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Boston butt questions

bountyhunterboba
bountyhunterboba Posts: 44
in Pork
Im doing me first pork butt smoke for my daughters birthday party on Sunday. I work all day Saturday so I plan to put it on the egg about 9:30 AM tomorrow . Its a 10 pounder that I'm doing at about 240-250. Im guessing it will be ready to pull off the egg at about 9:00-midnight. Any advice for serving the next afternoon? Any general advice for my first butt? Its rubbed with Bad Byrons butt rub and I'm using apple chunks for my smoke.
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Comments

  • NonaScott
    NonaScott Posts: 446
    For my wife and I, Apple tends to be a little mild. If you like a good smokey flavor I recommend mixing apple and hickory for pork butt.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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  • lousubcap
    lousubcap Posts: 36,662
    Pull when finished then reheat in a crock pot with some apple juice (or some swear by regular coca-cola).
    BTW- finish-line is when the bone pulls clean-temperature be damned.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RRP
    RRP Posts: 26,449
    When is your daughter's BD party? Is in the afternoon on Sunday? If I were you I'd go with a turbo cook at 350 and that 10 pounder should be done in under 6 hours - in fact with "no peek" then 5 hrs may even your number! IOW wait to start the cook on Sunday rather than cook Sat and then have the hassle of cooling down in order to refrigerate over night and then the hassle of reheating Sunday.
    Re-gasketing the USA one yard at a time 
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  • bountyhunterboba
    bountyhunterboba Posts: 44
    RRP said:
    When is your daughter's BD party? Is in the afternoon on Sunday? If I were you I'd go with a turbo cook at 350 and that 10 pounder should be done in under 6 hours - in fact with "no peek" then 5 hrs may even your number! IOW wait to start the cook on Sunday rather than cook Sat and then have the hassle of cooling down in order to refrigerate over night and then the hassle of reheating Sunday.
    We will probably eat around noon.
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  • bountyhunterboba
    bountyhunterboba Posts: 44
    Turbo scares me a bit for my first cook.
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  • dldawes1
    dldawes1 Posts: 2,208
    I turbo all my butts now. At 400F@ 4-1/2 hrs every time.   No more sleepless nights wondering what could go wrong !!! No more long days sitting at home    (  yeah I know...but I don't drink !!!).





    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • RRP
    RRP Posts: 26,449
    bountyhunterboba said:
    Turbo scares me a bit for my first cook.
    why? 350º isn't a "burn the house down temperature"
    Re-gasketing the USA one yard at a time 
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  • outrageous
    outrageous Posts: 803
    5.5 hrs @ 350*.     Excuse the fork pics




    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • bountyhunterboba
    bountyhunterboba Posts: 44
    I was thinking about putting it on at 11pm after work so its ready to rest in the AM
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  • GrateEggspectations
    GrateEggspectations Posts: 11,513
    dldawes1 said:
    I turbo all my butts now. At 400F@ 4-1/2 hrs every time.   No more sleepless nights wondering what could go wrong !!! No more long days sitting at home    (  yeah I know...but I don't drink !!!).





    @dldawes1: What size butts are you doing in the 4.5 hour window? I ask because it's love to do a 12-pounder early tomorrow am before heading to a cottage, but think that's more than a little ambitious.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    My first choice is going to be a low and slow, but if the option is doing it that way but reheating the next day I would probably go the turbo route instead. If you can swing it, overnight at 250 will produce the best results of the primary options. You're on the right track and Bad Byrons is my go-to for pulled pork.
    Stillwater, MN
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  • stichrunner
    stichrunner Posts: 103
    edited July 2016
    I did a 8.3 lbs. For the first time for 6 hr. Then1.5 wrapped in foil. At 275°the whole time. 
    New Orleans, Louisiana. 
    XL bge, Napoleon Prestige  Pro 665 (gasser) sad that it won't be used much anymore. 
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