Smoking Boston Butt First Time

[Rings Я Us]

 

[Bearcarver]

In general, one butt or several, the smoke time is based on the largest one and they are usually done around the same time. The biggest difference is, your smoker will need extra time to recover from all that cold meat...JJ

^^^I agree with JJ^^^

I would figure the time for the biggest one, Plus another half hour for the extra cold of two butts in the beginning.
Here's a Single one I did in my MES:

Pulled Boston Pork Butt

Bear

 

[GATOR240]

^^^I agree with JJ^^^

I would figure the time for the biggest one, Plus another half hour for the extra cold of two butts in the beginning.
Here's a Single one I did in my MES:

Pulled Boston Pork Butt

Bear

I believe that is what you told me last spring when I was doing that smoke and it worked out perfectly.

 

[Rings Я Us]

I think 300 or under should be fine. Any higher and you risk having meat dry and the fat still in the meat and not rendered properly. Just did 8 lb no bone and it took 14 hours at 225-240

 

[Smkryng]

^^^I agree with JJ^^^

I would figure the time for the biggest one, Plus another half hour for the extra cold of two butts in the beginning.
Here's a Single one I did in my MES:

Pulled Boston Pork Butt

Bear

Yeah I’ve opened a twin pack before and figured out that one was considerably bigger than the other and they always seem to finish neck and neck.

 

[RickMN]

I think 300 or under should be fine. Any higher and you risk having meat dry and the fat still in the meat and not rendered properly. Just did 8 lb no bone and it took 14 hours at 225-240

Thank you. It's a 8lb bone in and I'm going to throw it on at 0400 tomorrow at 250F and give it a whirl. Going to do it in a pan on a rack and cover it at 160F. hopefully it'll be done by dinner. If it's early I'll throw it in foil, wrap it in a towel and chuck it in a cooler until I'm ready to pull.

I appreciate all the help in this forum. I know I should just wing it, but a person just wants it to come out right.

 

[Bearcarver]

Thank you. It's a 8lb bone in and I'm going to throw it on at 0400 tomorrow at 250F and give it a whirl. Going to do it in a pan on a rack and cover it at 160F. hopefully it'll be done by dinner. If it's early I'll throw it in foil, wrap it in a towel and chuck it in a cooler until I'm ready to pull.

I appreciate all the help in this forum. I know I should just wing it, but a person just wants it to come out right.

Here's one from "CliffCarter", the master of Hi-Temp Smoking:
https://www.smokingmeatforums.com/threads/started-at-7am-will-my-butt-be-done-by-3pm.248423/

Note: When I have a choice between getting help from one who's done it, or "Winging It", I'll get the help every time.


Bear

 

[RickMN]

Here's one from "CliffCarter", the master of Hi-Temp Smoking:
https://www.smokingmeatforums.com/threads/started-at-7am-will-my-butt-be-done-by-3pm.248423/

Note: When I have a choice between getting help from one who's done it, or "Winging It", I'll get the help every time.


Bear

Thanks. I'll give this a hard look. I threw it on the grate this morning at 0418 at a 250F temp.

I do have a question about what the normal spread should be between the temp setting on the controller, the smoker thermometer and my grate level Bluetooth thermometer. I have the controller temp set at 250F and my Bluetooth Soraken has been bouncing between 280F-310F depending on auger cycle. Very slight breeze outside and a temp of 71F.

 

[Bearcarver]

Thanks. I'll give this a hard look. I threw it on the grate this morning at 0418 at a 250F temp.

I do have a question about what the normal spread should be between the temp setting on the controller, the smoker thermometer and my grate level Bluetooth thermometer. I have the controller temp set at 250F and my Bluetooth Soraken has been bouncing between 280F-310F depending on auger cycle. Very slight breeze outside and a temp of 71F.

I can't help you much with a Pellet Smoker, but I can tell you with my (Electric) MES 40, I put my Maverick wireless probe about 3" from the meat, and I adjust the Smoker temp to get that Maverick to the temp I want the meat to be sitting in.

In other words, If my MES is set at 250°, and my Maverick says it's 280° at 3" from the meat, if I want it to be in 250° Smoker Temp, I will change my setting on the MES to 220°. This should bring the temp around the Meat down to 250°, because my Maverick is Accurate.

I hope that helps.

Bear

 

[RickMN]

I can't help you much with a Pellet Smoker, but I can tell you with my (Electric) MES 40, I put my Maverick wireless probe about 3" from the meat, and I adjust the Smoker temp to get that Maverick to the temp I want the meat to be sitting in.

In other words, If my MES is set at 250°, and my Maverick says it's 280° at 3" from the meat, if I want it to be in 250° Smoker Temp, I will change my setting on the MES to 220°. This should bring the temp around the Meat down to 250°, because my Maverick is Accurate.

