- Joined Nov 11, 2013
So I have smoked quite a few boston butts and I just hosted a party this weekend and all of the pork was gone in no time! I took a bit of a gamble because I used Killer Hogs method and I never used it before. I did everything per their directions except I toned down the salt and sugar a bit for the injection. EXCEPT I used Famous Dave's Rib Rub. I was very hesitant in using this stuff because it is VERY commercialized and includes smoke flavor but I was pressed for time and needed something quick and read some pretty good reviews on it. Now it was not necessarily a problem but it was a 10 pounder smoked in 6 1/2 hours keeping the heat between 200 and 250 degrees using an offset smoker the whole time (I did have the meat a bit closer to the fire box) but I smoked an 8 pounder before the same way which took longer. Anybody know exactly why? I know that every single piece of meat is different but this was the biggest, most tender, and moist butt that I have done in less time! I do know that the injection helped with the moisture and everyone was in love with it! But if I can get some insight on the significant amount of less time it took to smoke I would really appreciate it. THANKS!