Smoking a Boston Butt

[GTDjr]

Purist smurist. Do what works. Its past it's smoke stage, so finishing in the oven isn't a big deal, especially if its cold outside. Just make sure it ok with your better half! Lol

Thanks

 

[Slimpicker]

The butt don't know where the heat is coming from and like Timmy said, the smoke ring was done by hour 6 so it wasn't gonna take on any more flavor.

 

[Murf]

I finally cooked the pork butt where I had asked questions regarding injection and foil versus butcher paper. I followed the Meat Church recipe with a couple of exceptions: smoked it at a lower temp 225 overnight and bumped up to 250 for the remainder of the cook. Recipe calls for the full cook at 275. When the IT reached 165, I placed it on a rack within an aluminum pan and sealed with tin foil rather than wrapping the pork butt in tin foil. Cook time was 14 hrs.

The bark on the pork butt was much darker than my previous cook which was a nice mahogany color. I’m assuming that is due to the coating of brown sugar and butter on the pork butt before going back on the smoker sealed in a tin foil covered pan.

When the IT reached 205, the pork butt was tightly wrapped in tinfoil, a towel and placed in a cooler for 2 hrs. When unwrapped and pulled the meat was hot and moist.

Nice compliments from the dinner guests and my wife commented how much she liked the bark. (A win!) Thanks for all the excellent input throughout the thread!

 

[Yeller]

This is my go to pork injection...

Chris Lilly's Six-Time World Championship Pork Shoulder Injection (enough for 2 shoulder butts)

• Pork injection
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup salt
• 2 tablespoons Worcestershire