First Boston Butt of the year.

Discussion in 'Pork' started by smokingrookie, May 29, 2016.

  1. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Tossed this baby on about 11 last night. No rush planning on pulled pork for supper tonight.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Got anymore details?:drool Will be watching!
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    When you get 26 thousand-bagillion posts we will still call you: smokingrookie   [​IMG]

     
  4. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Just rubbed with wee willies pork rub. Might have been a little too stingy with it but time will tell. I have a gosm lp smoker and use the amazn tube with apple pellets. That lets me go 4 hours before adding smoke instead of an hour and a half much more sleep that way.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!

    Al
     
  6. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    After about 12.5 hours sitting at 183 degrees.
     
  7. joe black

    joe black Master of the Pit OTBS Member

    When you hit the stall, which is usually about 150-160*, you need to wrap your butt in double foil. Wrapping helps to power your cook through the stall. Add 1/2 cup of apple juice to the foil. The apple juice helps with flavor and moisture. The acidity helps with tenderness.
     
  8. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Well she finally finished up. 19 hrs on the smoker. Couldn't get it off in one piece resting now but the piece I grabbed for testing purposes was heavenly.
     

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