Advice wanted for upcoming 18.5" butts smoke....


 
B

Bernell Galloway

New member
Hello all!

This redneck has to go up near the edge of the Mason-Dixon line over the 4th
& smoke two 7 pound bone-in Boston butts Saturday. What are some of your
favorite rubs, & about how long & at what temperature would you suggest
I smoke them at? I haven`t done a bone-in butt yet....

Many thanks in advance..... ! :)
 
rub is easy...salt/pepper/brown sugar/paprika/garlic powder. add cayenne powder for heat if allowed. can't answer the time and temp question as i'm still waiting on my wsm.
 
I like Bad Byron's Butt Rub but Bill's homemade sounds good.

For cooker temp I go 250* plus or minus 25*. If you keep in that range you can't miss. Butts are pretty forgiving.

I would plan 2 hrs per lb but it won't take that long most likely. ....but a built in fudge factor will give you peace of mind. I like to start checking for doneness around 190*. If a probe goes in real easy they're done. If not wait 5* and test again. If not done go 5* more. Some like to go to 203* but I start at 190*.

If they get done early, let them rest a few min at room temp so they stop cooking then wrap in foil if you didn't use the TX crutch (if you did skip this step). Wrap in a towel and place in a faux cambro (aka beer cooler).
 
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Dwain Pannell said:
I like Bad Byron's Butt Rub but Bill's homemade sounds good.

For cooker temp I go 250* plus or minus 25*. If you keep in that range you can't miss. Butts are pretty forgiving.

I would plan 2 hrs per lb but it won't take that long most likely. ....but a built in fudge factor will give you peace of mind. I like to start checking for doneness around 190*. If a probe goes in real easy they're done. If not wait 5* and test again. If not done go 5* more. Some like to go to 203* but I start at 190*.

If they get done early, let them rest a few min at room temp so they stop cooking then wrap in foil if you didn't use the TX crutch (if you did skip this step). Wrap in a towel and place in a faux cambro (aka beer cooler).
Click to expand...

Ditto what Dwain said.
add a few chunks of apple wood and enjoy.
 
I'm with Dwain too. I really like Bad Byron's Butt Rub too, I do a 2:1 ratio butt rub to brown sugar. I use that on butts and ribs. Like Dwain said butts are forgiving, so its hard to go wrong. Just make sure its tender and it will turn out great.
 
Bernell,

I'm a "newbie", but I've done three butts (2-6 pounders with bone-in and a Costco boneless 8-pounder). They all cooked differently, but generally about 1.25-1.5 hours per pound at about 230-240 degrees. I use a Maverick and cook to an internal temp of 195. At that point I take it off the WSM, double-foil it and let it rest wrapped in towels in a pre-warmed cooler for about 90 minutes. At that point, it's ready to pull. BTW, the 8-pounder took just over 10 hours plus cooler time. But what is it they say on these boards.....

"It's done when it's done"

As for rub, mine is simple:

Kosher salt
Dried Brown sugar
Garlic powder
Onion powder
Italian seasonings
Mild chili powder
Paprika & Chipotle powder (for heat)

Rub it
Wrap it in plastic
Cool it in fridge overnight
Then let it sit a room temp for 2 hours before smoking
 
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Hope your cook went well! I did 2 9-pounders for the 4th and used McCormick Grill Mates Barbeque seasoning. The seasoning seems to go on sale in my neck of the woods quite often and it receives a favorable response from my family.

I shoot for 275-300 with my temp and usually foil or pan at about 165 internal until the temp hits 205 or so.

Doing it this way, the big one, almost 9.7 pounds, finished in about 8 hours.
 
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