Boston Butt

Discussion in 'Pork' started by geob, Apr 3, 2008.

  1. geob

    geob Meat Mopper SMF Premier Member

    Had to do a Butt since the Brisket and Italian sausage same out so good.

    Will smoke until Butt reaches "dead zone" then spray with applejack and wrap until 190 deg. Let cool, pull, and pig out.

    Will send q-view when finished.

    geob
     
  2. You should take it closer to 200 geob for pulling. Then rest for an hour and pull away.

    Good luck. [​IMG]
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    i also start spraying once the barq has set.....normally couple hours into the smoke

    then once every hour after that
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    couple of good ideas there for ya geob. There is ahuge difference in the taste and texture if ya go the extra hour or more to get to 200. [​IMG]
     
  5. geob

    geob Meat Mopper SMF Premier Member

    Finished produce. Final temp was 205. (got busy) This had a great tast. The finishing sause gave it a different flavor. I will cut down on the viniger next time.

    Hope the Q-view comes out this time. Didn't before

    geob
    [​IMG]
    [​IMG]
    [​IMG]
     
  6. Looks good geob...Nice job!!! [​IMG]
     
  7. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks good geob. I have not smoked a butt yet, maybe I should.[​IMG]
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking porK! Makes me hungry [​IMG] Keith
     
  9. kratzx4

    kratzx4 Smoking Fanatic

    Lookin Good
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Nice lookin' butt! (This is one place you can say that - LOL!)

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. gabriel

    gabriel Smoke Blower

    What do you spray the pork with? I'm doing one this weekend!
     
  12. mcp9

    mcp9 Meat Mopper

    word has it apple juice and rum, half and half. thats what im going to use.
     
  13. geob

    geob Meat Mopper SMF Premier Member

    I use apple juice and Jack Daniels. After I add the rub, I spray it down good. This helps to hold more rub. Then I spray about each hour until I foil it at 140 to 160 deg.

    geob
     
  14. gabriel

    gabriel Smoke Blower

    OH, so you foil it at about normal completed cooking temps and keep foiled until it's 200, I hear? Do I keep it on the smoker in foil until it's 200 or take it off?

    Thanks for all the advice, hope I can smoke a good one!
     

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