This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Boston Butt on My Backwoods Smoker

  • Filter
  • Time
  • Show
Clear All
new posts

    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

Name:	Backwoods Smoking 009.JPG
Views:	76
Size:	135.8 KB
ID:	355631Click image for larger version

Name:	Backwoods Smoking II 005.JPG
Views:	64
Size:	68.5 KB
ID:	355632Click image for larger version

Name:	Pork Butt 006.JPG
Views:	63
Size:	136.3 KB
ID:	355633

    Looks great! What time is dinner?


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


        Nice job!!!


          Looks mighty fine!


            That does look great.


              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!


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


                • 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.

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


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


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


                    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!



                    No announcement yet.


                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                    Big. Bold. Flavor.

                    Meathead's Amazing rubs and sauce

                    Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

                    BBQ And Grilling Gifts For Every Occasion

                    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

                    The Pit Barrel Cooker May Be Too Easy

                    The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.