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Lets go along with CRulez for his second attempt at a butt

Feb 1, 2021, 9:03 AM

A boston butt, that is. Not a womans butt, not a mans butt... a 5 lb boston butt that used to be 8 lb butt prior to me cutting off 3 lbs of it a few weeks ago and "smoking it". I say "smoking" because I do not own a smoker. I have a 3-burner weber genesis II and a Broil King smoker box where I can put wood chips right on top of the flavorizer bars.

I did all my background reading, made a nice rub, made sure I had enough propane in the tank to last for the entire cook. Good to go. Butt was 4 lbs, 12 oz, so I set aside an hour and a half per pound and that took me right to 8 hours. Put the butt on at 11:50am, threw some wood chips in the box, good to roll. 250 degrees for 8 hours seems reasonable and would have us eating dinner at 8 after I let it rest in aluminum foil for half an hour. I had a celebratory pour of Bookers 2019-03 Country Ham (124.7 proof) right after I put it on.

Temps looked good to start off because I let it reach room temp for an hour prior to putting it on the grill over indirect heat. Hit 140 degrees at 5pm on the dot. I am feeling pretty good about things. Then it stalled. Over the next three hours, the internal temp only went up by 20 degrees. At 7:15, I lost all hope for the night, and threw in a frozen pizza and poured a stiff drink. I was hoping I would be done by 10 at the absolute latest.

Well, 10pm rolls around and I am only at about 165 degrees. I set an alarm for every half hour after that because I am dead tired from dealing with the baby all day and working out earlier. I ended up drinking three pours of Elijah Craig Barrel Proof C920 (132.8 proof) so I was a little drunk and feeling down on myself. After FBCoachSC®, aerozeptallica, and MauldinT® went in raw on me for about an hour via Jounge Snap, I had had it, so I closed my eyes and played chicken with my grill for the next two and a half hours. After 12 hours and 52 minutes at 250 degrees, I finally pulled the butt off the grill at 12:41am this morning. I wrapped it up and left it in the microwave to keep as warm as possible over the next hour. At 1:50am this morning, I woke up again, pulled the pork in a tray, and popped it in the refrigerator for tonight.

While I ended up failing miserably, I did get to try the pork after I unwrapped it and holy shid was it good. It shredded perfectly and peeled away from the bone with no effort. Was it worth it? Absolutely. Will I ever try to time a butt again? No. I am going to go into my next one knowing that it will be an all day cook for the next day.

Long story short, I feel your pain, Tharealdonjuan. Your story from your brisket experience resonates with me. Special shout to soccerkrzy® for hyping me up when I finally finished, even though he didn't see the finished product until this morning. Last time I made a butt, I had a vinegar based sauce to add once the pork was plated. Tonight I am making a SC mustard based sauce because its been far too long since I have had that delicious nectar on pork.

FYT

I rubbed it down with a mixture of salt, pepper, brown sugar, paprika, garlic powder, cayenne pepper, and minced onion. No, those aren't crushed up funyons, stubborn_tiger®, but next time I will consider that.

Finished product at 12:42am.

I didn't save the pic from 2:07am this morning when I finished, but this picture from 7:27am this morning will suffice.

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Please forgive me, @IneligibleUser

timing will come as you do more, and like others said, wrap that ##### when it gets to 150 - 160 to power through the stall.

Now, since you have all this tasty meat lying around, my favorite thing to do with leftover pulled pork is to make brunswick stew. start with something like this for the ingredients: https://savortheflavour.com/georgia-brunswick-stew/

Georgia Brunswick Stew

Tasty Southern recipes bring families together, and this Georgia Brunswick stew recipe is no exception. Everyone loves this flavorful country comfort food!

But I just throw everything in the crock pot and let it stew for a few hours. I don't go all in on the bbq sauce, usually mix ketchup and bbq sauce. I recommend John boy and billy's or Johnny harris as they're nice and tangy. Also use some rotel to give it a little spice instead of a fresh 'mater (or do both).

Good part about this is, once you make the stew, you can obvi eat it that night, but then freeze a good portion and eat it later. We just did this last night, and dawghater2she made some dope ### cornbread w/ japs and cheese to go with it.

hth

Lets go along with CRulez for his second attempt at a butt

Very nice

Yeah, Im not playing this timing game again

Man 1 thing I can tell you about a butt is to forget

One more pro(ish) tip:

It's a sacrilege I know, but I've also used crockpot to

Highly recommend wrapping it when it stalls

I read this, and you're right

I haven't come up with any good reason to NOT wrap it.

Soggy bark is a good reason not to***

Butcher paper will keep it pretty crisp

You mean you spent all of that time smoking that meat

It's being used as a condiment

btw, some good mustard based recipes on this site

I must be Switzerland when it comes to BBQ sauces.

I am not eating any of that Alabama ####, but otherwise I

This is the correct answer***

That white sauce is good on wings

Which makes sense, since that was specifically what it

Mayo sucks?

Dude, you are going to keep running into this if you don't

I wasn't smoking it anymore after 6pm

I mean, you'd think you'd listen to a retired certified BBQ

Why are you insinuating I am not listening?

Because I'm pretty sure I mentioned this on the

I wrapped the first one

Your solution is the Texas Crutch...

More than likely will be doing this the next time.***

Looks good mane - gotta leftover tip for you

#### that looks good***

I smoke butts on a weber all the time

I dig the injection

All of these people telling you to wrap when it stalls are

We gone have to agree to disagree.

What are you cooking with? I've cooked them successfully

UDP electric smoker

Under 8lbs. I cook hotter. 9 lbs.+ get the low and slow

I know I *need* a smoker

If y'all aren't selling soon, you can get

I think I found my Akorn at Lowes for like $150 in the

Mr. Lakebum sir, while I have you;

You know that little box it sits in? You've got to have that

Lets make sure we are talking about the same thing.

Yep, the wooden box on the right needs to be somewhat close

Good to know. It tracked the temps all night but

Re: Lets go along with CRulez for his second attempt at a butt

My first 3lbs were awful

I usually wrap with butcher paper at the stall

My problem with this would be

TigerBoard POTD

I know I need a smoker