Taylor Martin
New member
It's a 3 pounder. Any cooking or rub suggestions?
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First boston butt
- Thread starter Taylor Martin
- Start date
Jim Kennedy
TVWBB Member
Rubs can be all over the place. I still wing it trying different things each time but there's a basic foundation to start from with salt and sugar.
Here's something I found a long time ago that helped me with ideas. http://www.amazingribs.com/rec...ds_memphis_dust.html
It's a tiny little butt that ought to go quick, but be careful not to go too quick and let it do it's thing. Have you ever done one or do you know the basics about temp etc.?
I do them in the 225 range and keep it slow and consistent. You'll see the internal temp get into the 150-170 range and just sit there, which is normal. For a small butt like that, it probably won't stay there more than an hour or so, then you'll see it start to climb. I like to let them go to 195-200 internal, but the nice thing about a butt is that they're pretty forgiving. You could probably go to 210-215 and be fine, depending on the meat itself.
Again, it being such a small one, if may come up in temp pretty quick.
If it's got a bone, keep the temp probe (if you use one) away from it.
Here's something I found a long time ago that helped me with ideas. http://www.amazingribs.com/rec...ds_memphis_dust.html
It's a tiny little butt that ought to go quick, but be careful not to go too quick and let it do it's thing. Have you ever done one or do you know the basics about temp etc.?
I do them in the 225 range and keep it slow and consistent. You'll see the internal temp get into the 150-170 range and just sit there, which is normal. For a small butt like that, it probably won't stay there more than an hour or so, then you'll see it start to climb. I like to let them go to 195-200 internal, but the nice thing about a butt is that they're pretty forgiving. You could probably go to 210-215 and be fine, depending on the meat itself.
Again, it being such a small one, if may come up in temp pretty quick.
If it's got a bone, keep the temp probe (if you use one) away from it.
Taylor Martin
New member
First butt, first smoke ever. What do button typically run weight wise?
Brian Staley
TVWBB Fan
All the butts I have done have came from Sam's club. They came in a two pack. Weight is 7 to 10 lbs per butt. Bone in...
Doing two more butts today.
Take your time, low and slow, the butt will tell you when it is done. And be don't forget to wrap it up and let it rest for a while when you pull it off the smoker.
Doing two more butts today.
Take your time, low and slow, the butt will tell you when it is done. And be don't forget to wrap it up and let it rest for a while when you pull it off the smoker.
Dave Russell
TVWBB Honor Circle
That's not a butt. That's part of a butt, and I'd wrap in foil to better hold moisture once the bark looks good. If you're tracking the meat's temp, 160* might be about right. Be forwarned. Those little shoulder portions can take a lot longer than you'd think, so just chop if it's not tender enough to pull before your people revolt. So what's "tender enough to pull?" Well, it's really a misnomer, because the meat should just about fall apart on it's own. You should be pulling the roast apart, but not having to pull the meat into shreds. Thumb-sized chunks is optimum, but if you don't cook to this tenderness, that's ok. Just chop it. That's what they do in the Carolina's anyway.