New to the Forum and new to smoking, need help with Boston Butt?

Discussion in 'Pork' started by cvn71saltydog, Aug 15, 2015.

  1. I am currently smoking two 4 lb. Boston Butts and have a few rookie questions.  I am using a Smokey Mountain Series Model 32950 electric smoker.  I have Jeff's book "Smoking Meat" and it says for pulled pork he would smoke until he reached an internal temp. of 205.

    1.  This may be a crazy question but at that temp. what keeps the pork butt from drying out?

    2.  I have noticed that I lose heat every time I add wood chips. Do I keep adding wood chips throughout the whole process? 

    Any help would be greatly appreciated. Thanks Saltydog
  2. 1.  Simple answer: fat.  There is A LOT of internal fat in a pork butt and drying out is a remote possibility.  In fact, I trim all the fat cap off the outside because there's so much inside that I don't need it.  Plus, I like lots of bark.

    2.  How much smoke you like is up to you.  You'll figure out what you and your family like over time.  I personally avoid the ashtray effect of too much smoke.  I'd go a cpl hours and see what you think.  If that's too much ease up next time.  If not enough go three hours next time.  Some say once the bark is formed very little smoke sticks to the meat anyway.

    I hope this helps.
    Last edited: Aug 16, 2015
  3. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Hey Salty

    Bama has you covered regarding the butt not drying out.  Since I use an AMNPS and it just produces a light smoke, TBS, I keep it burning for the entire smoke.  Just me saying.  But I like lots of smoke flavor.  Its all a matter of personal taste--you'll just have to figure out how much smoke flavor is right for you and your family.

  4. Hey Gary and Bama,

    Thanks for the info, the Boston Butt turned out great!!  I produced smoke for the first 3 hours, 6 hours later I had an internal temp of 205.

    Thanks Saltydog...
  5. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Saltydog. You have just found out why this site is so great. Folks like to share their ideas, tips, recipes and anything else that you need. All you have to do is ask. You got some excellent info from bama and Gary. For my $0.02 worth, I use a finishing sauce when I'm pulling my butts. The meat is moist by itself as you found out. The finishing sauce just adds a little extra flavor that my friends and family have come to expect. Good luck and keep on smokin', Joe

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