How long does it take to smoke a pork Boston butt?
How Long to Smoke a Pork Butt. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork.
What is the best way to smoke a Boston butt?
Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
How do you keep a pork shoulder moist when smoking?
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist.
How do you smoke a 10 pound Boston butt?
Spray every hour for first 3 hours with apple juice and sprinkle more rub. Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10lb butt this usually takes me 10 – 12 hours.
Should I wrap my Boston butt in foil?
When using a thermometer, be sure not to hit the blade bone or you’ll get a false reading. 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 you 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.
What temperature do you smoke a Boston butt?
When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.
What temperature do you smoke a Boston butt on a Big Green Egg?
Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle.
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.
What can I add to pulled pork to make it moist?
Place your whole butt or shredded pork in an ovenproof dish and add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce. Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven.
Should you put rub on pork shoulder overnight?
Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking. … Pour into the roasting pan with the pork shoulder. Roast uncovered for about 1 hour and 45 minutes per pound.
Why is my smoked pulled pork dry?
Cause that is quite a long smoke for that size of cut. Usually the the window for pulled pork is 190-205F, remember when it probes like butter that’s when it’s ready not at a certain degree of temperature. Thanks, im 99% sure its not my temperature probe. My 2 cents: Run the pit hotter for pork and season well.
How long do I smoke a 10 lb Boston butt?
Place a water-filled aluminum drip pan under the grates to catch drippings. Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees.
How long does it take to cook a 10 lb Boston butt?
Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.