Thanksgiving Butts w/Qview

[sniltz]

Here are the Boston Butts I cooked today.  The day before Thanksgiving.

The clean Butts!

butts.jpg

• sniltz
• Nov 21, 2012

The Rubbed Butts!

butts rubbed.jpg

• sniltz
• Nov 21, 2012

Pit to temp!  Putting Butts on Pit!

butts on grill.jpg

• sniltz
• Nov 21, 2012

The temp set on 250 and stayed there!

butts thememoter.jpg

• sniltz
• Nov 21, 2012

The Big Daddy!

butts set up.jpg

• sniltz
• Nov 21, 2012

Last spritz and ready to be wrapped!

butts done.jpg

• sniltz
• Nov 21, 2012

Wrapped and ready for final product!

butts wrapped.jpg

• sniltz
• Nov 21, 2012

 

[cooknhogz]

Lookin good make ya wanna slap yo mamas, mama

 

[mcgray73]

This may be a dumb question, just remember I'm new to this. Why do you wrap them and what do you do with them after they are wrapped?

 

[cooknhogz]

Not sure about snlitz but I wrap because I cook at higher temps. I've can have butts fall of the bone and juicy as all heck in 5 hrs. in the cooker and 2 hrs in a 5 day cooler before I pull. 7 hrs total. Also, when I wrap I add a mixture of apple cider vineager, apple juice, brown sugar,and a creole seasoning blend. Thats what I'm talkin bout. lol

 

[mcgray73]

Not sure about snlitz but I wrap because I cook at higher temps. I've can have butts fall of the bone and juicy as all heck in 5 hrs. in the cooker and 2 hrs in a 5 day cooler before I pull. 7 hrs total. Also, when I wrap I add a mixture of apple cider vineager, apple juice, brown sugar,and a creole seasoning blend. Thats what I'm talkin bout. lol

Sounds Good!!!!

 

[billmc40]

Not sure about snlitz but I wrap because I cook at higher temps. I've can have butts fall of the bone and juicy as all heck in 5 hrs. in the cooker and 2 hrs in a 5 day cooler before I pull. 7 hrs total. Also, when I wrap I add a mixture of apple cider vineager, apple juice, brown sugar,and a creole seasoning blend. Thats what I'm talkin bout. lol

I sure would like to see you finishing sauce recipe.

BillMc

 

[sniltz]

McGray, I cook my butts for around 4-5 hours then wrap them.  I do this cause it speeds up the cooking time and don't want to dry out the meat.  Now if you wrap it to soon, it won't have that crunch bark.  Wrapping it will still soften it a little.  But, some cook at 225-250 and keep the butts open for the whole time.  It is all a trail and error thing or how you've been taught.  I have done both but, I prefer to do it this way.  Cooknhogz, I too put, a mixture of apple juice and cider vinager wright before wrapping.  Either way is fine.  Just to get out there and smoke and see what you've done in the end!  Makes it all worth while.

 

[charlietuna54]

Best Finishing Sauce Ever!!!!  Use it all the time and consistently am told I have the best pulled pork they ever ate....

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

 

[smokinhusker]

Now that's a lot of butts but they sure do look good!