How long did it take to cook, I’m also new to this as well.
Deep-Psychology5546
Looks good!! Seasoning looks like it held up pretty good, but next time, you could try adding a layer of mustard before the seasoning to ensure it stays on there. Don’t worry, you won’t taste the mustard at all after lol
ComfortableCup328
I might be alone on this but at home I like to eat the money muscle separately. It the best bite and blending it with the rest imo is suboptimal.
joker5842006
Yum
BigJim_TheTwins
The start of a lifetime addiction. Looks great ! If you haven’t tried the recipe from the Jamison’s ‘ Smoke and Spice ” ( the real BBQ Bible IMO) , here’s a link I found that’s 20 yrs old , but I’ve been using this recipe – with my own variations – for longer than that. It calls for a marinade that includes coffee and molasses and still the best I’ve found in my 35 yrs of qing: https://tvwbb.com/threads/red-eye-butt-smoke-spice-anyone-tried-it.16446/
AlSwearenagain
One time I saw a guy rip the entire fat cap off and trash it before smoking. I started doing that as well. Less moist overall, but a lot more bark (since a large portion of the outer section isn’t fat) and for me the bark is the best part. Matter of preference for sure.
hinman72
What temp were you smoking this at, and what temp did you pull it. The meat looks kinda dry and stringy in the last pic. Also the timeframe seems off usually for Boston butt. Usually this takes around 8-10 hours, and when shredding the meat it should be quite soft with much less chew and fibers. Ideal smoking temp is around 225 deg F
11 Comments
Any improvement tips are welcome 🙂
I don’t eat a lot of pork, is that a pork butt?
Looks like you employed the old Chud foil boat!
How long did it take to cook, I’m also new to this as well.
Looks good!! Seasoning looks like it held up pretty good, but next time, you could try adding a layer of mustard before the seasoning to ensure it stays on there. Don’t worry, you won’t taste the mustard at all after lol
I might be alone on this but at home I like to eat the money muscle separately. It the best bite and blending it with the rest imo is suboptimal.
Yum
The start of a lifetime addiction. Looks great !
If you haven’t tried the recipe from the Jamison’s ‘ Smoke and Spice ” ( the real BBQ Bible IMO) , here’s a link I found that’s 20 yrs old , but I’ve been using this recipe – with my own variations – for longer than that. It calls for a marinade that includes coffee and molasses and still the best I’ve found in my 35 yrs of qing:
https://tvwbb.com/threads/red-eye-butt-smoke-spice-anyone-tried-it.16446/
One time I saw a guy rip the entire fat cap off and trash it before smoking. I started doing that as well. Less moist overall, but a lot more bark (since a large portion of the outer section isn’t fat) and for me the bark is the best part. Matter of preference for sure.
What temp were you smoking this at, and what temp did you pull it. The meat looks kinda dry and stringy in the last pic. Also the timeframe seems off usually for Boston butt. Usually this takes around 8-10 hours, and when shredding the meat it should be quite soft with much less chew and fibers. Ideal smoking temp is around 225 deg F
Looks good!
Might get more feedback in /r/smoking