First Pork Butt!

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alesmoker

Fire Starter
Original poster
Nov 21, 2016
70
100
Southern Illinois
Well, it's another unusually beautiful February afternoon in So. Illinois so I've resigned myself to another smoke session. Got another rack o ribs going as well as 2 Butts. First time with the Boston Butt so we shall see how they do. Used the same house made rub I used on last weeks ribs for all of today's meats. Just wrapped the ribs with brown sugar and honey. Butts still need more time before wrapping. Pray for my pork boys!
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2 hours in!
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Practicing safe smoking with 3 fingers of Woodford Reserve and a Cohiba
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4 hours in. Ribs are wrapped.
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oh man those butts look good. I just pulled mine off and its wrapped up in the cooler taking a nap. Which is exactly what I'm gonna do too. Now I see what I need while Im smoking. A good smoke. a cohiba red dot is one of my favorite sticks. Well gonna have to make a trip to the stoogie store before my next smoke. 
 
What temp is your smoker?
What is the internal temp of the butts?
If your smoker temp is below 260*+/-, you will probably experience a stall at IT of 160+/-. If so, they will need to be wrapped.
If your smoker temp is above 275*+/-, your butts may push through the stall. No wrapping will be necessary.
If you plan to pull the butts, they need to be taken to an IT of 205*.

They look really good with a great bark. They may not need to be wrapped. It may soften the bark.

Hint: Spritzing very often (or at all) will let the heat in the smoker drop and will add time to the cook.

That's my $0.02. I hope it is of some help. Good luck and good smoking, Joe. :grilling_smilie:
 
Boston butts are a great way to go. Those are looking fantastic! Would love to see the done pics. 
 
What temp is your smoker?
What is the internal temp of the butts?
If your smoker temp is below 260*+/-, you will probably experience a stall at IT of 160+/-. If so, they will need to be wrapped.
If your smoker temp is above 275*+/-, your butts may push through the stall. No wrapping will be necessary.
If you plan to pull the butts, they need to be taken to an IT of 205*.

They look really good with a great bark. They may not need to be wrapped. It may soften the bark.

Hint: Spritzing very often (or at all) will let the heat in the smoker drop and will add time to the cook.

That's my $0.02. I hope it is of some help. Good luck and good smoking, Joe. :grilling_smilie:

Smoker Temp = 275-300
Wrapped Butts at 165
Spritzed every hour
Rested in cooler at 200
Pulled meat at 205
Bark did soften slightly but still made for great sandwiches.



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Looks like they were tasty! Next time I suggest going no foil on one to try the difference if you like the bark.
 
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So really happy with how my first pork Butts turned out! Finished them with SoFlaquers finishing sauce and made a batch of his Carolina Mustard Sauce as well. Sammies were a hit. 8 people just about finished off a 10 lb Butt.


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