10 lb Boston Butt/6-3/4 hrs

[SouthernSmoked]

10# BB trimed and seasoned yesterday afternoon and spent the night in the fridge. Removed from fridge a couple of hrs before putting in smoker.

Dry Rub recipe:
6 Tbs Rebel BBQ Dry Rub
3 Tbs. Tony Chachere's
1 Tbs. Onion Pwd
1 Tbs. Garlic Pwd
3/4 Tbs. Ground Cinnamon

Water pan filled twice with Sunny Delight orange juice, straight SD the first time, then 50/50 with water second time.

In smoker at 225 degrees.
Removed from smoker at I.T. of 160-165 degrees, right at 5 hrs.
Placed foiled butt in deep roasting pan (to collect drippings) and put in oven at 300 degrees for 1 hr 45 min.
When I unfoiled and chked IT it was 203 degrees. The muscle was falling away from the bone. I refoiled and will let it rest for 1.5 - 2 hrs
This is my second BB and if I can give anyone, especially those new to smoking like me, it's keep notes. On my first butt smoke I kept notes on the times I chked internal temps, both in the smoker and in the oven. Probably chked 3-4 times on smoker and same in oven. This time I chked after 5 hrs on smoker and hit it dead on, temp 162, lucky. Chked after 1-3/4 hrs in oven, lucky again, temp 203. Next time I'll check a bit earlier on both smoker and oven, just to be safe.

The few minutes it took to make notes the first time saved a lot of time today.
Hope this helps anyone just starting out.
Thanks , Mike

 

[jcam222]

Looks good. Never heard of using OJ in the pan. Interesting

 

[GaryHibbert]

That's a good looking butt. Nicely done. And a good write up. All you're missing is a plated shot for us to aporeciate.
I wouldn't worry too much about being late and not getting it wtapped at 162. Anywhere around that temp will be fine, since you're just foiling at about the time the butt stalls..
Gary

 

[crazymoon]

SS, That is a good looking butt and one quick smoke !

 

[SouthernSmoked]

Thanks guys
I knew I was forgetting something, I'll pull it all tomorrow for lunch, leftovers, and freeze the rest.
I like using whatever citrussy fruit juices I can find on poultry so I figured why not try it on pork. I want to use straight Barque's Rootbeer next time.
Thanks for the tip Gary. I just got extremely lucky both times when chking the IT. Probably won't ever happen again.
CM, I think it being a hundred degrees in the shade today with 95 percent humidity might have speeded up the process. It sure wasn't hard maintaining the temp, I don't think I could have gone much lower on the flame.