Rookie Smoker Series - Guidance for Boston Butt

[Booray]

Going to run this by you guys (after doing research in this forum) and let me know if I'm missing anything:

-7-8lb Boston Butt ordered to eat Sunday between 2 and 4 pm.
-Going to brine (Greg's Recipe) Friday night to Saturday afternoon
-After brine, rub with yellow mustard and seasoning until midnight-ish
-Put in smoker around midnight and smoke for 11-12 hours or IT of 190 degrees around noon Sunday
-Wrap in foil and put in cooler w/ towels for 2 hours
-Eat

Am I missing any steps or anything you guys would disagree with?

Thanks in Advance

 

[gregbooras]

Greg,

5-6 oz. of wood and a water pan, other than that you have the plan!

Greg

 

[SuperDave]

The only thing that I see critical to your plan success is the smoking temperature.  I don't believe that you will make your dinner date if you go 225.  My recommendation is to use 235 - 240 with your current plan. 

 

[Booray]

Excellent reminders.  How long can I keep the butt in cooler? Also is 190 the correct internal temp to target?

 

[swthorpe]

I would shoot for an IT of 195F and it should continue to rise while resting in the cooler.  I usually aim for 2 hours of resting time in the cooler, double wrapped ion HD foil.    I am sure you can go longer as even after 2 hours of resting, the butt is still pretty warm!

 

[gregbooras]

I agree shoot for 195 degrees, I would put it in the smoker around 10:00. It should finish before lunch time.

If you finish real early, pull and wrap at 190-195, wrap in foil and set smoker to 140 degrees.

When its time to eat remove and enjoy.

Greg

 

[Grampy]

Steve and Greg nailed it 195.

 

[Booray]

195 it is. Should I be expecting 1.5 hours per pound?

 

[swthorpe]

1.5 hours is about right, but I have had some that approached 2hrs per lb.    I now set my smoker for 235F rather than 225 and have been hitting pretty close to 1.5 hours.    One thing I recommend is set the temp you want and don't change it...sometimes the butt seems like it is rapidly picking up IT and the urge is to lower the smoker temp to slow the process.  But then the stall hits and hours could go by before the butt finishes.  So, just let it go at your set temp...better to finish early and have time on your hands than to finish late and have a lot of hungry people!

 

[elkins20]

Hey Greg,
    According to the smokin guide, Pork Butt (Pulled) 225°F 1-2 hrs./pound
195° 5-6 oz. Cherry, Hickory, Apple, Oak, Maple. I have the guide now on my computer. It is really a handy guide. Look on the main page under guide to smoking time, temp, & woods. I too am very new at this, but keep reading the forum. And the people here are awesome about helping and giving good advise. I would follow Steve's advise and smoke at 235.

 

[Booray]

Found it. Thanks Bill.

 

[DivotMaker]

Greg - I know we have 225 in the guide, but I've since gone to 235 for butts.  Shoot for 195 internal, and you'll be good!

 

[Booray]

Last 2 questions:

Where is the best place to insert temp. probe?

What is the best way to actually pull the pork?

Thanks

 

[SuperDave]

Greg, I just look for the thickest part of the muscle to insert the probe.  Some people like to shred and some, chunk.  I think that shredded dries out faster so I tend to break the butt down into larger chunks.

 

[Grampy]

Greg, I try to insert the probe in the middle of the butt making sure not to touch the bone. Also, people use forks and bear claws to pull the meat but I am like SuperDave, I prefer to have larger chunks than shreds and prefer to pull it apart by hand.

 

[gregbooras]

I agree with Dave and Jimmy. I like to cut it into chunks and pull apart, this way it reheats better.

Greg

 

[Booray]

Excellent.  I will update Sunday with pics.

 

[DivotMaker]

Greg, the guys have covered it, but I concur with the probe "center mass," not touching the bone.  I pull my pork with bear claws (plastic "bear claw" looking devices).  You can pull as fine, or coarse, as you like.  I tend to pull mine in the traditional Southern style - fairly fine.  Packs better on a sammie that way!

 

[Booray]

Here's pre-smoke thru consumable art. Turned out pretty good for a rookie.

Thanks for all the help. Next wil be a brisket.

 

[gregbooras]

Greg,

Nice bark, looks really good.

Greg ( Sounds like I am talking to myself.... what did I say )