Getting ready to smoke a huge Boston butt roast

[LSFL]

Nothing to add. Just wanted to make you salivate with jealousy.

[Worktodo]

1. Mission accomplished!

[drray23]

2. you have a dedicated smoker for that ?

i was wondering if i could use my gas bbq to do so if i set it on low and maybe add wood chips and water ?

[LSFL]

3. i think you can

Just go real low

[LSFL]

4. keep the temp around 200

And put the wood in a pan close enough to make them smoke but not burn. You can moisten the chips too. Smoke 1 and a half to 2 hours a pound. Internal temp should be at 180. Let it rest for 15 minutes before you cut it.

[Major Nikon]

5. You can, but temperature control for some grills is problematic for smoking

For the smoking stage, I usually set my smoker to around 225F for brisket and pork shoulder roasts. Some people go a bit higher or lower than this. If your grill can maintain a low temperature for about 4 hours, that's all you really need. After about 4 hours of smoking you can finish it in your oven. So after about 4 hours of smoking, put it in your oven for about 2 hours at around 275F to get a good bark, then wrap in aluminum foil and continue cooking till the internal temp gets to around 200F. Most people will employ some scheme of injecting the roast with a flavorful liquid, and/or applying a seasoning rub to the outside. It's also a good idea to trim most of the fat off the exterior of the roast before you start if this wasn't already done by the butcher.

The idea is you want to get the meat to about 200F internal temperature for pulled pork or slightly lower if you want to slice it, but you don't want to get there too quickly or you'll be eating boot leather. You need to bring the roast up to an internal temperature of > 160F for several hours in order to break down the collagen.

[LSFL]

7. thank you major

Good info.

[retrowire]

6. Mmm smoke!

Eww BUTTS lol

[Hayduke Bomgarte]

8. What size

Rolling papers will accommodate that?

[Laura PourMeADrink]

9. how'd it turn out?..doing one

Tomorrow. Marinating tonight with brown mustard smear...spices..olive oil...any tips on what u wished u had done?

[dem in texas]

10. Smoked a shoulder many times

I used to smoke pork shoulders fairly often. We lived in Tennessee and everyone there wanted pork. I would give it a rub with pepper, season salt, onion powder and garlic powder. I used a marinade of vinegar, molasses, chili powder and hot sauce to brush on while it was smoking. Only used a sweet sauce to dip the meat after it was cooked. The smoking usually took about 6 hours, more or less, depending on the size of the shoulder. I used shoulder because it was a cheap cut of meat and could feed a big crew.

At that time, I had a Little Smokey smoker. When we moved to Texas, I bought an electric smoker and later a gas smoker. I always liked the manual smoker best. The one thing that the electric smoker did best was a turkey. When cooking a big turkey, the temp and length time cooking is important, don't want under cooked meat, it can make you sick.

haven't smoked any meats since the kids left home. I guess they helped me watch the meat when it was smoking. Now if I want a smoked turkey, I order it from my favorite Barbecue place.