Comments on: Secrets for the Perfect Smoked Boston Butt

By: Anonymous

Anonymous — Wed, 25 Sep 2019 12:59:46 +0000

By: Fabregas

Fabregas — Wed, 14 Aug 2019 10:46:40 +0000

Loved this Simple Smoked Pulled Pork Butt Recipe!
How long does pork last if unrefridgerated?

By: Scott mCcullough

Scott mCcullough — Tue, 13 Aug 2019 21:52:49 +0000

All puns aside, I just smoked my first butt this weekend closely following your instructions. Needless to say, I was the center of attention the entire weekend. I stayed up all night to get that apple juice spritz applied. The flavor was spectacular. Thanks for taking the time to document the process.

By: Anonymous

Anonymous — Sat, 02 Feb 2019 23:25:41 +0000

By: Anonymous

Anonymous — Sat, 16 Jun 2018 18:44:37 +0000

1.5

By: Anonymous

Anonymous — Sat, 24 Mar 2018 01:51:41 +0000

By: Anonymous

Anonymous — Fri, 02 Feb 2018 18:37:33 +0000

2.5

By: Dave

Dave — Tue, 06 Jun 2017 00:50:32 +0000

By: Anonymous

Anonymous — Sun, 14 May 2017 23:34:57 +0000

4.5

By: Anonymous

Anonymous — Fri, 28 Apr 2017 19:35:08 +0000

3.5

By: Anonymous

Anonymous — Sun, 02 Apr 2017 18:56:44 +0000

0.5

By: Anonymous

Anonymous — Sun, 26 Mar 2017 14:00:37 +0000

By: Cyndi Byers

Cyndi Byers — Wed, 21 Sep 2016 21:50:08 +0000

Thank you very much for sharing. I’m doing my first butt, in my electric smoker, this Saturday for a college football tailgating BBQ I am hosting. I am excited!

By: James Hearn

James Hearn — Wed, 21 Sep 2016 15:04:21 +0000

Great information… I think smoking until the stall, internal temperature hits about 170.
Then wrap in foil and continue in smoker or transfer to oven to finish. The upside of the transfer will allow you to clean up the smoker etc. I usually don’t transfer but if you live in an area where the fall and spring have a significant impact on daylight it will save much hassle.

By: Tom Anderson

Tom Anderson — Sun, 04 Sep 2016 20:57:29 +0000

Thanks for the incredible information. I will have to censor my big butt jokes though !!! I’ve seen far too many episodes of Married with Children.

By: Al

Al — Mon, 22 Aug 2016 17:31:51 +0000

Does anyone know how long a 7 lb Boston butt cooks for on a char broil big easy tru-infrared

By: Gene Booth

Gene Booth — Wed, 13 Jul 2016 12:58:44 +0000

Dave, I used this recipe as a guide for my first smoked Boston Butt (only 2nd smoked meat ever) and it came out awesome, although I did finish it off in the oven, as I couldn’t get the internal temperature up to 190 in my 2 in1 grill/smoker.

By: Ricardo Price

Ricardo Price — Tue, 07 Jun 2016 15:25:30 +0000

I used your rub recipe on a whole pig’s leg and your general guidelines on the cooking process, in the part of Mexico where I live, we have plenty of Mezquite trees growing everywhere, so instead of having to wet Mezquite chips, you can use freshly chopped wood to smoke your meat,

I had the butcher chop the leg in half along the bone which yielded almost twice as much of the crunchy smoked area, totally worth it, the smallest “half” took 8 hours to be ready, the largest one took 9 hours,

All my guest agreed that it was the best smoked meat they had ever have, truth be told, no one that I know has ever smoked anything around these parts but the general consensus was that it was great and the fact that they ate twice as much as they usually do, confirms the claim!

Thanks Dave and regards from Monterrey, Mexico

By: Lee Rutkowski

Lee Rutkowski — Wed, 01 Jun 2016 20:14:36 +0000

Just used this recipe this pass weedend ! Really good, Treager pellet smoker

By: Johnathan

Johnathan — Sat, 30 Apr 2016 22:53:57 +0000

I’m going to try this tomorrow. I’ll be putting the meat on (10 lbs) at 5 am. I’m going to add plenty of coal in the beginning and get the temp consistent at 225 Â°F. I’ll had some hickory smoked wood chips for the heck of it. I have a side barrel smoker attached to my grill. I’ll throw in coal nuggets as needed to ensure the heat is just right throughout. There will be a tray of water slightly under the meat. I plan to check it after about 5 hours and then every hour after that. I am looking to see the meat temperature at about 180Â°F. I’ll probably cook it for about 10 hours. A few friends of mine do it this way and it is always great……….happy grilling fokes.