How did I cook smoked Boston butt today (whole process)

[Cloud_Lnn]

Hi Friends, I cooked a Boston butt today. So let me post pictures one by one then I will summary the timing at down below.


This pork is from US, 1.9kg which is 4.2lbs, cost me about 123RMB, which is about 20USD


I trimmed that fat cap.


And tied it up.
​

Seasoned with salt and the pork rubs which I got from this forum.


Start to smoke in the offset, temperature is normally about 230-270 F.



After three hours, I put it in a tray, and added butter, brown sugar and honey. Then smoked for another half an hour, then cover with foil paper.



In another three hours, the temperature got 95-98Celcius. It was prob tender enough.



The finished meat weighed 1.14kg, so yielding is 60%.





Summary:
- Smoking: 3.5 hours
- Wrapped: 2.5 hours
- yielding: 60%



A close look

[DavidNorcross]

Looks wonderful. Nicely done!

[Rob whatever]

Burnt ends meets Boston butt. Do you think that makes a big difference in the end result?

rob

[LA Pork Butt]

It looks like you have this figured out. Good job.

[Greygoose]

I like what you did there,,,,
Ill take a big handful of that !!!!

[RonB]

That looks very good to me.

[Troutman]

Beautiful

[HawkerXP]

Lookin good!

[efincoop]

That marbling! Great looking finished product. Thanks for sharing your process.

[smokenoob]

🙌🙌🙌

[Henrik]

Looks great! I never trim a Boston butt, whatever fat there is stays on it. Nice crossover cook between a classic PP and pork belly burnt ends, I bet it tasted real good!

[bbqLuv]

Now I would pair that with PBR.
You done good.

[FireMan]

OMG! You are one cool dude after my own heart! When you add butter, ahem, you add butter! Great lookin cook, yessir!

[MsTwiggy]

I had no idea about the butter!! 👀 You have my full attention!!

[holehogg]

I can only imagine how good that tasted because it sure looks good. As Henrik mentioned I too prefer to leave the fat on.
Couldn't help but notice you use the same F Dick Ergogrip knife as I do. I really enjoy the feel of the knife in my hand compared with some of the others I have. Have 2 off them.

[tbob4]

Great write up. I was really interested in the finished yield weight after trimming. Thank you.