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Boston Butt on My Backwoods Smoker

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  • RAmorris
    Charter Member
    • Dec 2014
    • 449
    • Winter Haven, Florida
    • Equipment:
      Thermoworks Chef Alarm Food and Smoker Thermometer
      2 Landmann 2 Drawer Vertical Water Smokers
      Backwoods G 2 Party Insulated Vertical Water Smoker
      Brinkmann Trailmaster Limited Edition Offser Smoker
      Weber Spirit E-310 t Three Burner Gas Grill
      Char-broil Classic 4 Burner Gas Grill

    Boston Butt on My Backwoods Smoker

    I'm retired but doing consulting projects for several companies, and I work out of my house. Yesterday afternoon one of my clients rescheduled a conference call that was scheduled for 9:00 this morning, and another switched our lunch from today to Friday. So I decided to smoke a pork butt. I went to the Publix supermarket and bought a 5 1/2 pound Boston Butt, dry brined it last night, and got it on the smoker at 9:00 AM. The only seasoning on it was salt, I did not use a rub. Cooking temperature was 250. At 12:30 the internal temperature was 167, so I wrapped it in foil and continued cooking it. Since I want sliced and not pulled pork, I took it up when the internal temperature was 180, at 2:00. It is outstanding. Here are some pictures.

    Click image for larger version

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  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5587
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    Looks great! What time is dinner?

    Comment

    • Danjohnston949
      Former Member
      • Dec 2014
      • 4418
      • 1410 9th. St. N, Fargo ND

      #3
      RAmorris, Dang RA that Looks Fit Too Eat! ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

      Comment

      • Mr. Bones
        Charter Member
        • Sep 2016
        • 9848
        • Kansas Territory
        • Grills / Smokers
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        #4
        Suh-Weet!!!
        Nice job!!!

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4970
          • Winchester TN
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          #5
          Looks mighty fine!

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 13321
            • Near Richmond VA
            • Weber Performer Deluxe
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            #6
            That does look great.

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1147
              • Central Iowa

              #7
              Retirement (even semi-retirement) is great, at least partly because it allows you the freedom to spend a day keeping track of a cook even if it's not a weekend! Congrats on a great cook!

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10855
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
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                #8
                I like the minimalist cook. "Nothing but salt." How do you like that sliced shoulder? Isn't it a bit tough?

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  We ate it growing up all the time. It's like ham. Takes some tuggin' and chewin' is all. I never heard of pulled pork until a few years ago, when I cooked it.
                  Last edited by Jerod Broussard; August 2, 2017, 01:42 AM.

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Thats kinda what I figured. A little tuggin' and chewin' ain't all that bad, sometimes.
                  Jerod Broussard

                • RAmorris
                  RAmorris commented
                  Editing a comment
                  It isn't tough at all, just not falling apart.
              • kmhfive
                Club Member
                • Mar 2017
                • 2988
                • Northern Illinois
                • Weber Kettle -- 22.5" (In-Service Date June 2015)
                  Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                  Pit Boss 820 (Retired)
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                  Fireboard
                  Home-brewer

                #9
                Sure looks good! Did you rest it in a Cambro after pulling it off the cooker?

                Comment

                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 4468
                  • Stockholm, Sweden

                  #10
                  The pork looks great! What brand/model cabinet smoker is that?

                  Comment


                  • CandySueQ
                    CandySueQ commented
                    Editing a comment
                    http://www.backwoods-smoker.com

                    These cookers dominate Memphis in May! I loved my Fat Boy.

                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thanks! I guess the subject containing "backwoods smoker" should have been an indication... :-)
                • CandySueQ
                  KCBS President, and Moderator
                  • Jul 2014
                  • 1527
                  • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                  #11
                  Nice cooking setup, RAmorris! I especially like your water accessibility.

                  Comment

                  • RobMakowski
                    Former Member
                    • Aug 2014
                    • 9
                    • Connecticut

                    #12
                    Looks awesome! I have a question....I have a Backwoods Extended Party and I cannot keep the temperature from spiking. I'm using Kingsford Original and both vents are completely closed and it is running up into the 260s but I have no idea why. How do you keep your temp fixed (what kind of charcoal do you use, wood, how old is the wood, etc)? Thanks!

                    Comment

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