7LB Boston Butt on the Bradley Smoker...

gatorzeye · 11-07-2010, 01:45 PM

I started with a 7 LB Boston Butt. I injected it with Creole Butter and used a dry rub on the outside. I was surprised that it only took 6.0 hours to smoke to an IT of 170 degrees. After reading some posts on the blog... I was under the impression it would take 24 hours or longer to get to the IT of 170 Degrees. I started the smoke at 6 PM last night and it was done by Midnight. I used a maverick ET-7 Dual Probe Remote Temperature Monitor worked OK... But, as was I warned... you really need a instant read thermometer as I noticed a 10 degrees difference. Maverick is good for an estimation but you do need to double check your IT. In any case, the results were fantastic. It was awesome... See Pictures...

BRBBQ · 11-07-2010, 02:14 PM

Nice looking Q! Nice color also.

Bbq Bubba · 11-07-2010, 03:28 PM

170 a lil short no?

aquablue22 · 11-07-2010, 03:32 PM

I usually go somewhere in the 190 to 200 range on butts, but as we all say Butts are done when their done! Nice looking grub!

Trucky1008 · 11-07-2010, 03:38 PM

170 does seem short. I guess it depends on the texture you're looking for. Did you pull the butt or chop it? I normally take mine to 195+ for pulling, which takes about 12-14 hours at 225.

gatorzeye · 11-07-2010, 04:07 PM

Yeah, you guys are right... I pulled it off a little early. I should have waited for an IT of 195+. It was chopped, it tasted good... It was my first shoulder... I'm learning...

Panthers65 · 11-07-2010, 04:08 PM

Quote:

Originally Posted by Trucky1008

170 does seem short. I guess it depends on the texture you're looking for. Did you pull the butt or chop it? I normally take mine to 195+ for pulling, which takes about 12-14 hours at 225.

X2, I took my first one to like 180, and that'll be the last time I ever stop that short.

mikeTRON · 11-07-2010, 05:50 PM

Quote:

Originally Posted by gatorzeye

Yeah, you guys are right... I pulled it off a little early. I should have waited for an IT of 195+. It was chopped, it tasted good... It was my first shoulder... I'm learning...

I wouldn't pull the butt of the smoker until it approaches 202* or so :) Also the bone (I've only done bone-in pork) should also wiggle freely and the probe should slide in without ANY resistance. This is to pull not slice.

I like the photo of the rub :) What was in it?

landarc · 11-07-2010, 05:58 PM

It sure is purty, I bet it tasted just fine.

Montgolfier · 11-07-2010, 06:10 PM

I'd like a plateful, please!
I always take butts to 195 minimum, as high as 202 for pulling, which on my rig is 14 to 16 hours at 225.
Still, I've had some pretty tasty chopped q and this looks like some pretty tasty chopped q.
Nice work.

gatorzeye · 11-07-2010, 07:05 PM

Dry Rub used:
1/4 Cup Brown Sugar
3 TBS Paprika
1.5 TBS Garlic Powder
1.5 TBS Onion Powder
1 TBS Sweet Dry Basil
2 TSP Ground Bay Leaves
1.5 TSP Ground Coriander
1.5 TSP Ground Tyme
1.5 TSP Black Pepper
1.5 TSP White Pepper
.5 TSP Ground Cumin
1/4 Cup Lawry's Season Salt

11-07-2010, 01:45 PM	#1
gatorzeye Found some matches. Join Date: 10-21-10 Location: San Diego, Ca.	7LB Boston Butt on the Bradley Smoker... I started with a 7 LB Boston Butt. I injected it with Creole Butter and used a dry rub on the outside. I was surprised that it only took 6.0 hours to smoke to an IT of 170 degrees. After reading some posts on the blog... I was under the impression it would take 24 hours or longer to get to the IT of 170 Degrees. I started the smoke at 6 PM last night and it was done by Midnight. I used a maverick ET-7 Dual Probe Remote Temperature Monitor worked OK... But, as was I warned... you really need a instant read thermometer as I noticed a 10 degrees difference. Maverick is good for an estimation but you do need to double check your IT. In any case, the results were fantastic. It was awesome... See Pictures...

11-07-2010, 03:28 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	170 a lil short no? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-07-2010, 03:32 PM	#4
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I usually go somewhere in the 190 to 200 range on butts, but as we all say Butts are done when their done! Nice looking grub! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

11-07-2010, 03:38 PM	#5
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	170 does seem short. I guess it depends on the texture you're looking for. Did you pull the butt or chop it? I normally take mine to 195+ for pulling, which takes about 12-14 hours at 225. __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

11-07-2010, 05:58 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It sure is purty, I bet it tasted just fine. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-07-2010, 02:14 PM	#2
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Nice looking Q! Nice color also.

11-07-2010, 04:07 PM	#6
gatorzeye Found some matches. Join Date: 10-21-10 Location: San Diego, Ca.	Yeah, you guys are right... I pulled it off a little early. I should have waited for an IT of 195+. It was chopped, it tasted good... It was my first shoulder... I'm learning...

11-07-2010, 06:10 PM	#10
Montgolfier Is lookin for wood to cook with. Join Date: 09-12-10 Location: Cincinnati	I'd like a plateful, please! I always take butts to 195 minimum, as high as 202 for pulling, which on my rig is 14 to 16 hours at 225. Still, I've had some pretty tasty chopped q and this looks like some pretty tasty chopped q. Nice work. __________________ Smoke going up...

11-07-2010, 07:05 PM	#11
gatorzeye Found some matches. Join Date: 10-21-10 Location: San Diego, Ca.	Dry Rub used: 1/4 Cup Brown Sugar 3 TBS Paprika 1.5 TBS Garlic Powder 1.5 TBS Onion Powder 1 TBS Sweet Dry Basil 2 TSP Ground Bay Leaves 1.5 TSP Ground Coriander 1.5 TSP Ground Tyme 1.5 TSP Black Pepper 1.5 TSP White Pepper .5 TSP Ground Cumin 1/4 Cup Lawry's Season Salt