Boston butt

bigredsmoker

Newbie

Original poster

Jun 30, 2013

8

10

Sanford, Fl

• Jul 25, 2013

• #1

Smoking a 4lb Boston Button tomorrow morning. Rubbed it with a rub I made. Butt has been rubbed for the last 30 hrs. Any words of wisdom on what temp to keep it smoking at?

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jul 25, 2013

• #2

BigRedSmoker said:

Smoking a 4lb Boston Button tomorrow morning. Rubbed it with a rub I made. Butt has been rubbed for the last 30 hrs. Any words of wisdom on what temp to keep it smoking at?

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If you will ask that question in pork instead of roll call you will get more answers.

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Happy smoken

David

 

heyer5

Meat Mopper

May 4, 2011

230

15

Waukee

• Jul 25, 2013

• #3

I'd rock 265-275 until IT hits 200!  Pull it off the smoker, wrap it in foil, and put it in a cooler covered with a towel or two for a couple hours.  Pull from the cooler, unwrap, pull, and enjoy!

 

tonybel

Smoking Fanatic

Jul 25, 2013

329

18

San Berdoo CA

• Jul 25, 2013

• #4

I would do 235-275. Pull off the smoker when it hits 200. Let us know how it turned out. I usually rub my pork butt while I'm getting my smoker ready but 30hours will get alot of flavor in it c

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 25, 2013

• #5

I smoke all my butts in a 265* smoker. I used to pull them at 200* but have found that taking them to 205* is the ticket. That small of a butt shouldn't take as long as the larger bone in butts.

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Jul 25, 2013

• #6

I like to take mine to a little over 200* IT as well before I wrap it for a rest in the cooler. What I do different than all who posted above me is that I still keep my smoker temp at 225*  I don't wrap it during the smoke as I like bark too much

  Have fun with your smoke & make sure to take some pics for us to drool over! 

 

bigredsmoker

Newbie

Original poster

Thread starter

Jun 30, 2013

8

10

Sanford, Fl

• Jul 30, 2013

• #7

My smoked butt came out pretty good if I must say. I maintained my smoke at sounds 200 degrees for about 5 1/2 hours. I rubbed with onion powder, garlic powder, chili powder, kosher salt, cayenne pepper, ground mustard and light brown sugar. The last hour I covered in foil. The finish product was very tender, flavorful, and juicy. Thanks for all of the helpful info. :sausage::yahoo:

 

glocksrock

Smoking Fanatic

Jul 23, 2011

304

23

Charlotte, NC

• Jul 30, 2013

• #8

I usually smoke mine around 250 and pull it at around 195-200 then wrap in foil, then in a towel then place in a cooler for a couple hours.