Finally back at it- Boston Butt smoking now

Discussion in 'Pork' started by branson, Jul 10, 2010.

  1. branson

    branson Newbie

    Well, it's been a busy few weeks but we're finally settled in the new townhouse and I have time on my hands.  Soaked an 8lb butt for two days in a mixture of apple juice and assorted spices.  It was rubbed down overnight with a dry rub recipe I found online (we'll see how it works).  I rigged up an umbrella over the smoker since it's finally raining and things are going well.  Once the butt hit 160 degrees I wrapped it in foil and put it back on there.  We're now 7 hours into the smoke and it's at 173 degrees F.  A little while longer, and she'll be wrapped in a towel and sitting.  I just made a batch of finishing sauce and I'm ready.  It's been a good day!

    Q-view coming soon. 
    Last edited: Jul 10, 2010
  2. deannc

    deannc Master of the Pit

    Sounds good!  Don't forget our Qview! [​IMG]
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    It sounds as if we've something to look forward to, we'll be waiting for the Q View. It's all good my friend.
  4. flbobecu

    flbobecu Smoking Fanatic

    Curious how foiling it @ 165 will turn out. I have never foiled any shoulders - they seem to have enough fat to keep them moist to probably 225*. (though most pull before 200*). 

    Keep us posted!
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well some folks like to foil (I'm one of them) and some folks don't. I do for to me it seems like it comes out more tender to me. Now others like to not foil the meat and you get a harder thicker bark on the pig. So you have to ask yourself.......Self how do I like the pig ?????
  6. deannc

    deannc Master of the Pit

    As I'm learning it all comes down to personal preference when smoking.  And as Mark said, it's all how ya like your pig!  The more I smoke the more I'm leaning towards foiling as everything I have foiled to this point has come out spot on!   

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