Boston Butt

[BigCountry]

Hello all, I have just bought a Bradley Smoker i want to try to smoke a boston butt this weekend does anyone have a recipe and suggestions on how to cook one.
 Thanks,
    Big Country

[SMOKEHOUSE ROB]

BigCountry hello and welcome to the forum!!!!!!!!!! well if you do a search you will find about 1000 ways to do a butt, for your first time out just use the KISS method. cook time will depend on how big of a butt you are doing. to start pick out a nice butt bone in or bone out . trim of fat, next if it is bone out get some string and tie her up. get some cheap mustard, and pour it on and smear it all over your butt. then add your favort rub. let it sit over night, get up early and fire up your bradley. to about 225 then put her in on the 2nd shelf from top. top vent about 1/3 open. 3 to 4 hours of smoke cook until meat hits 190, check the temp in a few difarent spots, pull her out and FTC it FTC=(Foil then wrap in Towel then into ice empty ice Chest).  and then EAT untill your butt falls off[:D] oh i forgot a 8lb butt could take 7 to 8 hours to do give or take.

[SMOKEHOUSE ROB]

KISS, = Keep It Short And Simple [:)]

[Oldman]

Greetings BigCountry! And welcome to the forums.  I dance to a differant tone than most here when it comes to a boston butt. I don't care for all the fancy stuff on the outside. Nor am I crazy about the bark. I do a simple T-Shirt smoking method.

I place my butts inside of a white cotton T-shirt. Single layer not allowing it to bunch up on the sides of the butts.  I will use from 4 to 6 hours of smoke. One half way through the smoking process and I will flip over the butts. Once the smoking process is over with I allow the meat to continue in the Bradley until its temp gets between 170 and 180 F.  

Below is a picture of a couple I did. These were bone in. What I do now is bone them out and completely split the butt into two piece then smoke them side by side using the T-shirt.

I generally depending upon the sizes and how many will smoke at 190-225 F. With butts it really is hard to mess up.

I do this way as I like to slice my pork and not pull it. Also later they make great slicing pork for sandwiches.
<b>Click to enlarge image</b>


This is just another way to enjoy a boston butt. Again, welcome to the forums and we are all looking forward to getting to know you better!

Olds


http://rminor.com

[BigRed]

Big C!

You have picked the easiest and best piece of meat to start with in your BS it is tough to screw this meat up.  You will hear the words "slow and easy " a lot on this form, just stick by that rule.  To help you smoke the finest meat ever, you need to get some kind of digital thermometer, like the Maverick ET-7. You can measure the internal smoker temp. and put the other probe in the meat. I cook the Pork Butt to between 190 and 200 degrees then do the it some what differently in wrapping. I wrap first in scran wrap, then foil, then towel then cooler. We prefer the pulled pork method. I think the Butt with a "bone-in" has better flavor and cost less. I cook my Butts at night since it may take several hours. I let the Maverick make the choice when to pull out the Butt. This form has taught me a lot about smoking meat. If you can't find the answer here there is no answer!

BigRED

[MallardWacker]

Welcome BigC,

Way too easy here.

Night before rub down with cheap yellow mustard and apply your favorite rub.

Next morning let the butt sit out for a least an hour and while that is happening preheat the BS to 250.

Put the butt in the smoker anlong with your remote thermometer in place.  Set the vent to about 1/4-1/3 open and let the temp come back up to 225.

Start 4hrs of your favorite smoke, just a sugestion...Pecan.

Now stand back and KEEP THAT DOOR SHUT!  you make check it about 5-6hrs into if have to.  BUT LEAVE IT ALONE!!!!

Wait till a internal temp of 185.

Now don't skip this step.  Pull your butt, double wrap it in foil.  Before you close it up add about 1/4 of apple juice then seal the foil.  Wrap that thing in a couple of old towls then place it in a picnic cooler for 2hrs....Baby thats it....Have fun, Make freinds.  <b><font color="blue">You will be the man. </font id="blue"></b>


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[nsxbill]

Smoking/Cooking the butt in the BS leaves the butt looking like a big turd on the shelf....Looks are deceiving.  Only apply smoke for 4 hrs..., change out the water and then leave to door closed until meat temp is 187-190°.

