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Boston Butt on My Backwoods Smoker

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    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.

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    #2
    Looks great! What time is dinner?

    Comment


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

      Comment


        #4
        Suh-Weet!!!
        Nice job!!!

        Comment


          #5
          Looks mighty fine!

          Comment


            #6
            That does look great.

            Comment


              #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


                #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.

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

                Comment


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

                  Comment


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

                  Comment


                    #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!

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