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butt on the smoker for after the race. Just gotta wash 4 horses' azzez and a hunting jeep before I can watch the race.

I smoked a Boston butt a couple of months ago. Turned out real good but all the recipes I could find were for "pulled pork". I just used a dry rub and smoked it for about 12 hrs.

Anyone got any ideas how to cook one just incase my wife brings another one home?

Some like a dry rub and some like a wet rub....I do both....Some BBQ sauce and Dale's.....let it marintate for a little while...then season with your favorite seasonings....I like Cavendars, Lowry's seasoning salt, a little paprika and chipolte seasoning....smoke it to about 145....wrap in tin foil til 160/165, then pull it off the smoker and let it sit for an hour wrapped up

Chalk, My brothers and I have a backyard BBQ cooking team and you almost exactly explained our process and we have done well in competition...

Sorry, Welby

I got it from another cooking team

Welby wrote:Chalk, My brothers and I have a backyard BBQ cooking team and you almost exactly explained our process and we have done well in competition...

Then why are we cooking fish for the social????

Tom Keels wrote:

Welby wrote:Chalk, My brothers and I have a backyard BBQ cooking team and you almost exactly explained our process and we have done well in competition...

Then why are we cooking fish for the social????

Now that's what I'm thinking

Then why are we cooking fish for the social???? [/quote]

Next year I'll be glad to and some butts to the menu, if you'll keep the fish there too ... I love them fish !!!!!

If we're smoking butt we may as well smoke mullet and grouper as well

Chalk wrote:Some like a dry rub and some like a wet rub....I do both....Some BBQ sauce and Dale's.....let it marintate for a little while...then season with your favorite seasonings....I like Cavendars, Lowry's seasoning salt, a little paprika and chipolte seasoning....smoke it to about 145....wrap in tin foil til 160/165, then pull it off the smoker and let it sit for an hour wrapped up

I don't pull mine off until internal temp hits 190-195. I let mine sit for a hour as well, but I put it in a cooler.

I just put a pizza on the BGE. First time doing, hope it turns out.

My temp reference says pork is done at 170....I pull it off cause it will continue to cook for a little while after it's pulled off the coals..I'm talking meat temp, you talking cooker temp?

Chalk wrote:Some like a dry rub and some like a wet rub....I do both....Some BBQ sauce and Dale's.....let it marintate for a little while...then season with your favorite seasonings....I like Cavendars, Lowry's seasoning salt, a little paprika and chipolte seasoning....smoke it to about 145....wrap in tin foil til 160/165, then pull it off the smoker and let it sit for an hour wrapped up

I liked my seasoning, I think I'll try wrapping it next time. Do you use a pan, like one of those disposables? Last time I just put it in the smoker bare. Turned out good but I know it can be better.

I've got the chicken, ribs, fish and steaks down to a science but roast and butts are still new to me.

Chalk wrote:My temp reference says pork is done at 170....I pull it off cause it will continue to cook for a little while after it's pulled off the coals..I'm talking meat temp, you talking cooker temp?

Meat temp. Falls off the bone.

No pan...straight on the BBQ...wrap with tin foil

My brother-in-laws brother won the John Boy and Billy Barbeque last year.