Smoking a Boston Butt

[majflyboy]

I just got home with a 7.5lb butt. I went back and reread the thread G posted a few days ago and got a lot of good info. However, I still have a few questions. I'm not going to cook it until tomorrow so is there anything I need to do to prep it? Should I let it marinade in pineapple juice overnight? Should I inject it with Cajun Injector Creole Butter? I've had the Creole Butter opened for six months or so, is it still good? Your input is appreciated.

[Rees Guide]

The first one we did we did the rub and put it in a ziplock bag and put it in the fridge overnight.

[windstone]

I DON'T do any of that but to each his own. the one thing you do need to do is put it on plenty early, give it 8-12 hours. stall times can very, but most likely you will have one around ;the 150-160 I.T. for a hour or two.. I just use a commercial rub with some brown sugar rubbed in the night before and wrapped in cellophane. set my temp on 230 and let her go til she reaches 200 I.T. you can visit this site and read all you want on how folks smoke theirs.. SmokingMeatForums.com - Smoker and smoking meat forums and reviews good luck tommy

["G"]

Everybody does them a little different Tommy.......and all of them turn out good. Experimenting and trying different things is a lot of fun and you will finally come up with a way that just suits your taste in bbq.

[DonDon]

Tommy, put 1 gallon of warm water with a cup of salt and a cup of brown sugar. Mix til disolved. Put your butt in a big container, (OK, that didn't sound right, LOL) and add the water mix with alot of ice, stir well. Let it sit overnight if possible. Bout an hour before it goes on the smoker, take it out, rinse it off, Inject with a pint of creole butter injector, dry it well and put whatever rub your gonna use on it. Make sure you mix 1 part of rub with 2 parts brown sugar. Smoke it for 4-5 hours on 225, then foil it with a little more rub on top with a 1/2 cup apple juice. When it hits 195 internal, pull it out, put in several layers of new foil (steal you a sample before you do this, hehe) and then in a beach towel and into a dry cooler. For that size of a butt, pull it out after an hour or so is all. The big bone should just pull right out. Useing a couple of forks, shread it into a big bowl and add a little more of your rub with brown sugar, a few squirts of honey and a half cup or so of apple cider vinegar. Stir well and EAT lol This is how I along with alot of the BBQ competitors do it.

[majflyboy]

What kind of wood?

["G"]

I like apple wood

[majflyboy]

My choices right now are Hickory, Cherry, Pecan and Mesquite. I've heard that Hickory might be a little harsh for a butt.

[blueball]

My choices right now are Hickory, Cherry, Pecan and Mesquite. I've heard that Hickory might be a little harsh for a butt.

i used hickory with a little pecan mixed in on the one i cooked earlier this week

[SlabLapper4sure]

My choices right now are Hickory, Cherry, Pecan and Mesquite. I've heard that Hickory might be a little harsh for a butt.

I found that out a few times back of the wood shed!