Smoked an 8 pound Boston butt today. Rubbed it down on last night to hang out in the fridge. Put it on this morning at 7 at 270. Used a komado style grill and burried my wood chunks in the charcoal. I never tried that before but it was a winner. I had a thin blue smoke all day. Not bitter white smoke which I always seem to have some of. I mopped it every 45 minutes. Mop consisted of water, white vinegar, red pepper flakes, kosher salt and lemon.
At four o'clock I pulled it off the grill after it hit an internal temp of 205.
Turned out really nice. Moist and tender. Could've used a little salt. I think next time I'll add some while pulling.
At four o'clock I pulled it off the grill after it hit an internal temp of 205.
Turned out really nice. Moist and tender. Could've used a little salt. I think next time I'll add some while pulling.
