10# Boston Butt Smoke

Discussion in 'Pork' started by culturedhick, Mar 20, 2010.

  1. My wife and daughter are out of town until Sunday afternoon, and it is going to be bad weather this weekend, so I decided I needed to smoke something. [​IMG]

    Since it is supposed to be in the 30's and 40's with a 25knot north wind this weekend, I needed to prepare my smoking area.

    I stopped by the store yesterday after work and picked up a 10# Boston Butt. My butcher did not have any and I could not find one that was not enchanced. [​IMG] I HATE paying for water!!

    Here it is covered in ya'lls rub. I say ya'lls rub, because everyone on this forum that has posted a rub recipe or commented on how to season a Boston Butt, had a hand in the developement of my own recipe.

    At 10:05am it is rubbed, wrapped and going into the fridge until about 3:00am, when I will start my smoke.

    I will start the smoke at 3:00am using my GOSM with hickory chunks at 225*. Check back around 3:00am for an update. I will post pics as the smoke progresses.

  2. newflame

    newflame Meat Mopper

    looks great so far, can't wait to see the finished qview!
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    That should turn out great!
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    It looks like you are well on your way to a good smoke and I really like your wind break and then that should helpl you stay warmer too.
  5. Good morning. Time to smoke a Boston Butt.

    Right now, it is 36* with a 26knot wind. The butt is in the smoker and I am waiting for the smoker temp to level out.

    Stay tuned................. I will post as it progresses.
  6. mr mac

    mr mac Smoking Fanatic

    Good start! I'll be here for the three hour check! [​IMG]
  7. Good luck. Looks good
  8. Well, it is 6:08am and the smoker temp is 247*. Even with the wind break I put up, the temp varies 10 degrees when the wind dies down or picks up.

    I tried to nap after the temp almost stabilized, but that did not work. So I am half way thru a pot of coffee and ready for breakfast.
  9. mr mac

    mr mac Smoking Fanatic

    Hmmm...was hoping for the Q-view! As for the coffee...on my second pot! [​IMG]
  10. I did not want to open the smoker any more than needed, so no qview at 6:00.

    Now it's 6:50 and I needed to add more hickory. While the somker was open, I added more water and snapped a quick pic.

    More to come..............
  11. autoferret

    autoferret Meat Mopper

    Looks good! braving the elements is the sign of a true smoker! were kind of like the mailman wind/sleet/rain/cold nothing stops us!
  12. Yeah, I know what you mean, I guess we are addicted! [​IMG] It is still cold and I think even more windy.

    8 hours into the smoke and the butt is at 161*. It is still in the smoker without foil. I do not plan on foiling it. I have done butts this way before on my stick burner and they all turned out great.

    Hoping it will be up to 205* around 3:00, so It can get wrapped and rest in the cooler until supper.
  13. It's 3:05. The butt is at 206*. I am wrapping it in foil, then towels and putting it into the cooler to rest for at least 2 hours.[​IMG]
  14. rbranstner

    rbranstner Smoking Guru OTBS Member

    Sounds like you are all set. After a little rest that baby is going to pull like nothing. Have fun eating it.
  15. It is now 5:15 and from the cooler comes the finished butt.

    The bone slides right out

    Here is the end result

    The total cooking time was 12 hours, no foil. I used Hickory @ 250*

    At 206* I double wrapped it with foil. Then wrapped with towels and into the cooler to rest. After resting 2 hours and 15 minutes, I pulled it out of the cooler and pulled the pork.

    Man it was fun!! It has been a long day, but I am about to eat a Pulled Pork Sammie with a cold beer[​IMG].

    After supper, I will retire to the back porch, for a tall glass of W.L Weller and an A. Fuente Double Chateau Sungrown Cigar.......Life is GOOD!!!


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