How To Smoke A Boston Butt In A Smoker?
How long does it take to smoke a Boston butt in an electric smoker?
approximately 1 hour
What is the best way to smoke a Boston butt?
Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals. Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar and Water in a spray bottle and spritz butt every hour during smoking process.
What temperature do you smoke a Boston butt?
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 does it take to smoke a 8 pound Boston butt?
about 16 hours
Should I wrap my Boston butt in foil?
Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.
Do I smoke a Boston butt fat side up or down?
Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees. 3. Turn the butt fat-side down.
Is pork butt the same as pork shoulder?
Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.
When should I wrap my pork shoulder?
Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.
How long does it take to smoke a pork shoulder at 225?
Kimberly, smoke your shoulder at 225 degrees. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. If you’re going to slice it, cook to 185˚. If your going to pull the pork smoke it longer, until it reaches 205 degrees.