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Old 02-17-2012, 06:29 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, 06:33 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, 06:35 PM   #3
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I always plan at least 8 hours.
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Old 02-17-2012, 06:38 PM   #4
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Quote:
Originally Posted by smakudwn View Post
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, 06:48 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, 06:49 PM   #6
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Quote:
Originally Posted by kgalle View Post
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, 06:57 PM   #7
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Quote:
Originally Posted by MyNameIsPaul View Post
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, 07:57 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, 08:03 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, 01:01 PM   #10
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Well? We're waiting!


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