25lbs of boston butt with qview

Discussion in 'Grilling Pork' started by imsmokingpork, Aug 31, 2013.

  1. imsmokingpork

    imsmokingpork Fire Starter


    I got a 25lb boston butt at my local grocery store and when i opened it to prepare for smoking, i realized that it had bones in it. but at any rate....here is one of the pieces with mustard and butt rub. the butt rub is a recipe that i got from THE DAWG. Thanks Dawg.
     
  2. imsmokingpork

    imsmokingpork Fire Starter


    My brinkman pitmaster deluxe with the wood burning down. i will be using mostly hickory with a few pieces of sugar maple mixed in. i have heard of people making alterations to the brinkman pitmaster deluxe but i have been using mine with no alterations and it works just fine.
     
  3. imsmokingpork

    imsmokingpork Fire Starter


    My brinkman pitmaster deluxe with the wood burning down. i will be using mostly hickory with a few pieces of sugar maple mixed in. i have heard of people making alterations to the brinkman pitmaster deluxe but i have been using mine with no alterations and it works just fine.
     
  4. imsmokingpork

    imsmokingpork Fire Starter


    Keeping the temp around 250...this is the two pieces of meat at two and a half hours in.....What thin blue smoke? lol
     
  5. imsmokingpork

    imsmokingpork Fire Starter

    for some reason every time i make a post...it is posting twice. just bear with ,me lol
     
    Last edited: Aug 31, 2013
  6. imsmokingpork

    imsmokingpork Fire Starter

    a little closer view of them at two and a half hours

     
  7. imsmokingpork

    imsmokingpork Fire Starter

    have any tips or hints?
     
    Last edited: Aug 31, 2013
  8. As far as your butt having a bone every one I have ever done have one medium sized bone in them. As far as suggestions or hints just watch the internal temp of your meat. Once to 200 to 205 it will be ready as far as making pulled pork with it. If you get the stall problem at around 165 then you can foil it until it reaches around 190 then pull it back out of the foil and let it go on up to the 200 to 205. This helps the "bark" toughen back up. It can get a little mushy while in the foil. Some people the bark is important. I am not that picky. Hope that may help. I in fact just took my butt off my smoker at noon. Started it last night at around midnight. Of course my smoker is electric and yours is wood so your experience may be different. Good luck.
     
  9. imsmokingpork

    imsmokingpork Fire Starter

    most of the butts that i have done didnt have the bone in. usually shoulders that i have done had the bone in. oh well. thanks for the post and the advise, here is a pic of the butts 5 hours in.

     
  10. imsmokingpork

    imsmokingpork Fire Starter

    most of the butts that i have done didnt have the bone in. usually shoulders that i have done had the bone in. oh well. thanks for the post and the advise, here is a pic of the butts 5 hours in.

     

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