First Butt on the MBGS 800

[bcaruthers]

I got a 8 to 9 pound bone-in Boston butt on the MBGS 800 right now (I should’ve weighed it after trimming). I scored the fat cap and rubbed it down with a little Sucklebusters SPG and Hog Waller. I placed it fat cap up and set the temp to 240 F. I have Royal Oak Lump mixed with hickory and apple wood chunks in the hopper. I plan to start spritzing with 50/50 apple cider vinegar and apple juice after three hours. Check to see if the fat has rendered around 165 F and then wrap with butcher paper and place the pork in a pan. Once it reaches 195 F, start checking for tenderness. Rest for an hour to two hours in a cooler. When I pull it, I’m going to try Soflaquer’s finishing sauce on it.

 

[SmokinAl]

Sounds like a man with a plan!
Good luck & keep us updated!
Al

 

[mneeley490]

Can we get a pic of the smoker in action? I've been curious about those.

 

[bcaruthers]

Can we get a pic of the smoker in action? I've been curious about those.

Not much smoke going on right now. The meat is at 150 F internal and my wood chunks have burnt up. I will post a pic of it smoking tomorrow when I’m doing the brisket.

 

[bcaruthers]

I finally got it wrapped! It stalled out at 150 F for several hours and I was waiting for the fat to render before wrapping.

 

[negolien]

looks fantastic as a mbgf 560 owner i gotta say love them things lol

 

[bigfurmn]

That looks great from here. I really like those rigs. Can’t wait to see the finished product.

 

[bcaruthers]

Sorry everyone , I forgot to take a pic of the finished product. It had good flavor but was a little tough. One thing I didn’t notice until I pulled it was that it was boneless. Must’ve been tagged incorrectly at the store. The finishing sauce was great. Being originally from North Carolina, I needed a little more of a vinegar based sauce. So, I put some Blues Hog Tennessee Red on the pork on my plate. With the added sauce the flavor was spot on.

Lessons Learned:
- Start earlier. I rushed it some and ended up with pork that was not at my desired tenderness (no one else noticed it).
- Double check what I’m buying at the store to make sure it is bone-in.
- Don’t forget to grab the cooler from the wife’s car the night before (We ran by storage yesterday afternoon while we were running errands and I spaced getting it out of her car until she had already left for work).

All in all it was a good smoke. The family was happy and that is all that really matters. Got a brisket trimmed and rubbed down in the fridge as we speak. So, stay tuned for tomorrow’s smoking adventure.

 

[bigfurmn]

I’m in for brisket! How did the smoker run? Any issues at all?

 

[bcaruthers]

I’m in for brisket! How did the smoker run? Any issues at all?

The smoker ran great. No issues with it.

 

[bcaruthers]

Can we get a pic of the smoker in action? I've been curious about those.

The smoke is coming from wood chunks that are on the grate in the ash pan.