Had a long post, site had an issue so doing a short version
Read a few ideas on how to smoke a Boston Butt Roast, now here is my experience.
Planned for 16hrs. (Had 8.9 lb roast at 2hrs per lb per suggested read)
Prep: fresh roast, not frozen, rubbed with season salt, garlic powder, Montreal Steak Seasoning, a garlic/Parmesan blend seasoning and brown sugar bourbon mix (let set overnight)
Placed roast fat side up in baking pan (capture the juices) on second lowest rack
Set electric smoker to temp of 240 and internal temp of 140
Dropped apple/peach blend wood chips and refreshed every 3 hours
Around 6-7 hour mark took roast out, flipped over and wrapped in foil
Pulled out at 13hr mark with max internal temp hitting 160 ish after backing smoker temp down to 230 for the home stretch last 4 hours of smoke.
Let set for 1/2 hour to absorb juices and everything others posting talk about..lol
Side note, threw in 2 baking sheets of chicken thighs and drumsticks seasoned same with the exception of replacing the Montreal Steak Seasoning for chicken seasoning for 3 hrs
RESULTS: outer layer of roast was a crispy yet moist dark brown. Cutting slices revealed moist meat with hints of pink. Fed 9 adults and a nice shoulder bone for the pup. Tons of compliments for an easy smoke.
My critique: to get the medium rare I was shooting for I think next time I back off cook time to about 11hrs. Chicken....was pure perfection
Photo at about 5-6 hours
Read a few ideas on how to smoke a Boston Butt Roast, now here is my experience.
Planned for 16hrs. (Had 8.9 lb roast at 2hrs per lb per suggested read)
Prep: fresh roast, not frozen, rubbed with season salt, garlic powder, Montreal Steak Seasoning, a garlic/Parmesan blend seasoning and brown sugar bourbon mix (let set overnight)
Placed roast fat side up in baking pan (capture the juices) on second lowest rack
Set electric smoker to temp of 240 and internal temp of 140
Dropped apple/peach blend wood chips and refreshed every 3 hours
Around 6-7 hour mark took roast out, flipped over and wrapped in foil
Pulled out at 13hr mark with max internal temp hitting 160 ish after backing smoker temp down to 230 for the home stretch last 4 hours of smoke.
Let set for 1/2 hour to absorb juices and everything others posting talk about..lol
Side note, threw in 2 baking sheets of chicken thighs and drumsticks seasoned same with the exception of replacing the Montreal Steak Seasoning for chicken seasoning for 3 hrs
RESULTS: outer layer of roast was a crispy yet moist dark brown. Cutting slices revealed moist meat with hints of pink. Fed 9 adults and a nice shoulder bone for the pup. Tons of compliments for an easy smoke.
My critique: to get the medium rare I was shooting for I think next time I back off cook time to about 11hrs. Chicken....was pure perfection
Photo at about 5-6 hours
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