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Thread: Boston Butt

  1. #1

    Default Boston Butt

    I smoked a Boston Butt yesterday and it was great. I first smoked it in the ST smoker for 5 hours and then warped it real tight in foil and put it in the oven for 3 1/2 hours. When it was ready, I took it out and it was real tender. I then pored the juices in a bowl and then added BBQ sauce to it and that made it even better. I don,t know if anybody has ever tried that but it is really good.

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    693

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    We need the facts! Temp, size, rub?

    Bigger butts can take 12-16 hours, so be prepared on a bigger butt.
    Try the next one straight in the smoker with the fat cap on the top, at like 225. Try a mix of cherry and apple wood and about 4 charcoal briquettes. Get the whole butt. The bone end is more like ham and the bottom is more like a pork roast, and they're great when mixed. Run it in the smoker without foil if you like bark to an internal temp of 200. Be prepared for it to fall apart. I like the bark, its concentrated smoke and spice, and it's a little chewier alternative.

    Cool screen name, by the way. Had an Oma and Opa myself long ago, and miss them both terribly.

  3. #3
    Join Date
    Aug 2010
    Location
    Plano, Texas
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    587

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    I could not agree more with Walleye. I really have become a bark person. Both on my brisket and my pork shoulders.

    Give it a try, you may just like it too
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  4. #4
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
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    Sorry Jim and Darren....I must add something here. I think what Jim meant to say was the SHOULDER not the WHOLE butt. Also, if you don't trim the fat....you will not get the flavor down to the meat and there will be no bark. Try cooking at 235-250...shorter cook and the meat is great!!!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  5. #5
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
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    Billybob,
    You are correct, I did mean to say the shoulder. In these parts, seems like it's pretty common to see the top half (with the bone) and the bottom half (without the bone) sold separately as 3-4 lbers. It's also pretty difficult here to find 'em untrimmed. Usually every shop trims off a lot( too much?) of the fat already.
    While you give up some bark on the untrimmed butt, the tradeoff is VERY tender meat. All methods are good, and it's that much more opportunity for indepth comparisons!

  6. #6
    Join Date
    Sep 2012
    Location
    Media, Pa.
    Posts
    5

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    Hello all

    Is 9 -11lb. pork shoulder too big to cook completely in the smoker? If you can cook it start to finish, how long would it take for that size?

  7. #7
    Join Date
    Sep 2012
    Location
    Media, Pa.
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    Oh! And how many ounces of wood do you recommend using? Should I add more wood at any point?

  8. #8
    Join Date
    Aug 2010
    Location
    Plano, Texas
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    I would insert a probe in the middle, making sure not to touch the bone.

    Cook @ 225, pull him out when the internal temp hits 205 (for pulling) 190 (for slicing).

    Enjoy!

    I use about 2 - 4 ounces of wood, at the beginning. I don't open the cabinet until the internal temp hits my desired goal.

    Enjoy!
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  9. #9
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
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    I agree with Daren on this except I would cook the shoulder at 250 and it will be just as tender in less time. Also....I use 6-8oz's of Hickory/Apple/Peach or a combination of 2.

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  10. #10
    Join Date
    Sep 2012
    Location
    Media, Pa.
    Posts
    5

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    Excellent! Thank you both. I'm doing two 9 lb roasts for our twins high school graduation party on Sunday.

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