more boston butt questions

pokey

Going to cook another butt tomorrow and have some questions. One of the links offered showed a butt with a nice bark on the outside, was this achieved just by slowcooking at 225-250 degrees. I also have read alot about putting the butt in a pre-heated cooler after taking off the egg (we wrapped in foil and towels). Our boston butt is fairly small but I want to make sure I cook it properly as our last attempt did not turn out so well.

Thanks,
Pokey

Fornia

I'd suggest you read this...and if you've already done so (and since had the problems you've mentioned), just let us know what problem(s) you're experiencing.

http://www.nakedwhiz.com/elder.htm

Once you've got the principles down pretty well, I'd say butts are tough to screw up.

2Fategghead

How small is your butt pokey? :laugh:

pokey

That is very helpful, the butt is only 4 lbs and I will probably start cooking first thing in morning and it should be ready by the afternoon. I have had problems keeping fire going around 200 degrees, and if I put enough lump in for a long period it tends to stay over 250 even with little oxygen. We did not put a rub on the last and definitely will this time. Thanks.

Fornia

Go with the Rub for sure!

Pokey, if you need any help, drop me an email with your number. Would be happy to help with any questions you might have. There's others on here who have done more than me for sure. But I've read a ton of the posts about them on here.

hornhonk

Jason, how's your brisket coming along?

Bacchus

Load it up with lump and set it at 250dome or wherever it wants to settle in north of that. Cook to 195-200internal and all should be well, including a nice bark.

Good Luck!

srq2625

I cook at about 225°F at the grid (dome is a bit more) and cook until the internal temperature is 192°F.

If you attempt to maintain a pit temp much less than 250°F (dome), you'll have a hard time keeping the fire going.

Since about Sep 2010 I've done at least 8 butt cooks and have found that anything less than 192°F is not quite enough and anything more than about 194°F is a bit too much. I've used 192°F as my target for the last three cooks and they have all been spot-on.

jetmech

just took this one off, took the pic about 11:00am to send to my buddy whose house it's going to for a SX party tonight.


I do everything at 235. Tried a new rub today that a friend of mine sent me, he's hoping to get it to market soon. Howie's Up In Smoke BBQ is the name, my little sampling was very good. It did darken up some more for a nice bark.

Fornia

hornhonk wrote:

Jason, how's your brisket coming along?

Steve,
My wife changed the plans a bit. Turns out she wants to have the brisket tomorrow. So....I'm planning to put it on early tomorrow morning, and then watch it all day in a rain storm. Can't wait. :cheer:

Bacchus

There will be absolutely no difference in the finished product of a butt smoked at 225 vs 250deg.

transversalInactive

I'm relatively new at it, Bacchus, but I agree totally. Have done a few now and I find it easier to keep it stabilized at 250 than 225......other than that, no difference.

Grillin & Chillin

You have a nice looking butt! :laugh:

PhilsGrill

Sure there is. You use less charcoal and the butt gets done faster at 250.

jetmech

Thanks, my wife likes it...er wait.... LOL

Hoss

250 dome til it is done. ;)Rub is an option.Salt and peppa will do just fine.