First time smoking a Boston Butt

Discussion in 'Pork' started by new2smoker, Feb 28, 2016.

  1. First time smoking a Boston Butt. After sone research on here I went with a yellow mustard coating then rubbed with Cattlemens Steak house meat rub. Still haven't decided on a sauce any recommendations are welcome. 8# Butt went in at 7 am.
  2. joe black

    joe black Master of the Pit OTBS Member

    The best all around rub and sauce is Jeff's that he sells the recipe for on here. They are very easy to make and use. Very user friendly, can be tweaked to your personal taste.

    The proceeds from the sale of the recipes go toward the maintenance of this great site.
    Give 'em a try.
  3. smokinal

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

    You may also want to try a finishing sauce.

    Here's one from Chef Jimmy J

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

    For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

    Hope this helps,

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks Al...Sauces really depend on your taste. I like a Tangy Finishing Sauce, above, in the Pork and some Sweet with Heat on the Pork. I make a Sweet KC style BBQ Sauce, keeping it mild for the Wife and Kids and mix in some minced Chipotle in Adobo for me...JJ

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

    NOTE: Add minced Chipotle in Adobo to taste for HEAT...
  5. 6 hours in I have nice bark going and the meat is breaking down very nicely
  6. phatbac

    phatbac Master of the Pit

    Looking good! take that meat to 195-200 degree IT wrap and let it rest for a couple hours and it will be good eats!

    Happy Smoking,

    phatbac (Aaron)
  7. HI Smokin Al---

    This is my first time smoking a 9lb pork loin shoulder and I have it prepared and ready to go in my MES. Two dumb questions----can I leave it in the aluminum foil pan during the 9hrs and do I put it "fat side up" while cooking?

    Thanks so much!

  8. smokinal

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

    Yes you can leave it in the pan. I do it all the time.

    Fat side down if your going to smoke it in a pan.

    And your questions are not dumb, don't be afraid to ask anything.

  9. HI Al--

    Thanks for your quick response! I actually put it in without the pan but have the drip pan below it[​IMG]

    I have the temp set at 225 for 13hrs. I will feed it chips approximately every hour. I have the vent half open. Should the final internal temp be at 190 degrees???

  10. chriskemp

    chriskemp Newbie

    Hey from Beaufort, South Carolina!!

    I found a taco recipe that calls for smoked Boston butt. Have never smoked meats and we have the XL BGE. I'm going going to fill the charcoal bowl with good lump. What chips? I understand the plate, legs up, with aluminum drip pan set on balled up foil. Understand burping.. Recommendations for rub? Can't wait to do this 😃

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