Is too slow a bad thing? I have smoked butts 5 or 6 times and every tine has been good stuff. The last time I cooked it the fat never melted all the way. I pulled the meat a 185 as usual and it pulled great but the meat was a little fatty. The time worked out to be 1.5 hrs per pound as planned but kept the temp at 210 consistantly. Just wondering any thoughts. Next time I’m shooting for 230.
boston butts are so fatty to begin with. thats why they are so “juicy”. when i used to do them i would actually cut much of the top layer of fat off and the meat never was dry. did the fat crust over when they were done??
sounds like you got a BB that was more fatty than usual. If the meat was done to your liking, i’d just buy a leaner cut or trim some off next time.I’m not the biggest fan of them for that reason. And no, i dont think you can cook too slowly. One of my best pigs was cooked for about 24 hours and it was incredible.
You can always try pork shoulders they aren’t as fatty and are less expensive.
Cook it slow and a little higher temp. I cook untill I can pull the boat out easily then use forks to pull the meat apart. Just How I like it.
Hey next time wave at me with all your fingers.
The fat never “crusted” over. I would say blackened. I think it was a fatty cut. Probally should of cut some fat off. Thanks for the input.
an easy way to cook a boston butt. put it in the crock pot with a pack of lipton onion soup mixed with just a little water. put in a little salt and enough black pepper. when it is done just pull it apart and either bbq sauce it or whatever. really simple and good.
I’ve seen my fater-in-law par-boil his boston butts before smoking or grilling. Seems to take a lot of the grease out. I don’t know if this is Northern thing never seen it done growing up. He will add liquid smoke and what ever seasoning he likes to the boiling water and then use a rub on it when putting it on the grill. Always tastes good and takes a lot of time away from cooking it.
At 210 you might have a hard time getting it to crust over unless it is on for a long time. When my brother and I fire up the big grill we usually cook at 230-250.
Take some of the top layer of fat off, and cook at 225
YAKPIMP
do like coolbreeze says and put it in a crockpot. i do mine on low overnight for 12 hours for a 3-4lb butt. i fill it up with water all the way to cover the butt and cook it. when done, pull it apart and put it back in the crockpot and i put Shealy’s vinegar BBQ sauce in it and cook on low for like 2 hours or so heat it up. ■■■■ fine.
Be careful with HOW MUCH water you add to a crock pot or par-boil or oven or any other cheater method. Think about the use of a soup bone or ham hock in vegatables. When you cook the bone or hock, you throw them out and use the liquid reserved BECAUSE THATS WHERE THE FLAVOR IS. If you throw a butt in the crock pot with a bunch of water, you WILL have a fall off the bone butt, however the flavor will remain with the water and be tossed out. The cheater method i use for butts when i don’t want to stand around charcoal for 12-14 hours is, i smoke it for 2-3 hours over 225 heat first. Then wrap in foil and move to the oven (with catch pan below) between 205 and 220 overnight or for 12 hours or so. Then pull out, put in cooler until ready to serve. Makes it easy and still retains smoke and flavor. Important element though: Smoke prior to cheating, smoke doesnt penetrate cheated meat! 
A Butt in a crock pot??? that aint a ■■■■ roast guys. You slow smoke a Butt or a shoulder. You put a roast in the pot or the over.
It does sound like you got a Butt that was a little to fatty, it an and will happen, in that case you should pull your meat apart and discard any fat you dont want.
Good luck in your “BBQ” quest. But BBQ isnt the meat it is how it is cooked. Anything can be BBQ, it isnt just sauce.
“You are the offspring of 5 monkeys having But Secs with a retarded fish squirrel………. CONGRADULATIONS”!!!
ONe great thing to go with a Boston Butt, Is BBQ Cabbage it is one of my favs.
PMS
Scout 172
Yamaha 115
FM124…BBQ cabbage…same as BBQ coleslaw? If it is I got a recipe if you want that will make you want to slap yo mamma!
“Hey this steak still has the marks where the jockey was hittin’ it!” ~RD
use a taylor themometer. i cook at 225 and the time varies between 11-25 hours depending on too many variables. i cook to 192* internal and then let it rest in a preheated cooler (put hot water in the cooler for a few hours then empty the water) wrapped in tin foil for 2-5 hrs. then i pull out the scapula bone and add a rub and pull the meat. i think if you pull at 185 or less you have too much fat and pull at 200+ too dry. as smokin oakie says. "it’s done when it’s done.
jan
FYI
Boston Butt", “Picnic Roast”, “Pork Shoulder” or “Shoulder Blade Roast” are all names for shoulder cuts that make great pulled pork.
Brian
Woodfloats?
I do mine in an electric smoker 2 at a time. Sit o’nite in fridge with a rub. Smoke at 200-235 with hickory chips (first few hours), apple juice in the water tray and the fat cap up. Takes me a good 16-19 hrs but once it hits 190 it has a nice “bark” and the fat is rendered into the meat. (Stays at 160-170 for several hours while the fat is rendering - about the time you think it will never get any hotter it will start creeping up to 190). Wrap in foil and place in cooler with towels until needed. Pull and serve with a homemade mustard sauce on the side. Always a hit!
Kroos
Ya’ll got me droolin"!!! Gonna have to cook me up some Q this weekend!
“Hey this steak still has the marks where the jockey was hittin’ it!” ~RD
i have always had the same problem wiht my butts. I have started smoking at 325 for the first 2 hours. I then drop down to 225. I cook the but for a total of 8-9 hours. i pull it apart with 2 forks and it is divine…
It’ll be alright, I’m on vacation!!!
SeaPro 180CC
Johnson Ocean Pro 115