Boston Butt on My Backwoods Smoker

RAmorris

Charter Member

Joined: Dec 2014

Posts: 449

Location: 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
#1

Boston Butt on My Backwoods Smoker

August 1, 2017, 03:21 PM

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.
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5 likes
LA Pork Butt

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Joined: Dec 2014

Posts: 5587

Location: Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
#2

August 1, 2017, 03:43 PM

Looks great! What time is dinner?
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Danjohnston949

Former Member

Joined: Dec 2014

Posts: 4418

Location: 1410 9th. St. N, Fargo ND
#3

August 1, 2017, 03:45 PM

RAmorris, Dang RA that Looks Fit Too Eat! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Mr. Bones

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Location: Kansas Territory

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#4

August 1, 2017, 03:55 PM

Suh-Weet!!!
Nice job!!!
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fuzzydaddy

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#5

August 1, 2017, 04:11 PM

Looks mighty fine!
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RonB

Club Member

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CyberQ
#6

August 1, 2017, 04:55 PM

That does look great.
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HorseDoctor

Charter Member

Joined: Sep 2014

Posts: 1147

Location: Central Iowa
#7

August 1, 2017, 05:44 PM

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!
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Spinaker

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#8

August 1, 2017, 08:09 PM

I like the minimalist cook. "Nothing but salt." How do you like that sliced shoulder? Isn't it a bit tough?
Comment
1 - 3

3 comments

#8.1

Jerod Broussard commented

August 2, 2017, 01:36 AM

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.

#8.2

Spinaker commented

August 2, 2017, 07:32 AM

Editing a comment

Thats kinda what I figured. A little tuggin' and chewin' ain't all that bad, sometimes.
Jerod Broussard

#8.3

RAmorris commented

August 3, 2017, 06:16 PM

Editing a comment

It isn't tough at all, just not falling apart.
kmhfive

Club Member

Joined: Mar 2017

Posts: 2988

Location: Northern Illinois

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#9

August 2, 2017, 03:26 AM

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

Founding Member - Moderator Emeritus

Joined: Jul 2014

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Location: Stockholm, Sweden

Author of the book Barbecue, fire and smoke
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#10

August 2, 2017, 07:03 AM

The pork looks great! What brand/model cabinet smoker is that?
Comment
1 - 2

2 comments

#10.1

CandySueQ commented

August 2, 2017, 07:48 AM

Editing a comment

http://www.backwoods-smoker.com

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

#10.2

Henrik commented

August 2, 2017, 08:25 AM

Editing a comment

Thanks! I guess the subject containing "backwoods smoker" should have been an indication... :-)
CandySueQ

KCBS President, and Moderator

Joined: Jul 2014

Posts: 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

August 2, 2017, 07:50 AM

Nice cooking setup, RAmorris! I especially like your water accessibility.
Comment
RobMakowski

Former Member

Joined: Aug 2014

Posts: 9

Location: Connecticut
#12

December 17, 2017, 08:53 AM

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!
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