I ordered this Boston Butt from the butcher Friday morning to smoke for a Super Bowl party on Sunday. Weighed in at 8.7 lbs, @ just under 2 bucks a pound (not bad for a special order cut). I covered it in yellow mustard and rubbed it down with a homemade Friday night. Let it sit in the fridge for Saturday morning.
Had a late night Friday, overslept a little, but got the smoke hollow fired up around 9am.
Up to temp at around 9:30 with a cherry and hickory blend of chips.
Couple hours in, IT around 100 degrees, starting basting with Captian Morgan/Apple Juice/Brown Sugar Blend
Threw some hot italians in for lunch. Turned out pretty good! Took a bite, then took the picture
About 4 hours in...Looking good, a little worried about bark formation...
Took it inside after 9 hours of smoke. Wish it had a little better bark, but oh well. IT was around 160 when I yanked it, ready to foil and go into the oven.
Few more hours wrapped in foil with the Rum/Apple Juice blend to braise. Pulled from the oven at 200 IT, wrapped in towels and put in the cooler for almost an hour. This stuff pulled soooo nicely, the bone almost fell out.
Finished product!!! Added a little finishing sauce from the pork sticky forum. What a nice touch! It was a loong day, thankfully it was a beautiful Wisconsin February day. Smoked this in my t-shirt and even took a nap outside, couldn't have asked for a better day. 9 hours on smoke, 3 hours in the oven, another hour in the cooler, then pulled. Everybody at the party loved it. Had a blast doing it! And thanks for looking!
Nate
Had a late night Friday, overslept a little, but got the smoke hollow fired up around 9am.
Up to temp at around 9:30 with a cherry and hickory blend of chips.
Couple hours in, IT around 100 degrees, starting basting with Captian Morgan/Apple Juice/Brown Sugar Blend
Threw some hot italians in for lunch. Turned out pretty good! Took a bite, then took the picture
About 4 hours in...Looking good, a little worried about bark formation...
Took it inside after 9 hours of smoke. Wish it had a little better bark, but oh well. IT was around 160 when I yanked it, ready to foil and go into the oven.
Few more hours wrapped in foil with the Rum/Apple Juice blend to braise. Pulled from the oven at 200 IT, wrapped in towels and put in the cooler for almost an hour. This stuff pulled soooo nicely, the bone almost fell out.
Finished product!!! Added a little finishing sauce from the pork sticky forum. What a nice touch! It was a loong day, thankfully it was a beautiful Wisconsin February day. Smoked this in my t-shirt and even took a nap outside, couldn't have asked for a better day. 9 hours on smoke, 3 hours in the oven, another hour in the cooler, then pulled. Everybody at the party loved it. Had a blast doing it! And thanks for looking!
Nate
