First Boston Butt

Buddy O · July 12, 2012, 06:14:20 PM

I'm looking to do a Boston butt this weekend. My first. I've been looking through some recipes and noticed some marinate and some just put on a rub and some do both. I want to stay as simple as possible for my first butt and would appreciate any advice.

Thanks from south Fl.

GusRobin · July 12, 2012, 06:37:17 PM

then just do a rub. It is all just a matter of personal preference.

Up In Smoke · July 12, 2012, 06:46:07 PM

Gus has you headed in the right direction.
a dry rub is the simplest way to go, it can be your own or store bought.
salt, pepper, garlic powder, onion powder, cumin,brown sugar, paprika and chili powder make a good base for a rub.
preheat to 250 pop in the roast and let it ride.
Finishing IT of 195 to 200 then FTC for about 4 hours, then pull and enjoy :)

mikecorn.1 · July 12, 2012, 08:22:30 PM

Ditto!

Sent from my iPhone using Tapatalk

SamuelG · July 12, 2012, 08:51:08 PM

Use CYM ( cheap yellow mustard ) or molasses prior to the rub..

Gonna be good!

Hedlyna · July 13, 2012, 01:58:22 AM

I made my best ever last weekend, used molasses and the Jan's rub from this site. Every hour from hour 2-5 I spritzed really quickly with apple juice. If you ray the meat be quick about it because you're going to lose heat. I ran the smoker at 250 so by the time i sprayed the meat the bradley didn't lose too much heat. Then when the meat stalled I wrapped in foil with a little apple juice. I took it out at 192 degrees. And I did not FTC, just left it in the foil that it was already in for about an hour.

Adam

Habanero Smoker · July 13, 2012, 02:26:18 AM

Other choices instead of mustard or molasses, you can use an oil. The choice is yours, peanut, olive, canola, or flavored oils. It helps the rub to stick to the meat.

Wildcat · July 13, 2012, 04:35:08 AM

I have not tried the molasses yet, but I have the mustard and olive oil (EVOO). I like both but prefer the oil.

Buddy O · July 13, 2012, 07:37:27 AM

Big thanks to everyone!
I'm really excited to get that roast in the smoker. I hope it turns out good. I will learn a lot as I go.
I will post the pictures of my outcome.

Thanks again for everyone's help!

Up In Smoke · July 13, 2012, 07:45:09 AM

looking forward to the results.

sjmcdowall · July 13, 2012, 10:19:40 AM

I'm going to do a couple of butts as well - but my idea was to do both oil AND Molasses. I would do the oil first (light) and put the rub on (Jan's!!) -- let it "sit" overnight -- and then smother molasses before the actual smoking ...

Rationale: Most items in most rubs (Jan's not excluded) need oil to extract the essential goodies from them (i.e. they are not water soluble, but are oil soluble). So hence the oil first to give it time to do some goodness. Then the molasses to get that really nice / tasty bark with the sugary goodness and carmel overtones.

Thoughts? Of course I'll be taking pictures etc. :)

Hedlyna · July 13, 2012, 01:58:13 PM

Sounds good SJ , can't wait to hear how it turns out.

Adam

Indy Smoker · July 14, 2012, 08:15:20 AM

Make sure you keep the V tray clean and open when making butts, especially if your rub had brown sugar that can create more drippings. I use a putty knife to scrape clean and have lately placed a pan to catch the drippings and add to baked beans making a wonderful tasty side dish. You just don't want any grease drippings to hit the element.

Buddy O · July 14, 2012, 08:22:58 PM

I tried to post pictures directly to the forum but couldn't for some reason. I'm using an older macbook, maybe that's it.

Here is the link to my pictures on photobucket.

Please let me know what you think.

http://s1064.photobucket.com/albums/u375/partsman106/

Hedlyna · July 14, 2012, 08:42:29 PM

Looks good, how was the flavor?

Adam