Cooking with the King: Boston Butt

KingBlack

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It's just before midnight est, and I have a 7 pound butt im about to throw in the smoker (weber, wood lump). I dry rubbed it a day ago and just fired up the smoker. I'd like to cook it around 200-225 degrees for at least 10 hours. I'm putting a 6 qt dutch oven (cast iron) on the lower rack to use as a drip pan. it has water and apple juice in it. I'll update with pics as I get them.
butt.jpg
 

CompOrange04

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I love pork butts and I cannot lie! I've cooked them on my pellet smoker and my ceramic smoker and it's just so hard to beat how my traeger keeps it so juicy! BUTT (no pun intended) the bark I can get using my ceramic smoker does make a difference
 

KingBlack

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KingBlack

I'm more stupid than I post
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I love pork butts and I cannot lie! I've cooked them on my pellet smoker and my ceramic smoker and it's just so hard to beat how my traeger keeps it so juicy! BUTT (no pun intended) the bark I can get using my ceramic smoker does make a difference

great grill. the only reason i didnt get a pellet is because it needs an electricity to start and turn the hopper. also, i enjoy the simplicity and learning involved with a charcoal/wood lump grill and smoker

if you look under the butt on the grill, you'll see my dutch oven with water/apple juice mix. this is one juicy butt!

20180622_111352.jpg


finished results:


20180622_132629.jpg


now the easy part...giving (most of) it away
 

RLB01

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Pellet cookers are cool but they just don't do as good of job as wood(own both).
 

jaxbusa

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Looking good. I have that same smoker. You might have it, but mine had a drip pan just under the bottom rack. If you have it, a tip for easy clean up is to line the drip pan with foil.


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KingBlack

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Looking good. I have that same smoker. You might have it, but mine had a drip pan just under the bottom rack. If you have it, a tip for easy clean up is to line the drip pan with foil.


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I do have the drip pan and it is a total PITA to clean. I added the dutch oven so i wouldn't have to fill the drip pan every hour
 

SVTdreamin04

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I went the easy route and have an electric smoker. It makes smoking way too easy.

What temp did you smoke it to? Did you try to maintain the smoker at 200 or 225?

Just curious as I smoke at 200 and pull it off at around 170. This is for briskuit


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KingBlack

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I went the easy route and have an electric smoker. It makes smoking way too easy.

What temp did you smoke it to? Did you try to maintain the smoker at 200 or 225?

Just curious as I smoke at 200 and pull it off at around 170. This is for briskuit


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it took about an hour to get it stable, but I ran it at 210* for just under 12 hours.
 

M91196

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In a Weber Smokey Mountain that’s not a drip pan, it’s a water pan.

Line it with foil inside and out and fill with water!


That’s your throttle.
Random pics of ribs, butts and brisket

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d174a6b342ef76fd18de57b2064501ab.jpg
 
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CobraBob

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Man that looks so good! Reminded me that it's time to start grilling! Setting up the deck table/seating tomorrow.
 

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