My First Boston Butt

[James Payne]

I got my smoker last weekend and did chicken and ribs. After nailing those, I just had to do a butt! So I bought 2 from Sam's and on the grill they went

They went on the grill at 8am this morning and just came off around 8:45PM. They are now resting and waiting for me to pull. Can't wait to see how they taste!

Now for the good stuff.....

Both of them in the rub and resting while the smoker gets up to temp

Here they are at @ 160*, I decided not to wrap them and see how it went.

Here is one of them after passing the probe test

Like I said, they are doing a rest in a wrap and I'm getting ready to pull them. I'll update with a picture of that later.

This has been a blast! Can't wait until next weekend

 

[Rolf Jacobsen]

James, I can tell you right now........... you're in for a treat.

 

[Paul Kastner]

going to be mighty fine pulled pork.

 

[Dwain Pannell]

Fine job there. At this rate you're gonna need a vacuum sealer!

 

[Jerome D.]

Looking good so far, James! I'm glad to hear that you're having a blast with this cook, as I think the most important ingredient in BBQ is "having fun".

 

[Tony R]

Nice job!
Looks good...

 

[John Solak]

Have you pulled them already?

 

[Marty Owens]

Looking perfect... I'm excited for you and to hear the outcome... which we know it was a success! ...

 

[Bob Mann]

That looks great James!

 

[Mike Coffman]

Great looking pork butts James!

 

[Matt Gard]

We need updates Jim. How was it, from the pics it looks like you nailed it.

 

[James Payne]

Well, I had a few sandwiches last night and it was mighty tasty Though, I am afraid I pulled it too early. Lesson learned for next time. I think another 60-90 minutes would of hit it out of the park. And a better rub is needed, I'll work on that

Thanks to all for the kind words. This hobby is F-U-N!

 

[Bill Schultz]

Good job James, just have fun with it, I learn something new every single cook

 

[Tim McCann]

Looks great James!

 

[Andy Beers]

They look grand