Saiko
is One Chatty Farker
Wifey asked me if I could do a Boston Butt for a friend of hers, plus one for our neighbor, so I was happy to oblige. I then realized I have never posted a Boston Butt pron thread before, so here goes. Nothing new or exciting, I think most of us here know how to smoke them by now. :-D
Game plan: Bovine Bold rub, smoke at 225 for an hour or so with hickory and cherry, then ramp up to 275-300 range until internal temp of 195. No wrapping, though I'm spritzing every hour or so with apple juice starting at about the 4 hour mark. Rest in butcher paper in a cooler for 2 hours, then pull, chop and sauce.
Two 10 lb. bone-in boston butts from RD. I like to trim the fat cap down to about 1/8 inch. I cook fat cap down so I don't disturb the bark.
Lately I've been putting one layer of rub on about an hour before they go on the smoker then put them back in the fridge. This will pull out some moisture, so I then put a second layer of rub on top of the first. Can't have too much rub on a pork shoulder as far as I'm concerned.
2 hunks each of cherry and hickory on top, and 2 more of each buried underneath. RO lump.
Locked and loaded at 0-dark thirty.
First peek at about 4 hours, spritzing with apple juice about every hour the rest of the way out.
Pulled at 199 internal. Total time on the smoker was 9 1/2 hours. Smoker temps were between 270 and 290.
I like to wrap with butcher paper for the resting stage. It may be just me, but I seem to get a better bark this way. Could be that the bark doesn't get steamed as much as when you use foil. Dunno.
Neighbor threw me a curve ball and told me she wanted to serve her family tonight, so I had to pull the pork after only an hour rest instead of two hours. Bone pulled right out though.
I like to chop fine so I get lots of little pieces of bark throughout. Lightly sauced with some Blue's Hog Tennesee Red. This is whats left after I sent a pan to the neighbor. Neighbor called and said the kids were just raving about how good it was. That's all!
Game plan: Bovine Bold rub, smoke at 225 for an hour or so with hickory and cherry, then ramp up to 275-300 range until internal temp of 195. No wrapping, though I'm spritzing every hour or so with apple juice starting at about the 4 hour mark. Rest in butcher paper in a cooler for 2 hours, then pull, chop and sauce.
Two 10 lb. bone-in boston butts from RD. I like to trim the fat cap down to about 1/8 inch. I cook fat cap down so I don't disturb the bark.
Lately I've been putting one layer of rub on about an hour before they go on the smoker then put them back in the fridge. This will pull out some moisture, so I then put a second layer of rub on top of the first. Can't have too much rub on a pork shoulder as far as I'm concerned.
2 hunks each of cherry and hickory on top, and 2 more of each buried underneath. RO lump.
Locked and loaded at 0-dark thirty.
First peek at about 4 hours, spritzing with apple juice about every hour the rest of the way out.
Pulled at 199 internal. Total time on the smoker was 9 1/2 hours. Smoker temps were between 270 and 290.
I like to wrap with butcher paper for the resting stage. It may be just me, but I seem to get a better bark this way. Could be that the bark doesn't get steamed as much as when you use foil. Dunno.
Neighbor threw me a curve ball and told me she wanted to serve her family tonight, so I had to pull the pork after only an hour rest instead of two hours. Bone pulled right out though.
I like to chop fine so I get lots of little pieces of bark throughout. Lightly sauced with some Blue's Hog Tennesee Red. This is whats left after I sent a pan to the neighbor. Neighbor called and said the kids were just raving about how good it was. That's all!
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