My take on Boston butt

[FillYerHands]

Good day, all. I realize I haven't posted on here much, but I do occasionally write about my barbecue adventures at Skin That Smoke Wagon.

So, here is my take on Boston butt. Let me know what you think.

Boston Butt Perfected

I noticed it’s been some time (almost six years, yikes!) since I last posted about what is possibly my favorite smoked meat, certainly my most successful – Boston butt. The thing I noti…

wp.me

 

[kruizer]

Sounds like you have a program.

 

[jcam222]

Good step by step for new folks for sure

 

[Braz]

Enjoyed the read. Thanks.

 

[2Mac]

Thanks for sharing that. I have a quick question. Do you add water to the foil pan for moisture while smoking the butt or is it empty and just used to catch the drippings?

 

[1Runamuck]

Looks great! I do the same thing but on my egg. Always a hit.

 

[FillYerHands]

Thanks for sharing that. I have a quick question. Do you add water to the foil pan for moisture while smoking the butt or is it empty and just used to catch the drippings?

Sorry I missed this. It's to add moisture. If you know about relative humidity, taking even 90% humidity air at 90 degrees and heating it to 250, drops the relative humidity considerably, which will dry out the meat. Adding the pan with water helps keep the air in the smoke box humid and keep the meet from drying too much.

 

[SmokinAl]

Looks real good!
Al

 

[noboundaries]

Sorry I missed this. It's to add moisture. If you know about relative humidity, taking even 90% humidity air at 90 degrees and heating it to 250, drops the relative humidity considerably, which will dry out the meat. Adding the pan with water helps keep the air in the smoke box humid and keep the meet from drying too much.

Biting my tongue. A common misconception.

 

[chef jimmyj]

The meat looks good. I totally agree with a 30-60 minute Rest and Pull it...JJ