First Boston butt questions

[Kiwi Smoke]

One thing I will say the butcher I use does a great job of trimming these types of cuts...
I won't have to do anything to either and you're paying for what you want not a bunch of fat cap....

 

[Kiwi Smoke]

First things first tho bit of me time

 

[gary s]

The best way to tell when your but is done is grad the blade bone, wiggle it and give it a gentle pull if it slides out clean your butt is ready kinda built in temp gauge, Been doing it that way for ever

Gary

 

[Kiwi Smoke]

Thank Gary will be doing that for sure..

 

[jbellard]

The bone definitely slides out when it’s done.

 

[Kiwi Smoke]

Long day but well worth it....

 

[jbellard]

Looks really nice. How long did it end up taking? We’re you pleased with how the pork butt came out?

 

[Kiwi Smoke]

Pulled pork and ribs turned out awesome.
Thanks for the input pre cook.
Bit of a hangover this morning but a great day with all my family over..

 

[DustyJoe84]

I just did my first one too. A little over 9 lbs. Took 11 hrs. I did not wrap at all. I think mine stalled around 174° F but it was brief. Cooked it from 4 PM to 3 AM. Next time I start one late, I am definitely wrapping it to cook it quicker. I wrapped it in foil after I pulled it at 200° IT (was probe tender) and put a towel in the bottom of the cooler and another towel on top. I laid down for about 4 hours while it rested and it was too hot to pull by hand so I used forks. Pulled very easily.

 

[Kiwi Smoke]

One thing I noticed was at least 3 occasions the PID algorithm went off and the grill temp went stupidly high, like 258C which resulted in a flame out. I was using the Mavericks et733 which alrarmed so I was able to sort it out...still if I hadn't got the Mavericks monitoring it would have taken much longer to get fired back up.

 

[TomKnollRFV]

I run an electric, but when I do pork butts, I get my smoker around 225f, and get them in my smoker at around 10 PM, let it go overnight, and around 1 PM the next day, I crank it to 275f and keep a close eye on it. It'll get done generally around dinner time.

Glad every thing turned out well for ya!

 

[tag0401]

Looks like all went well. Smoke on brother!!

 

[matt r]

I did an 8 pounder this weekend on a traeger pellet grill. I started at 11pm Saturday night, and let it smoke at 225. Well, at about 430 on Sunday my temp reading was 205. Great! BUT...I removed the probe and put it in another part of the meat and it read 190! So I let that go another few hours till it reached 205 in the other spot. When we finally dug in it was by far the best pork we'd ever had. Juicy, tender, fall apart...you name.
Lesson learned: Make sure your taking temps in a few spots. That meat is big and dense and can have hot spots and what not.
Oh and I smoked it in an aluminum dish to catch the juices, and let her sit about 40 minutes wrapped in foil