- Jul 5, 2008
- 14
- 10
but I'm going to do this in steps...maybe those who are learning (like me) can get some good info from this..you folks have been super helpful so lets consider this a class project.
I am going to buy about a 8 lb Boston butt. Should it been heavily fatted? or not? I figure at 8 lbs it should take 12 hrs at 250 (foil it at 180 and back to the smoker til it gets to 205). I am going to use Jeff rub and put it on right before putting the meat on the smoker, using a mustard base to hold it in place.
Then put 1 small bag of hardwood charcoal (3 lbs) in the offset pit and get a half or maybe 1 chimney started with hardwood, then when its going add 2-3 chuncks of hickory which had been soaked for no less than 30 min.
Is this a good start? or should I do something different. Oh, and I forgot, a bottle of Cap't Morgan spiced rum and apple juice (putting it on after 3 hrs) in a half and half mixture spritzed on every hour.
I'm not going to remove the meat untill it hits 180 and then only to wrap in foil and back till it hits 205 then at least an hour rest, then if all goes well....to pull it.
I will document heavily with pics if wanted so newbies can see exactly how I did and hopefully how well it turned out. if there is anything to add then please speak now before I get going
I am going to buy about a 8 lb Boston butt. Should it been heavily fatted? or not? I figure at 8 lbs it should take 12 hrs at 250 (foil it at 180 and back to the smoker til it gets to 205). I am going to use Jeff rub and put it on right before putting the meat on the smoker, using a mustard base to hold it in place.
Then put 1 small bag of hardwood charcoal (3 lbs) in the offset pit and get a half or maybe 1 chimney started with hardwood, then when its going add 2-3 chuncks of hickory which had been soaked for no less than 30 min.
Is this a good start? or should I do something different. Oh, and I forgot, a bottle of Cap't Morgan spiced rum and apple juice (putting it on after 3 hrs) in a half and half mixture spritzed on every hour.
I'm not going to remove the meat untill it hits 180 and then only to wrap in foil and back till it hits 205 then at least an hour rest, then if all goes well....to pull it.
I will document heavily with pics if wanted so newbies can see exactly how I did and hopefully how well it turned out. if there is anything to add then please speak now before I get going