4lb boneless boston butt (w/qview)

Discussion in 'Pork' started by texasgal81, Mar 18, 2014.

  1. For those that saw my chicken post last week, this is my new smoke of the day - a 4lb boston butt. I have my Brinkmann Electric smoker set about 225 - 240 as it will fluctuate throughout the day. Since this is only my second pork smoke & my first boston butt, I'm trying this smoke with the fat cap facing up.

    I cleaned it up & rubbed it yesterday afternoon using EVOO, Black's BBQ dry rub (from Lockhart, TX), Gordon's Grub Rub (from Katy, TX), garlic powder, and smoked paprika. Wrapped it up in plastic wrap & kept it in the fridge overnight. In the water pan I have water, apple juice, 2 bottles of Shiner Light Blonde, minced garlic and some of the rub. I want pulled pork so I'll be leaving it on til around 205 degrees IT.

    Here's a few QView pics to get us started - got it on about 7:45 am.
     
  2. Looks Good so far! Sounds like a good combo on the rub and in the water pan, should taste awesome when its all done!
     
  3. Thanks Deuce! I hope so. Here's another pic at 4 hours in if anyone is interested.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.  How are you measuring meat temp?
     
  5. I have a small battery powered thermometer that I've calibrated using the boiling water method. Nothing fancy. I haven't spent any real money on one yet because I'm trying to decide which kind I want and how much I want to spend. This one has been working for me so far. Just tested at 6 hours and I'm at 180. I try not to check too often so I don't let out the heat when I check the temp. [​IMG]
     
  6. Ok you got me! I'm in - looking good so far  [​IMG]
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am watching this with relish! Looking good!

    [​IMG]

    Disco
     
  8. dougmays

    dougmays Limited Mod Group Lead

    Looking good!
     
  9. Thanks guys! I'm working from home today and I can smell it through the window! It smells really good!

    [​IMG]
     
  10. So I pulled after 8 1/2 hours... a little over 2 hours a pound. My temp was showing about 194. I've wrapped it up and put it in a cooler & hoping that it will be easy to pull when I get a chance to have dinner later. Also decided to put on some bacon wrapped asparagus that I put EVOO and S&P on. I'll let that sit for about 2 hours on the smoker. Here's the pic of the butt off the smoker & the asparagus. Will post again when I pull the pork later!

     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sir, you will be eating fine!

    Disco
     
  12. [​IMG]
     
  13. Lol. I think you mean Ma'am, instead of sir. I'm a gal! Haha. And yes, I think I will! :biggrin:
     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice looking butt.  FWIW, you' can save some $$$ by skipping the 2 bottles of Shiner in the water pan, it doesn't really affect the flavor or the cook.  Use water instead and drink the Shiner  [​IMG]

    EDIT:  BTW, same thing goes for the Apple Juice.
     
    Last edited: Mar 18, 2014
  15. Thanks Deuce!
     
  16. Really? I can usually taste it in my chicken. I wasn't sure about pork though. I wish I could have drank it, but I'm working while I smoke so no beer until later for me! I'm sure I'll have some with dinner though. Lol.
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.  Hope it pulls easy at that IT.
     
  18. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Basically, the flavors won't transfer through evaporation.  Now, if you spritz with the beer or apple juice, that's a different story.   I used to waste money keeping my water pans filled with Apple Juice.  Switched to water and there's no difference.
     
    Last edited: Mar 18, 2014
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hang my head in shame and beg that you do not tell She Who Must Be Obeyed of my faux pas!
     
  20. Ok I can't wait any longer - I just have to ask. How did it turn out??  [​IMG]
     

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