I hope that helps.

Bear

I does certainly help, but I think I'm past the point of no return now. I just put foil over the butt since the temp hit 163 IT without any kind of real bark. My temps are all screwed up...set at 250F and 300F-ish 3" from the foil pan at grate level. I suppose I could pull the foil for the entire cook to ensure I get at least some bark. I'm quickly learning that smoking is going to be a lot of trial and error.

 

[Bearcarver]

I does certainly help, but I think I'm past the point of no return now. I just put foil over the butt since the temp hit 163 IT without any kind of real bark. My temps are all screwed up...set at 250F and 300F-ish 3" from the foil pan at grate level. I suppose I could pull the foil for the entire cook to ensure I get at least some bark. I'm quickly learning that smoking is going to be a lot of trial and error.

You could do that to get some Bark, if you don't have any, but that will also make it take longer (not foiling).
Do you have the time?
Personally I don't mind if my Bark isn't Thick & Hard, as long as I have a little for the added flavor.

Bear

 

[RickMN]

You could do that to get some Bark, if you don't have any, but that will also make it take longer (not foiling).
Do you have the time?
Personally I don't mind if my Bark isn't Thick & Hard, as long as I have a little for the added flavor.

Bear

Yeah...I think I have the time...the IT is 165F right now and the grate temps seem to be well above my 250F I set on the controller. I put it on this morning about 0420 and wouldn't mind pulling it around 1600. First butt and I know from reading on here that meat has a mind of it's own, but it appears that at the current rate I'll be taking it off the smoker before 1600. I really appreciate the help/advice.

BTW...thank you for your service. I flew in Naval reconnaissance aircraft from 1986-1997. Some of the best times, shipmates and memories of my life.

 

[Bearcarver]

Yeah...I think I have the time...the IT is 165F right now and the grate temps seem to be well above my 250F I set on the controller. I put it on this morning about 0420 and wouldn't mind pulling it around 1600. First butt and I know from reading on here that meat has a mind of it's own, but it appears that at the current rate I'll be taking it off the smoker before 1600. I really appreciate the help/advice.

BTW...thank you for your service. I flew in Naval reconnaissance aircraft from 1986-1997. Some of the best times, shipmates and memories of my life.

I'm assuming you are keeping it going until it gets to about 203° Internal Temp, right?
Then let it rest about 1/2 hour.
If it's still early, wrap in foil & pack it in a clean dry cooler, with towels.
I've already used my Microwave instead of a cooler---Just make sure nobody turns it on.

And Thank You for your service too!!!
Yup Lots of Good times & lots of Bad too (in the late 60s).

Bear

 

[RickMN]

I'm assuming you are keeping it going until it gets to about 203° Internal Temp, right?
Then let it rest about 1/2 hour.
If it's still early, wrap in foil & pack it in a clean dry cooler, with towels.
I've already used my Microwave instead of a cooler---Just make sure nobody turns it on.

And Thank You for your service too!!!
Yup Lots of Good times & lots of Bad too (in the late 60s).

Bear

Yep...going to pull it off at around 200F and wrap it in foil for 45min to an hour. I got the towels and cooler standing by. I think I took the foil off the pan to get a better bark and it's working. My BT probe says I have an IT of 178F right now so I think I'm in good shape. going to try to edit this post with a pic once I get it downloaded.

 

[Wonder McKenzie]

Smoker set at 250, and 13 hours later, while using apple chips (mostly because it is what I had on hand and I figured it would pair well with pork), this is the finished product! I made one to have a Carolina sauce (my personal favorite) and the other with a sweet bbq sauce. I did a dry rub on them the day before and wrapped in plastic. Thank you for all of the advice - my stepdad and the family really enjoyed his birthday dinner!

 

[oddegan]

That is some fantastic looking pork! Great job McKenzie!

 

[GATOR240]

Terrific job! Like

 

[Bearcarver]

Looks Great, McKenzie!!:)
Nice Job!
Like.

Bear

 

[RickMN]

Smoker set at 250, and 13 hours later, while using apple chips (mostly because it is what I had on hand and I figured it would pair well with pork), this is the finished product! I made one to have a Carolina sauce (my personal favorite) and the other with a sweet bbq sauce. I did a dry rub on them the day before and wrapped in plastic. Thank you for all of the advice - my stepdad and the family really enjoyed his birthday dinner!

View attachment 369952

That looks amazing! BTW...I'm extremely sorry for hijacking your thread.

 

[Wonder McKenzie]

That looks amazing! BTW...I'm extremely sorry for hijacking your thread.

No problem! We all have questions and need answers! :)