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    teeotee: that is why I did two smaller loins yesterday. The wife dosen't always like the same things I do, and I start to miss onions and the other goodies that just naturally go along with smokin.

    I did one loin we will say "plain" the other I put a modified version of Dutchs Mahogany sauce on. She right off the batt said "don't wan't any of that, it's got onions in it!", told here thats why I made two, but she at least had to try a bite of the other. Come to find out, she liked it better, a step in the right direction! I know we can't always do this, but I don't like to be the one doin all the work and not havin what I like too. Just a thought, it might work for you too. Good luck on the smoke, looks like it's gonna be some fine vittles!
     
  16. kookie

    kookie Master of the Pit OTBS Member

    Looks good so far.......The fattie looks tasty............
     
  17. Just dont let your thermometer touch the bone, keep it from resting on the bone.
     
  18. Looking good tee...cant wait to see the finished product. [​IMG]
     
  19. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Looks like you have a handle on it. Boston butts are pretty foregining, so the chance of not coming out right is small. Just remember that internal with tell all you need to know...
     
  20. teeotee

    teeotee Smoking Fanatic

    Will have to thank meowy for the sticky on boston butts. Followed that real close. Foiled at 165, cooked till it hit 203, then wrapedd in the cooler for an hour .... o my gawd thats good pork

    Took around 9 hours, but that meat just fell apart, had a few issues along the way, learnt more about the mods i've made, will do a few things differently next time. All in all a good day. !!
     

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