Greetings All,
I'm a classic Texas slow smoke brisket kind of guy! If someone would have suggested I place a Boston Pork Butt on my heavy steel firewood smoker, I would heave immediately swatted them with my Texas sized "Skeeter" eliminator! I recently purchased the Masterbuilt 40 digital electric smoker, I have been impressed with its ease and design.
After reading many threads on successes with Smoking Boston Pork Butt, I decided to go for it...that's right...No brisket! In the dark of the night using Mr Skelly's post, I purchased the Pork Butt (bone in), rinsed it clean, covered it in mustard as directed(I personally hate mustard) and covered it in Atkins package rub. I wrapped it and placed it into the fridge for 12 hours of marinating.
Following a night of marinating, I preheated the new Masterbuilt smoker to 225, set the water level in the pan to specs, selected top shelf for max smoke and consistent heat, fat side down, probe inserted. I immediately began with 1/2 cup of mesquite chips (dry). I added chips approximately every 1.5 hours as needed over the next 7. 5 hours. I have to admit that I had full intention to wrap the pork in aluminum foil at internal temp of 165 degrees, but I was side tracked and never wrapped the meat in foil or sprayed the meat down with any apple juice.
After 7.5 hours of smoking I pulled the Butt off of the rack:
This was one of the best pieces of smoked pork I have ever cooked and ever eaten. My wife sliced some of it like brisket, but it was so tender we followed Mr Skelly's methods and pulled it apart. I was so astounded by the fantastic taste, I called over several of my BBQ fanatics to sample in tortillas! There was no mustard taste at all in the meat! Outstanding!
Scott
I'm a classic Texas slow smoke brisket kind of guy! If someone would have suggested I place a Boston Pork Butt on my heavy steel firewood smoker, I would heave immediately swatted them with my Texas sized "Skeeter" eliminator! I recently purchased the Masterbuilt 40 digital electric smoker, I have been impressed with its ease and design.
After reading many threads on successes with Smoking Boston Pork Butt, I decided to go for it...that's right...No brisket! In the dark of the night using Mr Skelly's post, I purchased the Pork Butt (bone in), rinsed it clean, covered it in mustard as directed(I personally hate mustard) and covered it in Atkins package rub. I wrapped it and placed it into the fridge for 12 hours of marinating.
Following a night of marinating, I preheated the new Masterbuilt smoker to 225, set the water level in the pan to specs, selected top shelf for max smoke and consistent heat, fat side down, probe inserted. I immediately began with 1/2 cup of mesquite chips (dry). I added chips approximately every 1.5 hours as needed over the next 7. 5 hours. I have to admit that I had full intention to wrap the pork in aluminum foil at internal temp of 165 degrees, but I was side tracked and never wrapped the meat in foil or sprayed the meat down with any apple juice.
After 7.5 hours of smoking I pulled the Butt off of the rack:
This was one of the best pieces of smoked pork I have ever cooked and ever eaten. My wife sliced some of it like brisket, but it was so tender we followed Mr Skelly's methods and pulled it apart. I was so astounded by the fantastic taste, I called over several of my BBQ fanatics to sample in tortillas! There was no mustard taste at all in the meat! Outstanding!
Scott
