How do you keep a Boston butt moist when smoking?

How do you keep a Boston butt moist when smoking?

Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process. Maintain the fire: No need to add any more wood or coals; just maintain the fire and let the butt finish cooking.

How do you smoke a Boston butt on the Pit Boss grill?

Place in smoker at 250 degrees. After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey. Cover in foil and return to smoker at 275 degrees. Check for tenderness when pork butt approaches 190 degrees.

How long do you smoke a 10 lb Boston butt at 225 degrees?

At 225, figure roughly 2 hours per pound of meat, so the same piece of smoked pork shoulder takes from 12- 16 hours at 225. There are a lot of factors in how long it takes, including the humidity in the air, how consistent the grill holds temperature, the outside temperature, and more.

How long does it take to cook a Boston butt at 250 degrees?

At 250 degrees, boneless pork shoulder should cook at a rate of about 90 to 95 minutes per pound. To put it in practical terms, this means that a 10-pound cut of pork shoulder will be done in around 15 to 16 hours.

Should I wrap my Boston butt in foil or butcher paper?

As a technique, wrapping in butcher paper works best when the meat is allowed to reach the stall (usually between 160 and 170 degrees internal temperature) before wrapping. This retains most of the integrity of the bark while enveloping the meat in a moist, tenderizing environment.

Do you smoke a Boston butt fat side up or down?

Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.) If the pork is not done after 2 hours, wrap tightly in foil until it reaches 195 degrees.

How long do you smoke a 4 lb Boston butt?

For a 4 pound pork shoulder you will want to smoke it for 4-6 hours or until it reaches 190 degrees (internal temp) or you can go as high as 200. You want to make sure you reach 165 to kill off any bacteria, but if you go up to 190 you will only be able to shred it that much easier.

What is the best temp to cook a Boston butt?

While your Boston butt only needs to reach a temperature of 145°F to be safe to eat, we strongly recommend that you cook your Boston butt until it reaches 195-200 degrees. This is because connective tissue in the pork will not be dissolved until the pork reaches at least 195°F.

How long does it take to cook a 10 lb Boston butt?

You are going to need between 10-12 hours to smoke a 10 pound pork butt at 225F. You will want to cook the butt in the smoke for about 5 hours, wrap it in foil and then cook for another 6 hours.

At what temp is a Boston butt cooked?

I smoke Boston butts to a temperature of at least 190 degrees. If you like sliced BBQ , 185 degrees is fine but for pulled or chopped I want the final temp. to be at least 190. Once the internal temperatures reaches 190 I take the butt out of the smoker and immediately wrap it tightly with aluminum foil.

How long do you smoke a 8 pound Boston butt?

How Long to Smoke a Pork Butt. With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

What are some of the best recipes on BBQ Pitmasters?

Extreme Grilling Image Gallery Try these Pitmasters recipes at home! See pictures of extreme grilling . Try these delicious bbq recipes from the contestants of BBQ Pitmasters on TLC. Episode: Butt Out! Ryan Amys & Hot Grill on Grill Action’s Catfish Fillets Ryan Amys & Hot Grill on Grill Action’s Coleslaw

What’s the best way to cook a pork butt?

When your pork butt reaches 160 to 170 degrees (around 4 to 5 hours), you can start the foiling process. Begin by using a sheet of aluminum foil roughly twice the size of your pork butt. Place the meat to one side of the foil. Make sure to leave a minimum 2-3 inches of foil around the edges of the meat.

Who are the Pitmasters at Big Mista BBQ?

Neil Strawder & Big Mista BBQ’s Gator Fingers Neil Strawder & Big Mista BBQ’s Bacon Gator Explosion Neil Strawder & Big Mista BBQ’s Chili Beans Neil Strawder & Big Mista BBQ’s Grits Neil Strawder & Big Mista BBQ’s Ribs Johnny Trigg & Smokin’ Triggers’ Grilled Alligator Johnny Trigg & Smokin’ Triggers’ Baked Beans

How to make dry rub for pit boys?

THE INGREDIENTS YOU’LL NEED: 1 1/4 cup Paprika 2 1/8 cup Fresh Ground Black Pepper 3 1-2 tablespoons Garlic Powder 4 1-2 tablespoons Onion Powder 5 1 tablespoon or more Cayenne Pepper 6 1/4 cup Coarse Salt 7 1/4 cup Brown or White Sugar More