Pork Butt And Texas Crutch

[gmill]

Hello all. Just found this site, as I just bought my first smoker. Yesterday I smoked 2 7 pound butts for the first time in my Weber Smokey Mountain. I injected the butt, smoked it for 3 hours then put it in a pan, covered it with aluminum foil until it reached 200 degrees. When I took the foil off, I realized there was several inches of liquid in the pan and the butts were boiling in the water. Has this happened to anyone else or does anyone have a suggestion as to how to do it differently next time, I am supposed to smoke several more tomorrow for a party, so I like the predictability in cooking time the crutch method provides.

Thanks in advance.

 

[bomftdrum]

I would've foiled it and stuck it back on the smoker. What temp was the oven on? Just trying to get the setup.

 

[gmill]

Thanks for responding. The smoker was fluctuated a bit between 200-250.

 

[goinforbroke]

Foil is your friend.. after a few hours it makes no difference in taste, but it sure makes one helluva diff in cook time.  If it was me, I'd leave the juices simmering in the foil till the last hour.. and then one last oorah at a significant fire without foil.  bark time.