As stated above, FTC then pull...Some feel the bark is the best part....I mix it in with the meat.  As stated, it is hard to blow this one...You will see the internal meat temp stall for as much as a couple of hours at about 165°...don't sweat it.  The collagen is breaking down.  The temp will start rising again.  Be patient...it is worth the wait.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[BigSmoker]

Great info here.  I definitely have to try Olds' method at some point.  I love the sliced actually better than pulled[8D].  Just wondered if the pork comes from somewhere other than Boston do you change the cooking instructions[:D][;)].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[SmokinMoe]

I usually do an 8 pounder, so it takes me anywhere between 12-14 hours at a 200 degree temp.  At this time of year, that may be the best you can shoot for temp-wise unless you are lucky enough to live in Florida or the islands! LOL
Anyway, low and slow is another thing you will hear.  Cook it at a low temp (around 200) and let it get to its own temp. of about 185 or so by itself without turning up the heat.  Unless, of course, you find that the internal temp is not going to comply with your dinnertime, in which case, plan accordingly instead of cooking at a high temp.
Like nsxbill said, the internal temp will stall out for a few hours at about 160-170, but that is a GOOD thing, and it will eventually get above that once the collagen has broken down.   Without that, it would be a tough piece of meat!!
Let it sit out for 1 hour BEFORE you put it in the Bradley.  No more though.  It helps bring it to room temp which won't make the Bradley go into shock!! LOL
Don't open the door except to change the water out after 4 hours.  Make sure you put WARM or hot water in there, otherwise, it will bring your internal cabinet temp. down fast!
I use maple or pecan for about 4 hours.
I also put a rack of bacon on above it and then pull it out when I change the water unless I smell something burning (which isn't often)
Also, if this is your first smoke, make sure you break in the smoker FIRST (read the manual) and if you have any special blend pucks, I would use them for the first break-in smoke.
Make sure you put the tray in, place the bowl in the center of the tray, put the V-shaped pan in above that and then let her go.
The v-shaped pan goes in like a v not an A.  If you put it in upside down, you will have fat all over the place and all over your heating element.
I also only open the vent at the top about a 1/4 open.
Smoke and Spice, a must-have book, has alot of great recipes.  You can get it on Amazon.com at a fairly decent price.  Buy the paperback version, take it to officemax and let them cut the binding off and make it a spiral for you.
Good luck.  You need to start your rub, if you do that, so that it is on there for about 24hours.

[Chez Bubba]

Well look at this! I remember back when Moe was <b>asking</b> all the questions, and now she's the answer gal![:)]

She's definately done her fair share of reading the forum & hands-on testing. Way to go Moe![8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[BigCountry]

[:D] THANKS, to all who have replied, ive done my fair share of grilling and B"QUE , but i wanted to start trying some smoking.  My next project will be when turkey season opens ill have to try my luck with a wild turkey.

  Thanks again,

   BIG COUNTRY

[nsxbill]

SmokinMoe(Michelle),

I am so proud of you....You have gone from a rook to a kick-butt smoker.  We all benefit from your experimentation and trials.  

I had the little woman pick up some pork and beef while shopping today, and look forward to sitting around and watching the meat loaf, and waiting for you to suggest the next menu item!

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />look forward to sitting around and watching the meat loaf<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Guess that happens as you age, huh?[;)][}:)][:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[JJC]

Hi BC,

Welcome to the Forum!  Can't wait to hear about your wild turkey experience . . .

Michelle--you are the quickest study yet . . . WTG Moe!

John
Newton MA

[AKBob]

Hello Big Country
So how did your Butt turn out?
I will do a butt once and a while for a pulled pork sandwich.
I did some jerky today which turned out pretty good.

AKBob