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re: ? about smoking a boston butt
Posted on 11/4/09 at 2:08 pm to maggie d
Posted on 11/4/09 at 2:08 pm to maggie d
No thermometers needed for what I'm about to tell you...take a 2 pronged meat fork and insert into the butt and see if you can twist or spin the fork. If the fork spins with little to no resistance its ready to pull.
I keep my smoker between 225-240 and the so called rule of thumb is 2hrs per pound but each butt is different. I've cooked 2 butts each weighing about 8 punds before and had one be ready an hour before the other. Enjoy!!
I keep my smoker between 225-240 and the so called rule of thumb is 2hrs per pound but each butt is different. I've cooked 2 butts each weighing about 8 punds before and had one be ready an hour before the other. Enjoy!!
This post was edited on 11/4/09 at 2:09 pm
1
Posted on 11/7/09 at 12:40 pm to Beast Rabban
quote:
Also the smoke needs to be a thin blue line..if its billowing white smoke out, its not flavoring the meat the way you want.
how do you control this ?
Posted on 11/7/09 at 7:41 pm to Zilla
major props to everyone in this thread, I knocked it out the park ....it came out perfect .... my method
simply rubbed garlic/onion powder and tony's on the outside of a 6lb butt ...... smoked it with hickory at a fairly low temp for 5 hours ..... the put it in the oven at 285 for another 5 hours in a aluminum pan, covered .... PERFECT ... my best ever smoked meat
simply rubbed garlic/onion powder and tony's on the outside of a 6lb butt ...... smoked it with hickory at a fairly low temp for 5 hours ..... the put it in the oven at 285 for another 5 hours in a aluminum pan, covered .... PERFECT ... my best ever smoked meat
Posted on 11/9/09 at 9:06 am to Zilla
I got the meat in the smoker about 9:00 a.m. - kept it going all day in between 200 to 300 - mostly around 250 - or so it said anyway - well I think the thermoter on the smoker is off, because after 7 hours the internal temp of the meat was only at 130, and after 10 hours it was only 140, so after 10, I put the butt in the oven covered at 350 for an hour and a half, then the meat was about 200, so took it out and let a sit for a while then pulled it - the oven actually finished the bark up nice and the meat was delicious - made some homeade bbq sauce and ate it all on a bun - yummy!
Posted on 11/9/09 at 12:56 pm to maggie d
Smoke it for 2 to 3 hours then place in pan (aluminum or glass) and cover with tin foil and cook for another 2-3 hours. Its cake.
Keep the temp above 225 but not over 300 during the smoke process. ANYTHING lower than that will make the meat greasy.
Keep the temp above 225 but not over 300 during the smoke process. ANYTHING lower than that will make the meat greasy.
Posted on 11/9/09 at 3:39 pm to BuddyBear
quote:
ANYTHING lower than that will make the meat greasy.
can you explain why that is ?
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