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Old 02-17-2012, 05:29 PM   #1
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Default First Boston Butt, Need Guidance

I'm smoking 2 butts tomorrow, both ~4 pounds. Is 1.5 Hours/Lb at 225* the right time/temp? Is 6 hours enough for 2 butts?

I've been asked to brine them as well (I'm doing this as a favor for a good friend) Has anyone had any luck with a certain brine?

Any help would be great, thanks Gurus of the flesh!

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Old 02-17-2012, 05:33 PM   #2
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Alton Brown's orange brine for pork is good. Cut back on the salt in the rub though.

And, cooking time will depend on so many factors, so plan for ~8 hrs, and pull off before if they are done (~195*F)

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Old 02-17-2012, 05:35 PM   #3
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I always plan at least 8 hours.

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Old 02-17-2012, 05:38 PM   #4
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Quote:
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I always plan at least 8 hours.
Is 225-250* about right?

Start with fat side up?

This is going to be pork for a chili cook-off, so they don't want me to put any dry rub on it. Should I just coat with some mustard to get a nice bark or throw in there naked?
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Old 02-17-2012, 05:48 PM   #5
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Salt and water is your brine. You can only estimate the timing on these things. Use your thermometer and take them out at 190F. Foil them for a while before pulling.

Your rub should have salt, pepper, sugar, cumin, paprika, cayenne and garlic powder measured for your taste.

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Old 02-17-2012, 05:49 PM   #6
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Salt and water is your brine. You can only estimate the timing on these things. Use your thermometer and take them out at 190F. Foil them for a while before pulling.

Your rub should have salt, pepper, sugar, cumin, paprika, cayenne and garlic powder measured for your taste.
I just saw that rub part.. I've never heard of that, before.
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Old 02-17-2012, 05:57 PM   #7
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Quote:
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Is 225-250* about right?

Start with fat side up?

This is going to be pork for a chili cook-off, so they don't want me to put any dry rub on it. Should I just coat with some mustard to get a nice bark or throw in there naked?
I do 225 and the fat cap up. Not sure if it really makes a difference or not. If you aren't going to rub it, I wouldn't rub it in mustard.
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Old 02-17-2012, 06:57 PM   #8
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Fat cap position won't make much difference. Flip and rotate 180 at the 1/2way point.

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Old 02-17-2012, 07:03 PM   #9
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Thanks for all the replies y'all!

I've got the best smoked chicken around, I'm looking forward to learning a little more about some pork now!

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Old 02-29-2012, 12:01 PM   #10
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Well? We're waiting!

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