Primo Oval Boston Butt

Discussion in 'Pork' started by smokin jim28, Aug 30, 2013.

  1. smokin jim28

    smokin jim28 Newbie

    I've not done one of these before and want to make it an enjoyable experience.

    The meat is 8.25 lbs

    I want to shread it for barbecue sandwiches when done.

    What might anyone recommend that has gone this route before on a Primo Oval?
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have not done one on the primo, but here are a few tips. Get a accurate digital therm to monitor temps. I like to run my smoker at 265* When smoking a butt. Apple, cherry, peach, alder are all good woods. You will want to cook until you reach an IT of 265* be prepared for that to take 16+ hours. Once you hit a 205* pull off the smoker, wrap in foil and wait a good hour before pulling. I do not spritz of foil mine during the cook.

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