SES
Well-Known Member
I've smoked pork tenderloin, ribs, chicken, brisket…etc, but never smoked a Boston butt. Giving it a shot today. To wrap or not to wrap, that is the question.
Thanks for the info. That's about what i do with my briskets, except I wrap them at 180 degreesYou will want to wrap it. If you have a meat thermometer pull it when the temperature stalls and it has a nice color on the bark you like. It is usually 160s-170s. Keep it low and slow 250 degrees or lower. Takes longer but it is worth the wait. Wrap in foil or butcher paper and back on the pit. I like to take mine to 203-205 degrees before I pull it. Put it in a dry cooler and let it rest at least 3o minutes. Two or three hours is better if you have time.
Yep, me too. I brine 24 hrs. Slather in cheap mustard, rub , smoke low and slow , then wrap and put in cooler. Always good and never dry. A guy I know does hundreds of them for fundraisers . He cooks them over hickory in a pan and covered. Taste like he baked them in an oven.I've never wrapped a butt. I wrap them after they come off the smoker. I've never had one be dry either. I've brined and dry rubbed them and smoked them with only dry rub with no brine. They all turned out super juicy. The trick is wrapping them in foil and towels as soon as they come off and then sticking them into a cooler for about 3-4 hours
What is the internal temp do you cook to?I've never wrapped a butt. I wrap them after they come off the smoker. I've never had one be dry either. I've brined and dry rubbed them and smoked them with only dry rub with no brine. They all turned out super juicy. The trick is wrapping them in foil and towels as soon as they come off and then sticking them into a cooler for about 3-4 hours
It depends, but usually 205. The butt should tell you. Look up YouTube videos of the "jiggle test" for brisket, and you should be able to do something similar for a butt. When you go to remove it be careful because it will usually want to fall apart, so wrap it tight in foil (I double wrap) and then towels before dropping in the cooler for 3-4 hours. That's when the magic really happensWhat is the internal temp do you cook to?
If you do it this way not need to wrap. I do wrap ribs in the 321 method.I also smoke my butts with the fat part on the top side. That keeps the butt moist with the fat drippings while it is cooking low and slow at 225 degrees for about a hr per pound.
I do this with my buttroast. Not my ribs.If you do it this way not need to wrap. I do wrap ribs in the 321 method.
Great instructions there. Exactly how I do it. I use to do it over apple juice but that slowed it down even more.You will want to wrap it. If you have a meat thermometer pull it when the temperature stalls and it has a nice color on the bark you like. It is usually 160s-170s. Keep it low and slow 250 degrees or lower. Takes longer but it is worth the wait. Wrap in foil or butcher paper and back on the pit. I like to take mine to 203-205 degrees before I pull it. Put it in a dry cooler and let it rest at least 3o minutes. Two or three hours is better if you have time.