10# Boston Butt Smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

culturedhick

Smoke Blower
Original poster
Sep 4, 2009
97
10
Huntsville, TX
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.
tongue.gif


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.
mad.gif
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.

Alan
 
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.
 
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.
 
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.
 
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..............
 
Yeah, I know what you mean, I guess we are addicted!
PDT_Armataz_01_14.gif
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.
 
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.
icon_smile.gif
 
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
PDT_Armataz_01_34.gif
.

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!!!

Alan
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky