Boston butt

Discussion in 'Pork' started by bigredsmoker, 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?
  2. If you will ask that question in pork instead of roll call you will get more answers.

    Remember the search bar at the top of any page is your friend

    Happy smoken

  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!
  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
  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.
  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 [​IMG]   Have fun with your smoke & make sure to take some pics for us to drool over!  [​IMG]
  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:
  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.

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