Eric Florio
New member
First time somking a Boston Butt does anyone have any tips? Top or bottom rack and about how much time per pound? one last thing if i make 2 butts how does that affect the cooking time?
First time somking a Boston Butt
- Thread starter Eric Florio
- Start date
Jim Lampe
TVWBB 1-Star Olympian
Eric, you can not screw up cookin' a butt.
I use the top rack with no water in the pan just foiled to catch the drippings so you can use that making No# 5 sauce.
Use the MM and use enough coal to get you thru the cook. Average about 1 and a half to 2 hours per pound.
Rub the butt(s) and wrap in saran then refridge them over night. I've done a double butt (both on top) with no difference in cookin' time.
Probe the butt(s) and remove at an internal temp of 190'F to 205'F for pulled pork.
If slicing, 180'F will do fine.
Now, this is the MOST IMPORTANT tip:
Have Fun and Have Plenty of your favourite beverage at hand!
Good Luck & Good Smokin'!
I use the top rack with no water in the pan just foiled to catch the drippings so you can use that making No# 5 sauce.
Use the MM and use enough coal to get you thru the cook. Average about 1 and a half to 2 hours per pound.
Rub the butt(s) and wrap in saran then refridge them over night. I've done a double butt (both on top) with no difference in cookin' time.
Probe the butt(s) and remove at an internal temp of 190'F to 205'F for pulled pork.
If slicing, 180'F will do fine.
Now, this is the MOST IMPORTANT tip:
Have Fun and Have Plenty of your favourite beverage at hand!
Good Luck & Good Smokin'!
Agree - pork butt is bullet-proof. You'd practically have to make an effort to mess it up.
Just fill up the ring with charcoal, stabilize at 250º and let it go until they're done.
I slather mine with mustard, then rub, then overnight in the frig. Makes excellent bark.
I've done as many as 4 7lb butts at a time. They each varied a little in the time to hit 200º but still within range.
Just fill up the ring with charcoal, stabilize at 250º and let it go until they're done.
I slather mine with mustard, then rub, then overnight in the frig. Makes excellent bark.
I've done as many as 4 7lb butts at a time. They each varied a little in the time to hit 200º but still within range.
Dave Russell
TVWBB Honor Circle
THE most common mistake by far is not giving it enough time, so I'd start the evening before, not the morning of.
After the meat gets up to about 194, I start checking the shoulder blade to see if it is lose and ready to pull clean. I'll also check to see how it's holding together. I want to pull it off the pit before it's completely falling apart if I can help it. Sometimes it's like that at 200 on the mark, sometimes a few degrees before.
Have fun with it! My first ribs sucked. My first butts smoked!
After the meat gets up to about 194, I start checking the shoulder blade to see if it is lose and ready to pull clean. I'll also check to see how it's holding together. I want to pull it off the pit before it's completely falling apart if I can help it. Sometimes it's like that at 200 on the mark, sometimes a few degrees before.
Have fun with it! My first ribs sucked. My first butts smoked!