7 Pound Boston Butt (First Time)

Nole95

Going to be taking a crack at cooking a Boston butt for the first time this weekend, and I have a couple questions.  First off, I have a 7 pound cut.

Due to time constraints, I'm probably going to cook in the 290 range, which should take about 9 hours if I have done my research correctly.

Anything special I need to do with the lump setup?

I do want to add some wood chunks in as well.  Should I just mix those in with the lump prior to lighting? 

Thanks.

grege345

I think your all set. If you want the rub to really permeate I would rub the night before and once more before you put. As for the lump just clean before adding and put plenty in. 9 hours is not a long time for the egg just better to be safe than sorry. Good luck and welcome. Don't forget the pics. 

jtcBoynton

Sounds like you have it under control. Remember to test doneness by feel - time and internal temp are good indicators of when to be checking but not the target themselves.

GATraveller

It's all preference.  I mix a couple of chunks in as place lump in the firebox and then place one or two on top.  Aside from that.....just place as much lump in as possible.  Better to have more than enough than too little.

Ozzie_Isaac

If you are rushed for time go 300 and double wrap in foil when you get the bark the color you want.

thegooddocta

For the longer cooks like this, not looking is key... Use a temperature probe for the meat if you have one. I typically end up opening the egg just to reposition once (can never seem to get it in exactly the right spot). When I've opened it more frequently in the past, the temperature just becomes a lot harder to control. You'll swing below and then potentially past the temp because of the influx of oxygen.

dstearn

I would recommend cooking at 275. Once it reaches an internal temp of 160 wrap in foil. When the internal temp is 195 test for tenderness with a thermapen if you have one. It should take around 8 hours.

NCEggSmoker

Good advice above. Also, I've found its prett difficult to mess up a butt other than pulling too early (before the bone pulls out easily) or cooking too hot and burning the sugar in your rub. And even both of those aren't major issues. Worst case chop and add some sauce and it'll likely still be great. 

One thing ink to keep in mind is if you plan on removing the fat cap, your 7 pounds butt naybecome a 6 pound butt so you may adjust your time. I like to remove the cap and get bark all over. There's plenty of fat running through to keep it moist. Others leave it on to keep it moist. Up to your taste. Have fun. 

Btw, you an FSU grad?  I attended 95-99.