Walking through my local grocery store I ran across an 8lb Boston butt and I knew I had to have it. My first attempt at a Boston butt was last summer on my (then) new weber otg. The last Boston butt came out really well so of course I felt confident and excited to try again now that's wife has purchased me a 18 WSM this past Father's Day. Already I have done beer can chicken, brisket flat, and a couple racks of baby backs.
I started prep at about 11 pm. I trimmed the butt, found the money muscle, and rubbed it down really well with my homemade rub. The previous Boston butt I injected however I decided not to go that route this time.
On this cook I will not be using anything fancy (e.g. bbq guru, maverick, etc). I will just trust the weber thermometer. While I don't ol have a maverick I do have a weber instant read thermometer that I will use much later. I'm currently stabilized at 250 degrees (on the dome thermometer) so I'm going g to relax for a couple hours. If anyone has any advice or stories on overnight cooks or long Boston butt cooks feel free to share!
I started prep at about 11 pm. I trimmed the butt, found the money muscle, and rubbed it down really well with my homemade rub. The previous Boston butt I injected however I decided not to go that route this time.
On this cook I will not be using anything fancy (e.g. bbq guru, maverick, etc). I will just trust the weber thermometer. While I don't ol have a maverick I do have a weber instant read thermometer that I will use much later. I'm currently stabilized at 250 degrees (on the dome thermometer) so I'm going g to relax for a couple hours. If anyone has any advice or stories on overnight cooks or long Boston butt cooks feel free to share!
