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Old 08-17-2011, 11:00 PM   #1
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Any advice on smoking Boston Butts
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Old 08-17-2011, 11:09 PM   #2
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Coat it in bad byrons butt rub!!!!!!
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Old 08-17-2011, 11:16 PM   #3
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Cook it at a good steady temp, like 225-240. I shoot for 225 when I do them in my big green egg. The meat will hit a "plateau", where the temp will stop increasing for a long time (several hours) before it continues to increase. Do NOT increase the temp of your smoker to get it to cook faster, this will just make it tougher. A good injection adds a lot of flavor, and a good rub makes the outside good and crispy. I use hickory and apple wood when I cook bbq. Don't open the smoker for at least the first six hours, to check the temp. The meat is fine in there. I always start mine late at night to eat the next afternoon. If the meat finishes too early, wrap in foil, place in cooler wrapped in blankets until you are ready to pull it. Internal temperature of your meat should be about 190-200, it pulls super easy that way. If you need a good recipe for injection or rub, pm me.

Last edited by milesvdustin; 08-17-2011 at 11:18 PM.
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Old 08-18-2011, 01:09 AM   #4
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Low and slow...if your lookin you aint cookin....First is choose great meat, next figure out if you want to marinate or rub, or a combination of both...Next pick your wood to your liking...fruit woods are sometimes harder to find, and can burn with a bitter taste if the wood isnt at its optimuin of seasoning...Figure out if you are using indirect heat or direct heat...I always tell people that ask me about bbq, Treat bbq like a turkey...cook it slow and low and baste often. Other than that its trial and error...some people like a lot of bark, some dont....thats just a personal preference...Never let your meat cool before pulling...if you are doing it right under indirect heat...at a low temperature and good wood, you are looking at a pretty long commitment of cooking. If you want more specific information please pm me.
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Old 08-18-2011, 08:04 AM   #5
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Smoking is great, but a crock pot works just as well. Cook it with a little broth to wet the bottom until the fat drips off. Low setting about 8 hours. Flavor with seasonings and BBQ sauce.
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Old 08-18-2011, 08:45 AM   #6
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Slow and low with the fat side up as always, inject with creole butter and rub with byrons butt rub and have at it, I like mine smoked with hickory or apple.
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Old 08-18-2011, 10:00 PM   #7
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See my pics I smoke on the side, I will exchange my receipe. Ps NEVER. Smoke with green wood,
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Old 08-18-2011, 10:03 PM   #8
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Looks like a contest a brewing
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Old 08-19-2011, 10:16 AM   #9
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I like to let it rest in a cooler for a little while before i pull it.
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Old 08-19-2011, 10:24 AM   #10
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Welchy....you also have to put pics of the cook on here and let us know how ya did!!!
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